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Journal Abstract Search

173 related items for PubMed ID: 19919111

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  • 23. Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state.
    Bendini A, Valli E, Cerretani L, Chiavaro E, Lercker G.
    J Agric Food Chem; 2009 Nov 11; 57(21):10055-62. PubMed ID: 19813731
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  • 25. Synchronous fluorescence spectroscopy: tool for monitoring thermally stressed edible oils.
    Poulli KI, Chantzos NV, Mousdis GA, Georgiou CA.
    J Agric Food Chem; 2009 Sep 23; 57(18):8194-201. PubMed ID: 19722493
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  • 27. Temperature dependence of autoxidation of perilla oil and tocopherol degradation.
    Wang S, Hwang H, Yoon S, Choe E.
    J Food Sci; 2010 Aug 01; 75(6):C498-505. PubMed ID: 20722903
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  • 28. Cluster analysis applied to the exploratory analysis of commercial spanish olive oils by means of excitation-emission fluorescence spectroscopy.
    Guimet F, Boqué R, Ferré J.
    J Agric Food Chem; 2004 Nov 03; 52(22):6673-9. PubMed ID: 15506799
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  • 30. Virgin olive oil phenolic compounds: binding to human low density lipoprotein (LDL) and effect on LDL oxidation.
    Covas MI, Fitó M, Lamuela-Raventós RM, Sebastiá N, de la Torre-Boronat C, Marrugat J.
    Int J Clin Pharmacol Res; 2000 Nov 03; 20(3-4):49-54. PubMed ID: 11314237
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  • 40. New investigation of the isothermal oxidation of extra virgin olive oil: determination of free radicals, total polyphenols, total antioxidant capacity, and kinetic data.
    Amati L, Campanella L, Dragone R, Nuccilli A, Tomassetti M, Vecchio S.
    J Agric Food Chem; 2008 Sep 24; 56(18):8287-95. PubMed ID: 18717568
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