151 related articles for article (PubMed ID: 27719963)
1. A review of phenolic compounds in oil-bearing plants: Distribution, identification and occurrence of phenolic compounds.
Alu'datt MH; Rababah T; Alhamad MN; Al-Mahasneh MA; Almajwal A; Gammoh S; Ereifej K; Johargy A; Alli I
Food Chem; 2017 Mar; 218():99-106. PubMed ID: 27719963
[TBL] [Abstract][Full Text] [Related]
2. Occurrence, types, properties and interactions of phenolic compounds with other food constituents in oil-bearing plants.
Alu'datt MH; Rababah T; Alhamad MN; Al-Rabadi GJ; Tranchant CC; Almajwal A; Kubow S; Alli I
Crit Rev Food Sci Nutr; 2018; 58(18):3209-3218. PubMed ID: 29027830
[TBL] [Abstract][Full Text] [Related]
3. Seed oil extraction from red prickly pear using hexane and supercritical CO
Koubaa M; Mhemdi H; Barba FJ; Angelotti A; Bouaziz F; Chaabouni SE; Vorobiev E
J Sci Food Agric; 2017 Jan; 97(2):613-620. PubMed ID: 27106858
[TBL] [Abstract][Full Text] [Related]
4. Extraction for profiling free and bound phenolic compounds in tea seed oil by deep eutectic solvents.
Wang X; Jia W; Lai G; Wang L; Del Mar Contreras M; Yang D
J Food Sci; 2020 May; 85(5):1450-1461. PubMed ID: 32249418
[TBL] [Abstract][Full Text] [Related]
5. Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure.
Servili M; Esposto S; Fabiani R; Urbani S; Taticchi A; Mariucci F; Selvaggini R; Montedoro GF
Inflammopharmacology; 2009 Apr; 17(2):76-84. PubMed ID: 19234678
[TBL] [Abstract][Full Text] [Related]
6. Investigation of natural lipid-phenolic interactions on biological properties of virgin olive oil.
Alu'datt MH; Rababah T; Ereifej K; Gammoh S; Alhamad MN; Mhaidat N; Kubow S; Johargy A; Alnaiemi OJ
J Agric Food Chem; 2014 Dec; 62(49):11967-75. PubMed ID: 25389645
[TBL] [Abstract][Full Text] [Related]
7. Profiles of free and bound phenolics extracted from Citrus fruits and their roles in biological systems: content, and antioxidant, anti-diabetic and anti-hypertensive properties.
Alu'datt MH; Rababah T; Alhamad MN; Al-Mahasneh MA; Ereifej K; Al-Karaki G; Al-Duais M; Andrade JE; Tranchant CC; Kubow S; Ghozlan KA
Food Funct; 2017 Sep; 8(9):3187-3197. PubMed ID: 28805834
[TBL] [Abstract][Full Text] [Related]
8. The effect of microwave pretreatment of seeds on the stability and degradation kinetics of phenolic compounds in rapeseed oil during long-term storage.
Rękas A; Ścibisz I; Siger A; Wroniak M
Food Chem; 2017 May; 222():43-52. PubMed ID: 28041557
[TBL] [Abstract][Full Text] [Related]
9. Techniques for analysis of plant phenolic compounds.
Khoddami A; Wilkes MA; Roberts TH
Molecules; 2013 Feb; 18(2):2328-75. PubMed ID: 23429347
[TBL] [Abstract][Full Text] [Related]
10. Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions.
Giacintucci V; Di Mattia C; Sacchetti G; Neri L; Pittia P
Food Chem; 2016 Dec; 213():369-377. PubMed ID: 27451193
[TBL] [Abstract][Full Text] [Related]
11. Sensitive and selective determination of phenolic compounds from aromatic plants using an electrochemical detection coupled with HPLC method.
Cantalapiedra A; Gismera MJ; Sevilla MT; Procopio JR
Phytochem Anal; 2014; 25(3):247-54. PubMed ID: 24453175
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Chemical composition, antioxidant properties, and thermal stability of a phytochemical enriched oil from Acai (Euterpe oleracea Mart.).
Pacheco-Palencia LA; Mertens-Talcott S; Talcott ST
J Agric Food Chem; 2008 Jun; 56(12):4631-6. PubMed ID: 18522407
[TBL] [Abstract][Full Text] [Related]
14. Phenolic profile and effect of growing area on Pistacia lentiscus seed oil.
Mezni F; Slama A; Ksouri R; Hamdaoui G; Khouja ML; Khaldi A
Food Chem; 2018 Aug; 257():206-210. PubMed ID: 29622199
[TBL] [Abstract][Full Text] [Related]
15. Phenolic composition and antioxidant properties of some traditionally used medicinal plants affected by the extraction time and hydrolysis.
Komes D; Belščak-Cvitanović A; Horžić D; Rusak G; Likić S; Berendika M
Phytochem Anal; 2011; 22(2):172-80. PubMed ID: 20848396
[TBL] [Abstract][Full Text] [Related]
16. Development of a phenol-enriched olive oil with phenolic compounds from olive cake.
Suárez M; Romero MP; Motilva MJ
J Agric Food Chem; 2010 Oct; 58(19):10396-403. PubMed ID: 20828151
[TBL] [Abstract][Full Text] [Related]
17. Antimicrobial, antioxidant and anti-inflammatory phenolic activities in extra virgin olive oil.
Cicerale S; Lucas LJ; Keast RS
Curr Opin Biotechnol; 2012 Apr; 23(2):129-35. PubMed ID: 22000808
[TBL] [Abstract][Full Text] [Related]
18. Development of a phenol-enriched olive oil with both its own phenolic compounds and complementary phenols from thyme.
Rubió L; Motilva MJ; Macià A; Ramo T; Romero MP
J Agric Food Chem; 2012 Mar; 60(12):3105-12. PubMed ID: 22380740
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Correlations of the phenolic compounds and the phenolic content in some Spanish and French olive oils.
Andjelkovic M; Van Camp J; Pedra M; Renders K; Socaciu C; Verhé R
J Agric Food Chem; 2008 Jul; 56(13):5181-7. PubMed ID: 18553879
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
