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Journal Abstract Search

352 related items for PubMed ID: 15713026

  • 21. 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]

  • 22. 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]

  • 23. 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
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  • 24. High-power ultrasound in olive paste pretreatment. Effect on process yield and virgin olive oil characteristics.
    Jiménez A, Beltrán G, Uceda M.
    Ultrason Sonochem; 2007 Sep 28; 14(6):725-31. PubMed ID: 17275391
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  • 25. Chemical and sensory differences between high price and low price extra virgin olive oils.
    Fiorini D, Boarelli MC, Conti P, Alfei B, Caprioli G, Ricciutelli M, Sagratini G, Fedeli D, Gabbianelli R, Pacetti D.
    Food Res Int; 2018 Mar 28; 105():65-75. PubMed ID: 29433259
    [Abstract] [Full Text] [Related]

  • 26. Extra-virgin olive oil polyphenols inhibit HER2 (erbB-2)-induced malignant transformation in human breast epithelial cells: relationship between the chemical structures of extra-virgin olive oil secoiridoids and lignans and their inhibitory activities on the tyrosine kinase activity of HER2.
    Menendez JA, Vazquez-Martin A, Oliveras-Ferraros C, Garcia-Villalba R, Carrasco-Pancorbo A, Fernandez-Gutierrez A, Segura-Carretero A.
    Int J Oncol; 2009 Jan 28; 34(1):43-51. PubMed ID: 19082476
    [Abstract] [Full Text] [Related]

  • 27. Bioactive Secoiridoids in Italian Extra-Virgin Olive Oils: Impact of Olive Plant Cultivars, Cultivation Regions and Processing.
    Losito I, Abbattista R, De Ceglie C, Castellaneta A, Calvano CD, Cataldi TRI.
    Molecules; 2021 Jan 31; 26(3):. PubMed ID: 33572633
    [Abstract] [Full Text] [Related]

  • 28. Changes in virgin olive oil quality during low-temperature fruit storage.
    Kalua CM, Bedgood DR, Bishop AG, Prenzler PD.
    J Agric Food Chem; 2008 Apr 09; 56(7):2415-22. PubMed ID: 18321051
    [Abstract] [Full Text] [Related]

  • 29. Effect of pedoclimatic conditions on the chemical composition of the Sigoise olive cultivar.
    Dabbou S, Sifi S, Rjiba I, Esposto S, Taticchi A, Servili M, Montedoro GF, Hammami M.
    Chem Biodivers; 2010 Apr 09; 7(4):898-908. PubMed ID: 20397230
    [Abstract] [Full Text] [Related]

  • 30. 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]

  • 31. Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil.
    Rotondi A, Bendini A, Cerretani L, Mari M, Lercker G, Toschi TG.
    J Agric Food Chem; 2004 Jun 02; 52(11):3649-54. PubMed ID: 15161244
    [Abstract] [Full Text] [Related]

  • 32. Screening and comparing tocopherols in the rapeseed (Brassica napus L.) and olive (Olea europaea L.) varieties using high-performance liquid chromatography.
    Seker M, Gül MK, Ipek M, Toplu C, Kaleci N.
    Int J Food Sci Nutr; 2008 Sep 02; 59(6):483-90. PubMed ID: 19086241
    [Abstract] [Full Text] [Related]

  • 33. Effect of processing conditions, prestorage treatment, and storage conditions on the phenol content and antioxidant activity of olive mill waste.
    Obied HK, Bedgood DR, Prenzler PD, Robards K.
    J Agric Food Chem; 2008 Jun 11; 56(11):3925-32. PubMed ID: 18457398
    [Abstract] [Full Text] [Related]

  • 34. Effect of cultivar and processing method on the contents of polyphenols in table olives.
    Romero C, Brenes M, Yousfi K, García P, García A, Garrido A.
    J Agric Food Chem; 2004 Feb 11; 52(3):479-84. PubMed ID: 14759136
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  • 35. Evolution of minor polar compounds and antioxidant capacity during storage of bottled extra virgin olive oil.
    Romani A, Lapucci C, Cantini C, Ieri F, Mulinacci N, Visioli F.
    J Agric Food Chem; 2007 Feb 21; 55(4):1315-20. PubMed ID: 17253709
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  • 36. 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]

  • 37. Hot water dipping of olives (Olea europaea) for virgin oil debittering.
    García JM, Yousfi K, Oliva J, García-Diaz MT, Pérez-Camino MC.
    J Agric Food Chem; 2005 Oct 19; 53(21):8248-52. PubMed ID: 16218671
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  • 38. Determination of tocopherol contents of some olive varieties harvested at different ripening periods.
    Dağdelen A, Tümen G, Ozcan MM, Dündar E.
    Nat Prod Res; 2012 Oct 19; 26(15):1454-7. PubMed ID: 21859374
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  • 39. Literature review on production process to obtain extra virgin olive oil enriched in bioactive compounds. Potential use of byproducts as alternative sources of polyphenols.
    Frankel E, Bakhouche A, Lozano-Sánchez J, Segura-Carretero A, Fernández-Gutiérrez A.
    J Agric Food Chem; 2013 Jun 05; 61(22):5179-88. PubMed ID: 23656613
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  • 40. Prediction of the genetic variety of extra virgin olive oils produced at La Comunitat Valenciana, Spain, by fourier transform infrared spectroscopy.
    Concha-Herrera V, Lerma-García MJ, Herrero-Martínez JM, Simó-Alfonso EF.
    J Agric Food Chem; 2009 Nov 11; 57(21):9985-9. PubMed ID: 19813707
    [Abstract] [Full Text] [Related]

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