Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim

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

(2020) H. Miho et al.   FOOD CHEMISTRY

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

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

Health Effects of Phenolic Compounds Found in Extra-Virgin Olive Oil, By-Products, and Leaf of Olea europaea L.

(2019) Annalisa Romani et al.   Nutrients

Assessing tyrosol and hydroxytyrosol in Portuguese monovarietal olive oils: Revealing the nutraceutical potential by a combined spectroscopic and chromatographic techniques - based approach

(2019) Catarina Pereira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A comprehensive evaluation of tyrosol and hydroxytyrosol derivatives in extra virgin olive oil by microwave-assisted hydrolysis and HPLC-MS/MS

(2018) Lucia Bartella et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

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

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

Ancient olive trees as a source of olive oils rich in phenolic compounds

(2018) Nuno Rodrigues et al.   FOOD CHEMISTRY

Polyphenol Content in Argentinean Commercial Extra Virgin Olive Oil

(2018) Gabriela Castelli et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Evaluating the reliability of specific and global methods to assess the phenolic content of virgin olive oil: Do they drive to equivalent results?

(2018) Lucía Olmo-García et al.   JOURNAL OF CHROMATOGRAPHY A

Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality

(2017) G. Veneziani et al.   FOOD CHEMISTRY

Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality

(2017) Igor Lukić 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

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

Assessment of polar phenolic compounds of virgin olive oil by NIR and mid-IR spectroscopy and their impact on quality

(2016) Maria Eugenia Mora-Ruiz et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effects of malaxation temperature and harvest time on the chemical characteristics of olive oils

(2016) Olusola Samuel Jolayemi et al.   FOOD CHEMISTRY

Bioactive Compounds of Portuguese Virgin Olive Oils Discriminate Cultivar and Ripening Stage

(2016) Fátima Peres et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Improvements in the malaxation process to enhance the aroma quality of extra virgin olive oils

(2014) P. Reboredo-Rodríguez et al.   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

The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil

(2012) Agnese Taticchi et al.   FOOD CHEMISTRY

Analysis of Total Contents of Hydroxytyrosol and Tyrosol in Olive Oils

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

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

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

Effect of Malaxation Conditions on Phenol and Volatile Profiles in Olive Paste and the Corresponding Virgin Olive Oils (Olea europaea L. Cv. Cornicabra)

(2009) Aurora Gómez-Rico et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of malaxation temperature on the virgin olive oil phenolic profile under laboratory-scale conditions

(2008) Alessandro Parenti et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Are virgin olive oils obtained below 27°C better than those produced at higher temperatures?

(2008) Emanuele Boselli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY