178 related articles for article (PubMed ID: 20661897)
1. Changes in phenolic compounds and Rancimat stability of olive oils from varieties of olives at different stages of ripeness.
Martínez Nieto L; Hodaifa G; Lozano Peña JL
J Sci Food Agric; 2010 Nov; 90(14):2393-8. PubMed ID: 20661897
[TBL] [Abstract][Full Text] [Related]
2. Effect of the maturation process of the olive fruit on the phenolic fraction of drupes and oils from Arbequina, Farga, and Morrut cultivars.
Morelló JR; Romero MP; Motilva MJ
J Agric Food Chem; 2004 Sep; 52(19):6002-9. PubMed ID: 15366855
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil.
Rotondi A; Bendini A; Cerretani L; Mari M; Lercker G; Toschi TG
J Agric Food Chem; 2004 Jun; 52(11):3649-54. PubMed ID: 15161244
[TBL] [Abstract][Full Text] [Related]
5. Phenolic composition, sugar contents and antioxidant activity of Tunisian sweet olive cultivar with regard to fruit ripening.
Jemai H; Bouaziz M; Sayadi S
J Agric Food Chem; 2009 Apr; 57(7):2961-8. PubMed ID: 19334763
[TBL] [Abstract][Full Text] [Related]
6. Effect of olive ripeness on chemical properties and phenolic composition of Chétoui virgin olive oil.
Ben Youssef N; Zarrouk W; Carrasco-Pancorbo A; Ouni Y; Segura-Carretero A; Fernández-Gutiérrez A; Daoud D; Zarrouk M
J Sci Food Agric; 2010 Jan; 90(2):199-204. PubMed ID: 20355031
[TBL] [Abstract][Full Text] [Related]
7. Effects of olive maturation and stoning on quality indices and antioxidant content of extra virgin oils (cv. Coratina) during storage.
Gambacorta G; Faccia M; Previtali MA; Pati S; La Notte E; Baiano A
J Food Sci; 2010 Apr; 75(3):C229-35. PubMed ID: 20492271
[TBL] [Abstract][Full Text] [Related]
8. Phenolic and volatile compounds of extra virgin olive oil (Olea europaea L. Cv. Cornicabra) with regard to fruit ripening and irrigation management.
Gómez-Rico A; Salvador MD; La Greca M; Fregapane G
J Agric Food Chem; 2006 Sep; 54(19):7130-6. PubMed ID: 16968073
[TBL] [Abstract][Full Text] [Related]
9. Factors influencing phenolic compounds in table olives (Olea europaea).
Charoenprasert S; Mitchell A
J Agric Food Chem; 2012 Jul; 60(29):7081-95. PubMed ID: 22720792
[TBL] [Abstract][Full Text] [Related]
10. Analytical evaluation of two monovarietal virgin olive oils cultivated in the south of Tunisia: Jemri-Bouchouka and Chemlali-Tataouin cultivars.
Rigane G; Boukhris M; Salem RB; Sayadi S; Bouaziz M
J Sci Food Agric; 2013 Mar; 93(5):1242-8. PubMed ID: 22936570
[TBL] [Abstract][Full Text] [Related]
11. Effect of cultivar and processing method on the contents of polyphenols in table olives.
Romero C; Brenes M; Yousfi K; García P; García A; Garrido A
J Agric Food Chem; 2004 Feb; 52(3):479-84. PubMed ID: 14759136
[TBL] [Abstract][Full Text] [Related]
12. Reduction of virgin olive oil bitterness by fruit cold storage.
Yousfi K; Cayuela JA; García JM
J Agric Food Chem; 2008 Nov; 56(21):10085-91. PubMed ID: 18937491
[TBL] [Abstract][Full Text] [Related]
13. Development of a phenol-enriched olive oil with phenolic compounds from olive cake.
Suárez M; Romero MP; Motilva MJ
J Agric Food Chem; 2010 Oct; 58(19):10396-403. PubMed ID: 20828151
[TBL] [Abstract][Full Text] [Related]
14. Hot water dipping of olives (Olea europaea) for virgin oil debittering.
García JM; Yousfi K; Oliva J; García-Diaz MT; Pérez-Camino MC
J Agric Food Chem; 2005 Oct; 53(21):8248-52. PubMed ID: 16218671
[TBL] [Abstract][Full Text] [Related]
15. Comparative study on phenolic content and antioxidant activity during maturation of the olive cultivar Chemlali from Tunisia.
Bouaziz M; Chamkha M; Sayadi S
J Agric Food Chem; 2004 Aug; 52(17):5476-81. PubMed ID: 15315388
[TBL] [Abstract][Full Text] [Related]
16. Phenolics profiles of olive fruits (Olea europaea L.) and oils from Ayvalık, Domat and Gemlik varieties at different ripening stages.
Dağdelen A; Tümen G; Ozcan MM; Dündar E
Food Chem; 2013 Jan; 136(1):41-5. PubMed ID: 23017390
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. The occurrence and bioactivity of polyphenols in Tunisian olive products and by-products: a review.
Taamalli A; Arráez-Román D; Zarrouk M; Valverde J; Segura-Carretero A; Fernández-Gutiérrez A
J Food Sci; 2012 Apr; 77(4):R83-92. PubMed ID: 22352878
[TBL] [Abstract][Full Text] [Related]
19. Effects of the planting density on virgin olive oil quality of "Chemlali" olive trees (Olea europaea L.).
Guerfel M; Zaghdoud C; Jebahi K; Boujnah D; Zarrouk M
J Agric Food Chem; 2010 Dec; 58(23):12469-72. PubMed ID: 21053904
[TBL] [Abstract][Full Text] [Related]
20. Tunisian table olive phenolic compounds and their antioxidant capacity.
Ben Othman N; Roblain D; Thonart P; Hamdi M
J Food Sci; 2008 May; 73(4):C235-40. PubMed ID: 18460116
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
