Study on Extra Virgin Olive Oil: Quality Evaluation by Anti-Radical Activity, Color Analysis, and Polyphenolic HPLC-DAD Analysis

The effects of geographic region and cultivar on oxidative stability and elemental analysis of Tunisian extra virgin olive oil

(2021) Ahmed Wali et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Antioxidants in Extra Virgin Olive Oil and Table Olives: Connections between Agriculture and Processing for Health Choices

(2020) Barbara Lanza et al.   Antioxidants

Temperature Dependence of Oxidation Kinetics of Extra Virgin Olive Oil (EVOO) and Shelf-Life Prediction

(2020) Lanfranco Conte et al.   Foods

Phytocomplex Characterization and Biological Evaluation of Powdered Fruits and Leaves from Elaeagnus angustifolia

(2020) Simone Carradori et al.   MOLECULES

Thermal oxidation assessment of Italian extra virgin olive oil using an UltraViolet (UV) induced fluorescence imaging system

(2020) Vincent Rotich et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Quality parameters, chemical compositions and antioxidant activities of Calabrian (Italy) monovarietal extra virgin olive oils from autochthonous (Ottobratica) and allochthonous (Coratina, Leccino, and Nocellara Del Belice) varieties

(2020) Vincenzo Sicari et al.   Journal of Food Measurement and Characterization

Reflectance colorimetry: a mirror for food quality—a mini review

(2019) Francesco Cairone et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Characterization of Turkish Olive Oils in Details

(2019) Derya Arslan et al.   FOOD REVIEWS INTERNATIONAL

Health-promoting properties of oleocanthal and oleacein: Two secoiridoids from extra-virgin olive oil

(2019) Julián Lozano-Castellón et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of Mediterranean Diet Enriched in High Quality Extra Virgin Olive Oil on Oxidative Stress, Inflammation and Gut Microbiota in Obese and Normal Weight Adult Subjects

(2019) Maria Luisa Eliana Luisi et al.   Frontiers in Pharmacology

The Secrets of the Mediterranean Diet. Does [Only] Olive Oil Matter?

(2019) Alessandra Mazzocchi et al.   Nutrients

Carotenoid content of Goji berries: CIELAB, HPLC-DAD analyses and quantitative correlation

(2018) Alexandros Patsilinakos et al.   FOOD CHEMISTRY

Characterization and evaluation of phenolic profiles and color as potential discriminating features among Spanish extra virgin olive oils with protected designation of origin

(2018) Mercedes Becerra-Herrera et al.   FOOD CHEMISTRY

Insights into the Analysis of Phenolic Secoiridoids in Extra Virgin Olive Oil

(2018) Rita Celano et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Primary Prevention of Cardiovascular Disease with a Mediterranean Diet Supplemented with Extra-Virgin Olive Oil or Nuts

(2018) Ramón Estruch et al.   NEW ENGLAND JOURNAL OF MEDICINE

A Mediterranean diet with additional extra virgin olive oil and pistachios reduces the incidence of gestational diabetes mellitus (GDM): A randomized controlled trial: The St. Carlos GDM prevention study

(2017) Carla Assaf-Balut et al.   PLoS One

α-Tocopherol, β-carotene, lutein, squalene and secoiridoids in seven monocultivar Italian extra-virgin olive oils

(2016) Roberto Ambra et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Characterization and Classification of Extra Virgin Olive Oil from Five Less Well-Known Greek Olive Cultivars

(2016) Ioanna Kosma et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

A Mediterranean diet supplemented with extra virgin olive oil or nuts improves endothelial markers involved in blood pressure control in hypertensive women

(2015) C. E. Storniolo et al.   EUROPEAN JOURNAL OF NUTRITION

Quantity and quality of secoiridoids and lignans in extra virgin olive oils: the effect of two- and three-way decanters on Leccino and Raggiola olive cultivars

(2015) Elena Antonini et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Phenolic compounds and quality parameters of family farming versus protected designation of origin (PDO) extra-virgin olive oils

(2015) Elena Antonini et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Xenohormetic and anti-aging activity of secoiridoid polyphenols present in extra virgin olive oil

(2013) Javier A. Menendez et al.   CELL CYCLE

Influence of Turbidity Grade on Color and Appearance of Virgin Olive Oil

(2011) Belen Gordillo et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

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

(2009) Giuseppina Cioffi et al.   FOOD CHEMISTRY