Olive Oil Quality and Authenticity Assessment Aspects Employing FIA-MRMS and LC-Orbitrap MS Metabolomic Approaches

Oleic Acid Is not the Only Relevant Mono-Unsaturated Fatty Ester in Olive Oil

(2020) Archimede Rotondo et al.   Foods

Comparison survey of EVOO polyphenols and exploration of healthy aging-promoting properties of oleocanthal and oleacein

(2019) Theodora Nikou et al.   FOOD AND CHEMICAL TOXICOLOGY

Multiple Assignment Recovered Analysis (MARA) NMR for a Direct Food Labeling: the Case Study of Olive Oils

(2019) Archimede Rotondo et al.   Food Analytical Methods

Towards a dietary-exposome assessment of chemicals in food: An update on the chronic health risks for the European consumer

(2019) Mari Eskola et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The Phenolic Fraction of Italian Extra Virgin Olive Oils: Elucidation Through Combined Liquid Chromatography and NMR Approaches

(2019) Jitka Klikarová et al.   Food Analytical Methods

An overview of the pharmacology of olive oil and its active ingredients

(2019) Francesco Visioli et al.   BRITISH JOURNAL OF PHARMACOLOGY

Application of an advanced and wide scope non-target screening workflow with LC-ESI-QTOF-MS and chemometrics for the classification of the Greek olive oil varieties

(2018) Natasa P. Kalogiouri et al.   FOOD CHEMISTRY

Response of Plant Secondary Metabolites to Environmental Factors

(2018) et al.   MOLECULES

Oleocanthalic and Oleaceinic acids: New compounds from Extra Virgin Olive Oil (EVOO)

(2018) Apostolis Angelis et al.   Phytochemistry Letters

Comparison of two analytical methods validated for the determination of volatile compounds in virgin olive oil: GC-FID vs GC-MS

(2018) R. Aparicio-Ruiz et al.   TALANTA

Direct olive oil analysis by mass spectrometry: A comparison of different ambient ionization methods

(2018) Felipe J. Lara-Ortega et al.   TALANTA

Discrimination of extra-virgin-olive oils from different cultivars and geographical origins by untargeted metabolomics

(2018) Silvia Ghisoni et al.   FOOD RESEARCH INTERNATIONAL

Quick unreferenced NMR quantification of Squalene in vegetable oils

(2017) Archimede Rotondo et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

An integrated process for the recovery of high added-value compounds from olive oil using solid support free liquid-liquid extraction and chromatography techniques

(2017) Apostolis Angelis et al.   JOURNAL OF CHROMATOGRAPHY A

Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review

(2016) Ana M. Gómez-Caravaca et al.   ANALYTICA CHIMICA ACTA

Usefulness of phenolic profile in the classification of extra virgin olive oils from autochthonous and introduced cultivars in Tunisia

(2016) Anis Loubiri et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Metabolomic approach for Extra virgin olive oil origin discrimination making use of ultra-high performance liquid chromatography – Quadrupole time-of-flight mass spectrometry

(2016) Rubén Gil-Solsona et al.   FOOD CONTROL

The Health Benefiting Mechanisms of Virgin Olive Oil Phenolic Compounds

(2016) Lisa Parkinson et al.   MOLECULES

Quantitative analysis of pungent and anti-inflammatory phenolic compounds in olive oil by capillary electrophoresis

(2015) Isabella Vulcano et al.   FOOD CHEMISTRY

Effect of agronomical practices on carpology, fruit and oil composition, and oil sensory properties, in olive (Olea europaea L.)

(2014) Adolfo Rosati et al.   FOOD CHEMISTRY

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

Composition, volatile profiles and functional properties of virgin olive oils produced by two-phase vs three-phase centrifugal decanters

(2014) Nick Kalogeropoulos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Classification of Western Greek virgin olive oils according to geographical origin based on chromatographic, spectroscopic, conventional and chemometric analyses

(2013) I. Karabagias 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

Traceability monitoring of Greek extra virgin olive oil by Differential Scanning Calorimetry

(2013) S.E. Chatziantoniou et al.   THERMOCHIMICA ACTA

The role of reporting standards for metabolite annotation and identification in metabolomic studies

(2013) Reza M Salek et al.   GigaScience

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

(2012) Photis Dais et al.   ANALYTICA CHIMICA ACTA

Influence of harvest year, cultivar and geographical origin on Greek extra virgin olive oils composition: A study by NMR spectroscopy and biometric analysis

(2012) Alexia Agiomyrgianaki et al.   FOOD CHEMISTRY

Factors Influencing Phenolic Compounds in Table Olives (Olea europaea)

(2012) Suthawan Charoenprasert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterisation of the geographical origin of Western Greek virgin olive oils based on instrumental and multivariate statistical analysis

(2011) F. Longobardi et al.   FOOD CHEMISTRY

Classification of olive oils according to geographical origin by using 1H NMR fingerprinting combined with multivariate analysis

(2011) F. Longobardi et al.   FOOD CHEMISTRY

Fatty acid profiles of varietal virgin olive oils (Olea europaea L.) from mature orchards in warm arid valleys of Northwestern Argentina (La Rioja)

(2011) D. P. Rondanini et al.   GRASAS Y ACEITES

The influence of ripening and crop year on quality indices, polyphenols, terpenic acids, squalene, fatty acid profile, and sterols in virgin olive oil (Koroneiki cv.) produced by organic versus non-organic cultivation method

(2010) Efstathios Anastasopoulos et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of different environmental stresses on the expression of oleate desaturase genes and fatty acid composition in olive fruit

(2010) M. Luisa Hernández et al.   PHYTOCHEMISTRY

Use of multivariate statistical techniques to optimize the simultaneous separation of 13 phenolic compounds from extra-virgin olive oil by capillary electrophoresis

(2010) Cristiano Augusto Ballus et al.   TALANTA

A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils

(2009) Rubén M. Maggio et al.   FOOD CONTROL

Improved method for identifying and quantifying olive oil phenolic compounds and their metabolites in human plasma by microelution solid-phase extraction plate and liquid chromatography–tandem mass spectrometry

(2009) Manuel Suárez et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

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

Geographical Characterization of Greek Virgin Olive Oils (Cv. Koroneiki) Using1H and31P NMR Fingerprinting with Canonical Discriminant Analysis and Classification Binary Trees

(2008) Panos V. Petrakis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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