These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

152 related items for PubMed ID: 36771149

  • 1. Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars.
    Korkmaz A.
    Molecules; 2023 Feb 03; 28(3):. PubMed ID: 36771149
    [Abstract] [Full Text] [Related]

  • 2. Chemometric characterization of raw olives from important Turkish table olive cultivars Cvs. using HPLC-DAD method based on their biophenolic profiles.
    Irmak Ş, Dıraman H.
    J Food Sci Technol; 2022 May 03; 59(5):1792-1800. PubMed ID: 35531419
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. Quality characteristics and antioxidant properties of Turkish monovarietal olive oils regarding stages of olive ripening.
    Köseoğlu O, Sevim D, Kadiroğlu P.
    Food Chem; 2016 Dec 01; 212():628-34. PubMed ID: 27374577
    [Abstract] [Full Text] [Related]

  • 5. Influence of agroclimatic parameters on phenolic and volatile compounds of Chilean virgin olive oils and characterization based on geographical origin, cultivar and ripening stage.
    Romero N, Saavedra J, Tapia F, Sepúlveda B, Aparicio R.
    J Sci Food Agric; 2016 Jan 30; 96(2):583-92. PubMed ID: 25655098
    [Abstract] [Full Text] [Related]

  • 6. 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 Jan 30; 68(4):307-310. PubMed ID: 30930370
    [Abstract] [Full Text] [Related]

  • 7. Phenolics profiles of olive fruits (Olea europaea L.) and oils from Ayvalık, Domat and Gemlik varieties at different ripening stages.
    Dağdelen A, Tümen G, Ozcan MM, Dündar E.
    Food Chem; 2013 Jan 01; 136(1):41-5. PubMed ID: 23017390
    [Abstract] [Full Text] [Related]

  • 8. Early Harvest Effects on Hydrophilic Phenolic Components of Extra Virgin Olive Oils Cvs. 'Ayvalık', 'Memecik' and 'Topakaşı'.
    Yıldırım F, Yıldırım AN, Özkan G, Şan B, Polat M, Aşık H, Karakurt Y, Ercişli S.
    Biochem Genet; 2020 Dec 01; 58(6):981-992. PubMed ID: 33230659
    [Abstract] [Full Text] [Related]

  • 9. Comparative Study of Volatile Compounds and Sensory Characteristics of Dalmatian Monovarietal Virgin Olive Oils.
    Žanetić M, Jukić Špika M, Ožić MM, Brkić Bubola K.
    Plants (Basel); 2021 Sep 23; 10(10):. PubMed ID: 34685804
    [Abstract] [Full Text] [Related]

  • 10. Quality evaluation of extra-virgin olive oils from Sicilian genotypes grown in a high-density system.
    Grilo F, Novara ME, D'Oca MC, Rubino S, Lo Bianco R, Di Stefano V.
    Int J Food Sci Nutr; 2020 Jun 23; 71(4):397-409. PubMed ID: 31530051
    [Abstract] [Full Text] [Related]

  • 11. Determination of volatile compounds responsible for sensory characteristics from Brazilian extra virgin olive oil using HS-SPME/GC-MS direct method.
    da Costa JRO, Dal Bosco SM, Ramos RCS, Machado ICK, Garavaglia J, Villasclaras SS.
    J Food Sci; 2020 Nov 23; 85(11):3764-3775. PubMed ID: 32990366
    [Abstract] [Full Text] [Related]

  • 12. 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
    [Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14. Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive Oil.
    Pedan V, Popp M, Rohn S, Nyfeler M, Bongartz A.
    Molecules; 2019 May 28; 24(11):. PubMed ID: 31142034
    [Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16. Autochthonous cultivars of Emilia Romagna region and their clones: Comparison of the chemical and sensory properties of olive oils.
    Rotondi A, Lapucci C, Morrone L, Neri L.
    Food Chem; 2017 Jun 01; 224():78-85. PubMed ID: 28159296
    [Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18. Quality of extra virgin olive oils produced in an emerging olive growing area in north-western Spain.
    Reboredo-Rodríguez P, González-Barreiro C, Cancho-Grande B, Simal-Gándara J.
    Food Chem; 2014 Dec 01; 164():418-26. PubMed ID: 24996353
    [Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20. Volatile Compound Profiling by HS-SPME/GC-MS-FID of a Core Olive Cultivar Collection as a Tool for Aroma Improvement of Virgin Olive Oil.
    García-Vico L, Belaj A, Sánchez-Ortiz A, Martínez-Rivas JM, Pérez AG, Sanz C.
    Molecules; 2017 Jan 14; 22(1):. PubMed ID: 28098834
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 8.