Changes in phenolic composition and antioxidant activity of virgin olive oil during frying.
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Food Processing and the Mediterranean DietBiological activities of phenolic compounds present in virgin olive oil.Bioavailability of the polyphenols: status and controversiesCardio-metabolic and immunological impacts of extra virgin olive oil consumption in overweight and obese older adults: a randomized controlled trial.Changes of Major Antioxidant Compounds and Radical Scavenging Activity of Palm Oil and Rice Bran Oil during Deep-Frying.Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil.Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods.Chemistry and health of olive oil phenolics.Genesis and development of DPPH method of antioxidant assay.Evaluating and adapting the Mediterranean diet for non-Mediterranean populations: a critical appraisal.Can rapeseed oil replace olive oil as part of a Mediterranean-style diet?Microwave heating effects on the chemical composition and the antioxidant capacity of tataouine virgin olive oils from Tunisia.Effect of frying on the rheological and chemical properties of palm oil and its blendsNew biocomposites based on bioplastic flax fibers and biodegradable polymers.pH regulated scavenging activity of beer antioxidants through modified DPPH assay.Retention and distribution of polyphenols after pan-frying of French fries in oils enriched with olive leaf extract.The postprandial inflammatory response after ingestion of heated oils in obese persons is reduced by the presence of phenol compounds.
P2860
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P2860
Changes in phenolic composition and antioxidant activity of virgin olive oil during frying.
description
2003 nî lūn-bûn
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2003 թուականի Յունուարին հրատարակուած գիտական յօդուած
@hyw
2003 թվականի հունվարին հրատարակված գիտական հոդված
@hy
2003年の論文
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2003年学术文章
@wuu
2003年学术文章
@zh-cn
2003年学术文章
@zh-hans
2003年学术文章
@zh-my
2003年学术文章
@zh-sg
2003年學術文章
@yue
name
Changes in phenolic compositio ...... irgin olive oil during frying.
@ast
Changes in phenolic compositio ...... irgin olive oil during frying.
@en
Changes in phenolic compositio ...... irgin olive oil during frying.
@nl
type
label
Changes in phenolic compositio ...... irgin olive oil during frying.
@ast
Changes in phenolic compositio ...... irgin olive oil during frying.
@en
Changes in phenolic compositio ...... irgin olive oil during frying.
@nl
prefLabel
Changes in phenolic compositio ...... irgin olive oil during frying.
@ast
Changes in phenolic compositio ...... irgin olive oil during frying.
@en
Changes in phenolic compositio ...... irgin olive oil during frying.
@nl
P50
P356
P1476
Changes in phenolic compositio ...... virgin olive oil during frying
@en
P2093
Michael H Gordon
P304
P356
10.1021/JF025932W
P407
P577
2003-01-01T00:00:00Z