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Journal Abstract Search

203 related items for PubMed ID: 33054204

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  • 3. HPLC-ESI-QTOF-MS as a powerful analytical tool for characterising phenolic compounds in olive-leaf extracts.
    Quirantes-Piné R, Lozano-Sánchez J, Herrero M, Ibáñez E, Segura-Carretero A, Fernández-Gutiérrez A.
    Phytochem Anal; 2013; 24(3):213-23. PubMed ID: 22987739
    [Abstract] [Full Text] [Related]

  • 4. 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; 100(Pt 3):477-485. PubMed ID: 28964371
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  • 7. Retention and distribution of polyphenols after pan-frying of French fries in oils enriched with olive leaf extract.
    Chiou A, Salta FN, Kalogeropoulos N, Mylona A, Ntalla I, Andrikopoulos NK.
    J Food Sci; 2007 Oct; 72(8):S574-84. PubMed ID: 17995623
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  • 8. Development and validation of an HPLC-DAD method for determination of oleuropein and other bioactive compounds in olive leaf by-products.
    Martínez-Navarro EM, Cebrián-Tarancón C, Moratalla-López N, Lorenzo C, Alonso GL, Salinas RM.
    J Sci Food Agric; 2021 Mar 15; 101(4):1447-1453. PubMed ID: 32839982
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  • 10. Phenolic compounds and antioxidant activity of olive leaf extracts.
    Kontogianni VG, Gerothanassis IP.
    Nat Prod Res; 2012 Mar 15; 26(2):186-9. PubMed ID: 22060136
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  • 11. Evidence of oleuropein degradation by olive leaf protein extract.
    De Leonardis A, Macciola V, Cuomo F, Lopez F.
    Food Chem; 2015 May 15; 175():568-74. PubMed ID: 25577121
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  • 12. Effect of storage on quality parameters and phenolic content of Italian extra-virgin olive oils.
    Di Stefano V, Melilli MG.
    Nat Prod Res; 2020 Jan 15; 34(1):78-86. PubMed ID: 30896291
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  • 13. Quantitative measurement of major secoiridoid derivatives in olive oil using qNMR. Proof of the artificial formation of aldehydic oleuropein and ligstroside aglycon isomers.
    Karkoula E, Skantzari A, Melliou E, Magiatis P.
    J Agric Food Chem; 2014 Jan 22; 62(3):600-7. PubMed ID: 24384036
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  • 14. Characterization of refined edible oils enriched with phenolic extracts from olive leaves and pomace.
    Sánchez de Medina V, Priego-Capote F, Luque de Castro MD.
    J Agric Food Chem; 2012 Jun 13; 60(23):5866-73. PubMed ID: 22616838
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  • 15. Characterization and quantification of phenolic compounds in olive oils by solid-phase extraction, HPLC-DAD, and HPLC-MS/MS.
    de la Torre-Carbot K, Jauregui O, Gimeno E, Castellote AI, Lamuela-Raventós RM, López-Sabater MC.
    J Agric Food Chem; 2005 Jun 01; 53(11):4331-40. PubMed ID: 15913291
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  • 16. New by-products rich in bioactive substances from the olive oil mill processing.
    Romero C, Medina E, Mateo MA, Brenes M.
    J Sci Food Agric; 2018 Jan 01; 98(1):225-230. PubMed ID: 28580634
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  • 17. Human absorption and metabolism of oleuropein and hydroxytyrosol ingested as olive (Olea europaea L.) leaf extract.
    de Bock M, Thorstensen EB, Derraik JG, Henderson HV, Hofman PL, Cutfield WS.
    Mol Nutr Food Res; 2013 Nov 01; 57(11):2079-85. PubMed ID: 23766098
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  • 18. Isolation and characterization of a new hydroxytyrosol derivative from olive (Olea europaea) leaves.
    Paiva-Martins F, Pinto M.
    J Agric Food Chem; 2008 Jul 23; 56(14):5582-8. PubMed ID: 18582082
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  • 19. 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
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  • 20. New possibilities for the valorization of olive oil by-products.
    Herrero M, Temirzoda TN, Segura-Carretero A, Quirantes R, Plaza M, Ibañez E.
    J Chromatogr A; 2011 Oct 21; 1218(42):7511-20. PubMed ID: 21600577
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