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225 related items for PubMed ID: 17764145

  • 1. 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
    [Abstract] [Full Text] [Related]

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

  • 3. 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]

  • 4. 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]

  • 5. 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 13; 90(13):2228-32. PubMed ID: 20632384
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. Oxidative stability and shelf-life evaluation of selected culinary oils.
    Kochhar SP, Henry CJ.
    Int J Food Sci Nutr; 2009 Nov 19; 60 Suppl 7():289-96. PubMed ID: 19634067
    [Abstract] [Full Text] [Related]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. Antioxidative activity of amino phospholipids and phospholipid/amino Acid mixtures in edible oils as determined by the Rancimat method.
    Hidalgo FJ, León MM, Zamora R.
    J Agric Food Chem; 2006 Jul 26; 54(15):5461-7. PubMed ID: 16848532
    [Abstract] [Full Text] [Related]

  • 10. Discrimination of storage conditions and freshness in virgin olive oil.
    Kalua CM, Bedgood DR, Bishop AG, Prenzler PD.
    J Agric Food Chem; 2006 Sep 20; 54(19):7144-51. PubMed ID: 16968075
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 12. Chemical stability of extra-virgin olive oil added with oregano essential oil.
    Asensio CM, Nepote V, Grosso NR.
    J Food Sci; 2011 Sep 30; 76(7):S445-50. PubMed ID: 22417562
    [Abstract] [Full Text] [Related]

  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14. Changes in virgin olive oil quality during low-temperature fruit storage.
    Kalua CM, Bedgood DR, Bishop AG, Prenzler PD.
    J Agric Food Chem; 2008 Apr 09; 56(7):2415-22. PubMed ID: 18321051
    [Abstract] [Full Text] [Related]

  • 15. Olive oil stability under deep-frying conditions.
    Casal S, Malheiro R, Sendas A, Oliveira BP, Pereira JA.
    Food Chem Toxicol; 2010 Oct 09; 48(10):2972-9. PubMed ID: 20678538
    [Abstract] [Full Text] [Related]

  • 16. Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production.
    Kalua CM, Bedgood DR, Bishop AG, Prenzler PD.
    J Agric Food Chem; 2006 Oct 04; 54(20):7641-51. PubMed ID: 17002434
    [Abstract] [Full Text] [Related]

  • 17. Stabilizing oils from smoked pink salmon (Oncorhynchus gorbuscha).
    Bower CK, Hietala KA, Oliveira AC, Wu TH.
    J Food Sci; 2009 Apr 04; 74(3):C248-57. PubMed ID: 19397710
    [Abstract] [Full Text] [Related]

  • 18. 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
    [Abstract] [Full Text] [Related]

  • 19. Use of plant extracts in summer and winter season butter oxidative stability improvement.
    Gramza-Michalowska A, Korczak J, Regula J.
    Asia Pac J Clin Nutr; 2007 Nov 14; 16 Suppl 1():85-8. PubMed ID: 17392082
    [Abstract] [Full Text] [Related]

  • 20. Do extraction procedures affect olive oil quality and stability?
    Ben Miled DD, Smaoui A, Zarrouk M, Chérif A.
    Biochem Soc Trans; 2000 Dec 14; 28(6):929-33. PubMed ID: 11171261
    [Abstract] [Full Text] [Related]

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