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Journal Abstract Search

864 related items for PubMed ID: 19253972

  • 21. Olive (Olea europaea L.) tree nitrogen status is a key factor for olive oil quality.
    Erel R, Kerem Z, Ben-Gal A, Dag A, Schwartz A, Zipori I, Basheer L, Yermiyahu U.
    J Agric Food Chem; 2013 Nov 27; 61(47):11261-72. PubMed ID: 24245487
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  • 22. 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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  • 23. Effect of irrigation on quality attributes of olive oil.
    Stefanoudaki E, Williams M, Chartzoulakis K, Harwood J.
    J Agric Food Chem; 2009 Aug 12; 57(15):7048-55. PubMed ID: 19722583
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  • 24. Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils cv. Leccino.
    Servili M, Esposto S, Lodolini E, Selvaggini R, Taticchi A, Urbani S, Montedoro G, Serravalle M, Gucci R.
    J Agric Food Chem; 2007 Aug 08; 55(16):6609-18. PubMed ID: 17636938
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  • 25. Comprehensive two-dimensional gas chromatography for fingerprint pattern recognition in olive oils produced by two different techniques in Portuguese olive varieties Galega Vulgar, Cobrançosa e Carrasquenha.
    Vaz-Freire LT, da Silva MD, Freitas AM.
    Anal Chim Acta; 2009 Feb 09; 633(2):263-70. PubMed ID: 19166732
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  • 26. Phenolics profiles of olive fruits (Olea europaea L.) and oils from Ayvalık, Domat and Gemlik varieties at different ripening stages.
    Dağdelen A, Tümen G, Ozcan MM, Dündar E.
    Food Chem; 2013 Jan 01; 136(1):41-5. PubMed ID: 23017390
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  • 27. Hot water dipping of olives (Olea europaea) for virgin oil debittering.
    García JM, Yousfi K, Oliva J, García-Diaz MT, Pérez-Camino MC.
    J Agric Food Chem; 2005 Oct 19; 53(21):8248-52. PubMed ID: 16218671
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  • 28. 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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  • 32. Comparison of the chemical composition and the organoleptic profile of virgin olive oil from two wild and two cultivated Tunisian Olea europaea.
    Dabbou S, Dabbou S, Selvaggini R, Urbani S, Taticchi A, Servili M, Hammami M.
    Chem Biodivers; 2011 Jan 17; 8(1):189-202. PubMed ID: 21259429
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  • 33. Effect of olive stoning on the volatile and phenolic composition of virgin olive oil.
    Servili M, Taticchi A, Esposto S, Urbani S, Selvaggini R, Montedoro G.
    J Agric Food Chem; 2007 Aug 22; 55(17):7028-35. PubMed ID: 17665928
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  • 34. Fatty acid, triacylglycerol, and phytosterol composition in six Tunisian olive varieties.
    Haddada FM, Manaï H, Oueslati I, Daoud D, Sánchez J, Osorio E, Zarrouk M.
    J Agric Food Chem; 2007 Dec 26; 55(26):10941-6. PubMed ID: 18044828
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  • 35. 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
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  • 36. 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
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