Phenolic composition and antioxidant activity of Southern Italian monovarietal virgin olive oils

Stability of a phenol-enriched olive oil during storage

(2011) Manuel Suárez et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Hydrophilic antioxidants of virgin olive oil. Part 2: Biosynthesis and biotransformation of phenolic compounds in virgin olive oil as affected by agronomic and processing factors

(2011) Milad El Riachy et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

PDO virgin olive oil quality—Minor components and organoleptic evaluation

(2010) A.M. Inarejos-García et al.   FOOD RESEARCH INTERNATIONAL

Effects of Olive Maturation and Stoning on Quality Indices and Antioxidant Content of Extra Virgin Oils (cv. Coratina) during Storage

(2010) G. Gambacorta et al.   JOURNAL OF FOOD SCIENCE

Changes in Phenolic Content and Antioxidant Activity of Italian Extra-Virgin Olive Oils during Storage

(2009) A. Baiano et al.   JOURNAL OF FOOD SCIENCE

Effect of cultivar and ripening on minor components in Spanish olive fruits and their corresponding virgin olive oils

(2008) Aurora Gómez-Rico et al.   FOOD RESEARCH INTERNATIONAL

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

Prediction of the genetic variety of Spanish extra virgin olive oils using fatty acid and phenolic compound profiles established by direct infusion mass spectrometry

(2007) M.J. Lerma-García et al.   FOOD CHEMISTRY