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452 related items for PubMed ID: 15315388

  • 1. 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]

  • 2. 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]

  • 3. 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]

  • 4. Tunisian table olive phenolic compounds and their antioxidant capacity.
    Ben Othman N, Roblain D, Thonart P, Hamdi M.
    J Food Sci; 2008 May 12; 73(4):C235-40. PubMed ID: 18460116
    [Abstract] [Full Text] [Related]

  • 5. Identification and antioxidant potential of flavonoids and low molecular weight phenols in olive cultivar chemlali growing in Tunisia.
    Bouaziz M, Grayer RJ, Simmonds MS, Damak M, Sayadi S.
    J Agric Food Chem; 2005 Jan 26; 53(2):236-41. PubMed ID: 15656655
    [Abstract] [Full Text] [Related]

  • 6. Phenolic composition, isolation, and structure of a new deoxyloganic acid derivative from Dhokar and Gemri-Dhokar olive cultivars.
    Rigane G, Ben Salem R, Sayadi S, Bouaziz M.
    J Food Sci; 2011 Sep 26; 76(7):C965-73. PubMed ID: 21806611
    [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. Oil content, phenolic profiling and antioxidant potential of Tunisian olive drupes.
    Bouaziz M, Jemai H, Khabou W, Sayadi S.
    J Sci Food Agric; 2010 Aug 15; 90(10):1750-8. PubMed ID: 20564435
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. 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]

  • 11. 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]

  • 12. Effect of olive fruit fly infestation on the quality of olive oil from Chemlali cultivar during ripening.
    Mraicha F, Ksantini M, Zouch O, Ayadi M, Sayadi S, Bouaziz M.
    Food Chem Toxicol; 2010 Nov 22; 48(11):3235-41. PubMed ID: 20804813
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. 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]

  • 15. 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]

  • 16. 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]

  • 17. Saline water irrigation effects on fruit development, quality, and phenolic composition of virgin olive oils, cv. Chemlali.
    Ben Ahmed C, Ben Rouina B, Sensoy S, Boukhriss M.
    J Agric Food Chem; 2009 Apr 08; 57(7):2803-11. PubMed ID: 19334757
    [Abstract] [Full Text] [Related]

  • 18. Quantification of polyphenolics and their antioxidant capacity in fresh plums.
    Kim DO, Chun OK, Kim YJ, Moon HY, Lee CY.
    J Agric Food Chem; 2003 Oct 22; 51(22):6509-15. PubMed ID: 14558771
    [Abstract] [Full Text] [Related]

  • 19. Evaluation of phenolic composition and antioxidant activity changes in olive flowers during development using HPLC/DAD and LC-MS/MS.
    Rekik O, Ben Mansour A, Bouaziz M.
    Electrophoresis; 2018 Jul 22; 39(13):1663-1672. PubMed ID: 29082534
    [Abstract] [Full Text] [Related]

  • 20. Phenolic compound concentration and antioxidant activities of edible and medicinal mushrooms from Korea.
    Kim MY, Seguin P, Ahn JK, Kim JJ, Chun SC, Kim EH, Seo SH, Kang EY, Kim SL, Park YJ, Ro HM, Chung IM.
    J Agric Food Chem; 2008 Aug 27; 56(16):7265-70. PubMed ID: 18616260
    [Abstract] [Full Text] [Related]

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