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Accueil Tous les numéros OCL, 21 5 (2014) D512 Article's citations

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Antiviral activities of olive oil apigenin and taxifolin against SARS-CoV-2 RNA-dependent RNA polymerase (RdRP): In silico , pharmacokinetic, ADMET, and in-vitro approaches

Samy Selim, Mha Albqmi, Awadh Alanazi, Yasir Alruwaili, Mohammad M. Al-Sanea, Taghreed S. Alnusaire, Mohammed S. Almuhayawi, Soad K. Al Jaouni, Shaimaa Hussein, Mona Warrad, Hamada AbdElgawad, Naglaa Elshafey and Mohamed E. Elnosary
Cogent Food & Agriculture 9 (1) (2023)
https://doi.org/10.1080/23311932.2023.2236828

Computer-based identification of olive oil components as a potential inhibitor of neirisaral adhesion a regulatory protein

Riyadh Ahmed Atto Al-Shuaeeb, A. A. Yassin, Mahmoud A. A. Ibrahim, et al.
Journal of Biomolecular Structure and Dynamics 41 (5) 1553 (2023)
https://doi.org/10.1080/07391102.2021.2022535

Genetic diversity and association of molecular markers with biochemical traits in Tunisian olive cultivars

Amal Omri, Sofiane Abdelhamid, Cinzia Benincasa, et al.
Genetic Resources and Crop Evolution 68 (3) 1181 (2021)
https://doi.org/10.1007/s10722-020-01058-4

Pharmacokinetics and bioavailability of hydroxytyrosol are dependent on the food matrix in humans

Carolina Alemán-Jiménez, Raúl Domínguez-Perles, Sonia Medina, et al.
European Journal of Nutrition 60 (2) 905 (2021)
https://doi.org/10.1007/s00394-020-02295-0

VURGULU ELEKTRİK ALAN TEKNİĞİNİN NATÜREL ZEYTİNYAĞININ ÜRETİM VERİMİ İLE KİMYASAL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİNİN DEĞERLENDİRİLMESİ

Recep GÜNEŞ, Şefik KURULTAY and Ümit GEÇGEL
Gıda 44 (1) 10 (2019)
https://doi.org/10.15237/gida.GD18097

Minor compounds from virgin olive oil attenuate LPS‐induced inflammation via visfatin‐related gene modulation on primary human monocytes

Maria E. Martin, Maria C. Millan‐Linares, Maria C. Naranjo, et al.
Journal of Food Biochemistry 43 (8) (2019)
https://doi.org/10.1111/jfbc.12941

Influence of enzymes and technology on virgin olive oil composition

Fátima Peres, Luisa L. Martins and Suzana Ferreira-Dias
Critical Reviews in Food Science and Nutrition 57 (14) 3104 (2017)
https://doi.org/10.1080/10408398.2015.1092107