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Journal Abstract Search

306 related items for PubMed ID: 10563859

  • 1. Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from the varieties picual and hojiblanca and on the different components involved.
    Gutiérrez F, Jímenez B, Ruíz A, Albi MA.
    J Agric Food Chem; 1999 Jan; 47(1):121-7. PubMed ID: 10563859
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  • 3. Effect of olive ripeness on chemical properties and phenolic composition of Chétoui virgin olive oil.
    Ben Youssef N, Zarrouk W, Carrasco-Pancorbo A, Ouni Y, Segura-Carretero A, Fernández-Gutiérrez A, Daoud D, Zarrouk M.
    J Sci Food Agric; 2010 Jan 30; 90(2):199-204. PubMed ID: 20355031
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  • 4. Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil.
    Rotondi A, Bendini A, Cerretani L, Mari M, Lercker G, Toschi TG.
    J Agric Food Chem; 2004 Jun 02; 52(11):3649-54. PubMed ID: 15161244
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  • 5. Fatty Acid and Phenolic Compound Concentrations in Eight Different Monovarietal Virgin Olive Oils from Extremadura and the Relationship with Oxidative Stability.
    Montaño A, Hernández M, Garrido I, Llerena JL, Espinosa F.
    Int J Mol Sci; 2016 Nov 23; 17(11):. PubMed ID: 27886101
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  • 6. 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 30; 93(5):1242-8. PubMed ID: 22936570
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  • 7. Olive oil quality and ripening in super-high-density Arbequina orchard.
    Benito M, Lasa JM, Gracia P, Oria R, Abenoza M, Varona L, Sánchez-Gimeno AC.
    J Sci Food Agric; 2013 Jul 30; 93(9):2207-20. PubMed ID: 23413119
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  • 9. Chemical composition of virgin olive oils according to the ripening in olives.
    Fuentes de Mendoza M, De Miguel Gordillo C, Marín Expóxito J, Sánchez Casas J, Martínez Cano M, Martín Vertedor D, Franco Baltasar MN.
    Food Chem; 2013 Dec 01; 141(3):2575-81. PubMed ID: 23870997
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  • 12. Oxidative stability and phenolic content of virgin olive oil: an analytical approach by traditional and high resolution techniques.
    Gallina-Toschi T, Cerretani L, Bendini A, Bonoli-Carbognin M, Lercker G.
    J Sep Sci; 2005 Jun 01; 28(9-10):859-70. PubMed ID: 16013812
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  • 13. 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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  • 18. Quality and Composition of Virgin Olive Oil from Varietties Grown in Castilla-La Mancha (Spain).
    Alvarruiz A, Álvarez-Ortí M, Mateos B, Sena E, Pardo JE.
    J Oleo Sci; 2015 Jun 01; 64(10):1075-82. PubMed ID: 26369595
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  • 19. Effect of processing systems on the quality and stability of Chemlali olive oils.
    Ammar S, Zribi A, Ben Mansour A, Ayadi M, Abdelhedi R, Bouaziz M.
    J Oleo Sci; 2014 Jun 01; 63(4):311-23. PubMed ID: 24599103
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