Chromatographic Separation of Phenolic Compounds from Extra Virgin Olive Oil: Development and Validation of a New Method Based on a Biphenyl HPLC Column

A comprehensive evaluation of tyrosol and hydroxytyrosol derivatives in extra virgin olive oil by microwave-assisted hydrolysis and HPLC-MS/MS

(2018) Lucia Bartella et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Olive oil polyphenols: A quantitative method by high-performance liquid-chromatography-diode-array detection for their determination and the assessment of the related health claim

(2017) Massimo Ricciutelli et al.   JOURNAL OF CHROMATOGRAPHY A

A widely used spectrophotometric assay to quantify olive oil biophenols according to the health claim (EU Reg. 432/2012)

(2016) Patricia Reboredo-Rodríguez et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

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

Healthy Virgin Olive Oil: A Matter of Bitterness

(2013) Paola Vitaglione et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

A study of the precursors of the natural antioxidant phenol 3,4-dihydroxyphenylglycol in olive oil waste

(2013) Antonio Lama-Muñoz et al.   FOOD CHEMISTRY

Development and validation of a simple reversed-phase HPLC-UV method for determination of oleuropein in olive leaves

(2013) Fuad Al-Rimawi   JOURNAL OF FOOD AND DRUG ANALYSIS

Olive oil oleuropein has anti-breast cancer properties with higher efficiency on ER-negative cells

(2012) Maha H. Elamin et al.   FOOD AND CHEMICAL TOXICOLOGY

A simple method for the determination of bioactive antioxidants in virgin olive oils

(2012) Barbara Garcia et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Phenolic compounds, maturation and quality in fresh green olives for table use during exposure at 20°C after preharvest ReTain treatment

(2012) Eleni Tsantili et al.   SCIENTIA HORTICULTURAE

Hydrophilic antioxidants of virgin olive oil. Part 1: Hydrophilic phenols: A key factor for virgin olive oil quality

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

Classification of ‘Chemlali’ accessions according to the geographical area using chemometric methods of phenolic profiles analysed by HPLC–ESI-TOF–MS

(2011) Amani Taamalli et al.   FOOD CHEMISTRY

Selectivity Differences Between ODS and Polar Modified Stationary Phases in RP-LC

(2010) Zhuo Xiang et al.   CHROMATOGRAPHIA

Stability of encapsulated olive oil in the presence of caffeic acid

(2010) D. Sun-Waterhouse et al.   FOOD CHEMISTRY

HPLC–ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil

(2010) Ilona Di Maio et al.   FOOD CHEMISTRY

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

Physical characterization and evaluation of HPLC columns packed with superficially porous particles

(2010) Jared S. Baker et al.   JOURNAL OF SEPARATION SCIENCE

Hydroxytyrosol: from laboratory investigations to future clinical trials

(2010) Sergio Granados-Principal et al.   NUTRITION REVIEWS

3,4-Dihydroxyphenylglycol (DHPG): An Important Phenolic Compound Present in Natural Table Olives

(2009) Guillermo Rodríguez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

High peak capacity separation of peptides through the serial connection of LC shell-packed columns

(2009) Paola Donato et al.   JOURNAL OF SEPARATION SCIENCE

Characterization of isomers of oleuropein aglycon in olive oils by rapid-resolution liquid chromatography coupled to electrospray time-of-flight and ion trap tandem mass spectrometry

(2008) Shaoping Fu et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY