Impact of Thermal Processing Methods on Polyphenols and Antioxidant Activity of Olive Oil Polar Fraction

Addressing Analytical Requirements To Support Health Claims on “Olive Oil Polyphenols” (EC Regulation 432/2012)

(2014) Aspasia Mastralexi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of phenolic compounds in olive oil: New method based on liquid–liquid micro extraction and ultra high performance liquid chromatography-triple–quadrupole mass spectrometry

(2014) Mercedes Becerra-Herrera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of cooking on olive oil quality attributes

(2013) Carla S.P. Santos et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of the phytochemical content, antioxidant activity and antimicrobial properties of mountain tea (Sideritis syriaca) decoction

(2013) Vlasios Goulas et al.   Journal of Functional Foods

Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils

(2012) Francesco Caponio et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsions

(2009) C.D. Di Mattia et al.   FOOD RESEARCH INTERNATIONAL

Looking through the qualities of a fluorimetric assay for the total phenol content estimation in virgin olive oil, olive fruit or leaf polar extract

(2008) Vassiliki T. Papoti et al.   FOOD CHEMISTRY