Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of “Picholine marocaine” Cultivar

Application of deep eutectic solvents for the extraction of phenolic compounds from extra‐virgin olive oil

(2020) Chiara Fanali et al.   ELECTROPHORESIS

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

(2020) Laura Dugo et al.   Food Analytical Methods

Evaluation of Italian extra virgin olive oils based on the phenolic compounds composition using multivariate statistical methods

(2020) Jitka Klikarová et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Distribution of bioactives in entire mill chain from the drupe to the oil and wastes

(2020) Marina Russo et al.   NATURAL PRODUCT RESEARCH

The phenolic profile of virgin olive oil is influenced by malaxation conditions and determines the oxidative stability

(2020) H. Miho et al.   FOOD CHEMISTRY

Antioxidant and Antimicrobial Activity of Polyphenols Extracted after Adsorption onto Natural Clay “Ghassoul”

(2020) Safae Allaoui et al.   Journal of Chemistry

Concentration of Potentially Bioactive Compounds in Italian Extra Virgin Olive Oils from Various Sources by Using LC-MS and Multivariate Data Analysis

(2020) Anna Różańska et al.   Foods

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

Profile of Fatty Acids, Tocopherols, Phytosterols and Polyphenols in Mediterranean Oils (Argan Oils, Olive Oils, Milk Thistle Seed Oils and Nigella Seed Oil) and Evaluation of their Antioxidant and Cytoprotective Activities

(2019) Amira Zarrouk et al.   CURRENT PHARMACEUTICAL DESIGN

Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco

(2019) Samira El Qarnifa et al.   JOURNAL OF FOOD QUALITY

Establishing the Phenolic Composition of Olea europaea L. Leaves from Cultivars Grown in Morocco as a Crucial Step Towards Their Subsequent Exploitation

(2018) Lucía Olmo-García et al.   MOLECULES

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

(2018) Chiara Fanali et al.   MOLECULES

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

LC-DAD/ESI-MS/MS characterization of phenolic constituents in Tunisian extra-virgin olive oils: Effect of olive leaves addition on chemical composition

(2017) Sonda Ammar et al.   FOOD RESEARCH INTERNATIONAL

Potential of LC–MS phenolic profiling combined with multivariate analysis as an approach for the determination of the geographical origin of north Moroccan virgin olive oils

(2015) Aadil Bajoub et al.   FOOD CHEMISTRY

Phenolic compounds in olive leaves: Analytical determination, biotic and abiotic influence, and health benefits

(2015) Nassima Talhaoui et al.   FOOD RESEARCH INTERNATIONAL

Comprehensive 3-Year Study of the Phenolic Profile of Moroccan Monovarietal Virgin Olive Oils from the Meknès Region

(2015) Aadil Bajoub et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

High-Performance Liquid Chromatography–Mass Spectrometry Profiling of Phenolic Compounds for Evaluation of Olive Oil Bitterness and Pungency

(2012) Georg Dierkes et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterisation and quantification of phenolic compounds of extra-virgin olive oils according to their geographical origin by a rapid and resolutive LC–ESI-TOF MS method

(2011) Youssef Ouni et al.   FOOD CHEMISTRY

Advantages of using a modified orthogonal sampling configuration originally designed for LC–ESI-MS to couple CE and MS for the determination of antioxidant phenolic compounds found in virgin olive oil

(2010) Juan José Berzas Nevado et al.   TALANTA