Hydroxytyrosol fatty acid esters as new candidate markers for detecting olive oil inadequate storage conditions by UHPLC-QqQ-MS/MS

Antioxidative Properties and Chemical Changes of Quercetin in Fish Oil: Quercetin Reacts with Free Fatty Acids to Form Its Ester Derivatives

(2021) Shaojun Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

MetaboAnalyst 5.0: narrowing the gap between raw spectra and functional insights

(2021) Zhiqiang Pang et al.   NUCLEIC ACIDS RESEARCH

Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-Related Compounds (Phenols and Volatiles)

(2021) Leeanny Caipo et al.   Foods

Fatty Acid Hydroxytyrosyl Esters of Olive Oils Are Bioaccessible According to Simulated In Vitro Gastrointestinal Digestion: Unraveling the Role of Digestive Enzymes on Their Stability

(2021) Carolina Alemán-Jiménez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimizing the Malaxation Conditions to Produce an Arbequina EVOO with High Content of Bioactive Compounds

(2021) Alexandra Olmo-Cunillera et al.   Antioxidants

Antioxidant properties of two novel lipophilic derivatives of hydroxytyrosol

(2020) Tosin M. Olajide et al.   FOOD CHEMISTRY

Targeted Lipidomics Profiling Reveals the Generation of Hydroxytyrosol-Fatty Acids in Hydroxytyrosol-Fortified Oily Matrices: New Analytical Methodology and Cytotoxicity Evaluation

(2020) Sonia Medina et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioactive Compounds and Quality of Extra Virgin Olive Oil

(2020) Cecilia Jimenez-Lopez et al.   Foods

Olive oil varieties and ripening stages containing the antioxidants hydroxytyrosol and derivatives in compliance with EFSA health claim

(2020) Eduardo López-Huertas et al.   FOOD CHEMISTRY

The decrease in the health benefits of extra virgin olive oil during storage is conditioned by the initial phenolic profile

(2020) A. Castillo-Luna et al.   FOOD CHEMISTRY

A new family of hydroxytyrosol phenolipids for the antioxidant protection of liposomal systems

(2020) Rafaela Lopes et al.   BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES

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

(2020) Ítala M.G. Marx et al.   FOOD CHEMISTRY

Effect of storage on quality parameters and phenolic content of Italian extra-virgin olive oils

(2019) Vita Di Stefano et al.   NATURAL PRODUCT RESEARCH

Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions

(2019) Sonia Esposto et al.   FOOD CHEMISTRY

Oleocanthalic Acid, a Chemical Marker of Olive Oil Aging and Exposure to a High Storage Temperature with Potential Neuroprotective Activity

(2018) Annia Tsolakou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of the stability of tyrosol esters during in vitro gastrointestinal digestion

(2018) Fa-Wen Yin et al.   Food & Function

Identification of hydroxytyrosyl oleate, a derivative of hydroxytyrosol with anti-inflammatory properties, in olive oil by-products

(2018) Pierluigi Plastina et al.   FOOD CHEMISTRY

Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils

(2017) S. Ok   GRASAS Y ACEITES

Extra Virgin Olive Oil Reduced Polyunsaturated Fatty Acid and Cholesterol Oxidation in Rodent Liver: Is This Accounted for Hydroxytyrosol-Fatty Acid Conjugation?

(2016) Yiu Yiu Lee et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Monitoring the phenolic compounds of Greek extra-virgin olive oils during storage

(2016) Kali Kotsiou et al.   FOOD CHEMISTRY

Fatty acid profile of olive oil extracted from irradiated and non-irradiated olive fruits

(2016) M. Al-Bachir et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Influence of Extreme Storage Conditions on Extra Virgin Olive Oil Parameters: Traceability Study

(2016) Alfredo Escudero et al.   Journal of Analytical Methods in Chemistry

Stability of Virgin Olive Oil Phenolic Compounds during Long-Term Storage (18 Months) at Temperatures of 5–50 °C

(2015) Dhouha Krichene et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of the malaxation time and olive ripening stage on oil quality and phenolic compounds of virgin olive oils

(2014) Brigida Jiménez et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Analysis of Total Contents of Hydroxytyrosol and Tyrosol in Olive Oils

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

Endogenous lipase catalyzed transesterification of olive oil fats. The formation of isomeric and oligomeric triacyleglycerols

(2012) Mohamed Attya et al.   JOURNAL OF MASS SPECTROMETRY

Storage of extra virgin olive oil and its effect on the biological activity and concentration of oleocanthal

(2011) Sara Cicerale et al.   FOOD RESEARCH INTERNATIONAL

Changes in virgin olive oil characteristics during different storage conditions

(2010) Evagelia Stefanoudaki et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Biochemical characterization of a lipase from olive fruit (Olea europaea L.)

(2010) S. Panzanaro et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Alkyl Esters of Fatty Acids a Useful Tool to Detect Soft Deodorized Olive Oils

(2008) María del Carmen Pérez-Camino et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY