Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach

Oxidomics on the omega-3 volatile degradation pattern to determine differences between vegetable and marine oils

(2019) Pilar Gómez-Cortés et al.   FOOD RESEARCH INTERNATIONAL

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

(2019) Maria Bellumori et al.   MOLECULES

Fast and direct analysis of oxidation levels of oil-in-water emulsions using ATR-FTIR

(2019) Samar Daoud et al.   FOOD CHEMISTRY

Simultaneous Analysis of Epoxidized and Hydroperoxidized Triacylglycerols in Canola Oil and Margarine by LC-MS

(2019) Verena Grüneis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Toward a Spatiotemporal Model of Oxidation in Lipid Dispersions: A Hypothesis‐Driven Review

(2019) Mickaël Laguerre et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Everything Should Be as Simple as It Can Be. But Not Simpler. Does Food Lipid Oxidation Require an Omics Approach?

(2018) Vito M. Paradiso et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil

(2018) Vito M. Paradiso et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Use of olive leaf extract to reduce lipid oxidation of baked snacks

(2018) Graziana Difonzo et al.   FOOD RESEARCH INTERNATIONAL

Epoxide Value—A Novel Marker for the Quality Assessment of Food Lipids

(2018) Verena Grüneis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Need for a New Step in the Study of Lipid Oxidation in Heterophasic Systems

(2018) Pierre Villeneuve et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Regioisomeric distribution of 9- and 13-hydroperoxy linoleic acid in vegetable oils during storage and heating

(2017) Marc Pignitter et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Hurdles in Predicting Antioxidant Efficacy in Oil-in-water emulsions

(2017) Eric A. Decker et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A widely used spectrophotometric assay to quantify olive oil biophenols according to the health claim (EU Reg. 432/2012)

(2016) Patricia Reboredo-Rodríguez et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions

(2016) Vito Michele Paradiso et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer

(2014) Claire C. Berton-Carabin et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions

(2014) Carla Di Mattia et al.   Food Biophysics

The choice of homogenisation equipment affects lipid oxidation in emulsions

(2012) Anna Frisenfeldt Horn et al.   FOOD CHEMISTRY

Fractionation of α-Lactalbumin and β-Lactoglobulin from Whey Protein Isolate Using Selective Thermal Aggregation, an Optimized Membrane Separation Procedure and Resolubilization Techniques at Pilot Plant Scale

(2011) José Toro-Sierra et al.   Food and Bioprocess Technology

Revisiting the Polar Paradox Theory: A Critical Overview

(2011) Fereidoon Shahidi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Static headspace analysis of volatile compounds released from β-lactoglobulin-stabilized emulsions determined by the phase ratio variation method

(2010) O. Benjamin et al.   FOOD RESEARCH INTERNATIONAL

Interactions between β-Lactoglobulin and Aroma Compounds: Different Binding Behaviors as a Function of Ligand Structure

(2008) Laurette Tavel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A Phenomenological Model of the Peroxide Value’s Rise and Fall During Lipid Oxidation

(2008) Glaucia M. F. Aragao et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY