221 related articles for article (PubMed ID: 24360465)
1. Antioxidant capacity of individual and combined virgin olive oil minor compounds evaluated at mild temperature (25 and 40°C) as compared to accelerated and antiradical assays.
Mancebo-Campos V; Salvador MD; Fregapane G
Food Chem; 2014 May; 150():374-81. PubMed ID: 24360465
[TBL] [Abstract][Full Text] [Related]
2. Antioxidant effect of phenolic compounds, alpha-tocopherol, and other minor components in virgin olive oil.
Mateos R; Domínguez MM; Espartero JL; Cert A
J Agric Food Chem; 2003 Nov; 51(24):7170-5. PubMed ID: 14611189
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Antioxidant effect of two virgin olive oils depends on the concentration and composition of minor polar compounds.
Franconi F; Coinu R; Carta S; Urgeghe PP; Ieri F; Mulinacci N; Romani A
J Agric Food Chem; 2006 Apr; 54(8):3121-5. PubMed ID: 16608240
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Comparative study of virgin olive oil behavior under Rancimat accelerated oxidation conditions and long-term room temperature storage.
Mancebo-Campos V; Salvador MD; Fregapane G
J Agric Food Chem; 2007 Oct; 55(20):8231-6. PubMed ID: 17764145
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Relationships between oxidative stability, triacylglycerol composition, and antioxidant content in olive oil matrices.
Mateos R; Trujillo M; Pérez-Camino MC; Moreda W; Cert A
J Agric Food Chem; 2005 Jul; 53(14):5766-71. PubMed ID: 15998146
[TBL] [Abstract][Full Text] [Related]
9. Activity and location of olive oil phenolic antioxidants in liposomes.
Paiva-Martins F; Gordon MH; Gameiro P
Chem Phys Lipids; 2003 Jun; 124(1):23-36. PubMed ID: 12787941
[TBL] [Abstract][Full Text] [Related]
10. New phenolic compounds hydrothermally extracted from the olive oil byproduct alperujo and their antioxidative activities.
Rubio-Senent F; Rodríguez-Gutíerrez G; Lama-Muñoz A; Fernández-Bolaños J
J Agric Food Chem; 2012 Feb; 60(5):1175-86. PubMed ID: 22225465
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Effects of copper on the antioxidant activity of olive polyphenols in bulk oil and oil-in-water emulsions.
Paiva-Martins F; Santos V; Mangericão H; Gordon MH
J Agric Food Chem; 2006 May; 54(10):3738-43. PubMed ID: 19127753
[TBL] [Abstract][Full Text] [Related]
13. Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil.
Del Carlo M; Sacchetti G; Di Mattia C; Compagnone D; Mastrocola D; Liberatore L; Cichelli A
J Agric Food Chem; 2004 Jun; 52(13):4072-9. PubMed ID: 15212450
[TBL] [Abstract][Full Text] [Related]
14. Antioxidant activity of olive phenols: mechanistic investigation and characterization of oxidation products by mass spectrometry.
Roche M; Dufour C; Mora N; Dangles O
Org Biomol Chem; 2005 Feb; 3(3):423-30. PubMed ID: 15678179
[TBL] [Abstract][Full Text] [Related]
15. Protective effects of extra virgin olive oil phenolics on oxidative stability in the presence or absence of copper ions.
Bendini A; Cerretani L; Vecchi S; Carrasco-Pancorbo A; Lercker G
J Agric Food Chem; 2006 Jun; 54(13):4880-7. PubMed ID: 16787043
[TBL] [Abstract][Full Text] [Related]
16. Antioxidant activity of hydroxytyrosol acetate compared with that of other olive oil polyphenols.
Gordon MH; Paiva-Martins F; Almeida M
J Agric Food Chem; 2001 May; 49(5):2480-5. PubMed ID: 11368623
[TBL] [Abstract][Full Text] [Related]
17. Evolution of minor polar compounds and antioxidant capacity during storage of bottled extra virgin olive oil.
Romani A; Lapucci C; Cantini C; Ieri F; Mulinacci N; Visioli F
J Agric Food Chem; 2007 Feb; 55(4):1315-20. PubMed ID: 17253709
[TBL] [Abstract][Full Text] [Related]
18. Bioavailability and antioxidant effects of olive oil phenols in humans: a review.
Vissers MN; Zock PL; Katan MB
Eur J Clin Nutr; 2004 Jun; 58(6):955-65. PubMed ID: 15164117
[TBL] [Abstract][Full Text] [Related]
19. Rate of degradation of alpha-tocopherol, squalene, phenolics, and polyunsaturated fatty acids in olive oil during different storage conditions.
Rastrelli L; Passi S; Ippolito F; Vacca G; De Simone F
J Agric Food Chem; 2002 Sep; 50(20):5566-70. PubMed ID: 12236680
[TBL] [Abstract][Full Text] [Related]
20. Effect of storage on secoiridoid and tocopherol contents and antioxidant activity of monovarietal extra virgin olive oils.
Lavelli V; Fregapane G; Salvador MD
J Agric Food Chem; 2006 Apr; 54(8):3002-7. PubMed ID: 16608222
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]