283 related articles for article (PubMed ID: 23768136)
1. Time course of pentacyclic triterpenoids from fruits and leaves of olive tree (Olea europaea L.) cv. Picual and cv. Cornezuelo during ripening.
Peragón J
J Agric Food Chem; 2013 Jul; 61(27):6671-8. PubMed ID: 23768136
[TBL] [Abstract][Full Text] [Related]
2. Phenol metabolism in the leaves of the olive tree (Olea europaea L.) cv. Picual, Verdial, Arbequina, and Frantoio during ripening.
Ortega-García F; Peragón J
J Agric Food Chem; 2010 Dec; 58(23):12440-8. PubMed ID: 21047129
[TBL] [Abstract][Full Text] [Related]
3. Pentacyclic triterpenoids from olive fruit and leaf.
Guinda A; Rada M; Delgado T; Gutiérrez-Adánez P; Castellano JM
J Agric Food Chem; 2010 Sep; 58(17):9685-91. PubMed ID: 20712364
[TBL] [Abstract][Full Text] [Related]
4. Pentacyclic triterpene in Olea europaea L: A simultaneous determination by high-performance liquid chromatography coupled to mass spectrometry.
Giménez E; Juan ME; Calvo-Melià S; Barbosa J; Sanz-Nebot V; Planas JM
J Chromatogr A; 2015 Sep; 1410():68-75. PubMed ID: 26210113
[TBL] [Abstract][Full Text] [Related]
5. Water Stress, Irrigation and Concentrations of Pentacyclic Triterpenes and Phenols in
Jiménez-Herrera R; Pacheco-López B; Peragón J
Antioxidants (Basel); 2019 Aug; 8(8):. PubMed ID: 31398872
[TBL] [Abstract][Full Text] [Related]
6. Fruit quality and olive leaf and stone addition affect Picual virgin olive oil triterpenic content.
Allouche Y; Uceda M; Jiménez A; Aguilera MP; Gaforio JJ; Beltrán G
J Agric Food Chem; 2009 Oct; 57(19):8998-9001. PubMed ID: 19702272
[TBL] [Abstract][Full Text] [Related]
7. HPLC analysis of oleuropein, hydroxytyrosol, and tyrosol in stems and roots of Olea europaea L. cv. Picual during ripening.
Ortega-García F; Peragón J
J Sci Food Agric; 2010 Oct; 90(13):2295-300. PubMed ID: 20648529
[TBL] [Abstract][Full Text] [Related]
8. Bioactive properties of the main triterpenes found in olives, virgin olive oil, and leaves of Olea europaea.
Sánchez-Quesada C; López-Biedma A; Warleta F; Campos M; Beltrán G; Gaforio JJ
J Agric Food Chem; 2013 Dec; 61(50):12173-82. PubMed ID: 24279741
[TBL] [Abstract][Full Text] [Related]
9. Quantification of bioactive compounds in Picual and Arbequina olive leaves and fruit.
Romero C; Medina E; Mateo MA; Brenes M
J Sci Food Agric; 2017 Apr; 97(6):1725-1732. PubMed ID: 27447942
[TBL] [Abstract][Full Text] [Related]
10. Ethanol in Olive Fruit. Changes during Ripening.
Beltrán G; Bejaoui MA; Jimenez A; Sanchez-Ortiz A
J Agric Food Chem; 2015 Jun; 63(22):5309-12. PubMed ID: 25998425
[TBL] [Abstract][Full Text] [Related]
11. Formation of triterpenoids throughout Olea europaea fruit ontogeny.
Stiti N; Triki S; Hartmann MA
Lipids; 2007 Feb; 42(1):55-67. PubMed ID: 17393211
[TBL] [Abstract][Full Text] [Related]
12. Olive tree physiology and chemical composition of fruits are modulated by different deficit irrigation strategies.
Gonçalves A; Silva E; Brito C; Martins S; Pinto L; Dinis LT; Luzio A; Martins-Gomes C; Fernandes-Silva A; Ribeiro C; Rodrigues MÂ; Moutinho-Pereira J; Nunes FM; Correia CM
J Sci Food Agric; 2020 Jan; 100(2):682-694. PubMed ID: 31583702
[TBL] [Abstract][Full Text] [Related]
13. Phenylalanine ammonia-lyase, polyphenol oxidase, and phenol concentration in fruits of Olea europaea L. cv. Picual, Verdial, Arbequina, and Frantoio during ripening.
Ortega-García F; Peragón J
J Agric Food Chem; 2009 Nov; 57(21):10331-40. PubMed ID: 19813730
[TBL] [Abstract][Full Text] [Related]
14. GC-QTOF-MS as valuable tool to evaluate the influence of cultivar and sample time on olive leaves triterpenic components.
Martín-García B; Verardo V; León L; De la Rosa R; Arráez-Román D; Segura-Carretero A; Gómez-Caravaca AM
Food Res Int; 2019 Jan; 115():219-226. PubMed ID: 30599934
[TBL] [Abstract][Full Text] [Related]
15. Chemical Composition and Water Permeability of Fruit and Leaf Cuticles of Olea europaea L.
Huang H; Burghardt M; Schuster AC; Leide J; Lara I; Riederer M
J Agric Food Chem; 2017 Oct; 65(40):8790-8797. PubMed ID: 28880084
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Changes in volatile organic composition of olive oil extracted from cv. 'Leccino' fruit subjected to ethylene treatments at different ripening stages.
Dourou AM; Brizzolara S; Famiani F; Tonutti P
J Sci Food Agric; 2021 Jul; 101(9):3981-3986. PubMed ID: 33336798
[TBL] [Abstract][Full Text] [Related]
18. Polyphenol oxidase and its relationship with oleuropein concentration in fruits and leaves of olive (Olea europaea) cv. 'Picual' trees during fruit ripening.
Ortega-García F; Blanco S; Peinado MA; Peragón J
Tree Physiol; 2008 Jan; 28(1):45-54. PubMed ID: 17938113
[TBL] [Abstract][Full Text] [Related]
19. Carotenoid levels during the period of growth and ripening in fruits of different olive varieties (Hojiblanca, Picual and Arbequina).
Roca M; Mínguez-Mosquera MI
J Plant Physiol; 2003 May; 160(5):451-9. PubMed ID: 12806772
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]