The EFSA Health Claim on Olive Oil Polyphenols: Acid Hydrolysis Validation and Total Hydroxytyrosol and Tyrosol Determination in Italian Virgin Olive Oils

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 Introduced by the EC Regulation 432/2012 for “Olive Oil Polyphenols”

(2019) Maria Tsimidou et al.   MOLECULES

Why Tyrosol Derivatives Have to Be Quantified in the Calculation of “Olive Oil Polyphenols” Content to Support the Health Claim Provisioned in the EC Reg. 432/2012

(2018) Maria Z. Tsimidou et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

A two-phase olive mill by-product (pâté) as a convenient source of phenolic compounds: Content, stability, and antiaging properties in cultured human fibroblasts

(2018) Lorenzo Cecchi et al.   Journal of Functional Foods

Toward a Harmonized and Standardized Protocol for the Determination of Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil (VOO). Extraction Solvent

(2018) Nikolaos Nenadis et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

In depth study of phenolic profile and PTP-1B inhibitory power of cold-pressed grape seed oils of different varieties

(2018) Lorenzo Cecchi et al.   FOOD CHEMISTRY

New isobaric lignans from Refined Olive Oils as quality markers for Virgin Olive Oils

(2017) Lorenzo Cecchi et al.   FOOD CHEMISTRY

Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts

(2017) S. Trapani et al.   JOURNAL OF FOOD ENGINEERING

Recovery and stability over time of phenolic fractions by an industrial filtration system of olive mill wastewaters: a three-year study

(2017) Maria Bellumori et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Are health claims a useful tool to segment the category of extra-virgin olive oil? Threats and opportunities for the Italian olive oil supply chain

(2017) Luigi Roselli et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Engineering design and prototype development of a full scale ultrasound system for virgin olive oil by means of numerical and experimental analysis

(2017) Maria Lisa Clodoveo et al.   ULTRASONICS SONOCHEMISTRY

An Oleuropein β-Glucosidase from Olive Fruit Is Involved in Determining the Phenolic Composition of Virgin Olive Oil

(2017) David Velázquez-Palmero et al.   Frontiers in Plant Science

What Is the Value of Extrinsic Olive Oil Cues in Emerging Markets? Empirical Evidence from the U.S. E-Commerce Retail Market

(2016) Luigi Roselli et al.   Agribusiness

Oil quality parameters and quantitative measurement of major secoiridoid derivatives in Neb Jmel olive oil from various Tunisian origins using qNMR

(2016) Amir Ben Mansour et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Quantitative analysis of pungent and anti-inflammatory phenolic compounds in olive oil by capillary electrophoresis

(2015) Isabella Vulcano et al.   FOOD CHEMISTRY

Nutritional quality assessment of extra virgin olive oil from the Italian retail market: Do natural antioxidants satisfy EFSA health claims?

(2015) Nicola Caporaso et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Evaluation of total hydroxytyrosol and tyrosol in extra virgin olive oils

(2014) Giorgia Purcaro et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Comment on Addressing Analytical Requirements To Support Health Claims on “Olive Oil Polyphenols” (EC Regulation 432/212)

(2014) Concepción Romero et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rebuttal to the Comment on Addressing Analytical Requirements To Support Health Claims on “Olive Oil Polyphenols” (EC Regulation 432/212)

(2014) Aspasia Mastralexi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Addressing Analytical Requirements To Support Health Claims on “Olive Oil Polyphenols” (EC Regulation 432/2012)

(2014) Aspasia Mastralexi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Analysis of Total Contents of Hydroxytyrosol and Tyrosol in Olive Oils

(2012) Concepción Romero et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Secoiridoids in olive seed: characterization of nüzhenide and 11-methyl oleosides by liquid chromatography with diode array and mass spectrometry

(2010) Sandra Silva et al.   GRASAS Y ACEITES

Detection and quantification of phenolic compounds in olive oil by high resolution 1H nuclear magnetic resonance spectroscopy

(2008) Stella Christophoridou et al.   ANALYTICA CHIMICA ACTA