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Journal Abstract Search
218 related items for PubMed ID: 19023803
1. Natural phenols and diglycerides in virgin olive oil and their relation. Castellani L, Serrilli AM, Bonadies F, Bianco A. Nat Prod Res; 2008; 22(16):1413-7. PubMed ID: 19023803 [Abstract] [Full Text] [Related]
2. Quality characterization of the new virgin olive oil var. Sikitita by phenols and volatile compounds. García-González DL, Tena N, Aparicio R. J Agric Food Chem; 2010 Jul 28; 58(14):8357-64. PubMed ID: 20593825 [Abstract] [Full Text] [Related]
3. 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]
4. Effect of the maturation process of the olive fruit on the phenolic fraction of drupes and oils from Arbequina, Farga, and Morrut cultivars. Morelló JR, Romero MP, Motilva MJ. J Agric Food Chem; 2004 Sep 22; 52(19):6002-9. PubMed ID: 15366855 [Abstract] [Full Text] [Related]
5. Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil. Rotondi A, Bendini A, Cerretani L, Mari M, Lercker G, Toschi TG. J Agric Food Chem; 2004 Jun 02; 52(11):3649-54. PubMed ID: 15161244 [Abstract] [Full Text] [Related]
6. Effect of malaxation conditions on phenol and volatile profiles in olive paste and the corresponding virgin olive oils (Olea europaea L. Cv. Cornicabra). Gómez-Rico A, Inarejos-García AM, Salvador MD, Fregapane G. J Agric Food Chem; 2009 May 13; 57(9):3587-95. PubMed ID: 19338278 [Abstract] [Full Text] [Related]
7. 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 [Abstract] [Full Text] [Related]
8. Development of a phenol-enriched olive oil with phenolic compounds from olive cake. Suárez M, Romero MP, Motilva MJ. J Agric Food Chem; 2010 Oct 13; 58(19):10396-403. PubMed ID: 20828151 [Abstract] [Full Text] [Related]
9. Comparative study of virgin olive oil quality from single varieties cultivated in Chile and Spain. García-González DL, Romero N, Aparicio R. J Agric Food Chem; 2010 Dec 22; 58(24):12899-905. PubMed ID: 21090684 [Abstract] [Full Text] [Related]
10. Effects of the planting density on virgin olive oil quality of "Chemlali" olive trees (Olea europaea L.). Guerfel M, Zaghdoud C, Jebahi K, Boujnah D, Zarrouk M. J Agric Food Chem; 2010 Dec 08; 58(23):12469-72. PubMed ID: 21053904 [Abstract] [Full Text] [Related]
11. Analytical evaluation of two monovarietal virgin olive oils cultivated in the south of Tunisia: Jemri-Bouchouka and Chemlali-Tataouin cultivars. Rigane G, Boukhris M, Salem RB, Sayadi S, Bouaziz M. J Sci Food Agric; 2013 Mar 30; 93(5):1242-8. PubMed ID: 22936570 [Abstract] [Full Text] [Related]
12. 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]
13. Dependence of fatty-acid composition of edible oils on their enrichment in olive phenols. Girón MV, Ruiz-Jiménez J, Luque de Castro MD. J Agric Food Chem; 2009 Apr 08; 57(7):2797-802. PubMed ID: 19253972 [Abstract] [Full Text] [Related]
15. Extra virgin olive oil bitterness evaluation by sensory and chemical analyses. Favati F, Condelli N, Galgano F, Caruso MC. Food Chem; 2013 Aug 15; 139(1-4):949-54. PubMed ID: 23561195 [Abstract] [Full Text] [Related]
16. An investigation on dihydroxy-isochromans in extra virgin olive oil. Guiso M, Marra C, Arcos RR. Nat Prod Res; 2008 Aug 15; 22(16):1403-9. PubMed ID: 19023801 [Abstract] [Full Text] [Related]
17. Quality and stability of edible oils enriched with hydrophilic antioxidants from the olive tree: the role of enrichment extracts and lipid composition. Sánchez de Medina V, Priego-Capote F, Jiménez-Ot C, Luque de Castro MD. J Agric Food Chem; 2011 Nov 09; 59(21):11432-41. PubMed ID: 21950491 [Abstract] [Full Text] [Related]
18. 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]
19. Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study. Chiavaro E, Cerretani L, Paradiso VM, Summo C, Paciulli M, Gallina Toschi T, Caponio F. J Sci Food Agric; 2013 Sep 09; 93(12):2909-16. PubMed ID: 23580481 [Abstract] [Full Text] [Related]
20. Effect of preprocessing olive storage conditions on virgin olive oil quality and composition. Inarejos-García AM, Gómez-Rico A, Desamparados Salvador M, Fregapane G. J Agric Food Chem; 2010 Apr 28; 58(8):4858-65. PubMed ID: 20356076 [Abstract] [Full Text] [Related] Page: [Next] [New Search]