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396 related items for PubMed ID: 12537439

  • 1. Changes in phenolic composition and antioxidant activity of virgin olive oil during frying.
    Gómez-Alonso S, Fregapane G, Salvador MD, Gordon MH.
    J Agric Food Chem; 2003 Jan 29; 51(3):667-72. PubMed ID: 12537439
    [Abstract] [Full Text] [Related]

  • 2. Characterization of antioxidant olive oil biophenols by spectroscopic methods.
    Paiva-Martins F, Rodrigues V, Calheiros R, Marques MP.
    J Sci Food Agric; 2011 Jan 30; 91(2):309-14. PubMed ID: 20949551
    [Abstract] [Full Text] [Related]

  • 3. Interactions of ferric ions with olive oil phenolic compounds.
    Paiva-Martins F, Gordon MH.
    J Agric Food Chem; 2005 Apr 06; 53(7):2704-9. PubMed ID: 15796614
    [Abstract] [Full Text] [Related]

  • 4. Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes.
    Andrikopoulos NK, Dedoussis GV, Falirea A, Kalogeropoulos N, Hatzinikola HS.
    Int J Food Sci Nutr; 2002 Jul 06; 53(4):351-63. PubMed ID: 12090031
    [Abstract] [Full Text] [Related]

  • 5. Effect of malaxation conditions on phenol and volatile profiles in olive paste and the corresponding virgin olive oils (Olea europaea L. Cv. Cornicabra).
    Gómez-Rico A, Inarejos-García AM, Salvador MD, Fregapane G.
    J Agric Food Chem; 2009 May 13; 57(9):3587-95. PubMed ID: 19338278
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. Antioxidant activity of olive pulp and olive oil phenolic compounds of the arbequina cultivar.
    Morelló JR, Vuorela S, Romero MP, Motilva MJ, Heinonen M.
    J Agric Food Chem; 2005 Mar 23; 53(6):2002-8. PubMed ID: 15769127
    [Abstract] [Full Text] [Related]

  • 8. Effect of olive oil phenols on the production of inflammatory mediators in freshly isolated human monocytes.
    Rosignoli P, Fuccelli R, Fabiani R, Servili M, Morozzi G.
    J Nutr Biochem; 2013 Aug 23; 24(8):1513-9. PubMed ID: 23477728
    [Abstract] [Full Text] [Related]

  • 9. Bioaccessibility and antioxidant activity stability of phenolic compounds from extra-virgin olive oils during in vitro digestion.
    Dinnella C, Minichino P, D'Andrea AM, Monteleone E.
    J Agric Food Chem; 2007 Oct 17; 55(21):8423-9. PubMed ID: 17880163
    [Abstract] [Full Text] [Related]

  • 10. Effects of heating on virgin olive oils and their blends: focus on modifications of phenolic fraction.
    Valli E, Bendini A, Cerretani L, Fu S, Segura-Carretero A, Cremonini MA.
    J Agric Food Chem; 2010 Jul 28; 58(14):8158-66. PubMed ID: 20568773
    [Abstract] [Full Text] [Related]

  • 11. Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation--a randomized controlled trial.
    Marrugat J, Covas MI, Fitó M, Schröder H, Miró-Casas E, Gimeno E, López-Sabater MC, de la Torre R, Farré M, SOLOS Investigators.
    Eur J Nutr; 2004 Jun 28; 43(3):140-7. PubMed ID: 15168036
    [Abstract] [Full Text] [Related]

  • 12. Antioxidant effect of two virgin olive oils depends on the concentration and composition of minor polar compounds.
    Franconi F, Coinu R, Carta S, Urgeghe PP, Ieri F, Mulinacci N, Romani A.
    J Agric Food Chem; 2006 Apr 19; 54(8):3121-5. PubMed ID: 16608240
    [Abstract] [Full Text] [Related]

  • 13. Evidence of postprandial absorption of olive oil phenols in humans.
    Bonanome A, Pagnan A, Caruso D, Toia A, Xamin A, Fedeli E, Berra B, Zamburlini A, Ursini F, Galli G.
    Nutr Metab Cardiovasc Dis; 2000 Jun 19; 10(3):111-20. PubMed ID: 11006919
    [Abstract] [Full Text] [Related]

  • 14. Effect of olive stoning on the volatile and phenolic composition of virgin olive oil.
    Servili M, Taticchi A, Esposto S, Urbani S, Selvaggini R, Montedoro G.
    J Agric Food Chem; 2007 Aug 22; 55(17):7028-35. PubMed ID: 17665928
    [Abstract] [Full Text] [Related]

  • 15. Olive oil stability under deep-frying conditions.
    Casal S, Malheiro R, Sendas A, Oliveira BP, Pereira JA.
    Food Chem Toxicol; 2010 Oct 22; 48(10):2972-9. PubMed ID: 20678538
    [Abstract] [Full Text] [Related]

  • 16. Phenolic compounds profile of cornicabra virgin olive oil.
    Gómez-Alonso S, Salvador MD, Fregapane G.
    J Agric Food Chem; 2002 Nov 06; 50(23):6812-7. PubMed ID: 12405780
    [Abstract] [Full Text] [Related]

  • 17. Influence of simulated deep frying on the antioxidant fraction of vegetable oils after enrichment with extracts from olive oil pomace.
    Orozco-Solano MI, Priego-Capote F, Luque de Castro MD.
    J Agric Food Chem; 2011 Sep 28; 59(18):9806-14. PubMed ID: 21859091
    [Abstract] [Full Text] [Related]

  • 18. 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]

  • 19. Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans.
    Covas MI, de la Torre K, Farré-Albaladejo M, Kaikkonen J, Fitó M, López-Sabater C, Pujadas-Bastardes MA, Joglar J, Weinbrenner T, Lamuela-Raventós RM, de la Torre R.
    Free Radic Biol Med; 2006 Feb 15; 40(4):608-16. PubMed ID: 16458191
    [Abstract] [Full Text] [Related]

  • 20. Relationships between oxidative stability, triacylglycerol composition, and antioxidant content in olive oil matrices.
    Mateos R, Trujillo M, Pérez-Camino MC, Moreda W, Cert A.
    J Agric Food Chem; 2005 Jul 13; 53(14):5766-71. PubMed ID: 15998146
    [Abstract] [Full Text] [Related]

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