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Journal Abstract Search

268 related items for PubMed ID: 10552681

  • 41.
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  • 42. Changes in the HPLC phenolic profile of virgin olive oil from young trees (Olea europaea L. Cv. Arbequina) grown under different deficit irrigation strategies.
    Romero MP, Tovar MJ, Girona J, Motilva MJ.
    J Agric Food Chem; 2002 Sep 11; 50(19):5349-54. PubMed ID: 12207473
    [Abstract] [Full Text] [Related]

  • 43. Sensory properties of virgin olive oil polyphenols: identification of deacetoxy-ligstroside aglycon as a key contributor to pungency.
    Andrewes P, Busch JL, de Joode T, Groenewegen A, Alexandre H.
    J Agric Food Chem; 2003 Feb 26; 51(5):1415-20. PubMed ID: 12590491
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  • 44.
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  • 45. Comparative study of virgin olive oil quality from single varieties cultivated in Chile and Spain.
    García-González DL, Romero N, Aparicio R.
    J Agric Food Chem; 2010 Dec 22; 58(24):12899-905. PubMed ID: 21090684
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  • 46. Analysis of minor components in olive oil.
    Murkovic M, Lechner S, Pietzka A, Bratacos M, Katzogiannos E.
    J Biochem Biophys Methods; 2004 Oct 29; 61(1-2):155-60. PubMed ID: 15560931
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  • 47. 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 17; 54(10):3738-43. PubMed ID: 19127753
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  • 48. 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 15; 266():192-199. PubMed ID: 30381176
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  • 49.
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  • 50. 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 15; 241():328-337. PubMed ID: 28958536
    [Abstract] [Full Text] [Related]

  • 51. 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 19; 54(8):3121-5. PubMed ID: 16608240
    [Abstract] [Full Text] [Related]

  • 52. Characterization and quantification of phenolic compounds in olive oils by solid-phase extraction, HPLC-DAD, and HPLC-MS/MS.
    de la Torre-Carbot K, Jauregui O, Gimeno E, Castellote AI, Lamuela-Raventós RM, López-Sabater MC.
    J Agric Food Chem; 2005 Jun 01; 53(11):4331-40. PubMed ID: 15913291
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  • 56. Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils.
    Carrasco-Pancorbo A, Cerretani L, Bendini A, Segura-Carretero A, Lercker G, Fernández-Gutiérrez A.
    J Agric Food Chem; 2007 Jun 13; 55(12):4771-80. PubMed ID: 17497881
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  • 57.
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  • 58. Faecal microbial metabolism of olive oil phenolic compounds: in vitro and in vivo approaches.
    Mosele JI, Martín-Peláez S, Macià A, Farràs M, Valls RM, Catalán Ú, Motilva MJ.
    Mol Nutr Food Res; 2014 Sep 13; 58(9):1809-19. PubMed ID: 24990102
    [Abstract] [Full Text] [Related]

  • 59. Analytical determination of polyphenols in olive oils.
    Carrasco-Pancorbo A, Cerretani L, Bendini A, Segura-Carretero A, Gallina-Toschi T, Fernandez-Gutiérrez A.
    J Sep Sci; 2005 Jun 13; 28(9-10):837-58. PubMed ID: 16013811
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  • 60.
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