Determination of the Phenol and Tocopherol Content in Italian High-Quality Extra-Virgin Olive Oils by Using LC-MS and Multivariate Data Analysis

The Phenolic Fraction of Italian Extra Virgin Olive Oils: Elucidation Through Combined Liquid Chromatography and NMR Approaches

(2019) Jitka Klikarová et al.   Food Analytical Methods

Toward a Harmonized and Standardized Protocol for the Determination of Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil (VOO). The Pros of a Fit for the Purpose Ultra High Performance Liquid Chromatography (UHPLC) Procedure

(2019) Maria Z. Tsimidou et al.   MOLECULES

Effect of the Harvesting Time on the Quality of Olive Oils Produced in Calabria

(2018) Amalia Piscopo et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Deep insight into the minor fraction of virgin olive oil by using LC-MS and GC-MS multi-class methodologies

(2018) Lucía Olmo-García et al.   FOOD CHEMISTRY

Evaluation of olive oils from the Mediterranean region by UV–Vis spectroscopy and Independent Component Analysis

(2018) Francieli C.G.B.S. Alves et al.   FOOD CHEMISTRY

Chemical and sensory differences between high price and low price extra virgin olive oils

(2018) Dennis Fiorini et al.   FOOD RESEARCH INTERNATIONAL

Extraction, Analysis, and Antioxidant Activity Evaluation of Phenolic Compounds in Different Italian Extra-Virgin Olive Oils

(2018) Chiara Fanali et al.   MOLECULES

A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes

(2018) Beatrice Sordini et al.   FOOD CHEMISTRY

High Power Ultrasound: Impact on Olive Paste Temperature, Malaxation Time, Extraction Efficiency, and Characteristics of Extra Virgin Olive Oil

(2017) Basheer M. Iqdiam et al.   Food and Bioprocess Technology

Olive oil polyphenols: A quantitative method by high-performance liquid-chromatography-diode-array detection for their determination and the assessment of the related health claim

(2017) Massimo Ricciutelli et al.   JOURNAL OF CHROMATOGRAPHY A

Chemical and sensory characteristics of Italian virgin olive oils from Grossa di Gerace cv

(2015) Maria Gabriella Di Serio et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

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

Role of vitamin E as a lipid-soluble peroxyl radical scavenger: in vitro and in vivo evidence

(2013) Etsuo Niki   FREE RADICAL BIOLOGY AND MEDICINE

Analysis of food polyphenols by ultra high-performance liquid chromatography coupled to mass spectrometry: An overview

(2013) Maria-José Motilva et al.   JOURNAL OF CHROMATOGRAPHY A

Method for simultaneous analysis of eight vitamin E isomers in various foods by high performance liquid chromatography and fluorescence detection

(2011) Helena Maria Pinheiro-Sant’Ana et al.   JOURNAL OF CHROMATOGRAPHY A

Phenolic compounds in olive oil and olive pomace from Cilento (Campania, Italy) and their antioxidant activity

(2009) Giuseppina Cioffi et al.   FOOD CHEMISTRY

Effect of cultivar and ripening on minor components in Spanish olive fruits and their corresponding virgin olive oils

(2008) Aurora Gómez-Rico et al.   FOOD RESEARCH INTERNATIONAL

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