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.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

235 related articles for article (PubMed ID: 30896291)

  • 1. Effect of storage on quality parameters and phenolic content of Italian extra-virgin olive oils.
    Di Stefano V; Melilli MG
    Nat Prod Res; 2020 Jan; 34(1):78-86. PubMed ID: 30896291
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Monitoring the phenolic compounds of Greek extra-virgin olive oils during storage.
    Kotsiou K; Tasioula-Margari M
    Food Chem; 2016 Jun; 200():255-62. PubMed ID: 26830587
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The phenolic profile of virgin olive oil is influenced by malaxation conditions and determines the oxidative stability.
    Miho H; Moral J; López-González MA; Díez CM; Priego-Capote F
    Food Chem; 2020 Jun; 314():126183. PubMed ID: 31972407
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Phenolic compounds profile of cornicabra virgin olive oil.
    Gómez-Alonso S; Salvador MD; Fregapane G
    J Agric Food Chem; 2002 Nov; 50(23):6812-7. PubMed ID: 12405780
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Cultivar influence on variability in olive oil phenolic profiles determined through an extensive germplasm survey.
    Miho H; Díez CM; Mena-Bravo A; Sánchez de Medina V; Moral J; Melliou E; Magiatis P; Rallo L; Barranco D; Priego-Capote F
    Food Chem; 2018 Nov; 266():192-199. PubMed ID: 30381176
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Fatty Acids and Phenolic Profiles of Extravirgin Olive Oils from Selected Italian Cultivars Introduced in Southwestern Province of Pakistan.
    Rizwan S; Benincasa C; Mehmood K; Anjum S; Mehmood Z; Alizai GH; Azam M; Perri E; Sajjad A
    J Oleo Sci; 2019 Jan; 68(1):33-43. PubMed ID: 30542008
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of the composition of extra virgin olive oils on the differentiation and antioxidant capacities of twelve monovarietals.
    Fuentes E; Paucar F; Tapia F; Ortiz J; Jimenez P; Romero N
    Food Chem; 2018 Mar; 243():285-294. PubMed ID: 29146340
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterization and evaluation of phenolic profiles and color as potential discriminating features among Spanish extra virgin olive oils with protected designation of origin.
    Becerra-Herrera M; Vélez-Martín A; Ramos-Merchante A; Richter P; Beltrán R; Sayago A
    Food Chem; 2018 Feb; 241():328-337. PubMed ID: 28958536
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Changes in secoiridoids content and chemical characteristics of cultivated and wild Algerian olive oil, in term of fruit maturation.
    Faci M; Douzane M; Hedjal M; Daas MS; Fougere L; Lesellier E
    PLoS One; 2021; 16(11):e0260182. PubMed ID: 34784391
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Insight into the Storage-Related Oxidative/Hydrolytic Degradation of Olive Oil Secoiridoids by Liquid Chromatography and High-Resolution Fourier Transform Mass Spectrometry.
    Abbattista R; Losito I; Castellaneta A; De Ceglie C; Calvano CD; Cataldi TRI
    J Agric Food Chem; 2020 Nov; 68(44):12310-12325. PubMed ID: 33103891
    [TBL] [Abstract][Full Text] [Related]  

  • 11. How heating affects extra virgin olive oil quality indexes and chemical composition.
    Allouche Y; Jiménez A; Gaforio JJ; Uceda M; Beltrán G
    J Agric Food Chem; 2007 Nov; 55(23):9646-54. PubMed ID: 17935291
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Multivariate approach to assess the chemical composition of Italian virgin olive oils as a function of variety and harvest period.
    Deiana P; Santona M; Dettori S; Culeddu N; Dore A; Molinu MG
    Food Chem; 2019 Dec; 300():125243. PubMed ID: 31357015
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene.
    Owen RW; Mier W; Giacosa A; Hull WE; Spiegelhalder B; Bartsch H
    Food Chem Toxicol; 2000 Aug; 38(8):647-59. PubMed ID: 10908812
    [TBL] [Abstract][Full Text] [Related]  

  • 15. LC-DAD/ESI-MS/MS characterization of phenolic constituents in Tunisian extra-virgin olive oils: Effect of olive leaves addition on chemical composition.
    Ammar S; Kelebek H; Zribi A; Abichou M; Selli S; Bouaziz M
    Food Res Int; 2017 Oct; 100(Pt 3):477-485. PubMed ID: 28964371
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Evolution of monovarietal virgin olive oils as a function of chemical composition and oxidation status.
    Deiana P; Molinu MG; Dore A; Culeddu N; Dettori S; Santona M
    Nat Prod Res; 2023 Jul; 37(14):2437-2441. PubMed ID: 35187999
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The involvement of phenolic-rich extracts from Galician autochthonous extra-virgin olive oils against the α-glucosidase and α-amylase inhibition.
    Figueiredo-González M; Reboredo-Rodríguez P; González-Barreiro C; Carrasco-Pancorbo A; Cancho-Grande B; Simal-Gándara J
    Food Res Int; 2019 Feb; 116():447-454. PubMed ID: 30716967
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Acid hydrolysis of secoiridoid aglycons during storage of virgin olive oil.
    Brenes M; García A; García P; Garrido A
    J Agric Food Chem; 2001 Nov; 49(11):5609-14. PubMed ID: 11714367
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The decrease in the health benefits of extra virgin olive oil during storage is conditioned by the initial phenolic profile.
    Castillo-Luna A; Criado-Navarro I; Ledesma-Escobar CA; López-Bascón MA; Priego-Capote F
    Food Chem; 2021 Jan; 336():127730. PubMed ID: 32768900
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.