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Journal Abstract Search

354 related items for PubMed ID: 25389645

  • 1. 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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  • 3. Comprehensive 3-year study of the phenolic profile of Moroccan monovarietal virgin olive oils from the Meknès region.
    Bajoub A, Hurtado-Fernández E, Ajal el A, Ouazzani N, Fernández-Gutiérrez A, Carrasco-Pancorbo A.
    J Agric Food Chem; 2015 May 06; 63(17):4376-85. PubMed ID: 25846897
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  • 4. Development of a phenol-enriched olive oil with phenolic compounds from olive cake.
    Suárez M, Romero MP, Motilva MJ.
    J Agric Food Chem; 2010 Oct 13; 58(19):10396-403. PubMed ID: 20828151
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  • 6. 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
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  • 9. 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
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  • 10. Prediction of extra virgin olive oil varieties through their phenolic profile. Potential cytotoxic activity against human breast cancer cells.
    Lozano-Sánchez J, Segura-Carretero A, Menendez JA, Oliveras-Ferraros C, Cerretani L, Fernández-Gutiérrez A.
    J Agric Food Chem; 2010 Sep 22; 58(18):9942-55. PubMed ID: 20795736
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  • 14. 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
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  • 16. 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
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  • 20. Changes in virgin olive oil quality during low-temperature fruit storage.
    Kalua CM, Bedgood DR, Bishop AG, Prenzler PD.
    J Agric Food Chem; 2008 Apr 09; 56(7):2415-22. PubMed ID: 18321051
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