# tyrosol

> chemical compound

**Wikidata**: [Q402607](https://www.wikidata.org/wiki/Q402607)  
**Wikipedia**: [English](https://en.wikipedia.org/wiki/Tyrosol)  
**Source**: https://4ort.xyz/entity/tyrosol


## References

1. tyrosol. Global Substance Registration System
2. [CAS Common Chemistry](https://commonchemistry.cas.org/detail?cas_rn=501-94-0)
3. Tyrosol. PubChem
4. ChEBI release 2020-09-01
5. Medical Subject Headings
6. TYROSOL. ChEMBL
7. 4P6T. Protein Data Bank
8. Freebase Data Dumps. 2013
9. Tyrosol. ChemSpider
10. 2-(4-hydroxyphenyl)ethanol. ChEBI
11. Inhibition of photophosphorylation and electron transport chain in thylakoids by lasiodiplodin, a natural product from Botryosphaeria rhodina
12. Effect of extraction systems on the phenolic composition of virgin olive oils
13. Characterization of phenolic and secoiridoid aglycons present in virgin olive oil by gas chromatography-chemical ionization mass spectrometry
14. High-performance liquid chromatography of selected phenolic compounds in olive oils
15. Recovery of phenolic compounds from Olea europaea
16. 3,4-dihydroxyphenylglycol, a major C6-C2 phenolic in Olea europaea fruits
17. 1H NMR Study of Phenolics in the Vegetation Water of Three Cultivars ofOlea europaea:  Similarities and Differences†
18. Olive Oil Phenols and Their Potential Effects on Human Health
19. Analysis by liquid chromatography-tandem mass spectrometry of biophenolic compounds in olives and vegetation waters, Part I
20. Analysis by liquid chromatography-tandem mass spectrometry of biophenolic compounds in virgin olive oil, Part II
21. Analytical evaluation of virgin olive oil of first and second extraction
22. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil
23. Antioxidant Capacity and Phenolic Profile of Table Olives from the Greek Market
24. Biophenolic components of olives
25. Biophenols in table olives.
26. Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction
27. Changes in quality and phenolic compounds of virgin olive oils during objectively described fruit maturation
28. Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production
29. Comparability and reliability of different techniques for the determination of phenolic compounds in virgin olive oil
30. Comparison of the concentrations of phenolic compounds in olive oils and other plant oils: correlation with antimicrobial activity
31. Determination of antioxidant compounds and antioxidant activity in commercial oilseeds for food use
32. Direct determination of phenolic compounds and phospholipids in virgin olive oil by micellar liquid chromatography
33. Effect of irrigation and lactic acid bacteria inoculants on the phenolic fraction, fermentation and sensory characteristics of olive (Olea europaea L. cv. Ascolana tenera) fruits
34. Effect of irrigation applied to olive trees (Olea europaea L.) on phenolic compound transfer during olive oil extraction
35. Effect of the Maturation Process of the Olive Fruit on the Phenolic Fraction of Drupes and Oils from Arbequina, Farga, and Morrut Cultivars
36. Electrophoretic identification and quantitation of compounds in the polyphenolic fraction of extra-virgin olive oil.
37. Influence of cultivar and site of cultivation on levels of lipophilic and hydrophilic antioxidants in virgin olive oils (Olea Europea L.) and correlations with oxidative stability
38. Phenolic compounds of virgin olive oil: influence of paste preparation techniques
39. Phenolic compounds profile of cornicabra virgin olive oil.
40. PHENOLIC COMPOUNDS, TOCOPHEROLS AND OTHER MINOR COMPONENTS IN VIRGIN OLIVE OILS OF SOME TUNISIAN VARIETIES
41. Rapid quantification of the phenolic fraction of Spanish virgin olive oils by capillary electrophoresis with UV detection
42. Retention and distribution of natural antioxidants (α-tocopherol, polyphenols and terpenic acids) after shallow frying of vegetables in virgin olive oil
43. Solid-phase extraction and gas chromatographic analysis of phenolic compounds in virgin olive oil
44. Study of phenolic compounds in virgin olive oils of the Picual variety
45. Transfer of phenolic compounds during olive oil extraction in relation to ripening stage of the fruit
46. Use Lactobacillus plantarum in olive oil process and improvement of phenolic compounds content
47. Phenolic and volatile compounds of extra virgin olive oil (Olea europaea L. Cv. Cornicabra) with regard to fruit ripening and irrigation management
48. Polyphenolic content in five tuscany cultivars of Olea europaea L
49. Chemical constituents of Papulaspora immersa, an endophyte from Smallanthus sonchifolius (Asteraceae), and their cytotoxic activity
50. Glycosidically bound aroma compounds in the fruits of Prunus species: apricot (P. armeniaca, L.), peach (P. persica, L.), yellow plum (P. domestica, L. ssp. syriaca)