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PUBMED FOR HANDHELDS

Journal Abstract Search


278 related items for PubMed ID: 18781756

  • 1. Impact of cultivar, harvesting time, and seasonal variation on the content of biophenols in olive mill waste.
    Obied HK, Bedgood D, Mailer R, Prenzler PD, Robards K.
    J Agric Food Chem; 2008 Oct 08; 56(19):8851-8. PubMed ID: 18781756
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  • 6. Novel secoiridoids with antioxidant activity from Australian olive mill waste.
    Obied HK, Karuso P, Prenzler PD, Robards K.
    J Agric Food Chem; 2007 Apr 18; 55(8):2848-53. PubMed ID: 17373814
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  • 7. Tunisian table olive phenolic compounds and their antioxidant capacity.
    Ben Othman N, Roblain D, Thonart P, Hamdi M.
    J Food Sci; 2008 May 18; 73(4):C235-40. PubMed ID: 18460116
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  • 11. Quantitative changes in phenolic content during physiological development of the olive (Olea europaea) cultivar Hardy's Mammoth.
    Ryan D, Prenzler PD, Lavee S, Antolovich M, Robards K.
    J Agric Food Chem; 2003 Apr 23; 51(9):2532-8. PubMed ID: 12696932
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  • 12. Physical characters and antioxidant, sugar, and mineral nutrient contents in fruit from 29 apricot (Prunus armeniaca L.) cultivars and hybrids.
    Drogoudi PD, Vemmos S, Pantelidis G, Petri E, Tzoutzoukou C, Karayiannis I.
    J Agric Food Chem; 2008 Nov 26; 56(22):10754-60. PubMed ID: 18975966
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  • 14. 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
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  • 16. Antioxidants, phenolic compounds, and nutritional quality of different strawberry genotypes.
    Tulipani S, Mezzetti B, Capocasa F, Bompadre S, Beekwilder J, de Vos CH, Capanoglu E, Bovy A, Battino M.
    J Agric Food Chem; 2008 Feb 13; 56(3):696-704. PubMed ID: 18211027
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  • 18. Antioxidant activity of phenolic fractions in olive mill wastewater.
    Azaizeh H, Halahlih F, Najami N, Brunner D, Faulstich M, Tafesh A.
    Food Chem; 2012 Oct 15; 134(4):2226-34. PubMed ID: 23442678
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  • 20. Discrimination of olive oils and fruits into cultivars and maturity stages based on phenolic and volatile compounds.
    Kalua CM, Allen MS, Bedgood DR, Bishop AG, Prenzler PD.
    J Agric Food Chem; 2005 Oct 05; 53(20):8054-62. PubMed ID: 16190670
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