BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

153 related articles for article (PubMed ID: 23727843)

  • 1. The impact of fruit maturation on bioactive microconstituents, inhibition of serum oxidation and inflammatory markers in stimulated PBMCs and sensory characteristics of Koroneiki virgin olive oils from Messenia, Greece.
    Kaliora AC; Artemiou A; Giogios I; Kalogeropoulos N
    Food Funct; 2013 Aug; 4(8):1185-94. PubMed ID: 23727843
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Influence of phenols mass fraction in olive (Olea europaea L.) paste on volatile compounds in Buža cultivar virgin olive oil.
    Germek VM; Koprivnjak O; Butinar B; Pizzale L; Bučar-Miklavčič M; Conte LS
    J Agric Food Chem; 2013 Jun; 61(25):5921-7. PubMed ID: 23718881
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. Soil water availability in rainfed cultivation affects more than cultivar some nutraceutical components and the sensory profile of virgin olive oil.
    Bucelli P; Costantini EA; Barbetti R; Franchini E
    J Agric Food Chem; 2011 Aug; 59(15):8304-13. PubMed ID: 21714568
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 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. 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]  

  • 12. 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]  

  • 13. 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]  

  • 14. Effect of addition of olive leaves before fruits extraction process to some monovarietal Tunisian extra-virgin olive oils using chemometric analysis.
    Sonda A; Akram Z; Boutheina G; Guido F; Mohamed B
    J Agric Food Chem; 2014 Jan; 62(1):251-63. PubMed ID: 24328152
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. Chemical composition of virgin olive oils according to the ripening in olives.
    Fuentes de Mendoza M; De Miguel Gordillo C; Marín Expóxito J; Sánchez Casas J; Martínez Cano M; Martín Vertedor D; Franco Baltasar MN
    Food Chem; 2013 Dec; 141(3):2575-81. PubMed ID: 23870997
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Phenolic compounds and antioxidant capacity of virgin olive oil.
    Franco MN; Galeano-Díaz T; López O; Fernández-Bolaños JG; Sánchez J; De Miguel C; Gil MV; Martín-Vertedor D
    Food Chem; 2014 Nov; 163():289-98. PubMed ID: 24912728
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 8.