4-hydroxyphenylethanol has been researched along with oleic acid in 3 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 2 (66.67) | 24.3611 |
| 2020's | 1 (33.33) | 2.80 |
| Authors | Studies |
|---|---|
| Ben Youssef, N; Carrasco-Pancorbo, A; Daoud, D; Fernández-Gutiérrez, A; Ouni, Y; Segura-Carretero, A; Zarrouk, M; Zarrouk, W | 1 |
| Caboni, MF; Marzocchi, S | 1 |
| Mastralexi, A; Tsimidou, MZ | 1 |
3 other study(ies) available for 4-hydroxyphenylethanol and oleic acid
| Article | Year |
|---|---|
Effect of olive ripeness on chemical properties and phenolic composition of Chétoui virgin olive oil.
Topics: Agriculture; alpha-Linolenic Acid; Carotenoids; Chlorophyll; Fruit; Hydrogen-Ion Concentration; Olea; Oleic Acid; Olive Oil; Oxidation-Reduction; Phenols; Phenylethyl Alcohol; Plant Oils; Ultraviolet Rays | 2010 |
Study of the Effect of Tyrosyl Oleate on Lipid Oxidation in a Typical Italian Bakery Product.
Topics: Bread; Fatty Acids; Food Storage; Oleic Acid; Oxidation-Reduction; Phenylethyl Alcohol | 2018 |
The Potential of Virgin Olive Oil from cv. Chondrolia Chalkidikis and Chalkidiki (Greece) to Bear Health Claims according to the European Legislation.
Topics: alpha-Tocopherol; Chromatography, High Pressure Liquid; Colorimetry; Europe; Fatty Acids; Food Analysis; Greece; Nutrition Policy; Olea; Oleic Acid; Olive Oil; Phenol; Phenylethyl Alcohol; Spectrophotometry, Ultraviolet; Temperature; Tocopherols; Vitamin E | 2021 |