Determination of eight polyphenols and pantothenic acid in extra-virgin olive oil samples by a simple, fast, high-throughput and sensitive ultra high performance liquid chromatography with tandem mass spectrometry method

Determination of Polyphenols in Commercial Extra Virgin Olive Oils from Different Origins (Mediterranean and South American Countries) by Liquid Chromatography–Electrospray Time-of-Flight Mass Spectrometry

(2014) Bienvenida Gilbert-López et al.   Food Analytical Methods

Comparison of extraction methods for the identification and quantification of polyphenols in virgin olive oil by ultra-HPLC-QToF mass spectrometry

(2014) Anna Laura Capriotti et al.   FOOD CHEMISTRY

Phenolic Compounds and Antioxidant Capacity of Monovarietal Olive Oils Produced in Argentina

(2014) María de los Angeles de Fernandez et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Comparison of Different Extraction Methods to Determine Phenolic Compounds in Virgin Olive Oil

(2012) M. Luz Pizarro et al.   Food Analytical Methods

Analysis of phenolic compounds in olive oil by solid-phase extraction and ultra high performance liquid chromatography–tandem mass spectrometry

(2012) María Isabel Alarcón Flores et al.   FOOD CHEMISTRY

Assay of tyrosol and hydroxytyrosol in olive oil by tandem mass spectrometry and isotope dilution method

(2012) Fabio Mazzotti et al.   FOOD CHEMISTRY

Simple and fast determination of phenolic compounds from different varieties of olive oil by nonaqueous capillary electrophoresis with UV-visible and fluorescence detection

(2012) María del Pilar Godoy-Caballero et al.   JOURNAL OF SEPARATION SCIENCE

Gas chromatography–atmospheric pressure chemical ionization-time of flight mass spectrometry for profiling of phenolic compounds in extra virgin olive oil

(2010) Rocío García-Villalba et al.   JOURNAL OF CHROMATOGRAPHY A

Nano and rapid resolution liquid chromatography-electrospray ionization-time of flight mass spectrometry to identify and quantify phenolic compounds in olive oil

(2010) Rocío García-Villalba et al.   JOURNAL OF SEPARATION SCIENCE

NACE-ESI-TOF MS to reveal phenolic compounds from olive oil: Introducing enriched olive oil directly inside capillary

(2009) Ana María Gómez-Caravaca et al.   ELECTROPHORESIS

A 2-D-HPLC-CE platform coupled to ESI-TOF-MS to characterize the phenolic fraction in olive oil

(2009) Rocío García-Villalba et al.   ELECTROPHORESIS

Tentative Characterization of Novel Phenolic Compounds in Extra Virgin Olive Oils by Rapid-Resolution Liquid Chromatography Coupled with Mass Spectrometry

(2009) Shaoping Fu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization and quantification of phenolic compounds of extra-virgin olive oils with anticancer properties by a rapid and resolutive LC-ESI-TOF MS method

(2009) Rocío García-Villalba et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

New CE–ESI-MS analytical method for the separation, identification and quantification of seven phenolic acids including three isomer compounds in virgin olive oil

(2009) Juan José Berzas Nevado et al.   TALANTA

tabAnti-HER2 (erbB-2) oncogene effects of phenolic compounds directly isolated from commercial Extra-Virgin Olive Oil (EVOO)

(2008) Javier A Menendez et al.   BMC CANCER

Relationship Between Sensory Evaluation Performed by Italian and Spanish Official Panels and Volatile and Phenolic Profiles of Virgin Olive Oils

(2008) Lorenzo Cerretani et al.   Chemosensory Perception

Chemistry and Health of Olive Oil Phenolics

(2008) Sara Cicerale et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Analysis of phenolic compounds in extra virgin olive oil by using reversed-phase capillary electrochromatography

(2008) Zeineb Aturki et al.   ELECTROPHORESIS

Minor compounds in the phenolic fraction of virgin olive oils

(2008) Marcello Saitta et al.   FOOD CHEMISTRY

Improved liquid chromatography tandem mass spectrometry method for the determination of phenolic compounds in virgin olive oil

(2008) Manuel Suárez et al.   JOURNAL OF CHROMATOGRAPHY A