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148 related items for PubMed ID: 30998725

  • 1. Influence of cultivar, irrigation, ripening stage, and annual variability on the oxidant/antioxidant systems of olives as determined by MDS-PTA.
    Sáinz JA, Garrido I, Hernández M, Montaño A, Llerena JL, Espinosa F.
    PLoS One; 2019; 14(4):e0215540. PubMed ID: 30998725
    [Abstract] [Full Text] [Related]

  • 2. Effect of Water Supplementation on Oxidant/Antioxidant Activities and Total Phenol Content in Growing Olives of the Morisca and Manzanilla Varieties.
    Garrido I, Hernández M, Llerena JL, Espinosa F.
    Antioxidants (Basel); 2022 Apr 07; 11(4):. PubMed ID: 35453414
    [Abstract] [Full Text] [Related]

  • 3. The Evolution of Total Phenolic Compounds and Antioxidant Activities during Ripening of Grapes (Vitis vinifera L., cv. Tempranillo) Grown in Semiarid Region: Effects of Cluster Thinning and Water Deficit.
    Garrido I, Uriarte D, Hernández M, Llerena JL, Valdés ME, Espinosa F.
    Int J Mol Sci; 2016 Nov 17; 17(11):. PubMed ID: 27869671
    [Abstract] [Full Text] [Related]

  • 4. Phenolic composition, sugar contents and antioxidant activity of Tunisian sweet olive cultivar with regard to fruit ripening.
    Jemai H, Bouaziz M, Sayadi S.
    J Agric Food Chem; 2009 Apr 08; 57(7):2961-8. PubMed ID: 19334763
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. 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]

  • 7. 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]

  • 8. Influence of agroclimatic parameters on phenolic and volatile compounds of Chilean virgin olive oils and characterization based on geographical origin, cultivar and ripening stage.
    Romero N, Saavedra J, Tapia F, Sepúlveda B, Aparicio R.
    J Sci Food Agric; 2016 Jan 30; 96(2):583-92. PubMed ID: 25655098
    [Abstract] [Full Text] [Related]

  • 9. Phenolic and volatile compounds of extra virgin olive oil (Olea europaea L. Cv. Cornicabra) with regard to fruit ripening and irrigation management.
    Gómez-Rico A, Salvador MD, La Greca M, Fregapane G.
    J Agric Food Chem; 2006 Sep 20; 54(19):7130-6. PubMed ID: 16968073
    [Abstract] [Full Text] [Related]

  • 10. Targeted metabolic profiling of the revived ancient 'Corbella' olive cultivar during early maturation.
    Olmo-Cunillera A, Pérez M, López-Yerena A, Abuhabib MM, Ninot A, Romero-Aroca A, Vallverdú-Queralt A, Maria Lamuela-Raventós R.
    Food Chem; 2024 Jan 01; 430():137024. PubMed ID: 37527576
    [Abstract] [Full Text] [Related]

  • 11. Changes in Glutathione, Ascorbate, and Antioxidant Enzymes during Olive Fruit Ripening.
    López-Huertas E, Palma JM.
    J Agric Food Chem; 2020 Nov 04; 68(44):12221-12228. PubMed ID: 33099995
    [Abstract] [Full Text] [Related]

  • 12. Phenylalanine ammonia-lyase, polyphenol oxidase, and phenol concentration in fruits of Olea europaea L. cv. Picual, Verdial, Arbequina, and Frantoio during ripening.
    Ortega-García F, Peragón J.
    J Agric Food Chem; 2009 Nov 11; 57(21):10331-40. PubMed ID: 19813730
    [Abstract] [Full Text] [Related]

  • 13. Effect of Spanish-style processing on the quality attributes of HydroSOStainable green olives.
    Sánchez-Rodríguez L, Corell M, Hernández F, Sendra E, Moriana A, Carbonell-Barrachina ÁA.
    J Sci Food Agric; 2019 Mar 15; 99(4):1804-1811. PubMed ID: 30255627
    [Abstract] [Full Text] [Related]

  • 14. Endogenous enzymes involved in the transformation of oleuropein in Spanish table olive varieties.
    Ramírez E, Medina E, Brenes M, Romero C.
    J Agric Food Chem; 2014 Oct 01; 62(39):9569-75. PubMed ID: 25209163
    [Abstract] [Full Text] [Related]

  • 15. 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]

  • 16. Changes in phenolic compounds and Rancimat stability of olive oils from varieties of olives at different stages of ripeness.
    Martínez Nieto L, Hodaifa G, Lozano Peña JL.
    J Sci Food Agric; 2010 Nov 30; 90(14):2393-8. PubMed ID: 20661897
    [Abstract] [Full Text] [Related]

  • 17. Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil.
    Rotondi A, Bendini A, Cerretani L, Mari M, Lercker G, Toschi TG.
    J Agric Food Chem; 2004 Jun 02; 52(11):3649-54. PubMed ID: 15161244
    [Abstract] [Full Text] [Related]

  • 18. Influence of the fruit's ripeness on virgin olive oil quality.
    Franco MN, Sánchez J, De Miguel C, Martínez M, Martín-Vertedor D.
    J Oleo Sci; 2015 Jun 02; 64(3):263-73. PubMed ID: 25757430
    [Abstract] [Full Text] [Related]

  • 19. 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]

  • 20. 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]

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