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Journal Abstract Search

155 related items for PubMed ID: 28745274

  • 1. A Multivariate Analysis of the Composition and Properties of Extra Virgin Olive Oils Produced from Different Cultivars Grown in Iran.
    Shirzad H, Niknam V, Taheri M, Ebrahimzadeh H.
    J AOAC Int; 2017 Nov 01; 100(6):1804-1813. PubMed ID: 28745274
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  • 6. 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
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  • 7. First study of correlation between oleic acid content and SAD gene polymorphism in olive oil samples through statistical and bayesian modeling analyses.
    Ben Ayed R, Ennouri K, Ercişli S, Ben Hlima H, Hanana M, Smaoui S, Rebai A, Moreau F.
    Lipids Health Dis; 2018 Apr 10; 17(1):74. PubMed ID: 29631626
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  • 8. Autochthonous cultivars of Emilia Romagna region and their clones: Comparison of the chemical and sensory properties of olive oils.
    Rotondi A, Lapucci C, Morrone L, Neri L.
    Food Chem; 2017 Jun 01; 224():78-85. PubMed ID: 28159296
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  • 9. Evolution of Phenotypic Traits and Main Functional Components in the Fruit of 'Chenggu-32' Olives (Olea europaea L.) Cultivated in Longnan (China).
    Yang L, Ma J, Hou C, Lü X, Yan H, Kong W, Deng Y.
    J Oleo Sci; 2020 Sep 02; 69(9):973-984. PubMed ID: 32788511
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  • 11. The Effect of Olive Varieties on Fatty Acid Composition and Tocopherol Contents of Cold Pressed Virgin Olive Oils.
    Özcan MM, Juhaimi FA, Uslu N, Ghafoor K, Ahmed IAM, Babiker EE.
    J Oleo Sci; 2019 Sep 02; 68(4):307-310. PubMed ID: 30930370
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  • 12. Quality characteristics and antioxidant properties of Turkish monovarietal olive oils regarding stages of olive ripening.
    Köseoğlu O, Sevim D, Kadiroğlu P.
    Food Chem; 2016 Dec 01; 212():628-34. PubMed ID: 27374577
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  • 13. Influence of the fatty acid profile on the volatile components of virgin olive oil subjected to thermal stress.
    Tomé-Rodríguez S, Ledesma-Escobar CA, Penco-Valenzuela JM, Priego-Capote F.
    J Sci Food Agric; 2021 Aug 30; 101(11):4829-4837. PubMed ID: 33502792
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  • 14. Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars.
    Rodrigues N, Casal S, Peres AM, Baptista P, Pereira JA.
    Food Res Int; 2020 Feb 30; 128():108759. PubMed ID: 31955734
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  • 15. Volatile Compound Profiling by HS-SPME/GC-MS-FID of a Core Olive Cultivar Collection as a Tool for Aroma Improvement of Virgin Olive Oil.
    García-Vico L, Belaj A, Sánchez-Ortiz A, Martínez-Rivas JM, Pérez AG, Sanz C.
    Molecules; 2017 Jan 14; 22(1):. PubMed ID: 28098834
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  • 16. Comparative study on fatty acid composition of olive (Olea europaea L.), with emphasis on phytosterol contents.
    Ozkan A, Aboul-Enein HY, Kulak M, Bindak R.
    Biomed Chromatogr; 2017 Aug 14; 31(8):. PubMed ID: 28078712
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  • 17. Fatty Acid and Phenolic Compound Concentrations in Eight Different Monovarietal Virgin Olive Oils from Extremadura and the Relationship with Oxidative Stability.
    Montaño A, Hernández M, Garrido I, Llerena JL, Espinosa F.
    Int J Mol Sci; 2016 Nov 23; 17(11):. PubMed ID: 27886101
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  • 18. The Potential of Virgin Olive Oil from cv. Chondrolia Chalkidikis and Chalkidiki (Greece) to Bear Health Claims according to the European Legislation.
    Mastralexi A, Tsimidou MZ.
    Molecules; 2021 May 26; 26(11):. PubMed ID: 34073383
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  • 19. Characterization of the olive oil from three potentially interesting varieties from Aragon (Spain).
    Benito M, Oria R, Sánchez-Gimeno AC.
    Food Sci Technol Int; 2010 Dec 26; 16(6):523-30. PubMed ID: 21339168
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  • 20. 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 26; 100(Pt 3):477-485. PubMed ID: 28964371
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