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Journal Abstract Search

220 related items for PubMed ID: 34645744

  • 21. Geographical Discrimination of Virgin Olive Oils from the Tunisian Coasts by Combining Fatty Acids and Phenolic Acids Profiles within a Multivariate Analysis.
    Hlima HB, Ayed RB, Ennouri K, Smaoui S.
    J Oleo Sci; 2017 Sep 01; 66(9):963-971. PubMed ID: 28794314
    [Abstract] [Full Text] [Related]

  • 22. Chemometric characterization of virgin olive oils of the two major Cypriot cultivars based on their fatty acid composition.
    Kritioti A, Menexes G, Drouza C.
    Food Res Int; 2018 Jan 01; 103():426-437. PubMed ID: 29389633
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  • 23. Analytical evaluation of two monovarietal virgin olive oils cultivated in the south of Tunisia: Jemri-Bouchouka and Chemlali-Tataouin cultivars.
    Rigane G, Boukhris M, Salem RB, Sayadi S, Bouaziz M.
    J Sci Food Agric; 2013 Mar 30; 93(5):1242-8. PubMed ID: 22936570
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  • 24. Crop year, harvest date and clone effects on fruit characteristics, chemical composition and olive oil stability from an Empeltre clonal selection grown in Aragon.
    Rey-Giménez R, Sánchez-Gimeno AC.
    J Sci Food Agric; 2022 Oct 30; 102(13):5778-5786. PubMed ID: 35398902
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  • 25. Changes in Quality and Antioxidant Properties of Virgin Olive Oil of 'Cornicabra' According to Fruit Maturation in Longnan, China.
    Yang L, Ma J, Yan H, Lü X, Guo J, Kong W, Deng Y.
    J Oleo Sci; 2021 Dec 03; 70(12):1731-1740. PubMed ID: 34759107
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  • 26. Quality and Composition of Virgin Olive Oil from Varietties Grown in Castilla-La Mancha (Spain).
    Alvarruiz A, Álvarez-Ortí M, Mateos B, Sena E, Pardo JE.
    J Oleo Sci; 2015 Dec 03; 64(10):1075-82. PubMed ID: 26369595
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  • 29. Influence of harvest date and crop yield on the fatty acid composition of virgin olive oils from cv. Picual.
    Beltrán G, Del Rio C, Sánchez S, Martínez L.
    J Agric Food Chem; 2004 Jun 02; 52(11):3434-40. PubMed ID: 15161211
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  • 30. 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
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  • 32. Characterization of Oil Uptake and Fatty Acid Composition of Pre-treated Potato Slices Fried in Sunflower and Olive Oils.
    Alkaltham MS, Özcan MM, Uslu N, Salamatullah AM, Hayat K.
    J Oleo Sci; 2020 Mar 01; 69(3):185-190. PubMed ID: 32051358
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  • 34. Quality Attributes and Fatty Acid, Volatile and Sensory Profiles of "Arbequina" hydroSOStainable Olive Oil.
    Sánchez-Rodríguez L, Kranjac M, Marijanović Z, Jerković I, Corell M, Moriana A, Carbonell-Barrachina ÁA, Sendra E, Hernández F.
    Molecules; 2019 Jun 06; 24(11):. PubMed ID: 31174411
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  • 36. Characterization of monovarietal olive oils obtained from mills of Calabria region (Southern Italy).
    Piscopo A, De Bruno A, Zappia A, Ventre C, Poiana M.
    Food Chem; 2016 Dec 15; 213():313-318. PubMed ID: 27451186
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  • 37. Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of "Picholine marocaine" Cultivar.
    Bouymajane A, Oulad El Majdoub Y, Cacciola F, Russo M, Salafia F, Trozzi A, Rhazi Filali F, Dugo P, Mondello L.
    Molecules; 2020 Nov 19; 25(22):. PubMed ID: 33228191
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  • 40. Composition of human VLDL triacylglycerols after ingestion of olive oil and high oleic sunflower oil.
    Ruiz-Gutiérrez V, Morgado N, Prada JL, Pérez-Jiménez F, Muriana FJ.
    J Nutr; 1998 Mar 19; 128(3):570-6. PubMed ID: 9482765
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