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Journal Abstract Search

327 related items for PubMed ID: 15998146

  • 1. Relationships between oxidative stability, triacylglycerol composition, and antioxidant content in olive oil matrices.
    Mateos R, Trujillo M, Pérez-Camino MC, Moreda W, Cert A.
    J Agric Food Chem; 2005 Jul 13; 53(14):5766-71. PubMed ID: 15998146
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 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
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  • 5. Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation--a randomized controlled trial.
    Marrugat J, Covas MI, Fitó M, Schröder H, Miró-Casas E, Gimeno E, López-Sabater MC, de la Torre R, Farré M, SOLOS Investigators.
    Eur J Nutr; 2004 Jun 23; 43(3):140-7. PubMed ID: 15168036
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  • 7. Lipophilic hydroxytyrosyl esters. Antioxidant activity in lipid matrices and biological systems.
    Trujillo M, Mateos R, Collantes de Teran L, Espartero JL, Cert R, Jover M, Alcudia F, Bautista J, Cert A, Parrado J.
    J Agric Food Chem; 2006 May 31; 54(11):3779-85. PubMed ID: 16719496
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  • 8. 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
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  • 9. Comparative study of virgin olive oil behavior under Rancimat accelerated oxidation conditions and long-term room temperature storage.
    Mancebo-Campos V, Salvador MD, Fregapane G.
    J Agric Food Chem; 2007 Oct 03; 55(20):8231-6. PubMed ID: 17764145
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  • 10. New insights into controversies on the antioxidant potential of the olive oil antioxidant hydroxytyrosol.
    Rietjens SJ, Bast A, Haenen GR.
    J Agric Food Chem; 2007 Sep 05; 55(18):7609-14. PubMed ID: 17683140
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  • 11. 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
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  • 12. Hydroxytyrosol prevents oxidative deterioration in foodstuffs rich in fish lipids.
    Pazos M, Alonso A, Sánchez I, Medina I.
    J Agric Food Chem; 2008 May 14; 56(9):3334-40. PubMed ID: 18426217
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  • 14. 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
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  • 15. Antioxidant capacity of individual and combined virgin olive oil minor compounds evaluated at mild temperature (25 and 40°C) as compared to accelerated and antiradical assays.
    Mancebo-Campos V, Salvador MD, Fregapane G.
    Food Chem; 2014 May 01; 150():374-81. PubMed ID: 24360465
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  • 16. Effect of storage on secoiridoid and tocopherol contents and antioxidant activity of monovarietal extra virgin olive oils.
    Lavelli V, Fregapane G, Salvador MD.
    J Agric Food Chem; 2006 Apr 19; 54(8):3002-7. PubMed ID: 16608222
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  • 17. Prooxidant activity of oxidized alpha-tocopherol in vegetable oils.
    Chapman TM, Kim HJ, Min DB.
    J Food Sci; 2009 Sep 19; 74(7):C536-42. PubMed ID: 19895457
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  • 18. Tocopherol composition of deodorization distillates and their antioxidative activity.
    Nogala-Kalucka M, Korczak J, Wagner KH, Elmadfa I.
    Nahrung; 2004 Feb 19; 48(1):34-7. PubMed ID: 15053348
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  • 19. Correlations of the phenolic compounds and the phenolic content in some Spanish and French olive oils.
    Andjelkovic M, Van Camp J, Pedra M, Renders K, Socaciu C, Verhé R.
    J Agric Food Chem; 2008 Jul 09; 56(13):5181-7. PubMed ID: 18553879
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  • 20. Influence of simulated deep frying on the antioxidant fraction of vegetable oils after enrichment with extracts from olive oil pomace.
    Orozco-Solano MI, Priego-Capote F, Luque de Castro MD.
    J Agric Food Chem; 2011 Sep 28; 59(18):9806-14. PubMed ID: 21859091
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