142 related articles for article (PubMed ID: 21905735)
21. Assays to control the development of the green staining alteration in Spanish-style green olives of the Gordal variety.
Sánchez AH; Romero C; de Castro A; Rejano L; Brenes M
J Sci Food Agric; 2016 Sep; 96(12):4032-6. PubMed ID: 26700060
[TBL] [Abstract][Full Text] [Related]
22. Effect of Spanish-style processing on the quality attributes of HydroSOStainable green olives.
Sánchez-Rodríguez L; Corell M; Hernández F; Sendra E; Moriana A; Carbonell-Barrachina ÁA
J Sci Food Agric; 2019 Mar; 99(4):1804-1811. PubMed ID: 30255627
[TBL] [Abstract][Full Text] [Related]
23. Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea).
Sansone-Land A; Takeoka GR; Shoemaker CF
Food Chem; 2014 Apr; 149():285-95. PubMed ID: 24295708
[TBL] [Abstract][Full Text] [Related]
24. Chlorophylls in olive and in olive oil: chemistry and occurrences.
Giuliani A; Cerretani L; Cichelli A
Crit Rev Food Sci Nutr; 2011 Aug; 51(7):678-90. PubMed ID: 21793727
[TBL] [Abstract][Full Text] [Related]
25. Simultaneous Determination of Phenolic Compounds in Plasma by LC-ESI-MS/MS and Their Bioavailability after the Ingestion of Table Olives.
Kundisová I; Juan ME; Planas JM
J Agric Food Chem; 2020 Sep; 68(37):10213-10222. PubMed ID: 32833444
[TBL] [Abstract][Full Text] [Related]
26. Determination of polar pesticides in olive oil and olives by hydrophilic interaction liquid chromatography coupled to tandem mass spectrometry and high resolution mass spectrometry.
Nortes-Méndez R; Robles-Molina J; López-Blanco R; Vass A; Molina-Díaz A; Garcia-Reyes JF
Talanta; 2016 Sep; 158():222-228. PubMed ID: 27343599
[TBL] [Abstract][Full Text] [Related]
27. 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]
28. Involvement of Copper and Zinc Ions in Green Staining of Table Olives of the Variety Gordal.
Mínguez-Mosquera MI; Gallardo-Guerrero L; Hornero-Méndez D; Garrido-Fernández J
J Food Prot; 1995 May; 58(5):564-569. PubMed ID: 31137264
[TBL] [Abstract][Full Text] [Related]
29. Multivariate analysis for the evaluation of fiber, sugars, and organic acids in commercial presentations of table olives.
López-López A; Jiménez-Araujo A; García-García P; Garrido-Fernández A
J Agric Food Chem; 2007 Dec; 55(26):10803-11. PubMed ID: 18052035
[TBL] [Abstract][Full Text] [Related]
30. Table olive polyphenols: A simultaneous determination by liquid chromatography-mass spectrometry.
Moreno-González R; Juan ME; Planas JM
J Chromatogr A; 2020 Jan; 1609():460434. PubMed ID: 31416621
[TBL] [Abstract][Full Text] [Related]
31. Survey of vitamin B(6) content in commercial presentations of table olives.
López-López A; Montaño A; Cortés-Delgado A; Garrido-Fernández A
Plant Foods Hum Nutr; 2008 Jun; 63(2):87-91. PubMed ID: 18496754
[TBL] [Abstract][Full Text] [Related]
32. 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]
33. GC-MS olfactometric and LC-DAD-ESI-MS/MS characterization of key odorants and phenolic compounds in black dry-salted olives.
Selli S; Kelebek H; Kesen S; Sonmezdag AS
J Sci Food Agric; 2018 Aug; 98(11):4104-4111. PubMed ID: 29388215
[TBL] [Abstract][Full Text] [Related]
34. Different mechanisms are responsible for chlorophyll dephytylation during fruit ripening and leaf senescence in tomato.
Guyer L; Hofstetter SS; Christ B; Lira BS; Rossi M; Hörtensteiner S
Plant Physiol; 2014 Sep; 166(1):44-56. PubMed ID: 25033826
[TBL] [Abstract][Full Text] [Related]
35. 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]
36. Phytochemical profile, mineral content, and antioxidant activity of Olea europaea L. cv. Cornezuelo table olives. Influence of in vitro simulated gastrointestinal digestion.
Fernández-Poyatos MP; Ruiz-Medina A; Llorent-Martínez EJ
Food Chem; 2019 Nov; 297():124933. PubMed ID: 31253274
[TBL] [Abstract][Full Text] [Related]
37. Characterization of odor-active compounds in extracts obtained by simultaneous extraction/distillation from moroccan black olives.
Collin S; Nizet S; Muls S; Iraqi R; Bouseta A
J Agric Food Chem; 2008 May; 56(9):3273-8. PubMed ID: 18393434
[TBL] [Abstract][Full Text] [Related]
38. Chlorophyll and carotenoid degradation mediated by thylakoid-associated peroxidative activity in olives (Olea europaea) cv. hojiblanca.
Gandul-Rojas B; Roca M; Mínguez-Mosquera MI
J Plant Physiol; 2004 May; 161(5):499-507. PubMed ID: 15202706
[TBL] [Abstract][Full Text] [Related]
39. An improved high performance liquid chromatography-photodiode array detection-atmospheric pressure chemical ionization-mass spectrometry method for determination of chlorophylls and their derivatives in freeze-dried and hot-air-dried Rhinacanthus nasutus (L.) Kurz.
Kao TH; Chen CJ; Chen BH
Talanta; 2011 Oct; 86():349-55. PubMed ID: 22063550
[TBL] [Abstract][Full Text] [Related]
40. Biophenols in table olives.
Blekas G; Vassilakis C; Harizanis C; Tsimidou M; Boskou DG
J Agric Food Chem; 2002 Jun; 50(13):3688-92. PubMed ID: 12059143
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]