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Journal Abstract Search

178 related items for PubMed ID: 11171261

  • 41. Characteristics and composition of peanut oil prepared by an aqueous extraction method.
    Shi L, Lu JY, Jones G, Loretan PA, Hill WA.
    Life Support Biosph Sci; 1998; 5(2):225-9. PubMed ID: 11541680
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  • 42. Kinetics of diglyceride formation and isomerization in virgin olive oils by employing 31P NMR spectroscopy. Formulation of a quantitative measure to assess olive oil storage history.
    Spyros A, Philippidis A, Dais P.
    J Agric Food Chem; 2004 Jan 28; 52(2):157-64. PubMed ID: 14733489
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  • 43. Microarray analysis of hepatic genes differentially expressed in the presence of the unsaponifiable fraction of olive oil in apolipoprotein E-deficient mice.
    Acín S, Navarro MA, Perona JS, Surra JC, Guillen N, Arnal C, Sarría AJ, Arbonés-Mainar JM, Carnicer R, Ruiz-Gutiérrez V, Osada J.
    Br J Nutr; 2007 Apr 28; 97(4):628-38. PubMed ID: 17349074
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  • 46. Influence of extraction techniques on physical-chemical characteristics and volatile compounds of extra virgin olive oil.
    Volpe MG, De Cunzo F, Siano F, Paolucci M, Barbarisi C, Cammarota G.
    J Oleo Sci; 2014 Apr 28; 63(9):875-83. PubMed ID: 25132087
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  • 48. Effect of the technological and agronomical factors on pigment transfer during olive oil extraction.
    Criado MN, Romero MP, Motilva MJ.
    J Agric Food Chem; 2007 Jul 11; 55(14):5681-8. PubMed ID: 17579426
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  • 53. Influence of olive maturity stage and geographical origin on some minor components in virgin olive oil of the chemlali variety.
    Lazzez A, Perri E, Caravita MA, Khlif M, Cossentini M.
    J Agric Food Chem; 2008 Feb 13; 56(3):982-8. PubMed ID: 18189358
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  • 54. Comprehensive two-dimensional gas chromatography for fingerprint pattern recognition in olive oils produced by two different techniques in Portuguese olive varieties Galega Vulgar, Cobrançosa e Carrasquenha.
    Vaz-Freire LT, da Silva MD, Freitas AM.
    Anal Chim Acta; 2009 Feb 09; 633(2):263-70. PubMed ID: 19166732
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  • 55. Alkyl esters of fatty acids a useful tool to detect soft deodorized olive oils.
    Pérez-Camino Mdel C, Cert A, Romero-Segura A, Cert-Trujillo R, Moreda W.
    J Agric Food Chem; 2008 Aug 13; 56(15):6740-4. PubMed ID: 18642925
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  • 56. Hot water dipping of olives (Olea europaea) for virgin oil debittering.
    García JM, Yousfi K, Oliva J, García-Diaz MT, Pérez-Camino MC.
    J Agric Food Chem; 2005 Oct 19; 53(21):8248-52. PubMed ID: 16218671
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  • 57. Micro-encapsulation of refined olive oil: influence of capsule wall components and the addition of antioxidant additives on the shelf life and chemical alteration.
    Calvo P, Castaño AL, Lozano M, González-Gómez D.
    J Sci Food Agric; 2012 Oct 19; 92(13):2689-95. PubMed ID: 22505146
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  • 60. [Cold pressed oils].
    Sionek B.
    Rocz Panstw Zakl Hig; 1997 Oct 19; 48(3):283-94. PubMed ID: 9432706
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