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Journal Abstract Search

371 related items for PubMed ID: 28372256

  • 1. LC-MS phenolic profiling combined with multivariate analysis as an approach for the characterization of extra virgin olive oils of four rare Tunisian cultivars during ripening.
    Ben Brahim S, Kelebek H, Ammar S, Abichou M, Bouaziz M.
    Food Chem; 2017 Aug 15; 229():9-19. PubMed ID: 28372256
    [Abstract] [Full Text] [Related]

  • 2. LC-DAD/ESI-MS/MS characterization of phenolic constituents in Tunisian extra-virgin olive oils: Effect of olive leaves addition on chemical composition.
    Ammar S, Kelebek H, Zribi A, Abichou M, Selli S, Bouaziz M.
    Food Res Int; 2017 Oct 15; 100(Pt 3):477-485. PubMed ID: 28964371
    [Abstract] [Full Text] [Related]

  • 3. Cultivar influence on variability in olive oil phenolic profiles determined through an extensive germplasm survey.
    Miho H, Díez CM, Mena-Bravo A, Sánchez de Medina V, Moral J, Melliou E, Magiatis P, Rallo L, Barranco D, Priego-Capote F.
    Food Chem; 2018 Nov 15; 266():192-199. PubMed ID: 30381176
    [Abstract] [Full Text] [Related]

  • 4. Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometry.
    Hachicha Hbaieb R, Kotti F, Cortes-Francisco N, Caixach J, Gargouri M, Vichi S.
    Food Chem; 2016 Nov 01; 210():631-9. PubMed ID: 27211691
    [Abstract] [Full Text] [Related]

  • 5. From Olive Fruits to Olive Oil: Phenolic Compound Transfer in Six Different Olive Cultivars Grown under the Same Agronomical Conditions.
    Talhaoui N, Gómez-Caravaca AM, León L, De la Rosa R, Fernández-Gutiérrez A, Segura-Carretero A.
    Int J Mol Sci; 2016 Mar 04; 17(3):337. PubMed ID: 26959010
    [Abstract] [Full Text] [Related]

  • 6. Modulating oxidoreductase activity modifies the phenolic content of virgin olive oil.
    García-Rodríguez R, Romero-Segura C, Sanz C, Pérez AG.
    Food Chem; 2015 Mar 15; 171():364-9. PubMed ID: 25308681
    [Abstract] [Full Text] [Related]

  • 7. Monitoring endogenous enzymes during olive fruit ripening and storage: correlation with virgin olive oil phenolic profiles.
    Hachicha Hbaieb R, Kotti F, García-Rodríguez R, Gargouri M, Sanz C, Pérez AG.
    Food Chem; 2015 May 01; 174():240-7. PubMed ID: 25529676
    [Abstract] [Full Text] [Related]

  • 8. Influence of genetic and interannual factors on the phenolic profiles of virgin olive oils.
    Miho H, Moral J, Barranco D, Ledesma-Escobar CA, Priego-Capote F, Díez CM.
    Food Chem; 2021 Apr 16; 342():128357. PubMed ID: 33508902
    [Abstract] [Full Text] [Related]

  • 9. Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MSn.
    Oracz J, Nebesny E, Żyżelewicz D.
    Food Res Int; 2019 Jan 16; 115():135-149. PubMed ID: 30599925
    [Abstract] [Full Text] [Related]

  • 10. Potential of LC-MS phenolic profiling combined with multivariate analysis as an approach for the determination of the geographical origin of north Moroccan virgin olive oils.
    Bajoub A, Carrasco-Pancorbo A, Ajal EA, Ouazzani N, Fernández-Gutiérrez A.
    Food Chem; 2015 Jan 01; 166():292-300. PubMed ID: 25053059
    [Abstract] [Full Text] [Related]

  • 11. Pattern of Variation of Fruit Traits and Phenol Content in Olive Fruits from Six Different Cultivars.
    Talhaoui N, Gómez-Caravaca AM, León L, De la Rosa R, Fernández-Gutiérrez A, Segura-Carretero A.
    J Agric Food Chem; 2015 Dec 09; 63(48):10466-76. PubMed ID: 26509962
    [Abstract] [Full Text] [Related]

  • 12. LC-DAD-ESI-MS/MS-based phenolic profiling and antioxidant activity in Turkish cv. Nizip Yaglik olive oils from different maturity olives.
    Amanpour A, Kelebek H, Selli S.
    J Mass Spectrom; 2019 Mar 09; 54(3):227-238. PubMed ID: 30593706
    [Abstract] [Full Text] [Related]

  • 13. A rapid method for the simultaneous quantification of the major tocopherols, carotenoids, free and esterified sterols in canola (Brassica napus) oil using normal phase liquid chromatography.
    Flakelar CL, Prenzler PD, Luckett DJ, Howitt JA, Doran G.
    Food Chem; 2017 Jan 01; 214():147-155. PubMed ID: 27507459
    [Abstract] [Full Text] [Related]

  • 14. Comparing two metabolic profiling approaches (liquid chromatography and gas chromatography coupled to mass spectrometry) for extra-virgin olive oil phenolic compounds analysis: A botanical classification perspective.
    Bajoub A, Pacchiarotta T, Hurtado-Fernández E, Olmo-García L, García-Villalba R, Fernández-Gutiérrez A, Mayboroda OA, Carrasco-Pancorbo A.
    J Chromatogr A; 2016 Jan 08; 1428():267-79. PubMed ID: 26554295
    [Abstract] [Full Text] [Related]

  • 15. Phenolic compounds profile of different berry parts from novel Vitis vinifera L. red grape genotypes and Tempranillo using HPLC-DAD-ESI-MS/MS: A varietal differentiation tool.
    Pérez-Navarro J, Izquierdo-Cañas PM, Mena-Morales A, Martínez-Gascueña J, Chacón-Vozmediano JL, García-Romero E, Hermosín-Gutiérrez I, Gómez-Alonso S.
    Food Chem; 2019 Oct 15; 295():350-360. PubMed ID: 31174768
    [Abstract] [Full Text] [Related]

  • 16. LC-MS/QTOF identification of phytochemicals and the effects of solvents on phenolic constituents and antioxidant activity of baobab (Adansonia digitata) fruit pulp.
    Ismail BB, Pu Y, Guo M, Ma X, Liu D.
    Food Chem; 2019 Mar 30; 277():279-288. PubMed ID: 30502146
    [Abstract] [Full Text] [Related]

  • 17. Simultaneous determination of phenolic compounds in sesame oil using LC-MS/MS combined with magnetic carboxylated multi-walled carbon nanotubes.
    Wu R, Ma F, Zhang L, Li P, Li G, Zhang Q, Zhang W, Wang X.
    Food Chem; 2016 Aug 01; 204():334-342. PubMed ID: 26988510
    [Abstract] [Full Text] [Related]

  • 18. Determination of free, esterified, glycosylated and insoluble-bound phenolics composition in the edible part of araticum fruit (Annona crassiflora Mart.) and its by-products by HPLC-ESI-MS/MS.
    Arruda HS, Pereira GA, de Morais DR, Eberlin MN, Pastore GM.
    Food Chem; 2018 Apr 15; 245():738-749. PubMed ID: 29287435
    [Abstract] [Full Text] [Related]

  • 19. Phenolic profiles, antioxidant activities and cytoprotective effects of different phenolic fractions from oil palm (Elaeis guineensis Jacq.) fruits treated by ultra-high pressure.
    Zhou J, Ma Y, Jia Y, Pang M, Cheng G, Cai S.
    Food Chem; 2019 Aug 01; 288():68-77. PubMed ID: 30902316
    [Abstract] [Full Text] [Related]

  • 20. Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profile.
    Hachicha Hbaieb R, Kotti F, Gargouri M, Msallem M, Vichi S.
    Food Chem; 2016 Jul 15; 203():548-558. PubMed ID: 26948650
    [Abstract] [Full Text] [Related]

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