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148 related items for PubMed ID: 20859929

  • 1. Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils.
    Chiavaro E, Rodriguez-Estrada MT, Bendini A, Rinaldi M, Cerretani L.
    J Sci Food Agric; 2011 Jan 30; 91(2):198-206. PubMed ID: 20859929
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  • 2. Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study.
    Chiavaro E, Cerretani L, Paradiso VM, Summo C, Paciulli M, Gallina Toschi T, Caponio F.
    J Sci Food Agric; 2013 Sep 30; 93(12):2909-16. PubMed ID: 23580481
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  • 8. DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents.
    Cerretani L, Bendini A, Rinaldi M, Paciulli M, Vecchio S, Chiavaro E.
    J Oleo Sci; 2012 Sep 30; 61(6):303-9. PubMed ID: 22687775
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  • 9. Monovarietal extra virgin olive oils. Correlation between thermal properties and chemical composition: heating thermograms.
    Chiavaro E, Vittadini E, Rodriguez-Estrada MT, Cerretani L, Bendini A.
    J Agric Food Chem; 2008 Jan 23; 56(2):496-501. PubMed ID: 18167077
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  • 10. Comparative differential scanning calorimetric analysis of vegetable oils: II. Effects of cooling rate variation.
    Che Man YB, Tan CP.
    Phytochem Anal; 2002 Jan 23; 13(3):142-51. PubMed ID: 12099104
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  • 11. Comparative differential scanning calorimetric analysis of vegetable oils: I. Effects of heating rate variation.
    Tan CP, Man YC.
    Phytochem Anal; 2002 Jan 23; 13(3):129-41. PubMed ID: 12099103
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  • 13. Statistical characterization of sicilian olive oils from the Peloritana and Maghrebian zones according to the fatty acid profile.
    Di Bella G, Maisano R, La Pera L, Lo Turco V, Salvo F, Dugo G.
    J Agric Food Chem; 2007 Aug 08; 55(16):6568-74. PubMed ID: 17616134
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  • 14. Luminescence spectroscopic observation of singlet oxygen formation in extra virgin olive oil as affected by irradiation light wavelengths, 1,4-diazabicyclo[2.2.2]octane, irradiation time, and oxygen bubbling.
    Jung MY, Choi DS, Park KH, Lee B, Min DB.
    J Food Sci; 2011 Aug 08; 76(1):C59-63. PubMed ID: 21535654
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  • 15. 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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  • 18. 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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  • 20. Classification of extra virgin olive oils according to the protected designation of origin, olive variety and geographical origin.
    López-Feria S, Cárdenas S, García-Mesa JA, Valcárcel M.
    Talanta; 2008 May 30; 75(4):937-43. PubMed ID: 18585166
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