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218 related items for PubMed ID: 24360465

  • 1. Antioxidant capacity of individual and combined virgin olive oil minor compounds evaluated at mild temperature (25 and 40°C) as compared to accelerated and antiradical assays.
    Mancebo-Campos V, Salvador MD, Fregapane G.
    Food Chem; 2014 May 01; 150():374-81. PubMed ID: 24360465
    [Abstract] [Full Text] [Related]

  • 2. Antioxidant effect of phenolic compounds, alpha-tocopherol, and other minor components in virgin olive oil.
    Mateos R, Domínguez MM, Espartero JL, Cert A.
    J Agric Food Chem; 2003 Nov 19; 51(24):7170-5. PubMed ID: 14611189
    [Abstract] [Full Text] [Related]

  • 3. Relation between the endogenous antioxidant system and the quality of extra virgin olive oil under accelerated storage conditions.
    Hrncirik K, Fritsche S.
    J Agric Food Chem; 2005 Mar 23; 53(6):2103-10. PubMed ID: 15769142
    [Abstract] [Full Text] [Related]

  • 4. Antioxidant effect of two virgin olive oils depends on the concentration and composition of minor polar compounds.
    Franconi F, Coinu R, Carta S, Urgeghe PP, Ieri F, Mulinacci N, Romani A.
    J Agric Food Chem; 2006 Apr 19; 54(8):3121-5. PubMed ID: 16608240
    [Abstract] [Full Text] [Related]

  • 5. Antioxidant activity of olive pulp and olive oil phenolic compounds of the arbequina cultivar.
    Morelló JR, Vuorela S, Romero MP, Motilva MJ, Heinonen M.
    J Agric Food Chem; 2005 Mar 23; 53(6):2002-8. PubMed ID: 15769127
    [Abstract] [Full Text] [Related]

  • 6. Comparative study of virgin olive oil behavior under Rancimat accelerated oxidation conditions and long-term room temperature storage.
    Mancebo-Campos V, Salvador MD, Fregapane G.
    J Agric Food Chem; 2007 Oct 03; 55(20):8231-6. PubMed ID: 17764145
    [Abstract] [Full Text] [Related]

  • 7. Phenolic compounds and antioxidant capacity of virgin olive oil.
    Franco MN, Galeano-Díaz T, López O, Fernández-Bolaños JG, Sánchez J, De Miguel C, Gil MV, Martín-Vertedor D.
    Food Chem; 2014 Nov 15; 163():289-98. PubMed ID: 24912728
    [Abstract] [Full Text] [Related]

  • 8. Relationships between oxidative stability, triacylglycerol composition, and antioxidant content in olive oil matrices.
    Mateos R, Trujillo M, Pérez-Camino MC, Moreda W, Cert A.
    J Agric Food Chem; 2005 Jul 13; 53(14):5766-71. PubMed ID: 15998146
    [Abstract] [Full Text] [Related]

  • 9. Activity and location of olive oil phenolic antioxidants in liposomes.
    Paiva-Martins F, Gordon MH, Gameiro P.
    Chem Phys Lipids; 2003 Jun 13; 124(1):23-36. PubMed ID: 12787941
    [Abstract] [Full Text] [Related]

  • 10. New phenolic compounds hydrothermally extracted from the olive oil byproduct alperujo and their antioxidative activities.
    Rubio-Senent F, Rodríguez-Gutíerrez G, Lama-Muñoz A, Fernández-Bolaños J.
    J Agric Food Chem; 2012 Feb 08; 60(5):1175-86. PubMed ID: 22225465
    [Abstract] [Full Text] [Related]

  • 11. Stability of Virgin Olive Oil Phenolic Compounds during Long-Term Storage (18 Months) at Temperatures of 5-50 °C.
    Krichene D, Salvador MD, Fregapane G.
    J Agric Food Chem; 2015 Aug 05; 63(30):6779-86. PubMed ID: 26165334
    [Abstract] [Full Text] [Related]

  • 12. Effects of copper on the antioxidant activity of olive polyphenols in bulk oil and oil-in-water emulsions.
    Paiva-Martins F, Santos V, Mangericão H, Gordon MH.
    J Agric Food Chem; 2006 May 17; 54(10):3738-43. PubMed ID: 19127753
    [Abstract] [Full Text] [Related]

  • 13. Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil.
    Del Carlo M, Sacchetti G, Di Mattia C, Compagnone D, Mastrocola D, Liberatore L, Cichelli A.
    J Agric Food Chem; 2004 Jun 30; 52(13):4072-9. PubMed ID: 15212450
    [Abstract] [Full Text] [Related]

  • 14. Antioxidant activity of olive phenols: mechanistic investigation and characterization of oxidation products by mass spectrometry.
    Roche M, Dufour C, Mora N, Dangles O.
    Org Biomol Chem; 2005 Feb 07; 3(3):423-30. PubMed ID: 15678179
    [Abstract] [Full Text] [Related]

  • 15. Protective effects of extra virgin olive oil phenolics on oxidative stability in the presence or absence of copper ions.
    Bendini A, Cerretani L, Vecchi S, Carrasco-Pancorbo A, Lercker G.
    J Agric Food Chem; 2006 Jun 28; 54(13):4880-7. PubMed ID: 16787043
    [Abstract] [Full Text] [Related]

  • 16. Antioxidant activity of hydroxytyrosol acetate compared with that of other olive oil polyphenols.
    Gordon MH, Paiva-Martins F, Almeida M.
    J Agric Food Chem; 2001 May 28; 49(5):2480-5. PubMed ID: 11368623
    [Abstract] [Full Text] [Related]

  • 17. Evolution of minor polar compounds and antioxidant capacity during storage of bottled extra virgin olive oil.
    Romani A, Lapucci C, Cantini C, Ieri F, Mulinacci N, Visioli F.
    J Agric Food Chem; 2007 Feb 21; 55(4):1315-20. PubMed ID: 17253709
    [Abstract] [Full Text] [Related]

  • 18. Bioavailability and antioxidant effects of olive oil phenols in humans: a review.
    Vissers MN, Zock PL, Katan MB.
    Eur J Clin Nutr; 2004 Jun 21; 58(6):955-65. PubMed ID: 15164117
    [Abstract] [Full Text] [Related]

  • 19. Rate of degradation of alpha-tocopherol, squalene, phenolics, and polyunsaturated fatty acids in olive oil during different storage conditions.
    Rastrelli L, Passi S, Ippolito F, Vacca G, De Simone F.
    J Agric Food Chem; 2002 Sep 25; 50(20):5566-70. PubMed ID: 12236680
    [Abstract] [Full Text] [Related]

  • 20. Effect of storage on secoiridoid and tocopherol contents and antioxidant activity of monovarietal extra virgin olive oils.
    Lavelli V, Fregapane G, Salvador MD.
    J Agric Food Chem; 2006 Apr 19; 54(8):3002-7. PubMed ID: 16608222
    [Abstract] [Full Text] [Related]

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