An effective HPLC-based approach for the evaluation of the content of total phenolic compounds transferred from olives to virgin olive oil during the olive milling process

Geoclimatic, morphological, and temporal effects on Lebanese olive oils composition and classification: A 1 H NMR metabolomic study

(2017) Noelle Merchak et al.   FOOD CHEMISTRY

New isobaric lignans from Refined Olive Oils as quality markers for Virgin Olive Oils

(2017) Lorenzo Cecchi et al.   FOOD CHEMISTRY

Hydroxytyrosol targets extracellular matrix remodeling by endothelial cells and inhibits both ex vivo and in vivo angiogenesis

(2017) Javier A. García-Vilas et al.   FOOD CHEMISTRY

Selective ultrasound-enhanced enzymatic hydrolysis of oleuropein to its aglycon in olive (Olea europaea L.) leaf extracts

(2017) María del Mar Delgado-Povedano et al.   FOOD CHEMISTRY

Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts

(2017) S. Trapani et al.   JOURNAL OF FOOD ENGINEERING

Effects of malaxation temperature and harvest time on the chemical characteristics of olive oils

(2016) Olusola Samuel Jolayemi et al.   FOOD CHEMISTRY

Antioxidant activity of olive phenols and other dietary phenols in model gastric conditions: Scavenging of the free radical DPPH and inhibition of the haem-induced peroxidation of linoleic acid

(2016) Sabiha Achat et al.   FOOD CHEMISTRY

Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometry

(2016) Rim Hachicha Hbaieb et al.   FOOD CHEMISTRY

Phenolic compounds of ‘Galega Vulgar’ and ‘Cobrançosa’ olive oils along early ripening stages

(2016) Fátima Peres et al.   FOOD CHEMISTRY

Quality characteristics and antioxidant properties of Turkish monovarietal olive oils regarding stages of olive ripening

(2016) Oya Köseoğlu et al.   FOOD CHEMISTRY

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

The biological activities of natural lignans from olives and virgin olive oils: A review

(2016) Alicia López-Biedma et al.   Journal of Functional Foods

Direct quantitative indices for ripening of olive oil fruits to predict harvest time

(2015) Serena Trapani et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Extraction, benefits and valorization of olive polyphenols

(2015) Rosaria Ciriminna et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Whole Lyophilized Olives as Sources of Unexpectedly High Amounts of Secoiridoids: The Case of Three Tuscan Cultivars

(2015) Lorenzo Cecchi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Olive Fruit Phenols Transfer, Transformation, and Partition Trail during Laboratory-Scale Olive Oil Processing

(2015) Tina Jerman Klen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic compounds and antioxidant capacity of virgin olive oil

(2014) Ma Nieves Franco et al.   FOOD CHEMISTRY

Phenolic profiles, oil amount and sugar content during olive ripening of three typical Tuscan cultivars to detect the best harvesting time for oil production

(2013) Lorenzo Cecchi et al.   FOOD RESEARCH INTERNATIONAL

Understanding degradation of phenolic compounds during olive oil processing by inhibitor addition

(2012) Marzia Migliorini et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Oleuropein/ligstroside isomers and their derivatives in Portuguese olive mill wastewaters

(2011) Susana M. Cardoso et al.   FOOD CHEMISTRY

Elevated Circulating LDL Phenol Levels in Men Who Consumed Virgin Rather Than Refined Olive Oil Are Associated with Less Oxidation of Plasma LDL

(2010) Karina de la Torre-Carbot et al.   JOURNAL OF NUTRITION

Kneading olive paste from unripe ‘Picual’ fruits: I. Effect on oil process yield

(2009) Maria P. Aguilera et al.   JOURNAL OF FOOD ENGINEERING

Towards a technological ripening index for olive oil fruits

(2009) Chiara Cherubini et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE