Analytical Evaluation and Antioxidant Properties of Some Secondary Metabolites in Northern Italian Mono- and Multi-Varietal Extra Virgin Olive Oils (EVOOs) from Early and Late Harvested Olives

Evaluation of the nutraceutical, antioxidant and cytoprotective properties of ripe pistachio ( Pistacia vera L., variety Bronte) hulls

(2016) Davide Barreca et al.   FOOD CHEMISTRY

Characterization of extra virgin olive oils produced with typical Italian varieties by their phenolic profile

(2015) Giovanni del Monaco et al.   FOOD CHEMISTRY

Modulating oxidoreductase activity modifies the phenolic content of virgin olive oil

(2015) Rosa García-Rodríguez et al.   FOOD CHEMISTRY

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

Comprehensive 3-Year Study of the Phenolic Profile of Moroccan Monovarietal Virgin Olive Oils from the Meknès Region

(2015) Aadil Bajoub et al.   JOURNAL OF AGRICULTURAL AND FOOD 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

Identification and Characterization of the Iridoid Synthase Involved in Oleuropein Biosynthesis in Olive (Olea europaea) Fruits

(2015) Fiammetta Alagna et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

Nutritional quality assessment of extra virgin olive oil from the Italian retail market: Do natural antioxidants satisfy EFSA health claims?

(2015) Nicola Caporaso et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Hydroxytyrosol-Derived Compounds: A Basis for the Creation of New Pharmacological Agents for Cancer Prevention and Therapy

(2015) Roberta Bernini et al.   JOURNAL OF MEDICINAL CHEMISTRY

Influence of agroclimatic parameters on phenolic and volatile compounds of Chilean virgin olive oils and characterization based on geographical origin, cultivar and ripening stage

(2015) Nalda Romero et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Impact of Virgin Olive Oil and Phenol-Enriched Virgin Olive Oils on the HDL Proteome in Hypercholesterolemic Subjects: A Double Blind, Randomized, Controlled, Cross-Over Clinical Trial (VOHF Study)

(2015) Anna Pedret et al.   PLoS One

Literature Review on Production Process To Obtain Extra Virgin Olive Oil Enriched in Bioactive Compounds. Potential Use of Byproducts as Alternative Sources of Polyphenols

(2013) Edwin Frankel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Olive phenolic compounds: metabolic and transcriptional profiling during fruit development

(2012) Fiammetta Alagna et al.   BMC PLANT BIOLOGY

Factors Influencing Phenolic Compounds in Table Olives (Olea europaea)

(2012) Suthawan Charoenprasert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Virgin olive oil phenolic profile and variability in progenies from olive crosses

(2012) Milad El Riachy et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of nutrient-based fertilisers of olive trees on olive oil quality

(2012) Meriem Tekaya et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antimicrobial, antioxidant and anti-inflammatory phenolic activities in extra virgin olive oil

(2011) S Cicerale et al.   CURRENT OPINION IN BIOTECHNOLOGY

Evolution of phenols and pigments in extra virgin olive oil from irrigated super-intensive orchard

(2011) Marta Benito et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Soil Water Availability in Rainfed Cultivation Affects More than Cultivar Some Nutraceutical Components and the Sensory Profile of Virgin Olive Oil

(2011) Pierluigi Bucelli et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Activity of Healthy Olive Microbiota during Virgin Olive Oil Extraction Influences Oil Chemical Composition

(2011) Stefania Vichi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Cultivar and Concentration of Selected Phenolic Constituents on the in Vitro Chemiopreventive Potential of Olive Oil Extracts

(2011) Roberto Fabiani et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oleuropein and derivatives from olives as Tau aggregation inhibitors

(2011) Anthony Daccache et al.   NEUROCHEMISTRY INTERNATIONAL

Phenolic Composition, Sugar Contents and Antioxidant Activity of Tunisian Sweet Olive Cultivar with Regard to Fruit Ripening

(2009) Hedya Jemai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2009) M. Servili et al.   INFLAMMOPHARMACOLOGY

Physiological, biochemical and molecular changes occurring during olive development and ripening

(2008) Carlos Conde et al.   JOURNAL OF PLANT PHYSIOLOGY