363 related articles for article (PubMed ID: 18553879)
1. Correlations of the phenolic compounds and the phenolic content in some Spanish and French olive oils.
Andjelkovic M; Van Camp J; Pedra M; Renders K; Socaciu C; Verhé R
J Agric Food Chem; 2008 Jul; 56(13):5181-7. PubMed ID: 18553879
[TBL] [Abstract][Full Text] [Related]
2. Tentative characterization of novel phenolic compounds in extra virgin olive oils by rapid-resolution liquid chromatography coupled with mass spectrometry.
Fu S; Segura-Carretero A; Arráez-Román D; Menéndez JA; De La Torre A; Fernández-Gutiérrez A
J Agric Food Chem; 2009 Dec; 57(23):11140-7. PubMed ID: 19899760
[TBL] [Abstract][Full Text] [Related]
3. Characterization and quantification of phenolic compounds of extra-virgin olive oils with anticancer properties by a rapid and resolutive LC-ESI-TOF MS method.
García-Villalba R; Carrasco-Pancorbo A; Oliveras-Ferraros C; Vázquez-Martín A; Menéndez JA; Segura-Carretero A; Fernández-Gutiérrez A
J Pharm Biomed Anal; 2010 Jan; 51(2):416-29. PubMed ID: 19596535
[TBL] [Abstract][Full Text] [Related]
4. Electrophoretic identification and quantitation of compounds in the polyphenolic fraction of extra-virgin olive oil.
Gómez Caravaca AM; Carrasco Pancorbo A; Cañabate Díaz B; Segura Carretero A; Fernández Gutiérrez A
Electrophoresis; 2005 Sep; 26(18):3538-51. PubMed ID: 16167367
[TBL] [Abstract][Full Text] [Related]
5. Improved liquid chromatography tandem mass spectrometry method for the determination of phenolic compounds in virgin olive oil.
Suárez M; Macià A; Romero MP; Motilva MJ
J Chromatogr A; 2008 Dec; 1214(1-2):90-9. PubMed ID: 19010478
[TBL] [Abstract][Full Text] [Related]
6. Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans.
Covas MI; de la Torre K; Farré-Albaladejo M; Kaikkonen J; Fitó M; López-Sabater C; Pujadas-Bastardes MA; Joglar J; Weinbrenner T; Lamuela-Raventós RM; de la Torre R
Free Radic Biol Med; 2006 Feb; 40(4):608-16. PubMed ID: 16458191
[TBL] [Abstract][Full Text] [Related]
7. Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation--a randomized controlled trial.
Marrugat J; Covas MI; Fitó M; Schröder H; Miró-Casas E; Gimeno E; López-Sabater MC; de la Torre R; Farré M;
Eur J Nutr; 2004 Jun; 43(3):140-7. PubMed ID: 15168036
[TBL] [Abstract][Full Text] [Related]
8. Analysis of minor components in olive oil.
Murkovic M; Lechner S; Pietzka A; Bratacos M; Katzogiannos E
J Biochem Biophys Methods; 2004 Oct; 61(1-2):155-60. PubMed ID: 15560931
[TBL] [Abstract][Full Text] [Related]
9. Improved method for identifying and quantifying olive oil phenolic compounds and their metabolites in human plasma by microelution solid-phase extraction plate and liquid chromatography-tandem mass spectrometry.
Suárez M; Romero MP; Macià A; Valls RM; Fernández S; Solà R; Motilva MJ
J Chromatogr B Analyt Technol Biomed Life Sci; 2009 Dec; 877(32):4097-106. PubMed ID: 19913464
[TBL] [Abstract][Full Text] [Related]
10. Qualitative and semiquantitative analysis of phenolic compounds in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques.
Bonoli M; Bendini A; Cerretani L; Lercker G; Toschi TG
J Agric Food Chem; 2004 Nov; 52(23):7026-32. PubMed ID: 15537313
[TBL] [Abstract][Full Text] [Related]
11. Effect of malaxation conditions on phenol and volatile profiles in olive paste and the corresponding virgin olive oils (Olea europaea L. Cv. Cornicabra).
Gómez-Rico A; Inarejos-García AM; Salvador MD; Fregapane G
J Agric Food Chem; 2009 May; 57(9):3587-95. PubMed ID: 19338278
[TBL] [Abstract][Full Text] [Related]
12. Colorimetric evaluation of phenolic content and GC-MS characterization of phenolic composition of alimentary and cosmetic argan oil and press cake.
Rojas LB; Quideau S; Pardon P; Charrouf Z
J Agric Food Chem; 2005 Nov; 53(23):9122-7. PubMed ID: 16277411
[TBL] [Abstract][Full Text] [Related]
13. Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils.
Carrasco-Pancorbo A; Cerretani L; Bendini A; Segura-Carretero A; Lercker G; Fernández-Gutiérrez A
J Agric Food Chem; 2007 Jun; 55(12):4771-80. PubMed ID: 17497881
[TBL] [Abstract][Full Text] [Related]
14. Capillary electrophoresis-electrospray ionization-mass spectrometry method to determine the phenolic fraction of extra-virgin olive oil.
Carrasco-Pancorbo A; Arráez-Román D; Segura-Carretero A; Fernández-Gutiérrez A
Electrophoresis; 2006 Jun; 27(11):2182-96. PubMed ID: 16736455
[TBL] [Abstract][Full Text] [Related]
15. Bioaccessibility and antioxidant activity stability of phenolic compounds from extra-virgin olive oils during in vitro digestion.
Dinnella C; Minichino P; D'Andrea AM; Monteleone E
J Agric Food Chem; 2007 Oct; 55(21):8423-9. PubMed ID: 17880163
[TBL] [Abstract][Full Text] [Related]
16. Characterization of antioxidant olive oil biophenols by spectroscopic methods.
Paiva-Martins F; Rodrigues V; Calheiros R; Marques MP
J Sci Food Agric; 2011 Jan; 91(2):309-14. PubMed ID: 20949551
[TBL] [Abstract][Full Text] [Related]
17. Changes in phenolic composition and antioxidant activity of virgin olive oil during frying.
Gómez-Alonso S; Fregapane G; Salvador MD; Gordon MH
J Agric Food Chem; 2003 Jan; 51(3):667-72. PubMed ID: 12537439
[TBL] [Abstract][Full Text] [Related]
18. High-performance liquid chromatography-mass spectrometry profiling of phenolic compounds for evaluation of olive oil bitterness and pungency.
Dierkes G; Krieger S; Dück R; Bongartz A; Schmitz OJ; Hayen H
J Agric Food Chem; 2012 Aug; 60(31):7597-606. PubMed ID: 22804690
[TBL] [Abstract][Full Text] [Related]
19. Capillary gas chromatography-mass spectrometry quantitative determination of hydroxytyrosol and tyrosol in human urine after olive oil intake.
Miró-Casas E; Farré Albaladejo M; Covas MI; Rodriguez JO; Menoyo Colomer E; Lamuela Raventós RM; de la Torre R
Anal Biochem; 2001 Jul; 294(1):63-72. PubMed ID: 11412007
[TBL] [Abstract][Full Text] [Related]
20. Separation and identification of phenolic compounds in olive oil by coupling high-performance liquid chromatography with postcolumn solid-phase extraction to nuclear magnetic resonance spectroscopy (LC-SPE-NMR).
Christophoridou S; Dais P; Tseng LH; Spraul M
J Agric Food Chem; 2005 Jun; 53(12):4667-79. PubMed ID: 15941298
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
