Comparison of lipid profile of Italian Extra Virgin Olive Oils by using rapid chromatographic approaches

Identification of high‐value generating molecules from the wastes of tuna fishery industry by liquid chromatography and gas chromatography hyphenated techniques with automated sample preparation

(2021) Francesca Rigano et al.   JOURNAL OF SEPARATION SCIENCE

Rapid and miniaturized qualitative and quantitative gas chromatography profiling of human blood total fatty acids

(2020) Giuseppe Micalizzi et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

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

A chemometric strategy to evaluate the comparability of PLS models obtained from quartz cuvettes and disposable glass vials in the determination of extra virgin olive oil quality parameters by NIR spectroscopy

(2020) Eleonora Mustorgi et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Lipid profile of fish species by liquid chromatography coupled to mass spectrometry and a novel linear retention index database

(2020) Francesca Rigano et al.   JOURNAL OF SEPARATION SCIENCE

Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits

(2020) Giuseppe Di Lecce et al.   Foods

Differentiation of Italian extra virgin olive oils by rapid evaporative ionization mass spectrometry

(2020) Domenica Mangraviti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of monoacylglycerols and diacylglycerols rich in polyunsaturated fatty acids produced by hydrolysis of Musteleus mustelus liver oil catalyzed by an immobilized bacterial lipase

(2019) Zied Zarai et al.   JOURNAL OF CHROMATOGRAPHY A

Lipid Profiling and Stable Isotopic Data Analysis for Differentiation of Extra Virgin Olive Oils Based on Their Origin

(2019) Igor Lukić et al.   MOLECULES

Proposal of a Linear Retention Index System for Improving Identification Reliability of Triacylglycerol Profiles in Lipid Samples by Liquid Chromatography Methods

(2018) Francesca Rigano et al.   ANALYTICAL CHEMISTRY

NMR Studies on Italian PDO Olive Oils and their Potential in Olive-Tree-Derived Products Characterization

(2018) Roberto Consonni et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Monoacylglycerol and diacylglycerol production by hydrolysis of refined vegetable oil by‐products using an immobilized lipase from Serratia sp. W3

(2018) Zarai Zied et al.   JOURNAL OF SEPARATION SCIENCE

Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition

(2017) Sonia Esposto et al.   FOOD CHEMISTRY

Quality, composition, and antioxidant activity of virgin olive oil from introduced varieties at Liangshan

(2017) Chunrong Xiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutrigenomics of extra-virgin olive oil: A review

(2016) Marta Piroddi et al.   BIOFACTORS

Reuse of Dairy Product: Evaluation of the Lipid Profile Evolution During and After Their Shelf-Life

(2016) Marco Beccaria et al.   Food Analytical Methods

Harvest year effects on Apulian EVOOs evaluated by1H NMR based metabolomics

(2016) Chiara R. Girelli et al.   PeerJ

High performance characterization of triacylglycerols in milk and milk-related samples by liquid chromatography and mass spectrometry

(2014) Marco Beccaria et al.   JOURNAL OF CHROMATOGRAPHY A

Beneficial effects of the olive oil phenolic components oleuropein and hydroxytyrosol: focus on protection against cardiovascular and metabolic diseases

(2014) Stefania Bulotta et al.   Journal of Translational Medicine

Linear retention indices in gas chromatographic analysis: a review

(2008) Barbara d'Acampora Zellner et al.   FLAVOUR AND FRAGRANCE JOURNAL

Characterisation and Classification of Italian Virgin Olive Oils by Near- and Mid-Infrared Spectroscopy

(2008) Nicolett Sinelli et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY