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285 related items for PubMed ID: 15656655

  • 1. 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]

  • 2. 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]

  • 3. 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]

  • 4. 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 08; 76(7):C965-73. PubMed ID: 21806611
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. 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]

  • 7. 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 15; 39(13):1663-1672. PubMed ID: 29082534
    [Abstract] [Full Text] [Related]

  • 8. Phenolic constituents in the fruits of Cinnamomum zeylanicum and their antioxidant activity.
    Jayaprakasha GK, Ohnishi-Kameyama M, Ono H, Yoshida M, Jaganmohan Rao L.
    J Agric Food Chem; 2006 Mar 08; 54(5):1672-9. PubMed ID: 16506818
    [Abstract] [Full Text] [Related]

  • 9. Tunisian table olive phenolic compounds and their antioxidant capacity.
    Ben Othman N, Roblain D, Thonart P, Hamdi M.
    J Food Sci; 2008 May 08; 73(4):C235-40. PubMed ID: 18460116
    [Abstract] [Full Text] [Related]

  • 10. Phenolic profile characterization of Chemlali olive stones by liquid chromatography-ion trap mass spectrometry.
    Ben Mansour A, Porter EA, Kite GC, Simmonds MS, Abdelhedi R, Bouaziz M.
    J Agric Food Chem; 2015 Feb 25; 63(7):1990-5. PubMed ID: 25650173
    [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. 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]

  • 13. Changes in phenolic composition in olive tree parts according to development stage.
    Abaza L, Taamalli A, Arráez-Román D, Segura-Carretero A, Fernández-Gutierrérez A, Zarrouk M, Youssef NB.
    Food Res Int; 2017 Oct 30; 100(Pt 3):454-461. PubMed ID: 28964368
    [Abstract] [Full Text] [Related]

  • 14. From Olive Fruits to Olive Oil: Phenolic Compound Transfer in Six Different Olive Cultivars Grown under the Same Agronomical Conditions.
    Talhaoui N, Gómez-Caravaca AM, León L, De la Rosa R, Fernández-Gutiérrez A, Segura-Carretero A.
    Int J Mol Sci; 2016 Mar 04; 17(3):337. PubMed ID: 26959010
    [Abstract] [Full Text] [Related]

  • 15. Analysis of flavonoids and other phenolic compounds using high-performance liquid chromatography with coulometric array detection: relationship to antioxidant activity.
    Aaby K, Hvattum E, Skrede G.
    J Agric Food Chem; 2004 Jul 28; 52(15):4595-603. PubMed ID: 15264888
    [Abstract] [Full Text] [Related]

  • 16. Antioxidant properties of various solvent extracts of total phenolic constituents from three different agroclimatic origins of drumstick tree (Moringa oleifera Lam.) leaves.
    Siddhuraju P, Becker K.
    J Agric Food Chem; 2003 Apr 09; 51(8):2144-55. PubMed ID: 12670148
    [Abstract] [Full Text] [Related]

  • 17. Factors influencing phenolic compounds in table olives (Olea europaea).
    Charoenprasert S, Mitchell A.
    J Agric Food Chem; 2012 Jul 25; 60(29):7081-95. PubMed ID: 22720792
    [Abstract] [Full Text] [Related]

  • 18. Isolation, structure elucidation and antioxidant potential of the major phenolic and flavonoid compounds in brined olive drupes.
    Owen RW, Haubner R, Mier W, Giacosa A, Hull WE, Spiegelhalder B, Bartsch H.
    Food Chem Toxicol; 2003 May 25; 41(5):703-17. PubMed ID: 12659724
    [Abstract] [Full Text] [Related]

  • 19. Optimisation of the extraction of olive (Olea europaea) leaf phenolics using water/ethanol-based solvent systems and response surface methodology.
    Mylonaki S, Kiassos E, Makris DP, Kefalas P.
    Anal Bioanal Chem; 2008 Nov 25; 392(5):977-85. PubMed ID: 18762919
    [Abstract] [Full Text] [Related]

  • 20. Phenolic content and antioxidant activity of raspberry and blackberry cultivars.
    Sariburun E, Sahin S, Demir C, Türkben C, Uylaşer V.
    J Food Sci; 2010 May 25; 75(4):C328-35. PubMed ID: 20546390
    [Abstract] [Full Text] [Related]

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