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175 related items for PubMed ID: 20661897

  • 1. Changes in phenolic compounds and Rancimat stability of olive oils from varieties of olives at different stages of ripeness.
    Martínez Nieto L, Hodaifa G, Lozano Peña JL.
    J Sci Food Agric; 2010 Nov; 90(14):2393-8. PubMed ID: 20661897
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  • 2. 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
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  • 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
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  • 4. 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
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  • 7. Effects of olive maturation and stoning on quality indices and antioxidant content of extra virgin oils (cv. Coratina) during storage.
    Gambacorta G, Faccia M, Previtali MA, Pati S, La Notte E, Baiano A.
    J Food Sci; 2010 Apr 02; 75(3):C229-35. PubMed ID: 20492271
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  • 13. 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
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  • 14. 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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  • 17. 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
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  • 19. 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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  • 20. Tunisian table olive phenolic compounds and their antioxidant capacity.
    Ben Othman N, Roblain D, Thonart P, Hamdi M.
    J Food Sci; 2008 May 08; 73(4):C235-40. PubMed ID: 18460116
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