"Stability of Hydroxytyrosol in Aqueous Solutions at Different Concentration, Temperature and with Different Ionic Content: A Study Using UPLC-MS"
written by Alberto Zafra-Gómez, Berta Luzón-Toro, Sonia Capel-Cuevas, Juan Carlos Morales,
published by Food and Nutrition Sciences, Vol.2 No.10, 2011
has been cited by the following article(s):
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[2] Inhibition of human islet amyloid polypeptide aggregation and cellular toxicity by oleuropein and derivatives from olive oil
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[3] Insight into the molecular mechanism underlying the inhibition of α-synuclein aggregation by hydroxytyrosol
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[4] In House Validated UHPLC Protocol for the Determination of the Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil Fit for the Purpose of the Health Claim …
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[5] Oleuropein aglycone and hydroxytyrosol interfere differently with toxic Aβ1-42 aggregation
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[6] Inhibition of lysozyme fibrillogenesis by hydroxytyrosol and dopamine: An Atomic Force Microscopy study
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[7] β-Glucosidase Discovery and Design for the Degradation of Oleuropein
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[8] Inkjet printing of proteins: an experimental approach
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[9] Mechanism of reactive carbonyl species trapping by hydroxytyrosol under simulated physiological conditions
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[10] DEVELOPMENT AND IN VITRO ASSESSMENT OF ALGINATE BILAYER FILMS CONTAINING THE OLIVE COMPOUND HYDROXYTYROSOL AS AN ALTERNATIVE FOR TOPICAL CHEMOTHERAPY
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[12] Antimicrobial activity of hydroxytyrosol: a current controversy
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[13] Ecoextraction of phenolic compounds from Moroccan olive fruits and leaves and their potential use as antimicrobial agents
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[14] Low shear-rate process to obtain transparent W/O fine emulsions as functional foods
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[15] Whole‐Cell Carboxylate Reduction for the Synthesis of 3‐Hydroxytyrosol
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[16] Hydroxytyrosol and its potential therapeutic effects
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[17] Determinação quantitativa da distribuição de antioxidantes em emulsões óleo/água e correlação com a sua capacidade antioxidante
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[18] CLINICAL STUDY N 3