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

Genes and miRNA expression signatures in peripheral blood mononuclear cells in healthy subjects and patients with metabolic syndrome after acute intake of extra virgin olive oil

(2016) Simona D'Amore et al.   BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR AND CELL BIOLOGY OF LIPIDS

From Olive Fruits to Olive Oil: Phenolic Compound Transfer in Six Different Olive Cultivars Grown under the Same Agronomical Conditions

(2016) Nassima Talhaoui et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Squalene in virgin olive oil: Screening of variability in olive cultivars

(2015) Gabriel Beltrán et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

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

Total Phenolic Compounds and Tocopherols Profiles of Seven Olive Oil Varieties Grown in the South-West of Spain

(2014) Maria Nieves Franco et al.   Journal of Oleo Science

Establishing a case for improved food phenolic analysis

(2013) Jungmin Lee   Food Science & Nutrition

Phenolics profiles of olive fruits (Olea europaea L.) and oils from Ayvalık, Domat and Gemlik varieties at different ripening stages

(2012) Ayhan Dağdelen et al.   FOOD CHEMISTRY

Oil composition of advanced selections from an olive breeding program

(2011) Lorenzo León et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Olive oil and health: Summary of the II international conference on olive oil and health consensus report, Jaén and Córdoba (Spain) 2008

(2010) J. López-Miranda et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure

(2009) M. Servili et al.   INFLAMMOPHARMACOLOGY

Chemistry and Health of Olive Oil Phenolics

(2008) Sara Cicerale et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening

(2008) Olfa Baccouri et al.   FOOD CHEMISTRY

Virgin olive oil (VOO) production in Tunisia: The commercial potential of the major olive varieties from the arid Tataouine zone

(2008) Imen Oueslati 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

α-Tocopherol and fatty acids contents of some Tunisian table olives (Olea europea L.): Changes in their composition during ripening and processing

(2007) Faouzi Sakouhi et al.   FOOD CHEMISTRY