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296 related items for PubMed ID: 19813730

  • 1. Phenylalanine ammonia-lyase, polyphenol oxidase, and phenol concentration in fruits of Olea europaea L. cv. Picual, Verdial, Arbequina, and Frantoio during ripening.
    Ortega-García F, Peragón J.
    J Agric Food Chem; 2009 Nov 11; 57(21):10331-40. PubMed ID: 19813730
    [Abstract] [Full Text] [Related]

  • 2. Phenol metabolism in the leaves of the olive tree (Olea europaea L.) cv. Picual, Verdial, Arbequina, and Frantoio during ripening.
    Ortega-García F, Peragón J.
    J Agric Food Chem; 2010 Dec 08; 58(23):12440-8. PubMed ID: 21047129
    [Abstract] [Full Text] [Related]

  • 3. Polyphenol oxidase and its relationship with oleuropein concentration in fruits and leaves of olive (Olea europaea) cv. 'Picual' trees during fruit ripening.
    Ortega-García F, Blanco S, Peinado MA, Peragón J.
    Tree Physiol; 2008 Jan 08; 28(1):45-54. PubMed ID: 17938113
    [Abstract] [Full Text] [Related]

  • 4. Metabolites involved in oleuropein accumulation and degradation in fruits of Olea europaea L.: Hojiblanca and Arbequina varieties.
    Gutierrez-Rosales F, Romero MP, Casanovas M, Motilva MJ, Mínguez-Mosquera MI.
    J Agric Food Chem; 2010 Dec 22; 58(24):12924-33. PubMed ID: 21121655
    [Abstract] [Full Text] [Related]

  • 5. Polyphenol oxidase activity of two olive (Olea europaea L.) cultivars as an early criterion of Mn toxicity.
    Chatzistathis T, Therios I, Diamantidis G.
    J Sci Food Agric; 2010 Mar 15; 90(4):676-82. PubMed ID: 20355098
    [Abstract] [Full Text] [Related]

  • 6. HPLC analysis of oleuropein, hydroxytyrosol, and tyrosol in stems and roots of Olea europaea L. cv. Picual during ripening.
    Ortega-García F, Peragón J.
    J Sci Food Agric; 2010 Oct 15; 90(13):2295-300. PubMed ID: 20648529
    [Abstract] [Full Text] [Related]

  • 7. Phenolic composition, sugar contents and antioxidant activity of Tunisian sweet olive cultivar with regard to fruit ripening.
    Jemai H, Bouaziz M, Sayadi S.
    J Agric Food Chem; 2009 Apr 08; 57(7):2961-8. PubMed ID: 19334763
    [Abstract] [Full Text] [Related]

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  • 9. Comparative study on phenolic content and antioxidant activity during maturation of the olive cultivar Chemlali from Tunisia.
    Bouaziz M, Chamkha M, Sayadi S.
    J Agric Food Chem; 2004 Aug 25; 52(17):5476-81. PubMed ID: 15315388
    [Abstract] [Full Text] [Related]

  • 10. Reduction of virgin olive oil bitterness by fruit cold storage.
    Yousfi K, Cayuela JA, García JM.
    J Agric Food Chem; 2008 Nov 12; 56(21):10085-91. PubMed ID: 18937491
    [Abstract] [Full Text] [Related]

  • 11. Free phenolics and polyphenol oxidase (PPO): the factors affecting post-cut browning in eggplant (Solanum melongena).
    Mishra BB, Gautam S, Sharma A.
    Food Chem; 2013 Aug 15; 139(1-4):105-14. PubMed ID: 23561085
    [Abstract] [Full Text] [Related]

  • 12. 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]

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

  • 14. 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
    [Abstract] [Full Text] [Related]

  • 15. Endogenous enzymes involved in the transformation of oleuropein in Spanish table olive varieties.
    Ramírez E, Medina E, Brenes M, Romero C.
    J Agric Food Chem; 2014 Oct 01; 62(39):9569-75. PubMed ID: 25209163
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. Expression analysis identifies FAD2-2 as the olive oleate desaturase gene mainly responsible for the linoleic acid content in virgin olive oil.
    Hernández ML, Padilla MN, Mancha M, Martínez-Rivas JM.
    J Agric Food Chem; 2009 Jul 22; 57(14):6199-206. PubMed ID: 19601663
    [Abstract] [Full Text] [Related]

  • 18. Carotenoid levels during the period of growth and ripening in fruits of different olive varieties (Hojiblanca, Picual and Arbequina).
    Roca M, Mínguez-Mosquera MI.
    J Plant Physiol; 2003 May 22; 160(5):451-9. PubMed ID: 12806772
    [Abstract] [Full Text] [Related]

  • 19. 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]

  • 20. Phenolic compounds and antioxidant capacity of virgin olive oil.
    Franco MN, Galeano-Díaz T, López O, Fernández-Bolaños JG, Sánchez J, De Miguel C, Gil MV, Martín-Vertedor D.
    Food Chem; 2014 Nov 15; 163():289-98. PubMed ID: 24912728
    [Abstract] [Full Text] [Related]

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