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Journal Abstract Search

392 related items for PubMed ID: 19166735

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  • 4. Rapid quantification of the phenolic fraction of Spanish virgin olive oils by capillary electrophoresis with UV detection.
    Carrasco-Pancorbo A, Gómez-Caravaca AM, Cerretani L, Bendini A, Segura-Carretero A, Fernandez-Gutiérrez A.
    J Agric Food Chem; 2006 Oct 18; 54(21):7984-91. PubMed ID: 17031999
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  • 5. 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
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  • 15. 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
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  • 16. 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
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