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Journal Abstract Search

120 related items for PubMed ID: 24650040

  • 1. Home Cooking and Phenolics: Effect of Thermal Treatment and Addition of Extra Virgin Olive Oil on the Phenolic Profile of Tomato Sauces.
    Vallverdú-Queralt A, Regueiro J, Rinaldi de Alvarenga JF, Torrado X, Lamuela-Raventos RM.
    J Agric Food Chem; 2014 Apr 09; 62(14):3314-3320. PubMed ID: 24650040
    [Abstract] [Full Text] [Related]

  • 2. Mediterranean sofrito home-cooking technique enhances polyphenol content in tomato sauce.
    Rinaldi de Alvarenga JF, Quifer-Rada P, Westrin V, Hurtado-Barroso S, Torrado-Prat X, Lamuela-Raventós RM.
    J Sci Food Agric; 2019 Nov 09; 99(14):6535-6545. PubMed ID: 31321777
    [Abstract] [Full Text] [Related]

  • 3. Carotenoid profile of tomato sauces: effect of cooking time and content of extra virgin olive oil.
    Vallverdú-Queralt A, Regueiro J, de Alvarenga JF, Torrado X, Lamuela-Raventos RM.
    Int J Mol Sci; 2015 Apr 28; 16(5):9588-99. PubMed ID: 25927580
    [Abstract] [Full Text] [Related]

  • 4. Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique.
    Rinaldi de Alvarenga JF, Quifer-Rada P, Francetto Juliano F, Hurtado-Barroso S, Illan M, Torrado-Prat X, Lamuela-Raventós RM.
    Molecules; 2019 Apr 19; 24(8):. PubMed ID: 31010212
    [Abstract] [Full Text] [Related]

  • 5. The paradoxical effect of extra-virgin olive oil on oxidative phenomena during in vitro co-digestion with meat.
    Martini S, Cavalchi M, Conte A, Tagliazucchi D.
    Food Res Int; 2018 Jul 19; 109():82-90. PubMed ID: 29803495
    [Abstract] [Full Text] [Related]

  • 6. Optimisation and validation of analytical methods for the simultaneous extraction of antioxidants: application to the analysis of tomato sauces.
    Motilva MJ, Macià A, Romero MP, Labrador A, Domínguez A, Peiró L.
    Food Chem; 2014 Nov 15; 163():234-43. PubMed ID: 24912721
    [Abstract] [Full Text] [Related]

  • 7. Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques.
    Ramírez-Anaya Jdel P, Samaniego-Sánchez C, Castañeda-Saucedo MC, Villalón-Mir M, de la Serrana HL.
    Food Chem; 2015 Dec 01; 188():430-8. PubMed ID: 26041214
    [Abstract] [Full Text] [Related]

  • 8. 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
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  • 11. Use of excipient emulsions for improving the bioaccessibility of antioxidants in tomato sauce.
    Nemli E, Capanoglu E, McClements DJ, Tomas M.
    Food Chem; 2023 Oct 30; 424():136395. PubMed ID: 37263092
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  • 12. Concentration of Potentially Bioactive Compounds in Italian Extra Virgin Olive Oils from Various Sources by Using LC-MS and Multivariate Data Analysis.
    Różańska A, Russo M, Cacciola F, Salafia F, Polkowska Ż, Dugo P, Mondello L.
    Foods; 2020 Aug 13; 9(8):. PubMed ID: 32823794
    [Abstract] [Full Text] [Related]

  • 13. First Profile of Phenolic Compounds from Maltese Extra Virgin Olive Oils Using Liquid-Liquid Extraction and Liquid Chromatography-Mass Spectrometry.
    Gatt L, Lia F, Zammit-Mangion M, Thorpe SJ, Schembri-Wismayer P.
    J Oleo Sci; 2021 Feb 01; 70(2):145-153. PubMed ID: 33456000
    [Abstract] [Full Text] [Related]

  • 14. Differential anti-inflammatory effects of phenolic compounds from extra virgin olive oil identified in human whole blood cultures.
    Miles EA, Zoubouli P, Calder PC.
    Nutrition; 2005 Mar 01; 21(3):389-94. PubMed ID: 15797683
    [Abstract] [Full Text] [Related]

  • 15. Antique Traditional Practice: Phenolic Profile of Virgin Olive Oil Obtained from Fruits Stored in Seawater.
    Torić J, Barbarić M, Uršić S, Jakobušić Brala C, Karković Marković A, Zebić Avdičević M, Benčić Đ.
    Foods; 2020 Sep 23; 9(10):. PubMed ID: 32977641
    [Abstract] [Full Text] [Related]

  • 16. Cuisinomics: MS-based untargeted approach reveals chemical modulation by a recipe during home cooking.
    Rinaldi de Alvarenga JF, Quifer-Rada P, Hurtado-Barroso S, Illan M, Torrado-Prat X, Lamuela-Raventós RM.
    Food Res Int; 2020 Dec 23; 138(Pt B):109787. PubMed ID: 33288173
    [Abstract] [Full Text] [Related]

  • 17. Bone Protective Effect of Extra-Virgin Olive Oil Phenolic Compounds by Modulating Osteoblast Gene Expression.
    Melguizo-Rodríguez L, Manzano-Moreno FJ, Illescas-Montes R, Ramos-Torrecillas J, Luna-Bertos E, Ruiz C, García-Martínez O.
    Nutrients; 2019 Jul 25; 11(8):. PubMed ID: 31349732
    [Abstract] [Full Text] [Related]

  • 18. Tomato Sauce Enriched with Olive Oil Exerts Greater Effects on Cardiovascular Disease Risk Factors than Raw Tomato and Tomato Sauce: A Randomized Trial.
    Valderas-Martinez P, Chiva-Blanch G, Casas R, Arranz S, Martínez-Huélamo M, Urpi-Sarda M, Torrado X, Corella D, Lamuela-Raventós RM, Estruch R.
    Nutrients; 2016 Mar 16; 8(3):170. PubMed ID: 26999197
    [Abstract] [Full Text] [Related]

  • 19. 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]

  • 20. Estimation of the intake of phenol compounds from virgin olive oil of a population from southern Spain.
    de la Torre-Robles A, Rivas A, Lorenzo-Tovar ML, Monteagudo C, Mariscal-Arcas M, Olea-Serrano F.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2014 Nov 17; 31(9):1460-9. PubMed ID: 24945796
    [Abstract] [Full Text] [Related]

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