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Journal Abstract Search

327 related items for PubMed ID: 15998146

  • 21. Distribution of hydroxytyrosol and hydroxytyrosol acetate in olive oil emulsions and their antioxidant efficiency.
    Lisete-Torres P, Losada-Barreiro S, Albuquerque H, Sánchez-Paz V, Paiva-Martins F, Bravo-Díaz C.
    J Agric Food Chem; 2012 Jul 25; 60(29):7318-25. PubMed ID: 22720906
    [Abstract] [Full Text] [Related]

  • 22. Novel approach to study oxidative stability of extra virgin olive oils: importance of alpha-tocopherol concentration.
    Deiana M, Rosa A, Cao CF, Pirisi FM, Bandino G, Dessì MA.
    J Agric Food Chem; 2002 Jul 17; 50(15):4342-6. PubMed ID: 12105968
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  • 23. 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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  • 24. Bioavailability and antioxidant effects of olive oil phenols in humans: a review.
    Vissers MN, Zock PL, Katan MB.
    Eur J Clin Nutr; 2004 Jun 14; 58(6):955-65. PubMed ID: 15164117
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  • 25. 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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  • 26. Bioaccessibility and antioxidant activity stability of phenolic compounds from extra-virgin olive oils during in vitro digestion.
    Dinnella C, Minichino P, D'Andrea AM, Monteleone E.
    J Agric Food Chem; 2007 Oct 17; 55(21):8423-9. PubMed ID: 17880163
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  • 27. Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil.
    Brenes M, García A, Dobarganes MC, Velasco J, Romero C.
    J Agric Food Chem; 2002 Oct 09; 50(21):5962-7. PubMed ID: 12358466
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  • 28. 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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  • 29. Antioxidant activity of hydroxytyrosol acetate compared with that of other olive oil polyphenols.
    Gordon MH, Paiva-Martins F, Almeida M.
    J Agric Food Chem; 2001 May 30; 49(5):2480-5. PubMed ID: 11368623
    [Abstract] [Full Text] [Related]

  • 30. Oxidative stability and shelf-life evaluation of selected culinary oils.
    Kochhar SP, Henry CJ.
    Int J Food Sci Nutr; 2009 May 30; 60 Suppl 7():289-96. PubMed ID: 19634067
    [Abstract] [Full Text] [Related]

  • 31. Oil and tocopherol content and composition of pumpkin seed oil in 12 cultivars.
    Stevenson DG, Eller FJ, Wang L, Jane JL, Wang T, Inglett GE.
    J Agric Food Chem; 2007 May 16; 55(10):4005-13. PubMed ID: 17439238
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  • 32. Effects of monoacylglycerols on the oxidative stability of olive oil.
    Gomes T, Caponio F, Bruno G, Summo C, Paradiso VM.
    J Sci Food Agric; 2010 Oct 16; 90(13):2228-32. PubMed ID: 20632384
    [Abstract] [Full Text] [Related]

  • 33. Tyrosol, the major extra virgin olive oil compound, restored intracellular antioxidant defences in spite of its weak antioxidative effectiveness.
    Di Benedetto R, Varì R, Scazzocchio B, Filesi C, Santangelo C, Giovannini C, Matarrese P, D'Archivio M, Masella R.
    Nutr Metab Cardiovasc Dis; 2007 Sep 16; 17(7):535-45. PubMed ID: 16928436
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  • 34. Antioxidant effect of two virgin olive oils depends on the concentration and composition of minor polar compounds.
    Franconi F, Coinu R, Carta S, Urgeghe PP, Ieri F, Mulinacci N, Romani A.
    J Agric Food Chem; 2006 Apr 19; 54(8):3121-5. PubMed ID: 16608240
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  • 35. Oxidative stability and alpha-tocopherol retention in soybean oil with lemon seed extract (Citrus limon) under thermoxidation.
    Luzia DM, Jorge N.
    Nat Prod Commun; 2009 Nov 19; 4(11):1553-6. PubMed ID: 19967989
    [Abstract] [Full Text] [Related]

  • 36. 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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  • 37. Effect of processing systems on the quality and stability of Chemlali olive oils.
    Ammar S, Zribi A, Ben Mansour A, Ayadi M, Abdelhedi R, Bouaziz M.
    J Oleo Sci; 2014 Jun 25; 63(4):311-23. PubMed ID: 24599103
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  • 38. Characterization of Saskatoon berry ( Amelanchier alnifolia Nutt.) seed oil.
    Bakowska-Barczak AM, Schieber A, Kolodziejczyk P.
    J Agric Food Chem; 2009 Jun 24; 57(12):5401-6. PubMed ID: 19449814
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  • 39. Olive oil stability under deep-frying conditions.
    Casal S, Malheiro R, Sendas A, Oliveira BP, Pereira JA.
    Food Chem Toxicol; 2010 Oct 24; 48(10):2972-9. PubMed ID: 20678538
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  • 40. Effects and prooxidant mechanisms of oxidized alpha-tocopherol on the oxidative stability of soybean oil.
    Kim HJ, Lee HO, Min DB.
    J Food Sci; 2007 May 24; 72(4):C223-30. PubMed ID: 17995765
    [Abstract] [Full Text] [Related]

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