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Journal Abstract Search

161 related items for PubMed ID: 34206363

  • 1. Identification and Functional Characterization of Genes Encoding Phenylacetaldehyde Reductases That Catalyze the Last Step in the Biosynthesis of Hydroxytyrosol in Olive.
    Sánchez R, Bahamonde C, Sanz C, Pérez AG.
    Plants (Basel); 2021 Jun 22; 10(7):. PubMed ID: 34206363
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  • 2. An Aromatic Aldehyde Synthase Controls the Synthesis of Hydroxytyrosol Derivatives Present in Virgin Olive Oil.
    Sánchez R, García-Vico L, Sanz C, Pérez AG.
    Antioxidants (Basel); 2019 Sep 01; 8(9):. PubMed ID: 31480559
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  • 5. Health Effects of Phenolic Compounds Found in Extra-Virgin Olive Oil, By-Products, and Leaf of Olea europaea L.
    Romani A, Ieri F, Urciuoli S, Noce A, Marrone G, Nediani C, Bernini R.
    Nutrients; 2019 Aug 01; 11(8):. PubMed ID: 31374907
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  • 7. An Oleuropein β-Glucosidase from Olive Fruit Is Involved in Determining the Phenolic Composition of Virgin Olive Oil.
    Velázquez-Palmero D, Romero-Segura C, García-Rodríguez R, Hernández ML, Vaistij FE, Graham IA, Pérez AG, Martínez-Rivas JM.
    Front Plant Sci; 2017 Aug 01; 8():1902. PubMed ID: 29163620
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  • 8. Changes in the phenolic composition of virgin olive oil from young trees (Olea europaea L. cv. Arbequina) grown under linear irrigation strategies.
    Tovar MJ, Motilva MJ, Romero MP.
    J Agric Food Chem; 2001 Nov 01; 49(11):5502-8. PubMed ID: 11714351
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  • 10. 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
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  • 11. Effects of copper on the antioxidant activity of olive polyphenols in bulk oil and oil-in-water emulsions.
    Paiva-Martins F, Santos V, Mangericão H, Gordon MH.
    J Agric Food Chem; 2006 May 17; 54(10):3738-43. PubMed ID: 19127753
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  • 12. Pharmacokinetics and bioavailability of hydroxytyrosol are dependent on the food matrix in humans.
    Alemán-Jiménez C, Domínguez-Perles R, Medina S, Prgomet I, López-González I, Simonelli-Muñoz A, Campillo-Cano M, Auñón D, Ferreres F, Gil-Izquierdo Á.
    Eur J Nutr; 2021 Mar 17; 60(2):905-915. PubMed ID: 32524230
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  • 14. 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
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  • 16. 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
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  • 17. Phenolic compounds and antioxidant capacity of virgin olive oil.
    Franco MN, Galeano-Díaz T, López O, Fernández-Bolaños JG, Sánchez J, De Miguel C, Gil MV, Martín-Vertedor D.
    Food Chem; 2014 Nov 15; 163():289-98. PubMed ID: 24912728
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  • 18. Tyrosol and hydroxytyrosol are absorbed from moderate and sustained doses of virgin olive oil in humans.
    Miró-Casas E, Covas MI, Fitó M, Farré-Albadalejo M, Marrugat J, de la Torre R.
    Eur J Clin Nutr; 2003 Jan 15; 57(1):186-90. PubMed ID: 12548315
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  • 19. Effect of malaxation conditions on phenol and volatile profiles in olive paste and the corresponding virgin olive oils (Olea europaea L. Cv. Cornicabra).
    Gómez-Rico A, Inarejos-García AM, Salvador MD, Fregapane G.
    J Agric Food Chem; 2009 May 13; 57(9):3587-95. PubMed ID: 19338278
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