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Journal Abstract Search

163 related items for PubMed ID: 21859374

  • 1. Determination of tocopherol contents of some olive varieties harvested at different ripening periods.
    Dağdelen A, Tümen G, Ozcan MM, Dündar E.
    Nat Prod Res; 2012; 26(15):1454-7. PubMed ID: 21859374
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. The Effect of Olive Varieties on Fatty Acid Composition and Tocopherol Contents of Cold Pressed Virgin Olive Oils.
    Özcan MM, Juhaimi FA, Uslu N, Ghafoor K, Ahmed IAM, Babiker EE.
    J Oleo Sci; 2019 Jan 01; 68(4):307-310. PubMed ID: 30930370
    [Abstract] [Full Text] [Related]

  • 4. Screening and comparing tocopherols in the rapeseed (Brassica napus L.) and olive (Olea europaea L.) varieties using high-performance liquid chromatography.
    Seker M, Gül MK, Ipek M, Toplu C, Kaleci N.
    Int J Food Sci Nutr; 2008 Sep 01; 59(6):483-90. PubMed ID: 19086241
    [Abstract] [Full Text] [Related]

  • 5. Secoiridoids, tocopherols, and antioxidant activity of monovarietal extra virgin olive oils extracted from destoned fruits.
    Lavelli V, Bondesan L.
    J Agric Food Chem; 2005 Feb 23; 53(4):1102-7. PubMed ID: 15713026
    [Abstract] [Full Text] [Related]

  • 6. Quantification of tocopherols and tocotrienols in portuguese olive oils using HPLC with three different detection systems.
    Cunha SC, Amaral JS, Fernandes JO, Oliveira MB.
    J Agric Food Chem; 2006 May 03; 54(9):3351-6. PubMed ID: 16637695
    [Abstract] [Full Text] [Related]

  • 7. Evolution of sesquiterpene hydrocarbons in virgin olive oil during fruit ripening.
    Vichi S, Lazzez A, Kamoun NG, López-Tamames E, Buxaderas S.
    J Agric Food Chem; 2010 Jun 09; 58(11):6972-6. PubMed ID: 20455560
    [Abstract] [Full Text] [Related]

  • 8. Characterization of the olive oil from three potentially interesting varieties from Aragon (Spain).
    Benito M, Oria R, Sánchez-Gimeno AC.
    Food Sci Technol Int; 2010 Dec 09; 16(6):523-30. PubMed ID: 21339168
    [Abstract] [Full Text] [Related]

  • 9. Total phenolic compounds and tocopherols profiles of seven olive oil varieties grown in the south-west of Spain.
    Franco MN, Galeano-Díaz T, Sánchez J, De Miguel C, Martín-Vertedor D.
    J Oleo Sci; 2014 Dec 09; 63(2):115-25. PubMed ID: 24500102
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. 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
    [Abstract] [Full Text] [Related]

  • 12. Natural phenols and diglycerides in virgin olive oil and their relation.
    Castellani L, Serrilli AM, Bonadies F, Bianco A.
    Nat Prod Res; 2008 Aug 01; 22(16):1413-7. PubMed ID: 19023803
    [Abstract] [Full Text] [Related]

  • 13. Content of fatty acids and phenolics in Coratina olive oil from Tunisia: influence of irrigation and ripening.
    Dabbou S, Dabbou S, Chehab H, Taticchi A, Servili M, Hammami M.
    Chem Biodivers; 2015 Mar 01; 12(3):397-406. PubMed ID: 25766913
    [Abstract] [Full Text] [Related]

  • 14. 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 01; 8(1):189-202. PubMed ID: 21259429
    [Abstract] [Full Text] [Related]

  • 15. 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
    [Abstract] [Full Text] [Related]

  • 16. Tocopherols, Tocomonoenols, and Tocotrienols in Oils of Costa Rican Palm Fruits: A Comparison between Six Varieties and Chemical versus Mechanical Extraction.
    Irías-Mata A, Stuetz W, Sus N, Hammann S, Gralla K, Cordero-Solano A, Vetter W, Frank J.
    J Agric Food Chem; 2017 Aug 30; 65(34):7476-7482. PubMed ID: 28756671
    [Abstract] [Full Text] [Related]

  • 17. Effect of addition of olive leaves before fruits extraction process to some monovarietal Tunisian extra-virgin olive oils using chemometric analysis.
    Sonda A, Akram Z, Boutheina G, Guido F, Mohamed B.
    J Agric Food Chem; 2014 Jan 08; 62(1):251-63. PubMed ID: 24328152
    [Abstract] [Full Text] [Related]

  • 18. The fatty acid and tocopherol constituents of the seed oil extracted from 21 grape varieties (Vitis spp.).
    Sabir A, Unver A, Kara Z.
    J Sci Food Agric; 2012 Jul 08; 92(9):1982-7. PubMed ID: 22271548
    [Abstract] [Full Text] [Related]

  • 19. Sterols and triterpene diols in olive oil as indicators of variety and degree of ripening.
    Lukić M, Lukić I, Krapac M, Sladonja B, Piližota V.
    Food Chem; 2013 Jan 01; 136(1):251-8. PubMed ID: 23017420
    [Abstract] [Full Text] [Related]

  • 20. 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]

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