Artículos de revistas sobre el tema "Oleocanthalic acid"
Crea una cita precisa en los estilos APA, MLA, Chicago, Harvard y otros
Consulte los 33 mejores artículos de revistas para su investigación sobre el tema "Oleocanthalic acid".
Junto a cada fuente en la lista de referencias hay un botón "Agregar a la bibliografía". Pulsa este botón, y generaremos automáticamente la referencia bibliográfica para la obra elegida en el estilo de cita que necesites: APA, MLA, Harvard, Vancouver, Chicago, etc.
También puede descargar el texto completo de la publicación académica en formato pdf y leer en línea su resumen siempre que esté disponible en los metadatos.
Explore artículos de revistas sobre una amplia variedad de disciplinas y organice su bibliografía correctamente.
Esposito Salsano, Jasmine, Maria Digiacomo, Doretta Cuffaro, Simone Bertini y Marco Macchia. "Content Variations in Oleocanthalic Acid and Other Phenolic Compounds in Extra-Virgin Olive Oil during Storage". Foods 11, n.º 9 (6 de mayo de 2022): 1354. http://dx.doi.org/10.3390/foods11091354.
Texto completoPapakonstantinou, Aikaterini, Petrina Koumarianou, Aimilia Rigakou, Panagiotis Diamantakos, Efseveia Frakolaki, Niki Vassilaki, Evangelia Chavdoula, Eleni Melliou, Prokopios Magiatis y Haralabia Boleti. "New Affordable Methods for Large-Scale Isolation of Major Olive Secoiridoids and Systematic Comparative Study of Their Antiproliferative/Cytotoxic Effect on Multiple Cancer Cell Lines of Different Cancer Origins". International Journal of Molecular Sciences 24, n.º 1 (20 de diciembre de 2022): 3. http://dx.doi.org/10.3390/ijms24010003.
Texto completoAbbattista, Ramona, Ilario Losito, Graziana Basile, Andrea Castellaneta, Giovanni Ventura, Cosima Damiana Calvano y Tommaso R. I. Cataldi. "Hydrogen/Deuterium Exchange Mass Spectrometry for Probing the Isomeric Forms of Oleocanthal and Oleacin in Extra Virgin Olive Oils". Molecules 28, n.º 5 (22 de febrero de 2023): 2066. http://dx.doi.org/10.3390/molecules28052066.
Texto completoZanotto, I., D. Gabbia, Y. Frion-Herrera, M. Carrara, A. Rossi, M. Digiacomo, D. Cuffaro, M. Macchia y S. De Martin. "Oleocanthalic acid extracted form extravirgin olive oil reduces fatty acid accumulation and fibrogenesis in experimental in vitro models of NAFLD and NASH". Digestive and Liver Disease 55 (marzo de 2023): S66. http://dx.doi.org/10.1016/j.dld.2023.01.131.
Texto completoTsolakou, Annia, Panagiotis Diamantakos, Iliana Kalaboki, Antonio Mena-Bravo, Feliciano Priego-Capote, Ihab M. Abdallah, Amal Kaddoumi, Eleni Melliou y Prokopios Magiatis. "Oleocanthalic Acid, a Chemical Marker of Olive Oil Aging and Exposure to a High Storage Temperature with Potential Neuroprotective Activity". Journal of Agricultural and Food Chemistry 66, n.º 28 (14 de junio de 2018): 7337–46. http://dx.doi.org/10.1021/acs.jafc.8b00561.
Texto completoBouymajane, Aziz, Yassine Oulad El Majdoub, Francesco Cacciola, Marina Russo, Fabio Salafia, Alessandra Trozzi, Fouzia Rhazi Filali, Paola Dugo y Luigi Mondello. "Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of “Picholine marocaine” Cultivar". Molecules 25, n.º 22 (19 de noviembre de 2020): 5428. http://dx.doi.org/10.3390/molecules25225428.
Texto completoLi, Xueqi, Grant C. Bremer, Kristen N. Connell, Courtney Ngai, Quyen Anh T. Pham, Shengling Wang, Mary Flynn et al. "Changes in Chemical Compositions of Olive Oil under Different Heating Temperatures Similar to Home Cooking". Journal of Food Chemistry and Nutrition 4, n.º 1 (15 de junio de 2016): 07–15. http://dx.doi.org/10.33687/jfcn.004.01.1532.
Texto completoGeana, Elisabeta-Irina, Corina Teodora Ciucure, Irina Mirela Apetrei, Maria Lisa Clodoveo y Constantin Apetrei. "Discrimination of Olive Oil and Extra-Virgin Olive Oil from Other Vegetable Oils by Targeted and Untargeted HRMS Profiling of Phenolic and Triterpenic Compounds Combined with Chemometrics". International Journal of Molecular Sciences 24, n.º 6 (10 de marzo de 2023): 5292. http://dx.doi.org/10.3390/ijms24065292.
Texto completoAngelis, Apostolis, Lemonia Antoniadi, Panagiotis Stathopoulos, Maria Halabalaki y Leandros A. Skaltsounis. "Oleocanthalic and Oleaceinic acids: New compounds from Extra Virgin Olive Oil (EVOO)". Phytochemistry Letters 26 (agosto de 2018): 190–94. http://dx.doi.org/10.1016/j.phytol.2018.06.020.
Texto completoTang, Fengxia, Chuan Li, Xiaoran Yang, Jiandu Lei, Hongxia Chen, Changwei Zhang y Chengzhang Wang. "Effect of Variety and Maturity Index on the Physicochemical Parameters Related to Virgin Olive Oil from Wudu (China)". Foods 12, n.º 1 (20 de diciembre de 2022): 7. http://dx.doi.org/10.3390/foods12010007.
Texto completoChiang, Yi-Fen, Hui-Chih Hung, Hsin-Yuan Chen, Ko-Chieh Huang, Po-Han Lin, Jen-Yun Chang, Tsui-Chin Huang y Shih-Min Hsia. "The Inhibitory Effect of Extra Virgin Olive Oil and Its Active Compound Oleocanthal on Prostaglandin-Induced Uterine Hypercontraction and Pain—Ex Vivo and In Vivo Study". Nutrients 12, n.º 10 (30 de septiembre de 2020): 3012. http://dx.doi.org/10.3390/nu12103012.
Texto completoBENDI DJELLOUL, Mounsif Charaf-eddine, Sidi Mohamed Amrani, Pierangela Rovellini y Roza Chenoune. "Phenolic compounds and fatty acids content of some West Algerian olive oils". Comunicata Scientiae 11 (3 de junio de 2020): e3247. http://dx.doi.org/10.14295/cs.v11i0.3247.
Texto completoLópez-Yerena, Anallely, Anna Vallverdú-Queralt, Olga Jáuregui, Xavier Garcia-Sala, Rosa M. Lamuela-Raventós y Elvira Escribano-Ferrer. "Tissue Distribution of Oleocanthal and Its Metabolites after Oral Ingestion in Rats". Antioxidants 10, n.º 5 (27 de abril de 2021): 688. http://dx.doi.org/10.3390/antiox10050688.
Texto completoTajmim, Siddique y El Sayed. "Optimization of Taste-Masked (–)-Oleocanthal Effervescent Formulation with Potent Breast Cancer Progression and Recurrence Suppressive Activities". Pharmaceutics 11, n.º 10 (5 de octubre de 2019): 515. http://dx.doi.org/10.3390/pharmaceutics11100515.
Texto completoAngelis, Apostolis, Lemonia Antoniadi, Panagiotis Stathopoulos, Maria Halabalaki y Leandros A. Skaltsounis. "Corrigendum to “Oleocanthalic and Oleaceinic acids: New compounds from Extra Virgin Olive Oil (EVOO)” [Phytochem. Lett. 26 (2018) 190–194]". Phytochemistry Letters 27 (octubre de 2018): 234. http://dx.doi.org/10.1016/j.phytol.2018.08.001.
Texto completoBreakspear, Ian y Claudia Guillaume. "A Quantitative Phytochemical Comparison of Olive Leaf Extracts on the Australian Market". Molecules 25, n.º 18 (8 de septiembre de 2020): 4099. http://dx.doi.org/10.3390/molecules25184099.
Texto completoLia, Frederick, Marion Zammit-Mangion y Claude Farrugia. "A First Description of the Phenolic Profile of EVOOs from the Maltese Islands Using SPE and HPLC: Pedo-Climatic Conditions Modulate Genetic Factors". Agriculture 9, n.º 5 (15 de mayo de 2019): 107. http://dx.doi.org/10.3390/agriculture9050107.
Texto completoLópez-Yerena, Anallely, Antònia Ninot, Julián Lozano-Castellón, Elvira Escribano-Ferrer, Agustí J. Romero-Aroca, Angjelina Belaj, Anna Vallverdú-Queralt y Rosa M. Lamuela-Raventós. "Conservation of Native Wild Ivory-White Olives from the MEDES Islands Natural Reserve to Maintain Virgin Olive Oil Diversity". Antioxidants 9, n.º 10 (17 de octubre de 2020): 1009. http://dx.doi.org/10.3390/antiox9101009.
Texto completoHernáez, Álvaro, Sara Jaramillo, Aránzazu García-Borrego, Juan Antonio Espejo-Calvo, María-Isabel Covas, Gemma Blanchart, Rafael de la Torre et al. "From Green Technology to Functional Olive Oils: Assessing the Best Combination of Olive Tree-Related Extracts with Complementary Bioactivities". Antioxidants 10, n.º 2 (30 de enero de 2021): 202. http://dx.doi.org/10.3390/antiox10020202.
Texto completoPedan, Vasilisa, Martin Popp, Sascha Rohn, Matthias Nyfeler y Annette Bongartz. "Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive Oil". Molecules 24, n.º 11 (28 de mayo de 2019): 2041. http://dx.doi.org/10.3390/molecules24112041.
Texto completoCastejón, María Luisa, Tatiana Montoya, Catalina Alarcón-de-la-Lastra y Marina Sánchez-Hidalgo. "Potential Protective Role Exerted by Secoiridoids from Olea europaea L. in Cancer, Cardiovascular, Neurodegenerative, Aging-Related, and Immunoinflammatory Diseases". Antioxidants 9, n.º 2 (10 de febrero de 2020): 149. http://dx.doi.org/10.3390/antiox9020149.
Texto completoBarbalace, Maria Cristina, Lorenzo Zallocco, Daniela Beghelli, Maurizio Ronci, Serena Scortichini, Maria Digiacomo, Marco Macchia et al. "Antioxidant and Neuroprotective Activity of Extra Virgin Olive Oil Extracts Obtained from Quercetano Cultivar Trees Grown in Different Areas of the Tuscany Region (Italy)". Antioxidants 10, n.º 3 (10 de marzo de 2021): 421. http://dx.doi.org/10.3390/antiox10030421.
Texto completoMoral, Raquel y Eduard Escrich. "Influence of Olive Oil and Its Components on Breast Cancer: Molecular Mechanisms". Molecules 27, n.º 2 (12 de enero de 2022): 477. http://dx.doi.org/10.3390/molecules27020477.
Texto completoRomani, Annalisa, Francesca Ieri, Silvia Urciuoli, Annalisa Noce, Giulia Marrone, Chiara Nediani y Roberta Bernini. "Health Effects of Phenolic Compounds Found in Extra-Virgin Olive Oil, By-Products, and Leaf of Olea europaea L." Nutrients 11, n.º 8 (1 de agosto de 2019): 1776. http://dx.doi.org/10.3390/nu11081776.
Texto completoBASDEKI, Evangelia, Constantinos SALIS y Marianna HAGIDIMITRIOU. "The effects of Mediterranean diet and EVOO consumption in relation to human health". Notulae Scientia Biologicae 12, n.º 3 (29 de septiembre de 2020): 466–85. http://dx.doi.org/10.15835/nsb12310784.
Texto completoEsposito Salsano, Jasmine, Diana Pinto, Francisca Rodrigues, Alessandro Saba, Clementina Manera, Marco Macchia y Maria Digiacomo. "Oleocanthalic acid from extra-virgin olive oil: analysis, preparative isolation and radical scavenging activity". Journal of Food Composition and Analysis, septiembre de 2021, 104160. http://dx.doi.org/10.1016/j.jfca.2021.104160.
Texto completoAntoniadi, Lemonia, Apostolis Angelis, Panagiotis Stathopoulos, Eirini Maria Bata, Zoe Papoutsaki, Maria Halabalaki y Leandros Skaltsounis. "Oxidized Forms of Olive Oil Secoiridoids: Semisynthesis, Identification and Correlation with Quality Parameters." Planta Medica, 23 de marzo de 2022. http://dx.doi.org/10.1055/a-1806-7815.
Texto completoDi Pietro, Marisa, Simone Filardo, Roberto Mattioli, Antonio Francioso, Giammarco Raponi, Luciana Mosca y Rosa Sessa. "Extra Virgin Olive Oil-Based Green Formulations With Promising Antimicrobial Activity Against Drug-Resistant Isolates". Frontiers in Pharmacology 13 (25 de abril de 2022). http://dx.doi.org/10.3389/fphar.2022.885735.
Texto completoSeidita, Aurelio, Maurizio Soresi, Lydia Giannitrapani, Vita Di Stefano, Roberto Citarrella, Luigi Mirarchi, Antonella Cusimano et al. "The clinical impact of an extra virgin olive oil enriched mediterranean diet on metabolic syndrome: Lights and shadows of a nutraceutical approach". Frontiers in Nutrition 9 (4 de agosto de 2022). http://dx.doi.org/10.3389/fnut.2022.980429.
Texto completoKiritsakis, Apostolos K., Konstantinos A. Kiritsakis y Chrysostomos K. Tsitsipas. "A review of the evolution in the research of antioxidants in olives and olive oil during the last four decades". Journal of Food Bioactives 11 (30 de septiembre de 2020). http://dx.doi.org/10.31665/jfb.2020.11236.
Texto completoNoce, Annalisa, Francesca Di Daniele, Giulia Marrone, Anna Pietroboni Zaitseva, Silvia Urciuoli, Manuela Di Lauro, Nicola Di Daniele y Annalisa Romani. "MO594POTENTIAL BENEFICIAL EFFECT OF EXTRA VIRGIN OLIVE OIL WITH HIGH MINOR POLAR COMPOUNDS CONTENTS IN NEPHROPATHIC PATIENTS: PRELIMINARY DATA". Nephrology Dialysis Transplantation 36, Supplement_1 (1 de mayo de 2021). http://dx.doi.org/10.1093/ndt/gfab089.007.
Texto completoMajumder, Debabrata, Mousumi Debnath, Kamal Nayan Sharma, Surinder Singh Shekhawat, G. B. K. S. Prasad, Debasish Maiti y Seeram Ramakrishna. "Olive oil consumption can prevent non-communicable diseases and COVID-19 : Review". Current Pharmaceutical Biotechnology 22 (12 de abril de 2021). http://dx.doi.org/10.2174/1389201022666210412143553.
Texto completoChristodoulou, A., P. E. Nikolaou, M. Tsoumani, P. Efentakis, N. Kostomitsopoulos, C. Dimitriou, I. Ikonomidis et al. "Comparative study of the bioactive compounds of olive products on cardioprotection from ischemia-reperfusion injury in mice with metabolic syndrome". European Heart Journal 42, Supplement_1 (1 de octubre de 2021). http://dx.doi.org/10.1093/eurheartj/ehab724.2428.
Texto completo