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Journal Abstract Search

272 related items for PubMed ID: 12696932

  • 1. Quantitative changes in phenolic content during physiological development of the olive (Olea europaea) cultivar Hardy's Mammoth.
    Ryan D, Prenzler PD, Lavee S, Antolovich M, Robards K.
    J Agric Food Chem; 2003 Apr 23; 51(9):2532-8. PubMed ID: 12696932
    [Abstract] [Full Text] [Related]

  • 2. Identification of phenolic compounds in tissues of the novel olive cultivar hardy's mammoth.
    Ryan D, Antolovich M, Herlt T, Prenzler PD, Lavee S, Robards K.
    J Agric Food Chem; 2002 Nov 06; 50(23):6716-24. PubMed ID: 12405767
    [Abstract] [Full Text] [Related]

  • 3. Comparative study on phenolic content and antioxidant activity during maturation of the olive cultivar Chemlali from Tunisia.
    Bouaziz M, Chamkha M, Sayadi S.
    J Agric Food Chem; 2004 Aug 25; 52(17):5476-81. PubMed ID: 15315388
    [Abstract] [Full Text] [Related]

  • 4. Impact of sampling parameters on the radical scavenging potential of olive (Olea europaea L.) leaves.
    Papoti VT, Tsimidou MZ.
    J Agric Food Chem; 2009 May 13; 57(9):3470-7. PubMed ID: 19334682
    [Abstract] [Full Text] [Related]

  • 5. Isolation and characterization of a new hydroxytyrosol derivative from olive (Olea europaea) leaves.
    Paiva-Martins F, Pinto M.
    J Agric Food Chem; 2008 Jul 23; 56(14):5582-8. PubMed ID: 18582082
    [Abstract] [Full Text] [Related]

  • 6. Phenolic composition, sugar contents and antioxidant activity of Tunisian sweet olive cultivar with regard to fruit ripening.
    Jemai H, Bouaziz M, Sayadi S.
    J Agric Food Chem; 2009 Apr 08; 57(7):2961-8. PubMed ID: 19334763
    [Abstract] [Full Text] [Related]

  • 7. Characterization of new phenolic compounds from leaves of Olea europaea L. by high-resolution tandem mass spectrometry.
    Di Donna L, Mazzotti F, Salerno R, Tagarelli A, Taverna D, Sindona G.
    Rapid Commun Mass Spectrom; 2007 Apr 08; 21(22):3653-7. PubMed ID: 17939156
    [Abstract] [Full Text] [Related]

  • 8. Chemometric analysis for the evaluation of phenolic patterns in olive leaves from six cultivars at different growth stages.
    Talhaoui N, Gómez-Caravaca AM, Roldán C, León L, De la Rosa R, Fernández-Gutiérrez A, Segura-Carretero A.
    J Agric Food Chem; 2015 Feb 18; 63(6):1722-9. PubMed ID: 25613562
    [Abstract] [Full Text] [Related]

  • 9. Human absorption and metabolism of oleuropein and hydroxytyrosol ingested as olive (Olea europaea L.) leaf extract.
    de Bock M, Thorstensen EB, Derraik JG, Henderson HV, Hofman PL, Cutfield WS.
    Mol Nutr Food Res; 2013 Nov 18; 57(11):2079-85. PubMed ID: 23766098
    [Abstract] [Full Text] [Related]

  • 10. Effect of the maturation process on the phenolic fractions, fatty acids, and antioxidant activity of the Chétoui olive fruit cultivar.
    Damak N, Bouaziz M, Ayadi M, Sayadi S, Damak M.
    J Agric Food Chem; 2008 Mar 12; 56(5):1560-6. PubMed ID: 18257524
    [Abstract] [Full Text] [Related]

  • 11. Phenol metabolism in the leaves of the olive tree (Olea europaea L.) cv. Picual, Verdial, Arbequina, and Frantoio during ripening.
    Ortega-García F, Peragón J.
    J Agric Food Chem; 2010 Dec 08; 58(23):12440-8. PubMed ID: 21047129
    [Abstract] [Full Text] [Related]

  • 12. Effect of the maturation process of the olive fruit on the phenolic fraction of drupes and oils from Arbequina, Farga, and Morrut cultivars.
    Morelló JR, Romero MP, Motilva MJ.
    J Agric Food Chem; 2004 Sep 22; 52(19):6002-9. PubMed ID: 15366855
    [Abstract] [Full Text] [Related]

  • 13. Impact of cultivar, harvesting time, and seasonal variation on the content of biophenols in olive mill waste.
    Obied HK, Bedgood D, Mailer R, Prenzler PD, Robards K.
    J Agric Food Chem; 2008 Oct 08; 56(19):8851-8. PubMed ID: 18781756
    [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. 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]

  • 16. Olea europaea leaf (Ph.Eur.) extract as well as several of its isolated phenolics inhibit the gout-related enzyme xanthine oxidase.
    Flemmig J, Kuchta K, Arnhold J, Rauwald HW.
    Phytomedicine; 2011 May 15; 18(7):561-6. PubMed ID: 21144719
    [Abstract] [Full Text] [Related]

  • 17. Tunisian table olive phenolic compounds and their antioxidant capacity.
    Ben Othman N, Roblain D, Thonart P, Hamdi M.
    J Food Sci; 2008 May 15; 73(4):C235-40. PubMed ID: 18460116
    [Abstract] [Full Text] [Related]

  • 18. 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]

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  • 20. Qualitative and semiquantitative analysis of phenolic compounds in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques.
    Bonoli M, Bendini A, Cerretani L, Lercker G, Toschi TG.
    J Agric Food Chem; 2004 Nov 17; 52(23):7026-32. PubMed ID: 15537313
    [Abstract] [Full Text] [Related]

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