These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

143 related articles for article (PubMed ID: 21108983)

  • 1. Cultivar effect on the phenolic composition and antioxidant potential of stoned table olives.
    Malheiro R; Sousa A; Casal S; Bento A; Pereira JA
    Food Chem Toxicol; 2011 Feb; 49(2):450-7. PubMed ID: 21108983
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Table olives from Portugal: phenolic compounds, antioxidant potential, and antimicrobial activity.
    Pereira JA; Pereira AP; Ferreira IC; Valentão P; Andrade PB; Seabra R; Estevinho L; Bento A
    J Agric Food Chem; 2006 Nov; 54(22):8425-31. PubMed ID: 17061816
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Determination of the volatile profile of stoned table olives from different varieties by using HS-SPME and GC/IT-MS.
    Malheiro R; de Pinho PG; Casal S; Bento A; Pereira JA
    J Sci Food Agric; 2011 Jul; 91(9):1693-701. PubMed ID: 21448862
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Bioactivity and phenolic composition from natural fermented table olives.
    Malheiro R; Mendes P; Fernandes F; Rodrigues N; Bento A; Pereira JA
    Food Funct; 2014 Dec; 5(12):3132-42. PubMed ID: 25266980
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. 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]  

  • 9. Phenolic composition, isolation, and structure of a new deoxyloganic acid derivative from Dhokar and Gemri-Dhokar olive cultivars.
    Rigane G; Ben Salem R; Sayadi S; Bouaziz M
    J Food Sci; 2011 Sep; 76(7):C965-73. PubMed ID: 21806611
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Antioxidant activity of olive pulp and olive oil phenolic compounds of the arbequina cultivar.
    Morelló JR; Vuorela S; Romero MP; Motilva MJ; Heinonen M
    J Agric Food Chem; 2005 Mar; 53(6):2002-8. PubMed ID: 15769127
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Optimisation and characterisation of various extraction conditions of phenolic compounds and antioxidant activity in olive seeds.
    Alu'datt MH; Alli I; Ereifej K; Alhamad MN; Alsaad A; Rababeh T
    Nat Prod Res; 2011 May; 25(9):876-89. PubMed ID: 21547838
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Comparative Study on Chemical Composition of Green and Black Table Olives Brines of the Endemic ''Sigoise'' Cultivar: Recovery of high-Added Values Compounds.
    Mohamadi N; Meraghni M; Necib A; Jelaiel L; El Arbi M; Bouaziz M
    Chem Biodivers; 2023 Mar; 20(3):e202200596. PubMed ID: 36852762
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 3,4-Dihydroxyphenylglycol (DHPG): an important phenolic compound present in natural table olives.
    Rodríguez G; Lama A; Jaramillo S; Fuentes-Alventosa JM; Guillén R; Jiménez-Araujo A; Rodríguez-Arcos R; Fernández-Bolaños J
    J Agric Food Chem; 2009 Jul; 57(14):6298-304. PubMed ID: 19545148
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Influence of olive storage period on oil quality of three Portuguese cultivars of Olea europea, Cobrançosa, Madural, and Verdeal Transmontana.
    Pereira JA; Casal S; Bento A; Oliveira MB
    J Agric Food Chem; 2002 Oct; 50(22):6335-40. PubMed ID: 12381113
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of the maturation process on the phenolic fractions, fatty acids, and antioxidant activity of the Chétoui olive fruit cultivar.
    Damak N; Bouaziz M; Ayadi M; Sayadi S; Damak M
    J Agric Food Chem; 2008 Mar; 56(5):1560-6. PubMed ID: 18257524
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of Bactrocera oleae on phenolic compounds and antioxidant and antibacterial activities of two Algerian olive cultivars.
    Medjkouh L; Tamendjari A; Alves RC; Araújo M; Oliveira MB
    Food Funct; 2016 Oct; 7(10):4372-4378. PubMed ID: 27713969
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Ortho-diphenol profile and antioxidant activity of Algerian black olive cultivars: effect of dry salting process.
    Soufi O; Romero C; Louaileche H
    Food Chem; 2014 Aug; 157():504-10. PubMed ID: 24679811
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Biological activity of high molecular weight phenolics from olive mill wastewater.
    Cardinali A; Cicco N; Linsalata V; Minervini F; Pati S; Pieralice M; Tursi N; Lattanzio V
    J Agric Food Chem; 2010 Aug; 58(15):8585-90. PubMed ID: 20681646
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Distribution, antioxidant and characterisation of phenolic compounds in soybeans, flaxseed and olives.
    Alu'datt MH; Rababah T; Ereifej K; Alli I
    Food Chem; 2013 Aug; 139(1-4):93-9. PubMed ID: 23561083
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.