Related references
Note: Only part of the references are listed.Impact of olive oil phenolic concentration on human plasmatic phenolic metabolites
Laura Rubio et al.
FOOD CHEMISTRY (2012)
In vitro estimation of the antibacterial activity and antioxidant capacity of aqueous extracts from grape-seeds (Vitis vinifera L.)
Jonathan Delgado Adamez et al.
FOOD CONTROL (2012)
Chemical profiles of five minor olive oil varieties grown in central Tunisia
Hedia Manai et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2012)
Stability of a phenol-enriched olive oil during storage
Manuel Suarez et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2011)
Evaluation of potential and real qualities of virgin olive oil from the designation of origin (DO) Aceite Montes de Alcaraz (Albacete, Spain)
J. E. Pardo et al.
FOOD CHEMISTRY (2011)
Antioxidant and antimicrobial activities of individual and combined phenolics in Olea europaea leaf extract
Ok-Hwan Lee et al.
BIORESOURCE TECHNOLOGY (2010)
Development of a Phenol-Enriched Olive Oil with Phenolic Compounds from Olive Cake
Manua Suarez et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Virgin olive oil (VOO) production in Tunisia: The commercial potential of the major olive varieties from the arid Tataouine zone
Imen Oueslati et al.
FOOD CHEMISTRY (2009)
Effect of Drying Methods with the Application of Vacuum Microwaves on the Bioactive Compounds, Color, and Antioxidant Activity of Strawberry Fruits
Aneta Wojdylo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Characteristics of Virgin Olive Oils from the Olive Zone of Extremadura (Spain), and an Approximation to their Varietal Origin
Jacinto Sanchez Casas et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2009)
Chemical composition, antioxidant and antimicrobial properties of the essential oils of three Salvia species from Turkish flora
Mustafa Kelen et al.
BIORESOURCE TECHNOLOGY (2008)
The antioxidant capacity and oxidative stability of virgin olive oil enriched with phospholipids
Olivera Koprivnjak et al.
FOOD CHEMISTRY (2008)
Effect of storage on refined and husk olive oils composition: Stabilization by addition of natural antioxidants from Chemlali olive leaves
Mohamed Bouaziz et al.
FOOD CHEMISTRY (2008)
Liquid-liquid extraction for the enrichment of edible oils with phenols from olive leaf extracts
R. Japon-Lujan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Different radical scavenging tests in virgin olive oil and their relation to the total phenol content
C. Samaniego Sanchez et al.
ANALYTICA CHIMICA ACTA (2007)
Effect of solvent, temperature, and solvent-to-solid ratio on the total phenolic content and antiradical activity of extracts from different components of grape pomace
M Pinelo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Comparison of the radical scavenging potential of polar and lipidic fractions of olive oil and other vegetable oils under normal conditions and after thermal treatment
A Valavanidis et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Olive oil and modulation of cell signaling in disease prevention
KWJ Wahle et al.
LIPIDS (2004)
Antioxidative properties of Jaffa sweeties and grapefruit and their influence on lipid metabolism and plasma antioxidative potential in rats
S Gorinstein et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2003)
Comparison of the total phenolic and ascorbic acid content of freeze-dried and air-dried marionberry, strawberry, and corn grown using conventional, organic, and sustainable agricultural practices
DK Asami et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Phenolic compounds profile of Cornicabra virgin olive oil
S Gómez-Alonso et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
The effects of harvest and extraction methods on the antioxidant content (phenolics, α-tocopherol, and β-carotene) in virgin olive oil
E Gimeno et al.
FOOD CHEMISTRY (2002)
By-products of plant food processing as a source of functional compounds - recent developments
A Schieber et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2001)