Papers mentioning olive or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The quantification of volatile compounds in virgin olive oil poses several analytical challenges due to the existence of different concentrations, chemical families, and the possib... Read full abstract on PubMed →
<i>Citri grandis</i> Exocarpium (Chinese name Huajuhong, HJH) is a traditional Chinese medicinal herb widely used in traditional medicines and foods in China due to its efficacy in... Read full abstract on PubMed →
This study monitored the contamination of 32 plasticizers in olive oil throughout the production and storage process. Samples were collected at different stages of production from... Read full abstract on PubMed →
The challenging process of high-quality food authentication takes advantage of highly informative chromatographic fingerprinting and its identitation potential. In this study, the... Read full abstract on PubMed →
In the present study, the chemical constituents and inhibitory effects of Chinese olive leaf tea (OLT) on α-amylase, α-glucosidase, and its lipid-lowering effects on obese mice ind... Read full abstract on PubMed →
Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (GC × GC-TOF-MS) was combined with conventional mono-dimensional GC-MS to differentiate Croat... Read full abstract on PubMed →
Monovarietal virgin olive oils (VOOs) are very effective to study relationships among sensory attributes, the compounds responsible for flavour, and factors affecting them. The sti... Read full abstract on PubMed →
Ethanol is one of the precursors of ethyl esters, the virgin olive oil quality parameter for the "extra" category recently adopted by the European Union and International Olive Oil... Read full abstract on PubMed →
The analysis of the total lipid fraction from the Sayali variety of olive oil was accomplished in the present investigation. Glyceridic, unsaponifiable and flavour fractions of the... Read full abstract on PubMed →
Objectives of this work were studying physico-chemical change and heat stability of olive oils flavoured by selected Tunisian aromatic plants. Flavoured olive oils were prepared by... Read full abstract on PubMed →
Polyphenols are an important functional minor component of virgin olive oils that are responsible for the key sensory characteristics of bitterness, pungency, and astringency. Poly... Read full abstract on PubMed →
Postmortem aging is a crucial process for improving meat quality; however, the metabolic mechanisms underlying the postmortem maturation of Yili horsemeat remain unclear. In this s... Read full abstract on PubMed →
Olive tree (Olea europaea, Oleaceae) leaf extract (OLE) exerts many biological activities. One of the most common polycyclic aromatic hydrocarbons (PAHs) that pollute the environme... Read full abstract on PubMed →
Nyctanthes arbor-tristis is one of India's valuable and populous medicinal plants which belongs to the family Oleaceae, and widely recognize as night jasmine. Over the years till d... Read full abstract on PubMed →
In this study, <i>Perilla frutescens</i> essential oil (PEO) loaded microcapsules (PEOM) were successfully prepared and their thermal stability, temperature-responsive releasing ef... Read full abstract on PubMed →
Sugar beet is one of the greatest sources for producing sugar worldwide. However, a group of bacteria grows on beets during the storage process, leading to a reduction in sucrose y... Read full abstract on PubMed →
The odor of human milk induces search-like movements and oral activation in newborns, which increases their chances of taking advantage of milk intake and benefits. However, the un... Read full abstract on PubMed →
Sargassum carpophyllum (Sargassaceae) is a brown seaweed that contains phlorotannins, which are phloroglucinol polymers with reported anti-inflammatory activities. The phlorotannin... Read full abstract on PubMed →
Although several per cent of net carbon assimilation can be re-released as isoprene emissions to the atmosphere by many tropical plants, much uncertainty remains regarding its biol... Read full abstract on PubMed →
Oleuropein is the most abundant bioactive phenolic compound olive trees (Olea europaea L.). It is found in all parts of the plant, but especially in the leaves. This study describe... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.