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Journal Abstract Search

215 related items for PubMed ID: 10552782

  • 21. Changes occurring in phenolic compounds and alpha-tocopherol of virgin olive oil during storage.
    Okogeri O, Tasioula-Margari M.
    J Agric Food Chem; 2002 Feb 27; 50(5):1077-80. PubMed ID: 11853484
    [Abstract] [Full Text] [Related]

  • 22. Influence of harvest date and crop yield on the fatty acid composition of virgin olive oils from cv. Picual.
    Beltrán G, Del Rio C, Sánchez S, Martínez L.
    J Agric Food Chem; 2004 Jun 02; 52(11):3434-40. PubMed ID: 15161211
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  • 23. Characteristics of rose hip (Rosa canina L.) cold-pressed oil and its oxidative stability studied by the differential scanning calorimetry method.
    Grajzer M, Prescha A, Korzonek K, Wojakowska A, Dziadas M, Kulma A, Grajeta H.
    Food Chem; 2015 Dec 01; 188():459-66. PubMed ID: 26041218
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  • 24. Direct analysis of total antioxidant activity of olive oil and studies on the influence of heating.
    Pellegrini N, Visioli F, Buratti S, Brighenti F.
    J Agric Food Chem; 2001 May 01; 49(5):2532-8. PubMed ID: 11368632
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  • 25. 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 01; 176():493-503. PubMed ID: 25624261
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  • 26. Oil stability prediction by high-resolution (13)C nuclear magnetic resonance spectroscopy.
    Hidalgo FJ, Gómez G, Navarro JL, Zamora R.
    J Agric Food Chem; 2002 Oct 09; 50(21):5825-31. PubMed ID: 12358445
    [Abstract] [Full Text] [Related]

  • 27. 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 01; 68(1):33-43. PubMed ID: 30542008
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  • 28. Chemical and sensory characterization of Brazilian virgin olive oils.
    Zago L, Squeo G, Bertoncini EI, Difonzo G, Caponio F.
    Food Res Int; 2019 Dec 01; 126():108588. PubMed ID: 31732048
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  • 29. Total phenolic compounds and tocopherols profiles of seven olive oil varieties grown in the south-west of Spain.
    Franco MN, Galeano-Díaz T, Sánchez J, De Miguel C, Martín-Vertedor D.
    J Oleo Sci; 2014 Dec 01; 63(2):115-25. PubMed ID: 24500102
    [Abstract] [Full Text] [Related]

  • 30. The effect of the olive fruit fly (Bactrocera oleae) on quality parameters, and antioxidant and antibacterial activities of olive oil.
    Medjkouh L, Tamendjari A, Keciri S, Santos J, Nunes MA, Oliveira MB.
    Food Funct; 2016 Jun 15; 7(6):2780-8. PubMed ID: 27220688
    [Abstract] [Full Text] [Related]

  • 31. Volatile profile, phytochemicals and antioxidant activity of virgin olive oils from Croatian autochthonous varieties Mašnjača and Krvavica in comparison with Italian variety Leccino.
    Sarolić M, Gugić M, Tuberoso CI, Jerković I, Suste M, Marijanović Z, Kuś PM.
    Molecules; 2014 Jan 14; 19(1):881-95. PubMed ID: 24424402
    [Abstract] [Full Text] [Related]

  • 32. Effect of olive fruit fly infestation on the quality of olive oil from Chemlali cultivar during ripening.
    Mraicha F, Ksantini M, Zouch O, Ayadi M, Sayadi S, Bouaziz M.
    Food Chem Toxicol; 2010 Nov 14; 48(11):3235-41. PubMed ID: 20804813
    [Abstract] [Full Text] [Related]

  • 33. Effect of growing area on tocopherols, carotenoids and fatty acid composition of Pistacia lentiscus edible oil.
    Mezni F, Khouja ML, Gregoire S, Martine L, Khaldi A, Berdeaux O.
    Nat Prod Res; 2014 Nov 14; 28(16):1225-30. PubMed ID: 24628661
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  • 34. Bioaccessibility and antioxidant activity stability of phenolic compounds from extra-virgin olive oils during in vitro digestion.
    Dinnella C, Minichino P, D'Andrea AM, Monteleone E.
    J Agric Food Chem; 2007 Oct 17; 55(21):8423-9. PubMed ID: 17880163
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  • 35. The Effect of Olive Varieties on Fatty Acid Composition and Tocopherol Contents of Cold Pressed Virgin Olive Oils.
    Özcan MM, Juhaimi FA, Uslu N, Ghafoor K, Ahmed IAM, Babiker EE.
    J Oleo Sci; 2019 Oct 17; 68(4):307-310. PubMed ID: 30930370
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  • 36. Characterization of virgin olive oils produced with autochthonous Galician varieties.
    Reboredo-Rodríguez P, González-Barreiro C, Cancho-Grande B, Valli E, Bendini A, Gallina Toschi T, Simal-Gandara J.
    Food Chem; 2016 Dec 01; 212():162-71. PubMed ID: 27374520
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  • 37. Chemical Profiles of Twenty-three Monovarietal Olive Oils Produced in Liangshan Region of China.
    Wang Y, Yu L, Zhu Y, Zhao A, Zhang F, Zhang H, Jin Q, Wu G, Wang X.
    J Oleo Sci; 2020 Jun 04; 69(6):605-615. PubMed ID: 32404545
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  • 38. Oil quality parameters and quantitative measurement of major secoiridoid derivatives in Neb Jmel olive oil from various Tunisian origins using qNMR.
    Ben Mansour A, Gargouri B, Melliou E, Magiatis P, Bouaziz M.
    J Sci Food Agric; 2016 Oct 04; 96(13):4432-9. PubMed ID: 26841137
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  • 39. Antioxidant evaluation and oxidative stability of structured lipids from extravirgin olive oil and conjugated linoleic acid.
    Lee JH, Lee KT, Akoh CC, Chung SK, Kim MR.
    J Agric Food Chem; 2006 Jul 26; 54(15):5416-21. PubMed ID: 16848526
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  • 40. Chemical stability of extra-virgin olive oil added with oregano essential oil.
    Asensio CM, Nepote V, Grosso NR.
    J Food Sci; 2011 Sep 26; 76(7):S445-50. PubMed ID: 22417562
    [Abstract] [Full Text] [Related]

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