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Journal Abstract Search

365 related items for PubMed ID: 25308681

  • 21.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 22. The Infestation of Olive Fruits by Bactrocera oleae (Rossi) Modifies the Expression of Key Genes in the Biosynthesis of Volatile and Phenolic Compounds and Alters the Composition of Virgin Olive Oil.
    Notario A, Sánchez R, Luaces P, Sanz C, Pérez AG.
    Molecules; 2022 Mar 02; 27(5):. PubMed ID: 35268754
    [Abstract] [Full Text] [Related]

  • 23. Olive mill wastewater microconstituents composition according to olive variety and extraction process.
    Aggoun M, Arhab R, Cornu A, Portelli J, Barkat M, Graulet B.
    Food Chem; 2016 Oct 15; 209():72-80. PubMed ID: 27173536
    [Abstract] [Full Text] [Related]

  • 24. Olive oil pilot-production assisted by pulsed electric field: impact on extraction yield, chemical parameters and sensory properties.
    Puértolas E, Martínez de Marañón I.
    Food Chem; 2015 Jan 15; 167():497-502. PubMed ID: 25149017
    [Abstract] [Full Text] [Related]

  • 25. 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]

  • 26. 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]

  • 27. Evaluation of processing factors for selected organic contaminants during virgin olive oil production: Distribution of BTEXS during olives processing.
    López-Blanco R, Gilbert-López B, Rojas-Jiménez R, Robles-Molina J, Ramos-Martos N, García-Reyes JF, Molina-Díaz A.
    Food Chem; 2016 May 15; 199():273-9. PubMed ID: 26775971
    [Abstract] [Full Text] [Related]

  • 28. Biophenols: Enzymes (β-secretase, Cholinesterases, histone deacetylase and tyrosinase) inhibitors from olive (Olea europaea L.).
    Omar SH, Scott CJ, Hamlin AS, Obied HK.
    Fitoterapia; 2018 Jul 15; 128():118-129. PubMed ID: 29772299
    [Abstract] [Full Text] [Related]

  • 29. Oil quality parameters and quantitative measurement of major secoiridoid derivatives in Neb Jmel olive oil from various Tunisian origins using qNMR.
    Ben Mansour A, Gargouri B, Melliou E, Magiatis P, Bouaziz M.
    J Sci Food Agric; 2016 Oct 15; 96(13):4432-9. PubMed ID: 26841137
    [Abstract] [Full Text] [Related]

  • 30. Phenol metabolism in the leaves of the olive tree (Olea europaea L.) cv. Picual, Verdial, Arbequina, and Frantoio during ripening.
    Ortega-García F, Peragón J.
    J Agric Food Chem; 2010 Dec 08; 58(23):12440-8. PubMed ID: 21047129
    [Abstract] [Full Text] [Related]

  • 31. Health Effects of Phenolic Compounds Found in Extra-Virgin Olive Oil, By-Products, and Leaf of Olea europaea L.
    Romani A, Ieri F, Urciuoli S, Noce A, Marrone G, Nediani C, Bernini R.
    Nutrients; 2019 Aug 01; 11(8):. PubMed ID: 31374907
    [Abstract] [Full Text] [Related]

  • 32. Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil.
    Brenes M, García A, Dobarganes MC, Velasco J, Romero C.
    J Agric Food Chem; 2002 Oct 09; 50(21):5962-7. PubMed ID: 12358466
    [Abstract] [Full Text] [Related]

  • 33. Olive Polyphenol Oxidase Gene Family.
    Sánchez R, Arroyo L, Luaces P, Sanz C, Pérez AG.
    Int J Mol Sci; 2023 Feb 06; 24(4):. PubMed ID: 36834644
    [Abstract] [Full Text] [Related]

  • 34. Has the use of talc an effect on yield and extra virgin olive oil quality?
    Caponio F, Squeo G, Difonzo G, Pasqualone A, Summo C, Paradiso VM.
    J Sci Food Agric; 2016 Aug 06; 96(10):3292-9. PubMed ID: 26847164
    [Abstract] [Full Text] [Related]

  • 35. Olive oil polyphenols: A quantitative method by high-performance liquid-chromatography-diode-array detection for their determination and the assessment of the related health claim.
    Ricciutelli M, Marconi S, Boarelli MC, Caprioli G, Sagratini G, Ballini R, Fiorini D.
    J Chromatogr A; 2017 Jan 20; 1481():53-63. PubMed ID: 28024731
    [Abstract] [Full Text] [Related]

  • 36. Effect of olive ripeness on chemical properties and phenolic composition of Chétoui virgin olive oil.
    Ben Youssef N, Zarrouk W, Carrasco-Pancorbo A, Ouni Y, Segura-Carretero A, Fernández-Gutiérrez A, Daoud D, Zarrouk M.
    J Sci Food Agric; 2010 Jan 30; 90(2):199-204. PubMed ID: 20355031
    [Abstract] [Full Text] [Related]

  • 37. Influence of olive ripening degree and crusher typology on chemical and sensory characteristics of Correggiolo virgin olive oil.
    Morrone L, Pupillo S, Neri L, Bertazza G, Magli M, Rotondi A.
    J Sci Food Agric; 2017 Mar 30; 97(5):1443-1450. PubMed ID: 27380828
    [Abstract] [Full Text] [Related]

  • 38.
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  • 39. Influence of enzymes and technology on virgin olive oil composition.
    Peres F, Martins LL, Ferreira-Dias S.
    Crit Rev Food Sci Nutr; 2017 Sep 22; 57(14):3104-3126. PubMed ID: 26466636
    [Abstract] [Full Text] [Related]

  • 40.
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