Bioactivity and phenolic composition from natural fermented table olives

Arbutus unedo L. leaves as source of phytochemicals with bioactive properties

(2012) Ricardo Malheiro et al.   INDUSTRIAL CROPS AND PRODUCTS

Analysis of Total Contents of Hydroxytyrosol and Tyrosol in Olive Oils

(2012) Concepción Romero et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Factors Influencing Phenolic Compounds in Table Olives (Olea europaea)

(2012) Suthawan Charoenprasert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cultivar effect on the phenolic composition and antioxidant potential of stoned table olives

(2010) Ricardo Malheiro et al.   FOOD AND CHEMICAL TOXICOLOGY

3,4-Dihydroxyphenylglycol (DHPG): An Important Phenolic Compound Present in Natural Table Olives

(2009) Guillermo Rodríguez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Total phenols, antioxidant potential and antimicrobial activity of walnut (Juglans regia L.) green husks

(2008) Ivo Oliveira et al.   FOOD AND CHEMICAL TOXICOLOGY

Debittering of Olives by Polyphenol Oxidation

(2008) Aranzazu García et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sterols, Fatty Alcohols, and Triterpenic Alcohols in Commercial Table Olives

(2008) Antonio López-López et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

α-Tocopherol and fatty acids contents of some Tunisian table olives (Olea europea L.): Changes in their composition during ripening and processing

(2007) Faouzi Sakouhi et al.   FOOD CHEMISTRY