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Journal Abstract Search

352 related items for PubMed ID: 15713026

  • 41. How heating affects extra virgin olive oil quality indexes and chemical composition.
    Allouche Y, Jiménez A, Gaforio JJ, Uceda M, Beltrán G.
    J Agric Food Chem; 2007 Nov 14; 55(23):9646-54. PubMed ID: 17935291
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  • 42. 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
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  • 43. Effect of olive ripeness on chemical properties and phenolic composition of Chétoui virgin olive oil.
    Ben Youssef N, Zarrouk W, Carrasco-Pancorbo A, Ouni Y, Segura-Carretero A, Fernández-Gutiérrez A, Daoud D, Zarrouk M.
    J Sci Food Agric; 2010 Jan 30; 90(2):199-204. PubMed ID: 20355031
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  • 44. Characterization of the olive oil from three potentially interesting varieties from Aragon (Spain).
    Benito M, Oria R, Sánchez-Gimeno AC.
    Food Sci Technol Int; 2010 Dec 30; 16(6):523-30. PubMed ID: 21339168
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  • 45. Phytochemical Characterization of Two New Olive Oil Genotypes Growing in Southern Tunisia.
    Ben Mohamed M, Ben Ali S, Rocchetti G, Tlahig S, Bennani L, Guasmi F.
    Molecules; 2024 Aug 23; 29(17):. PubMed ID: 39274844
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  • 46. 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
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  • 47. Ultrahigh-pressure liquid chromatography triple-quadrupole tandem mass spectrometry quantitation of polyphenols and secoiridoids in california-style black ripe olives and dry salt-cured olives.
    Melliou E, Zweigenbaum JA, Mitchell AE.
    J Agric Food Chem; 2015 Mar 11; 63(9):2400-5. PubMed ID: 25668132
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  • 48. Wastes generated during the storage of extra virgin olive oil as a natural source of phenolic compounds.
    Lozano-Sánchez J, Giambanelli E, Quirantes-Piné R, Cerretani L, Bendini A, Segura-Carretero A, Fernández-Gutiérrez A.
    J Agric Food Chem; 2011 Nov 09; 59(21):11491-500. PubMed ID: 21939275
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  • 49. Characterization of antioxidant olive oil biophenols by spectroscopic methods.
    Paiva-Martins F, Rodrigues V, Calheiros R, Marques MP.
    J Sci Food Agric; 2011 Jan 30; 91(2):309-14. PubMed ID: 20949551
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  • 50. Phytochemicals and other characteristics of Croatian monovarietal extra virgin olive oils from Oblica, Lastovka and Levantinka varieties.
    Šarolić M, Gugić M, Friganović E, Tuberoso CI, Jerković I.
    Molecules; 2015 Mar 09; 20(3):4395-409. PubMed ID: 25759956
    [Abstract] [Full Text] [Related]

  • 51. Oil quality parameters and quantitative measurement of major secoiridoid derivatives in Neb Jmel olive oil from various Tunisian origins using qNMR.
    Ben Mansour A, Gargouri B, Melliou E, Magiatis P, Bouaziz M.
    J Sci Food Agric; 2016 Oct 09; 96(13):4432-9. PubMed ID: 26841137
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  • 52. Characterization of refined edible oils enriched with phenolic extracts from olive leaves and pomace.
    Sánchez de Medina V, Priego-Capote F, Luque de Castro MD.
    J Agric Food Chem; 2012 Jun 13; 60(23):5866-73. PubMed ID: 22616838
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  • 53. Phenolic compounds and antioxidant capacity of virgin olive oil.
    Franco MN, Galeano-Díaz T, López O, Fernández-Bolaños JG, Sánchez J, De Miguel C, Gil MV, Martín-Vertedor D.
    Food Chem; 2014 Nov 15; 163():289-98. PubMed ID: 24912728
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  • 54. Pigment profile in non-Spanish olive varieties ( Olea europaea L. Var. Coratina, Frantoio, and Koroneiki).
    Aparicio-Ruiz R, Gandul-Rojas B, Roca M.
    J Agric Food Chem; 2009 Nov 25; 57(22):10831-6. PubMed ID: 19883073
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  • 55. Tocopherol composition of deodorization distillates and their antioxidative activity.
    Nogala-Kalucka M, Korczak J, Wagner KH, Elmadfa I.
    Nahrung; 2004 Feb 25; 48(1):34-7. PubMed ID: 15053348
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  • 56. Effect of the composition of extra virgin olive oils on the differentiation and antioxidant capacities of twelve monovarietals.
    Fuentes E, Paucar F, Tapia F, Ortiz J, Jimenez P, Romero N.
    Food Chem; 2018 Mar 15; 243():285-294. PubMed ID: 29146340
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  • 57. 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
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  • 58. Quality evaluation of extra-virgin olive oils from Sicilian genotypes grown in a high-density system.
    Grilo F, Novara ME, D'Oca MC, Rubino S, Lo Bianco R, Di Stefano V.
    Int J Food Sci Nutr; 2020 Jun 19; 71(4):397-409. PubMed ID: 31530051
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  • 59. 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 19; 48(11):3235-41. PubMed ID: 20804813
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  • 60. Effect of preprocessing olive storage conditions on virgin olive oil quality and composition.
    Inarejos-García AM, Gómez-Rico A, Desamparados Salvador M, Fregapane G.
    J Agric Food Chem; 2010 Apr 28; 58(8):4858-65. PubMed ID: 20356076
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