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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

505 related items for PubMed ID: 10908812

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2. Identification of lignans as major components in the phenolic fraction of olive oil.
    Owen RW, Mier W, Giacosa A, Hull WE, Spiegelhalder B, Bartsch H.
    Clin Chem; 2000 Jul; 46(7):976-88. PubMed ID: 10894841
    [Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5. Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil.
    Carrasco-Pancorbo A, Cerretani L, Bendini A, Segura-Carretero A, Del Carlo M, Gallina-Toschi T, Lercker G, Compagnone D, Fernández-Gutiérrez A.
    J Agric Food Chem; 2005 Nov 16; 53(23):8918-25. PubMed ID: 16277383
    [Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7. CE- and HPLC-TOF-MS for the characterization of phenolic compounds in olive oil.
    Carrasco-Pancorbo A, Neusüss C, Pelzing M, Segura-Carretero A, Fernández-Gutiérrez A.
    Electrophoresis; 2007 Mar 16; 28(5):806-21. PubMed ID: 17315149
    [Abstract] [Full Text] [Related]

  • 8. 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 16; 75(3):C229-35. PubMed ID: 20492271
    [Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10. α-Tocopherol, β-carotene, lutein, squalene and secoiridoids in seven monocultivar Italian extra-virgin olive oils.
    Ambra R, Natella F, Lucchetti S, Forte V, Pastore G.
    Int J Food Sci Nutr; 2017 Aug 16; 68(5):538-545. PubMed ID: 27931126
    [Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12. Application of the INFOGEST Standardized Method to Assess the Digestive Stability and Bioaccessibility of Phenolic Compounds from Galician Extra-Virgin Olive Oil.
    Reboredo-Rodríguez P, Olmo-García L, Figueiredo-González M, González-Barreiro C, Carrasco-Pancorbo A, Cancho-Grande B.
    J Agric Food Chem; 2021 Oct 06; 69(39):11592-11605. PubMed ID: 34550684
    [Abstract] [Full Text] [Related]

  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14. 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
    [Abstract] [Full Text] [Related]

  • 15. 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 15; 243():285-294. PubMed ID: 29146340
    [Abstract] [Full Text] [Related]

  • 16. Evaluation of phenolic compounds in virgin olive oil by direct injection in high-performance liquid chromatography with fluorometric detection.
    Selvaggini R, Servili M, Urbani S, Esposto S, Taticchi A, Montedoro G.
    J Agric Food Chem; 2006 Apr 19; 54(8):2832-8. PubMed ID: 16608197
    [Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18. 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 13; 60(23):5866-73. PubMed ID: 22616838
    [Abstract] [Full Text] [Related]

  • 19. 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
    [Abstract] [Full Text] [Related]

  • 20. Electrophoretic identification and quantitation of compounds in the polyphenolic fraction of extra-virgin olive oil.
    Gómez Caravaca AM, Carrasco Pancorbo A, Cañabate Díaz B, Segura Carretero A, Fernández Gutiérrez A.
    Electrophoresis; 2005 Sep 13; 26(18):3538-51. PubMed ID: 16167367
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 26.