Related references
Note: Only part of the references are listed.Bioavailability of the phenolic compounds of the fruits (drupes) of Olea europaea (olives):: Impact on plasma antioxidant status in humans
A. M. Kountouri et al.
PHYTOMEDICINE (2007)
Influence of the geographical locations on the agronomical and technological potentialities of the olive tree (Olea europaea L.) in Tunisia.
Hedia Hannachi et al.
COMPTES RENDUS BIOLOGIES (2007)
Table olives from Portugal: Phenolic compounds, antioxidant potential, and antimicrobial activity
Jose Alberto Pereira et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Effect of black oxidising table olive process on the cell wall polysaccharides of olive pulp (Olea europaea L. var. Negrinha do Douro)
Isabel Mafra et al.
CARBOHYDRATE POLYMERS (2006)
Antioxidant capacity and phenolic profile of table olives from the Greek market
G Boskou et al.
FOOD CHEMISTRY (2006)
Antioxidant capacity of the Spanish Mediterranean diet
F Saura-Calixto et al.
FOOD CHEMISTRY (2006)
Volatile compounds from Chetoui olive oil and variations induced by growing area
Sonia Ben Temime et al.
FOOD CHEMISTRY (2006)
Greek dry-salted olives: Monitoring the dry-salting process and subsequent physico-chemical and microbiological profile during storage under different packing conditions at 4 and 20 degrees C
EZ Panagou
LWT-FOOD SCIENCE AND TECHNOLOGY (2006)
Phenolic profiles of Portuguese olive fruits (Olea europaea L.):: Influences of cultivar and geographical origin
AF Vinha et al.
FOOD CHEMISTRY (2005)
Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities
M Skerget et al.
FOOD CHEMISTRY (2005)
Polyphenol changes during fermentation of naturally black olives
C Romero et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Effect of cultivar and processing method on the contents of polyphenols in table olives
C Romero et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Effect of the maturation process of the olive fruit on the phenolic fraction of drupes and oils from Arbequina, Farga, and Morrut cultivars
JR Morelló et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Comparative study on phenolic content and antioxidant activity during maturation of the olive cultivar Chemlali from Tunisia
M Bouaziz et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Lipids and phenols in table olives
G Bianchi
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2003)
Correlation of pigment and flavanol content with antioxidant properties in selected aged regional wines from Greece
A Arnous et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2002)
Flavonol and flavone intakes in US health professionals
L Sampson et al.
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION (2002)
Biophenols in table olives
G Blekas et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Phenolic compounds change during California-style ripe olive processing
V Marsilio et al.
FOOD CHEMISTRY (2001)
Determination of phenols, flavones, and lignans in virgin olive oils by solid-phase extraction and high-performance liquid chromatography with diode array ultraviolet detection
R Mateos et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)