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Journal Abstract Search

434 related items for PubMed ID: 16277383

  • 21. Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene.
    Owen RW, Mier W, Giacosa A, Hull WE, Spiegelhalder B, Bartsch H.
    Food Chem Toxicol; 2000 Aug; 38(8):647-59. PubMed ID: 10908812
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  • 22. Retention effects of oxidized polyphenols during analytical extraction of phenolic compounds of virgin olive oil.
    Armaforte E, Mancebo-Campos V, Bendini A, Desamparados Salvador M, Fregapane G, Cerretani L.
    J Sep Sci; 2007 Oct; 30(15):2401-6. PubMed ID: 17722191
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  • 24. Development of a phenol-enriched olive oil with both its own phenolic compounds and complementary phenols from thyme.
    Rubió L, Motilva MJ, Macià A, Ramo T, Romero MP.
    J Agric Food Chem; 2012 Mar 28; 60(12):3105-12. PubMed ID: 22380740
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  • 25. A 2-D-HPLC-CE platform coupled to ESI-TOF-MS to characterize the phenolic fraction in olive oil.
    García-Villalba R, Carrasco-Pancorbo A, Vázquez-Martín A, Oliveras-Ferraros C, Menéndez JA, Segura-Carretero A, Fernández-Gutiérrez A.
    Electrophoresis; 2009 Aug 28; 30(15):2688-701. PubMed ID: 19650044
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  • 26. Liquid chromatograpic-mass spectrometric analysis of phenolics and free radical scavenging activity of rosemary extract from different raw material.
    Almela L, Sánchez-Muñoz B, Fernández-López JA, Roca MJ, Rabe V.
    J Chromatogr A; 2006 Jul 07; 1120(1-2):221-9. PubMed ID: 16563403
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  • 28. New possibilities for the valorization of olive oil by-products.
    Herrero M, Temirzoda TN, Segura-Carretero A, Quirantes R, Plaza M, Ibañez E.
    J Chromatogr A; 2011 Oct 21; 1218(42):7511-20. PubMed ID: 21600577
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  • 30. CE- and HPLC-TOF-MS for the characterization of phenolic compounds in olive oil.
    Carrasco-Pancorbo A, Neusüss C, Pelzing M, Segura-Carretero A, Fernández-Gutiérrez A.
    Electrophoresis; 2007 Mar 21; 28(5):806-21. PubMed ID: 17315149
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  • 31. 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 21; 34(1):43-51. PubMed ID: 19082476
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  • 36. Olive oil stability under deep-frying conditions.
    Casal S, Malheiro R, Sendas A, Oliveira BP, Pereira JA.
    Food Chem Toxicol; 2010 Oct 21; 48(10):2972-9. PubMed ID: 20678538
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  • 37. Changes in phenolic composition and antioxidant activity of virgin olive oil during frying.
    Gómez-Alonso S, Fregapane G, Salvador MD, Gordon MH.
    J Agric Food Chem; 2003 Jan 29; 51(3):667-72. PubMed ID: 12537439
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  • 38. 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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  • 39. Bovine serum albumin produces a synergistic increase in the antioxidant activity of virgin olive oil phenolic compounds in oil-in-water emulsions.
    Bonoli-Carbognin M, Cerretani L, Bendini A, Almajano MP, Gordon MH.
    J Agric Food Chem; 2008 Aug 27; 56(16):7076-81. PubMed ID: 18642929
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