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Journal Abstract Search

211 related items for PubMed ID: 26509962

  • 41. Solid olive residues: insight into their phenolic composition.
    Mulinacci N, Innocenti M, La Marca G, Mercalli E, Giaccherini C, Romani A, Erica S, Vincieri FF.
    J Agric Food Chem; 2005 Nov 16; 53(23):8963-9. PubMed ID: 16277389
    [Abstract] [Full Text] [Related]

  • 42. Effect of the technological and agronomical factors on pigment transfer during olive oil extraction.
    Criado MN, Romero MP, Motilva MJ.
    J Agric Food Chem; 2007 Jul 11; 55(14):5681-8. PubMed ID: 17579426
    [Abstract] [Full Text] [Related]

  • 43. The dynamic changes in olive fruit phenolic metabolism and its contribution to the activation of quiescent Colletotrichum infection.
    Miho H, Expósito-Díaz A, Marquez-Perez MI, Ledesma-Escobar C, Diez CM, Prusky D, Priego-Capote F, Moral J.
    Food Chem; 2024 Aug 30; 450():139299. PubMed ID: 38613962
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  • 44. Peroxyl radical scavenging capacity, polyphenolics, and lipophilic antioxidant profiles of mulberry fruits cultivated in southern China.
    Isabelle M, Lee BL, Ong CN, Liu X, Huang D.
    J Agric Food Chem; 2008 Oct 22; 56(20):9410-6. PubMed ID: 18817415
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  • 45. Impact of cultivar, harvesting time, and seasonal variation on the content of biophenols in olive mill waste.
    Obied HK, Bedgood D, Mailer R, Prenzler PD, Robards K.
    J Agric Food Chem; 2008 Oct 08; 56(19):8851-8. PubMed ID: 18781756
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  • 46. Time course of pentacyclic triterpenoids from fruits and leaves of olive tree (Olea europaea L.) cv. Picual and cv. Cornezuelo during ripening.
    Peragón J.
    J Agric Food Chem; 2013 Jul 10; 61(27):6671-8. PubMed ID: 23768136
    [Abstract] [Full Text] [Related]

  • 47. 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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  • 48. 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
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  • 49. Effect of the maturation process on the phenolic fractions, fatty acids, and antioxidant activity of the Chétoui olive fruit cultivar.
    Damak N, Bouaziz M, Ayadi M, Sayadi S, Damak M.
    J Agric Food Chem; 2008 Mar 12; 56(5):1560-6. PubMed ID: 18257524
    [Abstract] [Full Text] [Related]

  • 50. Targeted Analysis of the Concentration Changes of Phenolic Compounds in Persian Lime (Citrus latifolia) during Fruit Growth.
    Ledesma-Escobar CA, Priego-Capote F, Robles Olvera VJ, Luque de Castro MD.
    J Agric Food Chem; 2018 Feb 28; 66(8):1813-1820. PubMed ID: 29400054
    [Abstract] [Full Text] [Related]

  • 51. Developing an Olive Biorefinery in Slovenia: Analysis of Phenolic Compounds Found in Olive Mill Pomace and Wastewater.
    Miklavčič Višnjevec A, Baker P, Charlton A, Preskett D, Peeters K, Tavzes Č, Kramberger K, Schwarzkopf M.
    Molecules; 2020 Dec 22; 26(1):. PubMed ID: 33375027
    [Abstract] [Full Text] [Related]

  • 52. Effects of olive maturation and stoning on quality indices and antioxidant content of extra virgin oils (cv. Coratina) during storage.
    Gambacorta G, Faccia M, Previtali MA, Pati S, La Notte E, Baiano A.
    J Food Sci; 2010 Apr 22; 75(3):C229-35. PubMed ID: 20492271
    [Abstract] [Full Text] [Related]

  • 53. Olive oil quality and ripening in super-high-density Arbequina orchard.
    Benito M, Lasa JM, Gracia P, Oria R, Abenoza M, Varona L, Sánchez-Gimeno AC.
    J Sci Food Agric; 2013 Jul 22; 93(9):2207-20. PubMed ID: 23413119
    [Abstract] [Full Text] [Related]

  • 54. Developmental variation of phenolic compounds in fruit tissue of two apple cultivars.
    Mehrabani LV, Hassanpouraghdam MB.
    Acta Sci Pol Technol Aliment; 2012 Jul 22; 11(3):259-64. PubMed ID: 22744946
    [Abstract] [Full Text] [Related]

  • 55. 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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  • 56. 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
    [Abstract] [Full Text] [Related]

  • 57. Characterization of phenolic compounds and antioxidant activity of Solanum scabrum and Solanum burbankii berries.
    Oszmiański J, Kolniak-Ostek J, Wojdyło A.
    J Agric Food Chem; 2014 Feb 19; 62(7):1512-9. PubMed ID: 24506267
    [Abstract] [Full Text] [Related]

  • 58. Characterization of phenolic compounds of thorny and thornless blackberries.
    Kolniak-Ostek J, Kucharska AZ, Sokół-Łętowska A, Fecka I.
    J Agric Food Chem; 2015 Mar 25; 63(11):3012-21. PubMed ID: 25764069
    [Abstract] [Full Text] [Related]

  • 59. Olive tree physiology and chemical composition of fruits are modulated by different deficit irrigation strategies.
    Gonçalves A, Silva E, Brito C, Martins S, Pinto L, Dinis LT, Luzio A, Martins-Gomes C, Fernandes-Silva A, Ribeiro C, Rodrigues MÂ, Moutinho-Pereira J, Nunes FM, Correia CM.
    J Sci Food Agric; 2020 Jan 30; 100(2):682-694. PubMed ID: 31583702
    [Abstract] [Full Text] [Related]

  • 60. The impact of fruit maturation on bioactive microconstituents, inhibition of serum oxidation and inflammatory markers in stimulated PBMCs and sensory characteristics of Koroneiki virgin olive oils from Messenia, Greece.
    Kaliora AC, Artemiou A, Giogios I, Kalogeropoulos N.
    Food Funct; 2013 Aug 30; 4(8):1185-94. PubMed ID: 23727843
    [Abstract] [Full Text] [Related]

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