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Journal Abstract Search

144 related items for PubMed ID: 36624059

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  • 3. Quality Properties, Fatty Acid and Sterol Compositions of East Mediterranean Region Olive Oils.
    Demirag O, Konuskan DB.
    J Oleo Sci; 2021; 70(1):51-58. PubMed ID: 33431772
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  • 4. Sterols and triterpene diols in olive oil as indicators of variety and degree of ripening.
    Lukić M, Lukić I, Krapac M, Sladonja B, Piližota V.
    Food Chem; 2013 Jan 01; 136(1):251-8. PubMed ID: 23017420
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  • 7. Chemical composition of virgin olive oils according to the ripening in olives.
    Fuentes de Mendoza M, De Miguel Gordillo C, Marín Expóxito J, Sánchez Casas J, Martínez Cano M, Martín Vertedor D, Franco Baltasar MN.
    Food Chem; 2013 Dec 01; 141(3):2575-81. PubMed ID: 23870997
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  • 8. Characterization of the olive oil from three potentially interesting varieties from Aragon (Spain).
    Benito M, Oria R, Sánchez-Gimeno AC.
    Food Sci Technol Int; 2010 Dec 01; 16(6):523-30. PubMed ID: 21339168
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  • 9. 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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  • 12. 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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  • 13. The Effect of Olive Varieties on Fatty Acid Composition and Tocopherol Contents of Cold Pressed Virgin Olive Oils.
    Özcan MM, Juhaimi FA, Uslu N, Ghafoor K, Ahmed IAM, Babiker EE.
    J Oleo Sci; 2019 Dec 15; 68(4):307-310. PubMed ID: 30930370
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  • 14. Investigating the Quality and Purity Profiles of Olive Oils from Diverse Regions in Selçuk, İzmir.
    Akcan T.
    Molecules; 2024 Feb 29; 29(5):. PubMed ID: 38474614
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  • 15. Content of fatty acids and phenolics in Coratina olive oil from Tunisia: influence of irrigation and ripening.
    Dabbou S, Dabbou S, Chehab H, Taticchi A, Servili M, Hammami M.
    Chem Biodivers; 2015 Mar 29; 12(3):397-406. PubMed ID: 25766913
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  • 18. Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from the varieties picual and hojiblanca and on the different components involved.
    Gutiérrez F, Jímenez B, Ruíz A, Albi MA.
    J Agric Food Chem; 1999 Jan 29; 47(1):121-7. PubMed ID: 10563859
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  • 19. In situ evaluation of the fruit and oil characteristics of the main Lebanese olive germplasm.
    Chehade A, Bitar AE, Kadri A, Choueiri E, Nabbout R, Youssef H, Smeha M, Awada A, Chami ZA, Dubla E, Trani A, Mondelli D, Famiani F.
    J Sci Food Agric; 2016 May 29; 96(7):2532-8. PubMed ID: 26250960
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