These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
153 related articles for article (PubMed ID: 30636418)
21. Simultaneous separation and purification of flavonoids and oleuropein from Olea europaea L. (olive) leaves using macroporous resin. Li C; Zheng Y; Wang X; Feng S; Di D J Sci Food Agric; 2011 Dec; 91(15):2826-34. PubMed ID: 21744357 [TBL] [Abstract][Full Text] [Related]
22. 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]
23. Isolation of megaritolactones and other bioactive metabolites from 'megaritiki' table olives and debittering water. Mousouri E; Melliou E; Magiatis P J Agric Food Chem; 2014 Jan; 62(3):660-7. PubMed ID: 24383986 [TBL] [Abstract][Full Text] [Related]
24. GC-MS olfactometric and LC-DAD-ESI-MS/MS characterization of key odorants and phenolic compounds in black dry-salted olives. Selli S; Kelebek H; Kesen S; Sonmezdag AS J Sci Food Agric; 2018 Aug; 98(11):4104-4111. PubMed ID: 29388215 [TBL] [Abstract][Full Text] [Related]
25. [Study on the enrichment of oleuropein from Olea europaea leaves with macroporous resin D-101]. Dang JZ; Zhang XS; Huang XY; Feng LX Zhong Yao Cai; 2007 Apr; 30(4):454-7. PubMed ID: 17674801 [TBL] [Abstract][Full Text] [Related]
26. Sensory properties and consumer acceptance of imported and domestic sliced black ripe olives. Lee SM; Kitsawad K; Sigal A; Flynn D; Guinard JX J Food Sci; 2012 Dec; 77(12):S439-48. PubMed ID: 23240976 [TBL] [Abstract][Full Text] [Related]
27. β-Glucosidase Discovery and Design for the Degradation of Oleuropein. Guggenheim KG; Crawford LM; Paradisi F; Wang SC; Siegel JB ACS Omega; 2018 Nov; 3(11):15754-15762. PubMed ID: 30556012 [TBL] [Abstract][Full Text] [Related]
28. Influence of processing conditions on acrylamide content in black ripe olives. Casado FJ; Montaño A J Agric Food Chem; 2008 Mar; 56(6):2021-7. PubMed ID: 18303816 [TBL] [Abstract][Full Text] [Related]
29. Hot water dipping of olives (Olea europaea) for virgin oil debittering. García JM; Yousfi K; Oliva J; García-Diaz MT; Pérez-Camino MC J Agric Food Chem; 2005 Oct; 53(21):8248-52. PubMed ID: 16218671 [TBL] [Abstract][Full Text] [Related]
30. Combined effect of starter culture and temperature on phenolic compounds during fermentation of Taggiasca black olives. Pistarino E; Aliakbarian B; Casazza AA; Paini M; Cosulich ME; Perego P Food Chem; 2013 Jun; 138(2-3):2043-9. PubMed ID: 23411341 [TBL] [Abstract][Full Text] [Related]
31. Influence of iron redox state on black ripe olive processing. García P; Romero C; Brenes M J Sci Food Agric; 2018 Sep; 98(12):4653-4658. PubMed ID: 29528506 [TBL] [Abstract][Full Text] [Related]
32. Comparative evaluation of maceration and ultrasonic-assisted extraction of phenolic compounds from fresh olives. Deng J; Xu Z; Xiang C; Liu J; Zhou L; Li T; Yang Z; Ding C Ultrason Sonochem; 2017 Jul; 37():328-334. PubMed ID: 28427640 [TBL] [Abstract][Full Text] [Related]