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397 related items for PubMed ID: 15212450

  • 1. Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil.
    Del Carlo M, Sacchetti G, Di Mattia C, Compagnone D, Mastrocola D, Liberatore L, Cichelli A.
    J Agric Food Chem; 2004 Jun 30; 52(13):4072-9. PubMed ID: 15212450
    [Abstract] [Full Text] [Related]

  • 2. Protective effects of extra virgin olive oil phenolics on oxidative stability in the presence or absence of copper ions.
    Bendini A, Cerretani L, Vecchi S, Carrasco-Pancorbo A, Lercker G.
    J Agric Food Chem; 2006 Jun 28; 54(13):4880-7. PubMed ID: 16787043
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil.
    Carrasco-Pancorbo A, Cerretani L, Bendini A, Segura-Carretero A, Del Carlo M, Gallina-Toschi T, Lercker G, Compagnone D, Fernández-Gutiérrez A.
    J Agric Food Chem; 2005 Nov 16; 53(23):8918-25. PubMed ID: 16277383
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. 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]

  • 7. New investigation of the isothermal oxidation of extra virgin olive oil: determination of free radicals, total polyphenols, total antioxidant capacity, and kinetic data.
    Amati L, Campanella L, Dragone R, Nuccilli A, Tomassetti M, Vecchio S.
    J Agric Food Chem; 2008 Sep 24; 56(18):8287-95. PubMed ID: 18717568
    [Abstract] [Full Text] [Related]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. Effects of fly attack (Bactrocera oleae) on the phenolic profile and selected chemical parameters of olive oil.
    Gómez-Caravaca AM, Cerretani L, Bendini A, Segura-Carretero A, Fernández-Gutiérrez A, Del Carlo M, Compagnone D, Cichelli A.
    J Agric Food Chem; 2008 Jun 25; 56(12):4577-83. PubMed ID: 18522402
    [Abstract] [Full Text] [Related]

  • 10. 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
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. Development of a phenol-enriched olive oil with phenolic compounds from olive cake.
    Suárez M, Romero MP, Motilva MJ.
    J Agric Food Chem; 2010 Oct 13; 58(19):10396-403. PubMed ID: 20828151
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. Development of a phenol-enriched olive oil with both its own phenolic compounds and complementary phenols from thyme.
    Rubió L, Motilva MJ, Macià A, Ramo T, Romero MP.
    J Agric Food Chem; 2012 Mar 28; 60(12):3105-12. PubMed ID: 22380740
    [Abstract] [Full Text] [Related]

  • 15. Bovine serum albumin produces a synergistic increase in the antioxidant activity of virgin olive oil phenolic compounds in oil-in-water emulsions.
    Bonoli-Carbognin M, Cerretani L, Bendini A, Almajano MP, Gordon MH.
    J Agric Food Chem; 2008 Aug 27; 56(16):7076-81. PubMed ID: 18642929
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. Antimicrobial and antioxidant activities of Turkish extra virgin olive oils.
    Karaosmanoglu H, Soyer F, Ozen B, Tokatli F.
    J Agric Food Chem; 2010 Jul 28; 58(14):8238-45. PubMed ID: 20604567
    [Abstract] [Full Text] [Related]

  • 18. 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]

  • 19. Enrichment of refined olive oil with phenolic compounds: evaluation of their antioxidant activity and their effect on the bitter index.
    Artajo LS, Romero MP, Morelló JR, Motilva MJ.
    J Agric Food Chem; 2006 Aug 09; 54(16):6079-88. PubMed ID: 16881720
    [Abstract] [Full Text] [Related]

  • 20. 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]

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