Inter-Varietal Diversity of Typical Volatile and Phenolic Profiles of Croatian Extra Virgin Olive Oils as Revealed by GC-IT-MS and UPLC-DAD Analysis

Study of the minor fraction of virgin olive oil by a multi-class GC–MS approach: Comprehensive quantitative characterization and varietal discrimination potential

(2019) Lucía Olmo-García et al.   FOOD RESEARCH INTERNATIONAL

Combined targeted and untargeted profiling of volatile aroma compounds with comprehensive two-dimensional gas chromatography for differentiation of virgin olive oils according to variety and geographical origin

(2018) Igor Lukić et al.   FOOD CHEMISTRY

Chemometric characterization of virgin olive oils of the two major Cypriot cultivars based on their fatty acid composition

(2018) Angelina Kritioti et al.   FOOD RESEARCH INTERNATIONAL

Towards understanding the varietal typicity of virgin olive oil by correlating sensory and compositional analysis data: a case study

(2018) Igor Lukić et al.   FOOD RESEARCH INTERNATIONAL

Three-factor approach for balancing the concentrations of phenols and volatiles in virgin olive oil from a late-ripening olive cultivar

(2018) Igor Lukić et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phenolics, fatty acids, and biological potential of selected Croatian EVOOs

(2017) Tea Kulišić Bilušić et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils

(2017) Cristina Campestre et al.   MOLECULES

The Role of Polyphenoloxidase, Peroxidase, and β-Glucosidase in Phenolics Accumulation in Olea europaea L. Fruits under Different Water Regimes

(2017) Marco Cirilli et al.   Frontiers in Plant Science

Characterization of monovarietal olive oils obtained from mills of Calabria region (Southern Italy)

(2016) Amalia Piscopo et al.   FOOD CHEMISTRY

Phenolic Profiling of Olives and Olive Oil Process-Derived Matrices Using UPLC-DAD-ESI-QTOF-HRMS Analysis

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

Influence of agroclimatic parameters on phenolic and volatile compounds of Chilean virgin olive oils and characterization based on geographical origin, cultivar and ripening stage

(2015) Nalda Romero et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Phytochemicals and Other Characteristics of Croatian Monovarietal Extra Virgin Olive Oils from Oblica, Lastovka and Levantinka Varieties

(2015) Mladenka Šarolić et al.   MOLECULES

MetaboAnalyst 3.0—making metabolomics more meaningful

(2015) Jianguo Xia et al.   NUCLEIC ACIDS RESEARCH

Improvements in the malaxation process to enhance the aroma quality of extra virgin olive oils

(2014) P. Reboredo-Rodríguez et al.   FOOD CHEMISTRY

Volatile profiles of Italian monovarietal extra virgin olive oils via HS-SPME–GC–MS: Newly identified compounds, flavors molecular markers, and terpenic profile

(2013) Teresa Cecchi et al.   FOOD CHEMISTRY

Chemical characterization of traditional varietal olive oils in East of Spain

(2013) I. López-Cortés et al.   FOOD RESEARCH INTERNATIONAL

Authenticity of olive oil: Mapping and comparing official methods and promising alternatives

(2013) Ramón Aparicio et al.   FOOD RESEARCH INTERNATIONAL

Influence of Phenols Mass Fraction in Olive (Olea europaea L.) Paste on Volatile Compounds in Buža Cultivar Virgin Olive Oil

(2013) Valerija Majetić Germek et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quality assessment and authentication of virgin olive oil by NMR spectroscopy: A critical review

(2012) Photis Dais et al.   ANALYTICA CHIMICA ACTA

Chemical and sensorial changes of Croatian monovarietal olive oils during ripening

(2012) Karolina Brkić Bubola et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil

(2012) Agnese Taticchi et al.   FOOD CHEMISTRY

Hull Split and Damaged Almond Volatiles Attract Male and Female Navel Orangeworm Moths

(2012) John J. Beck et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative study of aroma profile and phenolic content of Montepulciano monovarietal red wines from the Marches and Abruzzo regions of Italy using HS-SPME–GC–MS and HPLC–MS

(2011) Gianni Sagratini et al.   FOOD CHEMISTRY

Comparative Study of Virgin Olive Oil Quality from Single Varieties Cultivated in Chile and Spain

(2010) Diego L. García-González et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years

(2008) Derya Ocakoglu et al.   FOOD CHEMISTRY

A LEXICON FOR GREEN ODOR OR FLAVOR AND CHARACTERISTICS OF CHEMICALS ASSOCIATED WITH GREEN

(2008) PAIRIN HONGSOONGNERN et al.   JOURNAL OF SENSORY STUDIES

DNA fingerprinting of olive varieties in Istria (Croatia) by microsatellite markers

(2007) D. Poljuha et al.   SCIENTIA HORTICULTURAE