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Journal Abstract Search

275 related items for PubMed ID: 34073383

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. On the Squalene Content of CV Chondrolia Chalkidikis and Chalkidiki (Greece) Virgin Olive Oil.
    Mastralexi A, Tsimidou MZ.
    Molecules; 2021 Oct 03; 26(19):. PubMed ID: 34641552
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  • 3. Volatile profile and quality characteristics of the Greek "Chondrolia Chalkidikis" virgin olive oils: effect of ripening stage.
    Psathas D, Lioupi A, Rebholz AM, Zinoviadou K, Tsaftaris A, Theodoridis G, Papoti VT.
    Eur Food Res Technol; 2022 Oct 03; 248(8):1977-1990. PubMed ID: 35462632
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  • 4. A Simple Screening Method for Extra Virgin Olive Oil Adulteration by Determining Squalene and Tyrosol.
    Hayakawa T, Yanagawa M, Yamamoto A, Aizawa SI, Taga A, Mochizuki N, Itabashi Y, Uchida H, Ishihara Y, Kodama S.
    J Oleo Sci; 2020 Jul 02; 69(7):677-684. PubMed ID: 32522947
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  • 5. Analytical Evaluation and Antioxidant Properties of Some Secondary Metabolites in Northern Italian Mono- and Multi-Varietal Extra Virgin Olive Oils (EVOOs) from Early and Late Harvested Olives.
    Trombetta D, Smeriglio A, Marcoccia D, Giofrè SV, Toscano G, Mazzotti F, Giovanazzi A, Lorenzetti S.
    Int J Mol Sci; 2017 Apr 11; 18(4):. PubMed ID: 28398235
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  • 6. Fatty Acids and Phenolic Profiles of Extravirgin Olive Oils from Selected Italian Cultivars Introduced in Southwestern Province of Pakistan.
    Rizwan S, Benincasa C, Mehmood K, Anjum S, Mehmood Z, Alizai GH, Azam M, Perri E, Sajjad A.
    J Oleo Sci; 2019 Jan 01; 68(1):33-43. PubMed ID: 30542008
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  • 7. Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil.
    Brenes M, García A, Dobarganes MC, Velasco J, Romero C.
    J Agric Food Chem; 2002 Oct 09; 50(21):5962-7. PubMed ID: 12358466
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  • 11. 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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  • 13. α-Tocopherol, β-carotene, lutein, squalene and secoiridoids in seven monocultivar Italian extra-virgin olive oils.
    Ambra R, Natella F, Lucchetti S, Forte V, Pastore G.
    Int J Food Sci Nutr; 2017 Aug 23; 68(5):538-545. PubMed ID: 27931126
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  • 14. Toward a Harmonized and Standardized Protocol for the Determination of Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil (VOO). The Pros of a Fit for the Purpose Ultra High Performance Liquid Chromatography (UHPLC) Procedure.
    Tsimidou MZ, Nenadis N, Mastralexi A, Servili M, Butinar B, Vichi S, Winkelmann O, García-González DL, Toschi TG.
    Molecules; 2019 Jul 02; 24(13):. PubMed ID: 31269664
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  • 15. Addressing analytical requirements to support health claims on "olive oil polyphenols" (EC Regulation 432/2012).
    Mastralexi A, Nenadis N, Tsimidou MZ.
    J Agric Food Chem; 2014 Mar 26; 62(12):2459-61. PubMed ID: 24576103
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  • 16. The EFSA Health Claim on Olive Oil Polyphenols: Acid Hydrolysis Validation and Total Hydroxytyrosol and Tyrosol Determination in Italian Virgin Olive Oils.
    Bellumori M, Cecchi L, Innocenti M, Clodoveo ML, Corbo F, Mulinacci N.
    Molecules; 2019 Jun 10; 24(11):. PubMed ID: 31185655
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  • 20. Multivariate approach to assess the chemical composition of Italian virgin olive oils as a function of variety and harvest period.
    Deiana P, Santona M, Dettori S, Culeddu N, Dore A, Molinu MG.
    Food Chem; 2019 Dec 01; 300():125243. PubMed ID: 31357015
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