470 related articles for article (PubMed ID: 21535654)
41. Antiphoto-oxidative activity of sesamol in methylene blue- and chlorophyll-sensitized photo-oxidation of oil.
Kim JY; Choi DS; Jung MY
J Agric Food Chem; 2003 May; 51(11):3460-5. PubMed ID: 12744684
[TBL] [Abstract][Full Text] [Related]
42. 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]
43. Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study.
Chiavaro E; Cerretani L; Paradiso VM; Summo C; Paciulli M; Gallina Toschi T; Caponio F
J Sci Food Agric; 2013 Sep; 93(12):2909-16. PubMed ID: 23580481
[TBL] [Abstract][Full Text] [Related]
44. Evaluation of virgin olive oil thermal deterioration by fluorescence spectroscopy.
Tena N; García-González DL; Aparicio R
J Agric Food Chem; 2009 Nov; 57(22):10505-11. PubMed ID: 19919111
[TBL] [Abstract][Full Text] [Related]
45. Singlet molecular oxygen generated from lipid hydroperoxides by the russell mechanism: studies using 18(O)-labeled linoleic acid hydroperoxide and monomol light emission measurements.
Miyamoto S; Martinez GR; Medeiros MH; Di Mascio P
J Am Chem Soc; 2003 May; 125(20):6172-9. PubMed ID: 12785849
[TBL] [Abstract][Full Text] [Related]
46. Pigment profile in non-Spanish olive varieties ( Olea europaea L. Var. Coratina, Frantoio, and Koroneiki).
Aparicio-Ruiz R; Gandul-Rojas B; Roca M
J Agric Food Chem; 2009 Nov; 57(22):10831-6. PubMed ID: 19883073
[TBL] [Abstract][Full Text] [Related]
47. Changes induced by UV radiation during virgin olive oil storage.
Luna G; Morales MT; Aparicio R
J Agric Food Chem; 2006 Jun; 54(13):4790-4. PubMed ID: 16787029
[TBL] [Abstract][Full Text] [Related]
48. Influence of rosemary (Rosmarinus officinalis, L.) on plant sterol oxidation in extra virgin olive oil.
D'Evoli L; Huikko L; Lampi AM; Lucarini M; Lombardi-Boccia G; Nicoli S; Piironen V
Mol Nutr Food Res; 2006 Sep; 50(9):818-23. PubMed ID: 16917809
[TBL] [Abstract][Full Text] [Related]
49. Factors limiting the synthesis of virgin olive oil volatile esters.
Sanchez-Ortiz A; Romero-Segura C; Gazda VE; Graham IA; Sanz C; Perez AG
J Agric Food Chem; 2012 Feb; 60(5):1300-7. PubMed ID: 22229834
[TBL] [Abstract][Full Text] [Related]
50. 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]
51. Synchronous fluorescence spectroscopy for quantitative determination of virgin olive oil adulteration with sunflower oil.
Poulli KI; Mousdis GA; Georgiou CA
Anal Bioanal Chem; 2006 Nov; 386(5):1571-5. PubMed ID: 16953317
[TBL] [Abstract][Full Text] [Related]
52. Effect of preprocessing olive storage conditions on virgin olive oil quality and composition.
Inarejos-García AM; Gómez-Rico A; Desamparados Salvador M; Fregapane G
J Agric Food Chem; 2010 Apr; 58(8):4858-65. PubMed ID: 20356076
[TBL] [Abstract][Full Text] [Related]
53. Mathematical model to predict the formation of pyropheophytin a in virgin olive oil during storage.
Aparicio-Ruiz R; Roca M; Gandul-Rojas B
J Agric Food Chem; 2012 Jul; 60(28):7040-9. PubMed ID: 22708655
[TBL] [Abstract][Full Text] [Related]
54. Fluorescence spectra measurement of olive oil and other vegetable oils.
Kyriakidis NB; Skarkalis P
J AOAC Int; 2000; 83(6):1435-9. PubMed ID: 11128149
[TBL] [Abstract][Full Text] [Related]
55. Occurrence of C15-C45 mineral paraffins in olives and olive oils.
Moret S; Populin T; Conte LS; Grob K; Neukom HP
Food Addit Contam; 2003 May; 20(5):417-26. PubMed ID: 12775460
[TBL] [Abstract][Full Text] [Related]
56. Preliminary study on application of mid infrared spectroscopy for the evaluation of the virgin olive oil "freshness".
Sinelli N; Cosio MS; Gigliotti C; Casiraghi E
Anal Chim Acta; 2007 Aug; 598(1):128-34. PubMed ID: 17693316
[TBL] [Abstract][Full Text] [Related]
57. Visible and near-infrared absorption spectroscopy by an integrating sphere and optical fibers for quantifying and discriminating the adulteration of extra virgin olive oil from Tuscany.
Mignani AG; Ciaccheri L; Ottevaere H; Thienpont H; Conte L; Marega M; Cichelli A; Attilio C; Cimato A
Anal Bioanal Chem; 2011 Jan; 399(3):1315-24. PubMed ID: 21107823
[TBL] [Abstract][Full Text] [Related]
58. Olive orchard amended with olive mill wastewater: effects on olive fruit and olive oil quality.
Mechri B; Issaoui M; Echbili A; Chehab H; Mariem FB; Braham M; Hammami M
J Hazard Mater; 2009 Dec; 172(2-3):1544-50. PubMed ID: 19720463
[TBL] [Abstract][Full Text] [Related]
59. 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]
60. A novel method to quantify the adulteration of extra virgin olive oil with low-grade olive oils by UV-vis.
Torrecilla JS; Rojo E; Domínguez JC; Rodríguez F
J Agric Food Chem; 2010 Feb; 58(3):1679-84. PubMed ID: 20070088
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
