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Publications by Marie Josèphe Amiot
Olive Oil and Health Effects: From Epidemiological Studies to the Molecular Mechanisms of Phenolic Fraction
OCL - Oilseeds and fats, Crops and Lipids
Biochemistry
Agronomy
Crop Science
Food Science
Related publications
Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
Medicine
Drug Discovery
Chemistry
Physical
Antioxidant Capacity of the Phenolic Fraction and Its Effect on the Oxidative Stability of Olive Oil Varieties Grown in the Southwest of Spain
Grasas y Aceites
Organic Chemistry
Food Science
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil
Antioxidants
Biochemistry
Clinical Biochemistry
Cell Biology
Molecular Biology
Physiology
Effects of the Oil-Droplet Size and Entire Oil Fraction in Microcapsules on the Interior Oil Fraction
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
S-Glutathionylation: From Molecular Mechanisms to Health Outcomes
Antioxidants and Redox Signaling
Cell Biology
Molecular Biology
Biochemistry
Clinical Biochemistry
Medicine
Physiology
The Effect of Exclusive Olive Oil Consumption on Successful Aging: A Combined Analysis of the ATTICA and MEDIS Epidemiological Studies
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
Modulation of Intestinal Epithelium Homeostasis by Extra Virgin Olive Oil Phenolic Compounds
Food and Function
Medicine
Food Science
Epidemiological Assessment of Health Effects From Chemical Incidents
Occupational and Environmental Medicine
Environmental
Public Health
Occupational Health
Phenolic Compounds in Extra Virgin Olive Oil Stimulate Human Osteoblastic Cell Proliferation
PLoS ONE
Multidisciplinary
