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Journal Abstract Search

217 related items for PubMed ID: 11262015

  • 1. Effects of olive fruit quality and oil storage practices on the diacylglycerol content of virgin olive oils.
    Pérez-Camino MC, Moreda W, Cert A.
    J Agric Food Chem; 2001 Feb; 49(2):699-704. PubMed ID: 11262015
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  • 2. 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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  • 3. Influence of the different oils used in dough formulation on the lipid fraction of taralli.
    Caponio F, Giarnetti M, Summo C, Gomes T.
    J Food Sci; 2011 May 28; 76(4):C549-54. PubMed ID: 22417334
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  • 4. Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study.
    Chiavaro E, Cerretani L, Paradiso VM, Summo C, Paciulli M, Gallina Toschi T, Caponio F.
    J Sci Food Agric; 2013 Sep 28; 93(12):2909-16. PubMed ID: 23580481
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  • 5. Diacylglycerol isomers in extra virgin olive oil: Effect of different storage conditions.
    Caponio F, Paradiso VM, Bilancia MT, Summo C, Pasqualone A, Gomes T.
    Food Chem; 2013 Oct 15; 140(4):772-6. PubMed ID: 23692765
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  • 13. Do extraction procedures affect olive oil quality and stability?
    Ben Miled DD, Smaoui A, Zarrouk M, Chérif A.
    Biochem Soc Trans; 2000 Dec 15; 28(6):929-33. PubMed ID: 11171261
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  • 15. Acylglycerol and fatty acid components of pulp, seed, and whole olive fruit oils. Their use to characterize fruit variety by chemometrics.
    Ranalli A, Pollastri L, Contento S, Di Loreto G, Iannucci E, Lucera L, Russi F.
    J Agric Food Chem; 2002 Jun 19; 50(13):3775-9. PubMed ID: 12059159
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  • 16. Monitoring endogenous enzymes during olive fruit ripening and storage: correlation with virgin olive oil phenolic profiles.
    Hachicha Hbaieb R, Kotti F, García-Rodríguez R, Gargouri M, Sanz C, Pérez AG.
    Food Chem; 2015 May 01; 174():240-7. PubMed ID: 25529676
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  • 17. Olive oil mixtures. Part two: Detection of soft deodorized oil in extra virgin olive oil through diacylglycerol determination. Relationship with free acidity.
    Gómez-Coca RB, Pérez-Camino MC, Bendini A, Gallina Toschi T, Moreda W.
    Food Chem; 2020 Nov 15; 330():127226. PubMed ID: 32540532
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