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Journal Abstract Search

123 related items for PubMed ID: 36996652

  • 1. Effect of micronization on olive pomace biotransformation in the static model of colonic fermentation.
    Monteiro CS, Bortolazzo PC, Bonini CAA, Dluzniewski LT, da Silva DT, Baranzelli J, Smaniotto FA, Ballus CA, Lozano-Sánchez J, Somacal S, Emanuelli T.
    Food Chem; 2023 Aug 30; 418():135921. PubMed ID: 36996652
    [Abstract] [Full Text] [Related]

  • 2. Micronization increases the bioaccessibility of polyphenols from granulometrically separated olive pomace fractions.
    Sefrin Speroni C, Rigo Guerra D, Beutinger Bender AB, Stiebe J, Ballus CA, Picolli da Silva L, Lozano-Sánchez J, Emanuelli T.
    Food Chem; 2021 May 15; 344():128689. PubMed ID: 33277120
    [Abstract] [Full Text] [Related]

  • 3. Faecal microbial metabolism of olive oil phenolic compounds: in vitro and in vivo approaches.
    Mosele JI, Martín-Peláez S, Macià A, Farràs M, Valls RM, Catalán Ú, Motilva MJ.
    Mol Nutr Food Res; 2014 Sep 15; 58(9):1809-19. PubMed ID: 24990102
    [Abstract] [Full Text] [Related]

  • 4. Health benefits of first and second extraction drum-dried pitted olive pomace.
    Inzunza-Soto M, Thai S, Sinrod AJG, Olson DA, Avena-Bustillos RJ, Li X, Rolston MR, Wang SC, Teran-Cabanillas E, Yokoyama W, McHugh TH.
    J Food Sci; 2021 Nov 15; 86(11):4865-4876. PubMed ID: 34642970
    [Abstract] [Full Text] [Related]

  • 5. Polyphenol changes during fermentation of naturally black olives.
    Romero C, Brenes M, García P, García A, Garrido A.
    J Agric Food Chem; 2004 Apr 07; 52(7):1973-9. PubMed ID: 15053538
    [Abstract] [Full Text] [Related]

  • 6. Application of the INFOGEST Standardized Method to Assess the Digestive Stability and Bioaccessibility of Phenolic Compounds from Galician Extra-Virgin Olive Oil.
    Reboredo-Rodríguez P, Olmo-García L, Figueiredo-González M, González-Barreiro C, Carrasco-Pancorbo A, Cancho-Grande B.
    J Agric Food Chem; 2021 Oct 06; 69(39):11592-11605. PubMed ID: 34550684
    [Abstract] [Full Text] [Related]

  • 7. Exploitation of virgin olive oil by-products (Olea europaea L.): phenolic and volatile compounds transformations phenomena in fresh two-phase olive pomace ('alperujo') under different storage conditions.
    Cecchi L, Migliorini M, Giambanelli E, Canuti V, Bellumori M, Mulinacci N, Zanoni B.
    J Sci Food Agric; 2022 Apr 06; 102(6):2515-2525. PubMed ID: 34676895
    [Abstract] [Full Text] [Related]

  • 8. The use of gamma radiation for extractability improvement of bioactive compounds in olive oil wastes.
    Madureira J, Dias MI, Pinela J, Calhelha RC, Barros L, Santos-Buelga C, Margaça FMA, Ferreira ICFR, Cabo Verde S.
    Sci Total Environ; 2020 Jul 20; 727():138706. PubMed ID: 32330728
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. Ancient olive trees as a source of olive oils rich in phenolic compounds.
    Rodrigues N, Casal S, Pinho T, Peres AM, Bento A, Baptista P, Pereira JA.
    Food Chem; 2019 Mar 15; 276():231-239. PubMed ID: 30409589
    [Abstract] [Full Text] [Related]

  • 11. Oleuropein from olive leaf extracts and extra-virgin olive oil provides distinctive phenolic profiles and modulation of microbiota in the large intestine.
    Rocchetti G, Luisa Callegari M, Senizza A, Giuberti G, Ruzzolini J, Romani A, Urciuoli S, Nediani C, Lucini L.
    Food Chem; 2022 Jun 30; 380():132187. PubMed ID: 35086016
    [Abstract] [Full Text] [Related]

  • 12. Phenolic compounds in Spanish olive oils.
    Brenes M, García A, García P, Rios JJ, Garrido A.
    J Agric Food Chem; 1999 Sep 30; 47(9):3535-40. PubMed ID: 10552681
    [Abstract] [Full Text] [Related]

  • 13. Food by-products valorisation: Grape pomace and olive pomace (pâté) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta.
    Balli D, Cecchi L, Innocenti M, Bellumori M, Mulinacci N.
    Food Chem; 2021 Sep 01; 355():129642. PubMed ID: 33799243
    [Abstract] [Full Text] [Related]

  • 14. Human absorption and metabolism of oleuropein and hydroxytyrosol ingested as olive (Olea europaea L.) leaf extract.
    de Bock M, Thorstensen EB, Derraik JG, Henderson HV, Hofman PL, Cutfield WS.
    Mol Nutr Food Res; 2013 Nov 01; 57(11):2079-85. PubMed ID: 23766098
    [Abstract] [Full Text] [Related]

  • 15. Characterization and Biological Activities of In Vitro Digested Olive Pomace Polyphenols Evaluated on Ex Vivo Human Immune Blood Cells.
    Alimenti C, Lianza M, Antognoni F, Giusti L, Bistoni O, Liotta L, Angeloni C, Lupidi G, Beghelli D.
    Molecules; 2023 Feb 24; 28(5):. PubMed ID: 36903372
    [Abstract] [Full Text] [Related]

  • 16. Olive Pomace Phenolic Compounds Stability and Safety Evaluation: From Raw Material to Future Ophthalmic Applications.
    Katsinas N, Enríquez-de-Salamanca A, Bento da Silva A, Bronze MR, Rodríguez-Rojo S.
    Molecules; 2021 Oct 02; 26(19):. PubMed ID: 34641545
    [Abstract] [Full Text] [Related]

  • 17. Measuring the impact of olive pomace enriched biscuits on the gut microbiota and its metabolic activity in mildly hypercholesterolaemic subjects.
    Conterno L, Martinelli F, Tamburini M, Fava F, Mancini A, Sordo M, Pindo M, Martens S, Masuero D, Vrhovsek U, Dal Lago C, Ferrario G, Morandini M, Tuohy K.
    Eur J Nutr; 2019 Feb 02; 58(1):63-81. PubMed ID: 29124388
    [Abstract] [Full Text] [Related]

  • 18. 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
    [Abstract] [Full Text] [Related]

  • 19. 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 15; 49(11):5502-8. PubMed ID: 11714351
    [Abstract] [Full Text] [Related]

  • 20. 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
    [Abstract] [Full Text] [Related]

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