Assessment of the bioactive lipid profiles of oil extracted from Tunisian table olive cultivars (Barouni, Besbassi, and Marsaline cvs.)

Antiandrogen enzalutamide induced genetic, cellular, and hepatic damages: amelioration by triterpene Lupeol

(2022) Mohammad A. Khan et al.   DRUG AND CHEMICAL TOXICOLOGY

The Bioavailability and Biological Activities of Phytosterols as Modulators of Cholesterol Metabolism

(2022) Xiang Li et al.   MOLECULES

Evolution of the minor components of the directly brined Aloreña de Málaga table olive fat during processing and shelf life

(2022) A. López-López et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Disruption of Endoplasmic Reticulum and ROS Production in Human Ovarian Cancer by Campesterol

(2021) Hyocheol Bae et al.   Antioxidants

Proposal for technological adaptation of small-sized green olives to Spanish-STYLE processing

(2021) E. Ramírez et al.   FOOD CONTROL

Phytosterols and Novel Triterpenes Recovered from Industrial Fermentation Coproducts Exert In Vitro Anti-Inflammatory Activity in Macrophages

(2021) Francisca S. Teixeira et al.   Pharmaceuticals

GC/EI-MS method for the determination of phytosterols in vegetable oils

(2021) Sarah Schlag et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

New pentacyclic triterpene from Potentilla atrosanguinea Lodd. as anticancer agent for breast cancer targeting estrogen receptor-α

(2021) Amit Kumar et al.   NATURAL PRODUCT RESEARCH

Biological and pharmacological effects and nutritional impact of phytosterols: A comprehensive review

(2021) Elyas Nattagh‐Eshtivani et al.   PHYTOTHERAPY RESEARCH

Potential treatment of Parkinson’s disease with omega-3 polyunsaturated fatty acids

(2020) Peng Li et al.   NUTRITIONAL NEUROSCIENCE

Table Olives More than a Fermented Food

(2020) Giorgia Perpetuini et al.   Foods

Revisiting the 4,4-dimethylsterols profile from different kinds of vegetable oils by using GC-MS

(2020) Tao Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of different inoculation strategies of selected yeast and LAB cultures on Conservolea and Kalamàta table olives considering phenol content, texture and sensory attributes

(2019) Agathi Chytiri et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Dietary triterpenes in the treatment of type 2 diabetes: To date

(2018) Hui Teng et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Olive oil quality classification and measurement of its organoleptic attributes by untargeted GC–MS and multivariate statistical-based approach

(2018) C. Sales et al.   FOOD CHEMISTRY

Smart Combinations of Bioactive Compounds in Fruits and Vegetables May Guide New Strategies for Personalized Prevention of Chronic Diseases

(2017) Simone G.J. van Breda et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Sensory analysis of natural table olives: Relationship between appearance of defect and gustatory-kinaesthetic sensation changes

(2016) Barbara Lanza et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Amyrins from Protium heptaphyllum Reduce High-Fat Diet-Induced Obesity in Mice via Modulation of Enzymatic, Hormonal And Inflammatory Responses

(2016) Karine Carvalho et al.   PLANTA MEDICA

Marine-Based Nutraceuticals: An Innovative Trend in the Food and Supplement Industries

(2015) Hafiz Suleria et al.   Marine Drugs

Comparison of extraction methods for the identification and quantification of polyphenols in virgin olive oil by ultra-HPLC-QToF mass spectrometry

(2014) Anna Laura Capriotti et al.   FOOD CHEMISTRY

Effect of natural-style processing on the oxidative and hydrolytic degradation of the lipid fraction of table olives

(2013) Antonella Pasqualone et al.   FOOD CONTROL

The effect of plant sterols on serum triglyceride concentrations is dependent on baseline concentrations: a pooled analysis of 12 randomised controlled trials

(2012) Isabelle Demonty et al.   EUROPEAN JOURNAL OF NUTRITION

Extra Virgin Olive Oil's Polyphenols: Biological Activities

(2011) Francesco Visioli et al.   CURRENT PHARMACEUTICAL DESIGN

Salt in food processing; usage and reduction: a review

(2011) William Albarracín et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

A Gas Chromatography-Tandem Quadrupole Mass Spectrometric Analysis of Policosanols in Commercial Vegetable Oils

(2011) Dong Min Jung et al.   JOURNAL OF FOOD SCIENCE

The treatment of hypercholesterolemic children: Efficacy and safety of a combination of red yeast rice extract and policosanols

(2010) O. Guardamagna et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Gas chromatographic–mass spectrometric characterisation of triterpene alcohols and monomethylsterols in developing Olea europaea L. fruits

(2009) Faouzi Sakouhi et al.   FOOD CHEMISTRY

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