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434 related items for PubMed ID: 16277383

  • 1. Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil.
    Carrasco-Pancorbo A, Cerretani L, Bendini A, Segura-Carretero A, Del Carlo M, Gallina-Toschi T, Lercker G, Compagnone D, Fernández-Gutiérrez A.
    J Agric Food Chem; 2005 Nov 16; 53(23):8918-25. PubMed ID: 16277383
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. Evaluation of phenolic compounds in virgin olive oil by direct injection in high-performance liquid chromatography with fluorometric detection.
    Selvaggini R, Servili M, Urbani S, Esposto S, Taticchi A, Montedoro G.
    J Agric Food Chem; 2006 Apr 19; 54(8):2832-8. PubMed ID: 16608197
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. Presence of virgin olive oil phenolic metabolites in human low density lipoprotein fraction: determination by high-performance liquid chromatography-electrospray ionization tandem mass spectrometry.
    de la Torre-Carbot K, Chávez-Servín JL, Jaúregui O, Castellote AI, Lamuela-Raventós RM, Fitó M, Covas MI, Muñoz-Aguayo D, López-Sabater MC.
    Anal Chim Acta; 2007 Feb 05; 583(2):402-10. PubMed ID: 17386573
    [Abstract] [Full Text] [Related]

  • 8. Methods for preparing phenolic extracts from olive cake for potential application as food antioxidants.
    Suárez M, Romero MP, Ramo T, Macià A, Motilva MJ.
    J Agric Food Chem; 2009 Feb 25; 57(4):1463-72. PubMed ID: 19178195
    [Abstract] [Full Text] [Related]

  • 9. Study of chemical changes produced in virgin olive oils with different phenolic contents during an accelerated storage treatment.
    Lerma-García MJ, Simó-Alfonso EF, Chiavaro E, Bendini A, Lercker G, Cerretani L.
    J Agric Food Chem; 2009 Sep 09; 57(17):7834-40. PubMed ID: 19681611
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. Improved liquid chromatography tandem mass spectrometry method for the determination of phenolic compounds in virgin olive oil.
    Suárez M, Macià A, Romero MP, Motilva MJ.
    J Chromatogr A; 2008 Dec 19; 1214(1-2):90-9. PubMed ID: 19010478
    [Abstract] [Full Text] [Related]

  • 12. 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
    [Abstract] [Full Text] [Related]

  • 13. Electrophoretic identification and quantitation of compounds in the polyphenolic fraction of extra-virgin olive oil.
    Gómez Caravaca AM, Carrasco Pancorbo A, Cañabate Díaz B, Segura Carretero A, Fernández Gutiérrez A.
    Electrophoresis; 2005 Sep 19; 26(18):3538-51. PubMed ID: 16167367
    [Abstract] [Full Text] [Related]

  • 14. Qualitative and semiquantitative analysis of phenolic compounds in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques.
    Bonoli M, Bendini A, Cerretani L, Lercker G, Toschi TG.
    J Agric Food Chem; 2004 Nov 17; 52(23):7026-32. PubMed ID: 15537313
    [Abstract] [Full Text] [Related]

  • 15. 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
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. 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
    [Abstract] [Full Text] [Related]

  • 18. Characterization and quantification of phenolic compounds of extra-virgin olive oils with anticancer properties by a rapid and resolutive LC-ESI-TOF MS method.
    García-Villalba R, Carrasco-Pancorbo A, Oliveras-Ferraros C, Vázquez-Martín A, Menéndez JA, Segura-Carretero A, Fernández-Gutiérrez A.
    J Pharm Biomed Anal; 2010 Jan 20; 51(2):416-29. PubMed ID: 19596535
    [Abstract] [Full Text] [Related]

  • 19. Different radical scavenging tests in virgin olive oil and their relation to the total phenol content.
    Samaniego Sánchez C, Troncoso González AM, García-Parrilla MC, Quesada Granados JJ, López García de la Serrana H, López Martínez MC.
    Anal Chim Acta; 2007 Jun 12; 593(1):103-7. PubMed ID: 17531830
    [Abstract] [Full Text] [Related]

  • 20. Capillary electrophoresis-electrospray ionization-mass spectrometry method to determine the phenolic fraction of extra-virgin olive oil.
    Carrasco-Pancorbo A, Arráez-Román D, Segura-Carretero A, Fernández-Gutiérrez A.
    Electrophoresis; 2006 Jun 12; 27(11):2182-96. PubMed ID: 16736455
    [Abstract] [Full Text] [Related]

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