oleic acid has been researched along with oleuropein in 4 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 (50.00) | 24.3611 |
| 2020's | 2 (50.00) | 2.80 |
| Authors | Studies |
|---|---|
| Bouaaziz, M; Bouaziz, M; Boukhris, M; Rigane, G; Salem, RB; Sayadi, S | 1 |
| Di Maio, I; Esposto, S; Selvaggini, R; Servili, M; Sordini, B; Taticchi, A; Urbani, S; Veneziani, G | 1 |
| Esposto, S; Selvaggini, R; Servili, M; Sordini, B; Taticchi, A; Veneziani, G | 1 |
| Brocchini, S; Nardi, M; Procopio, A; Somavarapu, S | 1 |
1 review(s) available for oleic acid and oleuropein
| Article | Year |
|---|---|
Hydroxytyrosol oleate: A promising neuroprotective nanocarrier delivery system of oleuropein and derivatives.
Topics: Antioxidants; Humans; Male; Neuroblastoma; Olea; Oleic Acid; Olive Oil; Phenols; Phenylethyl Alcohol; Plant Oils | 2023 |
3 other study(ies) available for oleic acid and oleuropein
| Article | Year |
|---|---|
Analytical evaluation of two monovarietal virgin olive oils cultivated in the south of Tunisia: Jemri-Bouchouka and Chemlali-Tataouin cultivars.
Topics: alpha-Tocopherol; Antioxidants; Fatty Acids; Food Quality; Food Storage; Fruit; Furans; Hydrogen-Ion Concentration; Iridoid Glucosides; Iridoids; Lignans; Lipid Peroxides; Olea; Oleic Acid; Olive Oil; Oxidation-Reduction; Palmitic Acid; Phenols; Pigments, Biological; Plant Oils; Pyrans; Species Specificity; Transition Temperature; Tunisia | 2013 |
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition.
Topics: alpha-Tocopherol; Food Storage; Iridoid Glucosides; Iridoids; Lighting; Oleic Acid; Olive Oil; Oxidation-Reduction; Polyphenols; Time Factors | 2017 |
Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions.
Topics: alpha-Tocopherol; Darkness; Food Storage; Iridoid Glucosides; Iridoids; Oleic Acid; Olive Oil; Oxidation-Reduction; Polyphenols; Taste; Time Factors | 2020 |