215 related articles for article (PubMed ID: 19813731)
21. Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil.
Brenes M; García A; Dobarganes MC; Velasco J; Romero C
J Agric Food Chem; 2002 Oct; 50(21):5962-7. PubMed ID: 12358466
[TBL] [Abstract][Full Text] [Related]
22. Olive oil stability under deep-frying conditions.
Casal S; Malheiro R; Sendas A; Oliveira BP; Pereira JA
Food Chem Toxicol; 2010 Oct; 48(10):2972-9. PubMed ID: 20678538
[TBL] [Abstract][Full Text] [Related]
23. Proton transfer reaction-mass spectrometry (PTR-MS) headspace analysis for rapid detection of oxidative alteration of olive oil.
Aprea E; Biasioli F; Sani G; Cantini C; Märk TD; Gasperi F
J Agric Food Chem; 2006 Oct; 54(20):7635-40. PubMed ID: 17002433
[TBL] [Abstract][Full Text] [Related]
24. Identification of 9(E),11(E)-18:2 fatty acid methyl ester at trace level in thermal stressed olive oils by GC coupled to acetonitrile CI-MS and CI-MS/MS, a possible marker for adulteration by addition of deodorized olive oil.
Saba A; Mazzini F; Raffaelli A; Mattei A; Salvadori P
J Agric Food Chem; 2005 Jun; 53(12):4867-72. PubMed ID: 15941328
[TBL] [Abstract][Full Text] [Related]
25. Antioxidant evaluation and oxidative stability of structured lipids from extravirgin olive oil and conjugated linoleic acid.
Lee JH; Lee KT; Akoh CC; Chung SK; Kim MR
J Agric Food Chem; 2006 Jul; 54(15):5416-21. PubMed ID: 16848526
[TBL] [Abstract][Full Text] [Related]
26. 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]
27. Relation between the endogenous antioxidant system and the quality of extra virgin olive oil under accelerated storage conditions.
Hrncirik K; Fritsche S
J Agric Food Chem; 2005 Mar; 53(6):2103-10. PubMed ID: 15769142
[TBL] [Abstract][Full Text] [Related]
28. Oxidative stability and radical scavenging activity of extra virgin olive oils: an electron paramagnetic resonance spectroscopy study.
Papadimitriou V; Sotiroudis TG; Xenakis A; Sofikiti N; Stavyiannoudaki V; Chaniotakis NA
Anal Chim Acta; 2006 Jul; 573-574():453-8. PubMed ID: 17723560
[TBL] [Abstract][Full Text] [Related]
29. Lipase production by yeasts from extra virgin olive oil.
Ciafardini G; Zullo BA; Iride A
Food Microbiol; 2006 Feb; 23(1):60-7. PubMed ID: 16942987
[TBL] [Abstract][Full Text] [Related]
30. Effects of fly attack (Bactrocera oleae) on the phenolic profile and selected chemical parameters of olive oil.
Gómez-Caravaca AM; Cerretani L; Bendini A; Segura-Carretero A; Fernández-Gutiérrez A; Del Carlo M; Compagnone D; Cichelli A
J Agric Food Chem; 2008 Jun; 56(12):4577-83. PubMed ID: 18522402
[TBL] [Abstract][Full Text] [Related]
31. Evolution of minor polar compounds and antioxidant capacity during storage of bottled extra virgin olive oil.
Romani A; Lapucci C; Cantini C; Ieri F; Mulinacci N; Visioli F
J Agric Food Chem; 2007 Feb; 55(4):1315-20. PubMed ID: 17253709
[TBL] [Abstract][Full Text] [Related]
32. New investigation of the isothermal oxidation of extra virgin olive oil: determination of free radicals, total polyphenols, total antioxidant capacity, and kinetic data.
Amati L; Campanella L; Dragone R; Nuccilli A; Tomassetti M; Vecchio S
J Agric Food Chem; 2008 Sep; 56(18):8287-95. PubMed ID: 18717568
[TBL] [Abstract][Full Text] [Related]
33. Effects of some oil-born yeasts on the sensory characteristics of Italian virgin olive oil during its storage.
Zullo BA; Cioccia G; Ciafardini G
Food Microbiol; 2013 Oct; 36(1):70-8. PubMed ID: 23764222
[TBL] [Abstract][Full Text] [Related]
34. Chemistry of extra virgin olive oil: adulteration, oxidative stability, and antioxidants.
Frankel EN
J Agric Food Chem; 2010 May; 58(10):5991-6006. PubMed ID: 20433198
[TBL] [Abstract][Full Text] [Related]
35. Biosensor analysis for the kinetic study of polyphenols deterioration during the forced thermal oxidation of extra-virgin olive oil.
Campanella L; Nuccilli A; Tomassetti M; Vecchio S
Talanta; 2008 Feb; 74(5):1287-98. PubMed ID: 18371782
[TBL] [Abstract][Full Text] [Related]
36. Kinetics of diglyceride formation and isomerization in virgin olive oils by employing 31P NMR spectroscopy. Formulation of a quantitative measure to assess olive oil storage history.
Spyros A; Philippidis A; Dais P
J Agric Food Chem; 2004 Jan; 52(2):157-64. PubMed ID: 14733489
[TBL] [Abstract][Full Text] [Related]
37. 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]
38. Prooxidant activity of oxidized alpha-tocopherol in vegetable oils.
Chapman TM; Kim HJ; Min DB
J Food Sci; 2009 Sep; 74(7):C536-42. PubMed ID: 19895457
[TBL] [Abstract][Full Text] [Related]
39. Thermal deterioration of virgin olive oil monitored by ATR-FTIR analysis of trans content.
Tena N; Aparicio R; García-González DL
J Agric Food Chem; 2009 Nov; 57(21):9997-10003. PubMed ID: 19817451
[TBL] [Abstract][Full Text] [Related]
40. Comparative study of virgin olive oil behavior under Rancimat accelerated oxidation conditions and long-term room temperature storage.
Mancebo-Campos V; Salvador MD; Fregapane G
J Agric Food Chem; 2007 Oct; 55(20):8231-6. PubMed ID: 17764145
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]