BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

108 related articles for article (PubMed ID: 22509927)

  • 1. Thermal degradation kinetics of neoxanthin, violaxanthin, and antheraxanthin in virgin olive oils.
    Aparicio-Ruiz R; Gandul-Rojas B
    J Agric Food Chem; 2012 May; 60(20):5180-91. PubMed ID: 22509927
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Thermal degradation kinetics of chlorophyll pigments in virgin olive oils. 1. Compounds of series a.
    Aparicio-Ruiz R; Mínguez-Mosquera MI; Gandul-Rojas B
    J Agric Food Chem; 2010 May; 58(10):6200-8. PubMed ID: 20426424
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Thermal degradation kinetics of xanthophylls from blood orange in model and real food systems.
    Hadjal T; Dhuique-Mayer C; Madani K; Dornier M; Achir N
    Food Chem; 2013 Jun; 138(4):2442-50. PubMed ID: 23497907
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Cis carotenoids: colorful molecules and free radical quenchers.
    Hernandez-Marin E; Galano A; Martínez A
    J Phys Chem B; 2013 Apr; 117(15):4050-61. PubMed ID: 23560647
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Stability of Virgin Olive Oil Phenolic Compounds during Long-Term Storage (18 Months) at Temperatures of 5-50 °C.
    Krichene D; Salvador MD; Fregapane G
    J Agric Food Chem; 2015 Aug; 63(30):6779-86. PubMed ID: 26165334
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Thermal stability of lipoxygenase and hydroperoxide lyase from olive fruit and repercussion on olive oil aroma biosynthesis.
    Luaces P; Sanz C; Pérez AG
    J Agric Food Chem; 2007 Jul; 55(15):6309-13. PubMed ID: 17595102
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Bioactives and nutraceutical phytochemicals naturally occurring in virgin olive oil. The case study of the Nocellara del Belice Italian olive cultivar.
    Ranalli F; Ranalli A; Contento S; Casanovas M; Antonucci M; Simone GD
    Nat Prod Res; 2013; 27(18):1686-90. PubMed ID: 23356880
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Flash thermal conditioning of olive pastes during the olive oil mechanical extraction process: impact on the structural modifications of pastes and oil quality.
    Esposto S; Veneziani G; Taticchi A; Selvaggini R; Urbani S; Di Maio I; Sordini B; Minnocci A; Sebastiani L; Servili M
    J Agric Food Chem; 2013 May; 61(20):4953-60. PubMed ID: 23590117
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Thermal inactivation kinetics of recombinant proteins of the lipoxygenase pathway related to the synthesis of virgin olive oil volatile compounds.
    Padilla MN; Martínez-Rivas JM; Pérez AG; Sanz C
    J Agric Food Chem; 2012 Jul; 60(26):6477-82. PubMed ID: 22703291
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Influence of Picual olive ripening on virgin olive oil alteration and stability during potato frying.
    Olivero-David R; Mena C; Pérez-Jimenez MA; Sastre B; Bastida S; Márquez-Ruiz G; Sánchez-Muniz FJ
    J Agric Food Chem; 2014 Dec; 62(48):11637-46. PubMed ID: 25390818
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Kinetic study of olive oil degradation monitored by fourier transform infrared spectrometry. Application to oil characterization.
    Román Falcó IP; Grané Teruel N; Prats Moya S; Martín Carratalá ML
    J Agric Food Chem; 2012 Nov; 60(47):11800-10. PubMed ID: 23137053
    [TBL] [Abstract][Full Text] [Related]  

  • 13. A multiway chemometric and kinetic study for evaluating the thermal stability of edible oils by ¹H NMR analysis: comparison of methods.
    Cordella CB; Tekye T; Rutledge DN; Leardi R
    Talanta; 2012 Jan; 88():358-68. PubMed ID: 22265511
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Thermal degradation of antioxidant micronutrients in citrus juice: kinetics and newly formed compounds.
    Dhuique-Mayer C; Tbatou M; Carail M; Caris-Veyrat C; Dornier M; Amiot MJ
    J Agric Food Chem; 2007 May; 55(10):4209-16. PubMed ID: 17451252
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Influence of crystallization on the oxidative stability of extra virgin olive oil.
    Calligaris S; Sovrano S; Manzocco L; Nicoli MC
    J Agric Food Chem; 2006 Jan; 54(2):529-35. PubMed ID: 16417316
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Occurrence of neoxanthin and lutein epoxide cycle in parasitic Cuscuta species.
    Kruk J; Szymańska R
    Acta Biochim Pol; 2008; 55(1):183-90. PubMed ID: 18217105
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Physico-chemical change and heat stability of extra virgin olive oils flavoured by selected Tunisian aromatic plants.
    Ayadi MA; Grati-Kamoun N; Attia H
    Food Chem Toxicol; 2009 Oct; 47(10):2613-9. PubMed ID: 19635520
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Synchronous fluorescence spectroscopy: tool for monitoring thermally stressed edible oils.
    Poulli KI; Chantzos NV; Mousdis GA; Georgiou CA
    J Agric Food Chem; 2009 Sep; 57(18):8194-201. PubMed ID: 19722493
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Heat-oxidation stability of palm oil blended with extra virgin olive oil.
    De Leonardis A; Macciola V
    Food Chem; 2012 Dec; 135(3):1769-76. PubMed ID: 22953920
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.