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353 related items for PubMed ID: 23017390
21. Quality and stability of edible oils enriched with hydrophilic antioxidants from the olive tree: the role of enrichment extracts and lipid composition. Sánchez de Medina V, Priego-Capote F, Jiménez-Ot C, Luque de Castro MD. J Agric Food Chem; 2011 Nov 09; 59(21):11432-41. PubMed ID: 21950491 [Abstract] [Full Text] [Related]
22. Effect of malaxation conditions on phenol and volatile profiles in olive paste and the corresponding virgin olive oils (Olea europaea L. Cv. Cornicabra). Gómez-Rico A, Inarejos-García AM, Salvador MD, Fregapane G. J Agric Food Chem; 2009 May 13; 57(9):3587-95. PubMed ID: 19338278 [Abstract] [Full Text] [Related]
23. Saline water irrigation effects on fruit development, quality, and phenolic composition of virgin olive oils, cv. Chemlali. Ben Ahmed C, Ben Rouina B, Sensoy S, Boukhriss M. J Agric Food Chem; 2009 Apr 08; 57(7):2803-11. PubMed ID: 19334757 [Abstract] [Full Text] [Related]
24. Nutritional and technological characteristics of olive (Olea europea L.) fruit and oil: two varieties growing in two different locations of Turkey. Aydin C, Ozcan MM, Gümüş T. Int J Food Sci Nutr; 2009 Aug 08; 60(5):365-73. PubMed ID: 19337877 [Abstract] [Full Text] [Related]
25. Liquid-liquid extraction for the enrichment of edible oils with phenols from olive leaf extracts. Japón-Luján R, Luque de Castro MD. J Agric Food Chem; 2008 Apr 09; 56(7):2505-11. PubMed ID: 18324773 [Abstract] [Full Text] [Related]
26. Phenolic compounds in Spanish olive oils. Brenes M, García A, García P, Rios JJ, Garrido A. J Agric Food Chem; 1999 Sep 09; 47(9):3535-40. PubMed ID: 10552681 [Abstract] [Full Text] [Related]
27. 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 09; 90(14):2393-8. PubMed ID: 20661897 [Abstract] [Full Text] [Related]
28. 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]
29. Phenolic Compounds in Extra Virgin Olive Oil Stimulate Human Osteoblastic Cell Proliferation. García-Martínez O, De Luna-Bertos E, Ramos-Torrecillas J, Ruiz C, Milia E, Lorenzo ML, Jimenez B, Sánchez-Ortiz A, Rivas A. PLoS One; 2016 Apr 08; 11(3):e0150045. PubMed ID: 26930190 [Abstract] [Full Text] [Related]
30. Modulation of the biosynthesis of some phenolic compounds in Olea europaea L. fruits: their influence on olive oil quality. Botía JM, Ortuño A, Benavente-García O, Báidez AG, Frías J, Marcos D, Del Río JA. J Agric Food Chem; 2001 Jan 08; 49(1):355-8. PubMed ID: 11305254 [Abstract] [Full Text] [Related]
31. Analysis of total contents of hydroxytyrosol and tyrosol in olive oils. Romero C, Brenes M. J Agric Food Chem; 2012 Sep 12; 60(36):9017-22. PubMed ID: 22924436 [Abstract] [Full Text] [Related]
32. Soil water availability in rainfed cultivation affects more than cultivar some nutraceutical components and the sensory profile of virgin olive oil. Bucelli P, Costantini EA, Barbetti R, Franchini E. J Agric Food Chem; 2011 Aug 10; 59(15):8304-13. PubMed ID: 21714568 [Abstract] [Full Text] [Related]
33. Pigment profile in non-Spanish olive varieties ( Olea europaea L. Var. Coratina, Frantoio, and Koroneiki). Aparicio-Ruiz R, Gandul-Rojas B, Roca M. J Agric Food Chem; 2009 Nov 25; 57(22):10831-6. PubMed ID: 19883073 [Abstract] [Full Text] [Related]
34. Purification and characterization of an olive fruit beta-glucosidase involved in the biosynthesis of virgin olive oil phenolics. Romero-Segura C, Sanz C, Perez AG. J Agric Food Chem; 2009 Sep 09; 57(17):7983-8. PubMed ID: 19689134 [Abstract] [Full Text] [Related]
35. Variability of virgin olive oil phenolic compounds in a segregating progeny from a single cross in Olea europaea L. and sensory and nutritional quality implications. Pérez AG, León L, Pascual M, Romero-Segura C, Sánchez-Ortiz A, de la Rosa R, Sanz C. PLoS One; 2014 Sep 09; 9(3):e92898. PubMed ID: 24651694 [Abstract] [Full Text] [Related]
36. Investigation of natural lipid-phenolic interactions on biological properties of virgin olive oil. Alu'datt MH, Rababah T, Ereifej K, Gammoh S, Alhamad MN, Mhaidat N, Kubow S, Johargy A, Alnaiemi OJ. J Agric Food Chem; 2014 Dec 10; 62(49):11967-75. PubMed ID: 25389645 [Abstract] [Full Text] [Related]
37. Olea europaea leaf (Ph.Eur.) extract as well as several of its isolated phenolics inhibit the gout-related enzyme xanthine oxidase. Flemmig J, Kuchta K, Arnhold J, Rauwald HW. Phytomedicine; 2011 May 15; 18(7):561-6. PubMed ID: 21144719 [Abstract] [Full Text] [Related]
38. From Olive Fruits to Olive Oil: Phenolic Compound Transfer in Six Different Olive Cultivars Grown under the Same Agronomical Conditions. Talhaoui N, Gómez-Caravaca AM, León L, De la Rosa R, Fernández-Gutiérrez A, Segura-Carretero A. Int J Mol Sci; 2016 Mar 04; 17(3):337. PubMed ID: 26959010 [Abstract] [Full Text] [Related]
39. 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]
40. 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 12; 16(6):523-30. PubMed ID: 21339168 [Abstract] [Full Text] [Related] Page: [Previous] [Next] [New Search]