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Journal Abstract Search

152 related items for PubMed ID: 36771149

  • 21.
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  • 22. LC-DAD/ESI-MS/MS characterization of phenolic constituents in Tunisian extra-virgin olive oils: Effect of olive leaves addition on chemical composition.
    Ammar S, Kelebek H, Zribi A, Abichou M, Selli S, Bouaziz M.
    Food Res Int; 2017 Oct; 100(Pt 3):477-485. PubMed ID: 28964371
    [Abstract] [Full Text] [Related]

  • 23. Evaluating Quality Parameters, the Metabolic Profile, and Other Typical Features of Selected Commercial Extra Virgin Olive Oils from Brazil.
    Carvalho AGA, Olmo-García L, Gaspar BRA, Carrasco-Pancorbo A, Castelo-Branco VN, Torres AG.
    Molecules; 2020 Sep 13; 25(18):. PubMed ID: 32933131
    [Abstract] [Full Text] [Related]

  • 24. Characterization and evaluation of phenolic profiles and color as potential discriminating features among Spanish extra virgin olive oils with protected designation of origin.
    Becerra-Herrera M, Vélez-Martín A, Ramos-Merchante A, Richter P, Beltrán R, Sayago A.
    Food Chem; 2018 Feb 15; 241():328-337. PubMed ID: 28958536
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  • 26.
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  • 27. Processing Effect and Characterization of Olive Oils from Spanish Wild Olive Trees (Olea europaea var. sylvestris).
    Espínola F, Vidal AM, Espínola JM, Moya M.
    Molecules; 2021 Feb 28; 26(5):. PubMed ID: 33671061
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  • 28. Influence of the fatty acid profile on the volatile components of virgin olive oil subjected to thermal stress.
    Tomé-Rodríguez S, Ledesma-Escobar CA, Penco-Valenzuela JM, Priego-Capote F.
    J Sci Food Agric; 2021 Aug 30; 101(11):4829-4837. PubMed ID: 33502792
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  • 29. Effects of olive maturation and stoning on quality indices and antioxidant content of extra virgin oils (cv. Coratina) during storage.
    Gambacorta G, Faccia M, Previtali MA, Pati S, La Notte E, Baiano A.
    J Food Sci; 2010 Apr 30; 75(3):C229-35. PubMed ID: 20492271
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  • 30. Radical scavenging-linked antioxidant activity of ethanolic extracts of diverse types of extra virgin olive oils.
    Lee OH, Lee BY, Kim YC, Shetty K, Kim YC.
    J Food Sci; 2008 Sep 30; 73(7):C519-25. PubMed ID: 18803696
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  • 31. Extra virgin olive oil bitterness evaluation by sensory and chemical analyses.
    Favati F, Condelli N, Galgano F, Caruso MC.
    Food Chem; 2013 Aug 15; 139(1-4):949-54. PubMed ID: 23561195
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  • 32. 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]

  • 33. Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils.
    Valli E, Bendini A, Popp M, Bongartz A.
    J Sci Food Agric; 2014 Aug 26; 94(10):2124-32. PubMed ID: 24338244
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  • 34. A Multivariate Analysis of the Composition and Properties of Extra Virgin Olive Oils Produced from Different Cultivars Grown in Iran.
    Shirzad H, Niknam V, Taheri M, Ebrahimzadeh H.
    J AOAC Int; 2017 Nov 01; 100(6):1804-1813. PubMed ID: 28745274
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  • 35. The Effects of Geographic Region, Cultivar and Harvest Year on Fatty Acid Composition of Olive Oil.
    Oğraş ŞŞ, Kaban G, Kaya M.
    J Oleo Sci; 2016 Nov 01; 65(11):889-895. PubMed ID: 27803491
    [Abstract] [Full Text] [Related]

  • 36. 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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  • 37. Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv.
    Reboredo-Rodríguez P, González-Barreiro C, Cancho-Grande B, Fregapane G, Salvador MD, Simal-Gándara J.
    Food Chem; 2015 Jun 01; 176():493-503. PubMed ID: 25624261
    [Abstract] [Full Text] [Related]

  • 38. Sensory properties of Californian and imported extra virgin olive oils.
    Delgado C, Guinard JX.
    J Food Sci; 2011 Apr 01; 76(3):S170-6. PubMed ID: 21535856
    [Abstract] [Full Text] [Related]

  • 39. Geographical origin impact on volatile composition and some quality parameters of virgin olive oils extracted from the "Ayvalık" variety.
    Üçüncüoğlu D, Sivri-Özay D.
    Heliyon; 2020 Sep 01; 6(9):e04919. PubMed ID: 32995614
    [Abstract] [Full Text] [Related]

  • 40. A targeted foodomic approach to assess differences in extra virgin olive oils: Effects of storage, agronomic and technological factors.
    Lozano-Castellón J, Olmo-Cunillera A, Casadei E, Valli E, Domínguez-López I, Miliarakis E, Pérez M, Ninot A, Romero-Aroca A, Bendini A, Lamuela-Raventós RM, Vallverdú-Queralt A.
    Food Chem; 2024 Mar 01; 435():137539. PubMed ID: 37742466
    [Abstract] [Full Text] [Related]

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