Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil

Occurrence of environmental pollutants in foodstuffs: A review of organic vs. conventional food

(2019) Neus González et al.   FOOD AND CHEMICAL TOXICOLOGY

Modification of Phenolic Compounds and Volatile Profiles of Chemlali Variety Olive Oil in Response to Foliar Biofertilization

(2019) Olfa Dabbaghi et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Cultivar influence on variability in olive oil phenolic profiles determined through an extensive germplasm survey

(2018) H. Miho et al.   FOOD CHEMISTRY

Polyphenol and l -ascorbic acid content in tomato as influenced by high lycopene genotypes and organic farming at different environments

(2018) Raúl Martí et al.   FOOD CHEMISTRY

Characterization of aroma, aroma-active compounds and fatty acids profiles of cv . Nizip Yaglik oils as affected by three maturity periods of olives

(2018) Asghar Amanpour et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Three-factor approach for balancing the concentrations of phenols and volatiles in virgin olive oil from a late-ripening olive cultivar

(2018) Igor Lukić et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assessment of phenolic compounds in virgin olive oil by response surface methodology with particular focus on flavonoids and lignans

(2018) Antonia de Torres et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Harvest time impacts the fatty acid compositions, phenolic compounds and sensory attributes of Frantoio and Manzanilla olive oil

(2018) Bassam Alowaiesh et al.   SCIENTIA HORTICULTURAE

The involvement of phenolic-rich extracts from Galician autochthonous extra-virgin olive oils against the α-glucosidase and α-amylase inhibition

(2018) M. Figueiredo-González et al.   FOOD RESEARCH INTERNATIONAL

LC-DAD-ESI-MS/MS-based phenolic profiling and antioxidant activity in Turkish cv. Nizip Yaglik olive oils from different maturity olives

(2018) Asghar Amanpour et al.   JOURNAL OF MASS SPECTROMETRY

Molecular characterization of Dalmatian cultivars and the influence of the olive fruit harvest period on chemical profile, sensory characteristics and oil oxidative stability

(2017) Tea Bilušić et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

LC–MS phenolic profiling combined with multivariate analysis as an approach for the characterization of extra virgin olive oils of four rare Tunisian cultivars during ripening

(2017) Samia Ben Brahim et al.   FOOD CHEMISTRY

Inhibition of α-glucosidase and α-amylase by Spanish extra virgin olive oils: The involvement of bioactive compounds other than oleuropein and hydroxytyrosol

(2017) Jacinta Collado-González et al.   FOOD CHEMISTRY

Analytical Evaluation and Antioxidant Properties of Some Secondary Metabolites in Northern Italian Mono- and Multi-Varietal Extra Virgin Olive Oils (EVOOs) from Early and Late Harvested Olives

(2017) Domenico Trombetta et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils

(2017) Cristina Campestre et al.   MOLECULES

Postharvest quality and composition of organically and conventionally produced fruits: A review

(2017) Asanda Mditshwa et al.   SCIENTIA HORTICULTURAE

Quantitative method for determination of oleocanthal and oleacein in virgin olive oils by liquid chromatography–tandem mass spectrometry

(2017) Verónica Sánchez de Medina et al.   TALANTA

Exploration of genetic resources to improve the functional quality of virgin olive oil

(2017) Rosa García-Rodríguez et al.   Journal of Functional Foods

Quantitation of Compounds in Wine Using 1H NMR Spectroscopy: Description of the Method and Collaborative Study

(2016) Rolf Godelmann et al.   JOURNAL OF AOAC INTERNATIONAL

Influence of enzymes and technology on virgin olive oil composition

(2015) Fátima Peres et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Foodomics: A new tool to differentiate between organic and conventional foods

(2015) Anna Vallverdú-Queralt et al.   ELECTROPHORESIS

Comparative Study of Bioactive Constituents in Turkish Olive Oils by LC-ESI/MS/MS

(2015) Hasim Kelebek et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Do consumers recognize the positive sensorial attributes of extra virgin olive oils related with their composition? A case study on conventional and organic products

(2015) Sara Barbieri et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Bioactive Compounds and Stability of Organic and Conventional Vitis labrusca Grape Seed Oils

(2015) Carolina Fagundes Assumpção et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Effect of Organic and Conventional Management on Bio-Functional Quality of Thirteen Plum Cultivars (Prunus salicina Lindl.)

(2015) Francisco Julián Cuevas et al.   PLoS One

Mechanical Strategies to Increase Nutritional and Sensory Quality of Virgin Olive Oil by Modulating the Endogenous Enzyme Activities

(2014) Maria Lisa Clodoveo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of organic cultivation of Picual and Hojiblanca olive varieties on the quality of virgin olive oil at four ripening stages

(2014) Brigida Jimenez et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effect of agronomical practices on carpology, fruit and oil composition, and oil sensory properties, in olive (Olea europaea L.)

(2014) Adolfo Rosati et al.   FOOD CHEMISTRY

Comparison of extraction methods for the identification and quantification of polyphenols in virgin olive oil by ultra-HPLC-QToF mass spectrometry

(2014) Anna Laura Capriotti et al.   FOOD CHEMISTRY

Influence of the malaxation time and olive ripening stage on oil quality and phenolic compounds of virgin olive oils

(2014) Brigida Jiménez et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Quantitative Measurement of Major Secoiridoid Derivatives in Olive Oil Using qNMR. Proof of the Artificial Formation of Aldehydic Oleuropein and Ligstroside Aglycon Isomers

(2014) Evangelia Karkoula et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil

(2013) Mohamed Bengana et al.   FOOD RESEARCH INTERNATIONAL

Variations of phenolic compounds, fatty acids and some qualitative characteristics of Sarıulak olive oil as induced by growing area

(2013) Derya Arslan et al.   FOOD RESEARCH INTERNATIONAL

Influence of fruit ripening on agronomic parameters, quality indices, sensory attributes and phenolic compounds of Picudo olive oils

(2013) Brigida Jiménez et al.   FOOD RESEARCH INTERNATIONAL

From Olive Drupes to Olive Oil. An HPLC-Orbitrap-based Qualitative and Quantitative Exploration of Olive Key Metabolites

(2013) Periklis Kanakis et al.   PLANTA MEDICA

New Filtration Systems for Extra-Virgin Olive Oil: Effect on Antioxidant Compounds, Oxidative Stability, and Physicochemical and Sensory Properties

(2012) Jesús Lozano-Sánchez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Direct Measurement of Oleocanthal and Oleacein Levels in Olive Oil by Quantitative 1H NMR. Establishment of a New Index for the Characterization of Extra Virgin Olive Oils

(2012) Evangelia Karkoula et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterisation of antioxidant compounds in sweet bell pepper (Capsicum annuum L.) under organic and conventional growing systems

(2012) Ewelina Hallmann et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

High-Throughput Assay of Oleopentanedialdheydes in Extra Virgin Olive Oil by the UHPLC−ESI-MS/MS and Isotope Dilution Methods

(2011) Leonardo Di Donna et al.   ANALYTICAL CHEMISTRY

Evaluation of the Micronutrient Composition of Plant Foods Produced by Organic and Conventional Agricultural Methods

(2011) Duncan Hunter et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Antimicrobial, antioxidant and anti-inflammatory phenolic activities in extra virgin olive oil

(2011) S Cicerale et al.   CURRENT OPINION IN BIOTECHNOLOGY

Hydrophilic antioxidants of virgin olive oil. Part 2: Biosynthesis and biotransformation of phenolic compounds in virgin olive oil as affected by agronomic and processing factors

(2011) Milad El Riachy et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Is there any difference between the phenolic content of organic and conventional tomato juices?

(2011) Anna Vallverdú-Queralt et al.   FOOD CHEMISTRY

A Metabolomic Approach Differentiates between Conventional and Organic Ketchups

(2011) Anna Vallverdú-Queralt et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flavonoids and phenolic acids: Role and biochemical activity in plants and human

(2011) Ali Ghasemzadeh   Journal of Medicinal Plants Research

Malaxation: Influence on virgin olive oil quality. Past, present and future – An overview

(2011) Maria Lisa Clodoveo   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Metabolites Involved in Oleuropein Accumulation and Degradation in Fruits of Olea europaea L.: Hojiblanca and Arbequina Varieties

(2010) Francisca Gutierrez-Rosales et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure

(2009) M. Servili et al.   INFLAMMOPHARMACOLOGY

Improved liquid chromatography tandem mass spectrometry method for the determination of phenolic compounds in virgin olive oil

(2008) Manuel Suárez et al.   JOURNAL OF CHROMATOGRAPHY A