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Journal Abstract Search

249 related items for PubMed ID: 12236680

  • 1. Rate of degradation of alpha-tocopherol, squalene, phenolics, and polyunsaturated fatty acids in olive oil during different storage conditions.
    Rastrelli L, Passi S, Ippolito F, Vacca G, De Simone F.
    J Agric Food Chem; 2002 Sep 25; 50(20):5566-70. PubMed ID: 12236680
    [Abstract] [Full Text] [Related]

  • 2. Stability of virgin olive oil. 1. Autoxidation studies.
    Psomiadou E, Tsimidou M.
    J Agric Food Chem; 2002 Feb 13; 50(4):716-21. PubMed ID: 11829634
    [Abstract] [Full Text] [Related]

  • 3. Stability of virgin olive oil. 2. Photo-oxidation studies.
    Psomiadou E, Tsimidou M.
    J Agric Food Chem; 2002 Feb 13; 50(4):722-7. PubMed ID: 11829635
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. Relation between the endogenous antioxidant system and the quality of extra virgin olive oil under accelerated storage conditions.
    Hrncirik K, Fritsche S.
    J Agric Food Chem; 2005 Mar 23; 53(6):2103-10. PubMed ID: 15769142
    [Abstract] [Full Text] [Related]

  • 6. On the role of squalene in olive oil stability.
    Psomiadou E, Tsimidou M.
    J Agric Food Chem; 1999 Oct 23; 47(10):4025-32. PubMed ID: 10552760
    [Abstract] [Full Text] [Related]

  • 7. Antioxidant effect of phenolic compounds, alpha-tocopherol, and other minor components in virgin olive oil.
    Mateos R, Domínguez MM, Espartero JL, Cert A.
    J Agric Food Chem; 2003 Nov 19; 51(24):7170-5. PubMed ID: 14611189
    [Abstract] [Full Text] [Related]

  • 8. Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene.
    Owen RW, Mier W, Giacosa A, Hull WE, Spiegelhalder B, Bartsch H.
    Food Chem Toxicol; 2000 Aug 19; 38(8):647-59. PubMed ID: 10908812
    [Abstract] [Full Text] [Related]

  • 9. Novel approach to study oxidative stability of extra virgin olive oils: importance of alpha-tocopherol concentration.
    Deiana M, Rosa A, Cao CF, Pirisi FM, Bandino G, Dessì MA.
    J Agric Food Chem; 2002 Jul 17; 50(15):4342-6. PubMed ID: 12105968
    [Abstract] [Full Text] [Related]

  • 10. Changes in extra-virgin olive oil added with Lycium barbarum L. carotenoids during frying: Chemical analyses and metabolomic approach.
    Blasi F, Rocchetti G, Montesano D, Lucini L, Chiodelli G, Ghisoni S, Baccolo G, Simonetti MS, Cossignani L.
    Food Res Int; 2018 Mar 17; 105():507-516. PubMed ID: 29433242
    [Abstract] [Full Text] [Related]

  • 11. Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil.
    Brenes M, García A, Dobarganes MC, Velasco J, Romero C.
    J Agric Food Chem; 2002 Oct 09; 50(21):5962-7. PubMed ID: 12358466
    [Abstract] [Full Text] [Related]

  • 12. Prooxidant activity of oxidized alpha-tocopherol in vegetable oils.
    Chapman TM, Kim HJ, Min DB.
    J Food Sci; 2009 Sep 09; 74(7):C536-42. PubMed ID: 19895457
    [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. 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 30; 68(5):538-545. PubMed ID: 27931126
    [Abstract] [Full Text] [Related]

  • 15. Study of chemical changes produced in virgin olive oils with different phenolic contents during an accelerated storage treatment.
    Lerma-García MJ, Simó-Alfonso EF, Chiavaro E, Bendini A, Lercker G, Cerretani L.
    J Agric Food Chem; 2009 Sep 09; 57(17):7834-40. PubMed ID: 19681611
    [Abstract] [Full Text] [Related]

  • 16. 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 Sep 09; 63(4):311-23. PubMed ID: 24599103
    [Abstract] [Full Text] [Related]

  • 17. How heating affects extra virgin olive oil quality indexes and chemical composition.
    Allouche Y, Jiménez A, Gaforio JJ, Uceda M, Beltrán G.
    J Agric Food Chem; 2007 Nov 14; 55(23):9646-54. PubMed ID: 17935291
    [Abstract] [Full Text] [Related]

  • 18. Antioxidant capacity of individual and combined virgin olive oil minor compounds evaluated at mild temperature (25 and 40°C) as compared to accelerated and antiradical assays.
    Mancebo-Campos V, Salvador MD, Fregapane G.
    Food Chem; 2014 May 01; 150():374-81. PubMed ID: 24360465
    [Abstract] [Full Text] [Related]

  • 19. Effect of storage on secoiridoid and tocopherol contents and antioxidant activity of monovarietal extra virgin olive oils.
    Lavelli V, Fregapane G, Salvador MD.
    J Agric Food Chem; 2006 Apr 19; 54(8):3002-7. PubMed ID: 16608222
    [Abstract] [Full Text] [Related]

  • 20. Antioxidants and total peroxyl radical-trapping ability of olive and seed oils.
    Cabrini L, Barzanti V, Cipollone M, Fiorentini D, Grossi G, Tolomelli B, Zambonin L, Landi L.
    J Agric Food Chem; 2001 Dec 19; 49(12):6026-32. PubMed ID: 11743803
    [Abstract] [Full Text] [Related]

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