Related references
Note: Only part of the references are listed.Phenolic Compounds in Extra Virgin Olive Oil Stimulate Human Osteoblastic Cell Proliferation
Olga Garcia-Martinez et al.
PLOS ONE (2016)
Stability of Virgin Olive Oil Phenolic Compounds during Long-Term Storage (18 Months) at Temperatures of 5-50 °C
Dhouha Krichene et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Effect of containers on the quality of Chemlali olive oil during storage
Boutheina Gargouri et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Estimation of the intake of phenol compounds from virgin olive oil of a population from southern Spain
Amelia de la Torre-Robles et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2014)
Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils
K. Brkic Bubola et al.
GRASAS Y ACEITES (2014)
The effect of olive oil on osteoporosis prevention
Olga Garcia-Martinez et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2014)
Phenolic acid content and sensory properties of two Spanish monovarietal virgin olive oils
Ana Rivas et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2013)
Influence of fruit ripening on agronomic parameters, quality indices, sensory attributes and phenolic compounds of Picudo olive oils
Brigida Jimenez et al.
FOOD RESEARCH INTERNATIONAL (2013)
Mediterranean diet and non enzymatic antioxidant capacity in the PREDIMED study: Evidence for a mechanism of antioxidant tuning
R. Zamora-Ros et al.
NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES (2013)
Biosynthesis, Natural Sources, Dietary Intake, Pharmacokinetic Properties, and Biological Activities of Hydroxycinnamic Acids
Hesham R. El-Seedi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
The effect of olive oil polyphenols on antibodies against oxidized LDL. A randomized clinical trial
Olga Castaner et al.
CLINICAL NUTRITION (2011)
Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil
G. Pristouri et al.
FOOD CONTROL (2010)
Prediction of Extra Virgin Olive Oil Varieties through Their Phenolic Profile. Potential Cytotoxic Activity against Human Breast Cancer Cells
Jesus Lozano-Sanchez et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Changes in Phenolic Content and Antioxidant Activity of Italian Extra-Virgin Olive Oils during Storage
A. Baiano et al.
JOURNAL OF FOOD SCIENCE (2009)
Quercetin accelerates TNF-α-induced apoptosis of MC3T3-E1 osteoblastic cells through caspase-dependent and JNK-mediated pathways
Young-Ok Son et al.
EUROPEAN JOURNAL OF PHARMACOLOGY (2008)
Effect of storage time and container type on the quality of extra-virgin olive oil
Ana Isabel Mendez et al.
FOOD CONTROL (2007)
Evolution of major and minor components and oxidation indices of virgin olive oil during 21 months storage at room temperature
Sergio Gomez-Alonso et al.
FOOD CHEMISTRY (2007)
Protective mechanisms of the Mediterranean diet in obesity and type 2 diabetes
Helmut Schroder
JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2007)
Effect of storage on secoiridoid and tocopherol contents and antioxidant activity of monovarietal extra virgin olive oils
V Lavelli et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil
A Rotondi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction
JR Morelló et al.
FOOD CHEMISTRY (2004)
Rate of degradation of α-tocopherol, squalene, phenolics, and polyunsaturated fatty acids in olive oil during different storage conditions
L Rastrelli et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
How the choice of container affects olive oil quality - a review
DA Tsimis et al.
PACKAGING TECHNOLOGY AND SCIENCE (2002)
Stability of virgin olive oil. 1. Autoxidation studies
E Psomiadou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Acid hydrolysis of secoiridoid aglycons during storage of virgin olive oil
M Brenes et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Share Paper
