140 related articles for article (PubMed ID: 36184960)
1. Co-milling process of olives and oleaginous matrices with high nutritional value: a preliminary characterisation of the obtained oils.
Marzocchi S; Caboni MF; Pasini F
Int J Food Sci Nutr; 2022 Dec; 73(8):1057-1066. PubMed ID: 36184960
[TBL] [Abstract][Full Text] [Related]
2. Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv.
Reboredo-Rodríguez P; González-Barreiro C; Cancho-Grande B; Fregapane G; Salvador MD; Simal-Gándara J
Food Chem; 2015 Jun; 176():493-503. PubMed ID: 25624261
[TBL] [Abstract][Full Text] [Related]
3. Health Effects of Phenolic Compounds Found in Extra-Virgin Olive Oil, By-Products, and Leaf of
Romani A; Ieri F; Urciuoli S; Noce A; Marrone G; Nediani C; Bernini R
Nutrients; 2019 Aug; 11(8):. PubMed ID: 31374907
[No Abstract] [Full Text] [Related]
4. Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil.
López-Yerena A; Lozano-Castellón J; Olmo-Cunillera A; Tresserra-Rimbau A; Quifer-Rada P; Jiménez B; Pérez M; Vallverdú-Queralt A
Molecules; 2019 May; 24(10):. PubMed ID: 31126122
[TBL] [Abstract][Full Text] [Related]
5. Quality of extra virgin olive oils produced in an emerging olive growing area in north-western Spain.
Reboredo-Rodríguez P; González-Barreiro C; Cancho-Grande B; Simal-Gándara J
Food Chem; 2014 Dec; 164():418-26. PubMed ID: 24996353
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Characterization of refined edible oils enriched with phenolic extracts from olive leaves and pomace.
Sánchez de Medina V; Priego-Capote F; Luque de Castro MD
J Agric Food Chem; 2012 Jun; 60(23):5866-73. PubMed ID: 22616838
[TBL] [Abstract][Full Text] [Related]
8. Does water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oils.
Marx ÍMG; Casal S; Rodrigues N; Cruz R; Veloso ACA; Pereira JA; Peres AM
Food Chem; 2022 Nov; 395():133570. PubMed ID: 35777205
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process.
Kmiecik D; Fedko M; Małecka J; Siger A; Kowalczewski PŁ
Molecules; 2023 May; 28(10):. PubMed ID: 37241988
[TBL] [Abstract][Full Text] [Related]
11. Qualitative and semiquantitative analysis of phenolic compounds in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques.
Bonoli M; Bendini A; Cerretani L; Lercker G; Toschi TG
J Agric Food Chem; 2004 Nov; 52(23):7026-32. PubMed ID: 15537313
[TBL] [Abstract][Full Text] [Related]
12. Characterization of the olive oil from three potentially interesting varieties from Aragon (Spain).
Benito M; Oria R; Sánchez-Gimeno AC
Food Sci Technol Int; 2010 Dec; 16(6):523-30. PubMed ID: 21339168
[TBL] [Abstract][Full Text] [Related]
13. Ultrasound Assisted Coextraction of Cornicabra Olives and Thyme to Obtain Flavored Olive Oils.
Peres F; Marques MP; Mourato M; Martins LL; Ferreira-Dias S
Molecules; 2023 Oct; 28(19):. PubMed ID: 37836741
[TBL] [Abstract][Full Text] [Related]
14. Influence of Harvest Time and Malaxation Conditions on the Concentration of Individual Phenols in Extra Virgin Olive Oil Related to Its Healthy Properties.
Diamantakos P; Giannara T; Skarkou M; Melliou E; Magiatis P
Molecules; 2020 May; 25(10):. PubMed ID: 32456326
[TBL] [Abstract][Full Text] [Related]
15. Amelioration of oxidative and inflammatory status in hearts of cholesterol-fed rats supplemented with oils or oil-products with extra virgin olive oil components.
Katsarou AI; Kaliora AC; Chiou A; Kalogeropoulos N; Papalois A; Agrogiannis G; Andrikopoulos NK
Eur J Nutr; 2016 Apr; 55(3):1283-96. PubMed ID: 26058880
[TBL] [Abstract][Full Text] [Related]
16. Quality, stability and radical scavenging activity of olive oils after Chétoui olives (Olea europaea L.) storage under modified atmospheres.
Ben Yahia L; Baccouri B; Ouni Y; Hamdi S
Food Sci Technol Int; 2012 Aug; 18(4):353-65. PubMed ID: 22859649
[TBL] [Abstract][Full Text] [Related]
17. An effective HPLC-based approach for the evaluation of the content of total phenolic compounds transferred from olives to virgin olive oil during the olive milling process.
Cecchi L; Migliorini M; Zanoni B; Breschi C; Mulinacci N
J Sci Food Agric; 2018 Aug; 98(10):3636-3643. PubMed ID: 29250777
[TBL] [Abstract][Full Text] [Related]
18. New Strategies in the Cultivation of Olive Trees and Repercussions on the Nutritional Value of the Extra Virgin Olive Oil.
Dini I; Graziani G; Gaspari A; Fedele FL; Sicari A; Vinale F; Cavallo P; Lorito M; Ritieni A
Molecules; 2020 May; 25(10):. PubMed ID: 32443449
[TBL] [Abstract][Full Text] [Related]
19. Modulating oxidoreductase activity modifies the phenolic content of virgin olive oil.
García-Rodríguez R; Romero-Segura C; Sanz C; Pérez AG
Food Chem; 2015 Mar; 171():364-9. PubMed ID: 25308681
[TBL] [Abstract][Full Text] [Related]
20. Discrimination and classification of extra virgin olive oil using a chemometric approach based on TMS-4,4'-desmetylsterols GC(FID) fingerprints of edible vegetable oils.
Pérez-Castaño E; Medina-Rodríguez S; Bagur-González MG
Food Chem; 2019 Feb; 274():518-525. PubMed ID: 30372973
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]