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Journal Abstract Search

422 related items for PubMed ID: 12742543

  • 1.
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  • 2. Different radical scavenging tests in virgin olive oil and their relation to the total phenol content.
    Samaniego Sánchez C, Troncoso González AM, García-Parrilla MC, Quesada Granados JJ, López García de la Serrana H, López Martínez MC.
    Anal Chim Acta; 2007 Jun 12; 593(1):103-7. PubMed ID: 17531830
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  • 4. Quality and Composition of Virgin Olive Oil from Varietties Grown in Castilla-La Mancha (Spain).
    Alvarruiz A, Álvarez-Ortí M, Mateos B, Sena E, Pardo JE.
    J Oleo Sci; 2015 Jun 12; 64(10):1075-82. PubMed ID: 26369595
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  • 6. Comparison of the radical scavenging potential of polar and lipidic fractions of olive oil and other vegetable oils under normal conditions and after thermal treatment.
    Valavanidis A, Nisiotou C, Papageorgiou Y, Kremli I, Satravelas N, Zinieris N, Zygalaki H.
    J Agric Food Chem; 2004 Apr 21; 52(8):2358-65. PubMed ID: 15080646
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  • 9. Quality characteristics and antioxidant properties of Turkish monovarietal olive oils regarding stages of olive ripening.
    Köseoğlu O, Sevim D, Kadiroğlu P.
    Food Chem; 2016 Dec 01; 212():628-34. PubMed ID: 27374577
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  • 10. Comparative Study of Camellia oleifera Seed Oil on Chemical Constituents, Antioxidant Activities and Physicochemical Characteristics from Southern China.
    Li Q, Zhu Y, Qin L.
    J Oleo Sci; 2024 Dec 01; 73(7):943-952. PubMed ID: 38945923
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  • 12. Dietary oils high in oleic acid but with different unsaponifiable fraction contents have different effects in fatty acid composition and peroxidation in rabbit LDL.
    Ochoa JJ, Quiles JL, Ramírez-Tortosa MC, Mataix J, Huertas JR.
    Nutrition; 2002 Jan 01; 18(1):60-5. PubMed ID: 11827767
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  • 13. Chemical Composition, Characteristics Profiles and Bioactivities of Tunisian Phalaris canariensis Seeds: a Potential Source of ω-6 and ω-9 Fatty Acids.
    Ben Salah H, Kchaou M, Ben Abdallah Kolsi R, Abdennabi R, Ayedi M, Gharsallah N, Allouche N.
    J Oleo Sci; 2018 Jul 01; 67(7):801-812. PubMed ID: 29877220
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  • 14. Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from the varieties picual and hojiblanca and on the different components involved.
    Gutiérrez F, Jímenez B, Ruíz A, Albi MA.
    J Agric Food Chem; 1999 Jan 01; 47(1):121-7. PubMed ID: 10563859
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  • 16. Antioxidant capacity index based on gold nanoparticles formation. Application to extra virgin olive oil samples.
    Della Pelle F, Vilela D, González MC, Lo Sterzo C, Compagnone D, Del Carlo M, Escarpa A.
    Food Chem; 2015 Jul 01; 178():70-5. PubMed ID: 25704685
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  • 17. Changes in phenolic content and antioxidant activity of Italian extra-virgin olive oils during storage.
    Baiano A, Gambacorta G, Terracone C, Previtali MA, Lamacchia C, La Notte E.
    J Food Sci; 2009 Mar 01; 74(2):C177-83. PubMed ID: 19323733
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  • 18. 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
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  • 19. Antioxidant evaluation and oxidative stability of structured lipids from extravirgin olive oil and conjugated linoleic acid.
    Lee JH, Lee KT, Akoh CC, Chung SK, Kim MR.
    J Agric Food Chem; 2006 Jul 26; 54(15):5416-21. PubMed ID: 16848526
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