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

Profile of phenolic compounds of Brazilian virgin olive oils by rapid resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry (RRLC–ESI-TOF-MS)

(2015) Cristiano Augusto Ballus et al.   FOOD CHEMISTRY

Potential of LC–MS phenolic profiling combined with multivariate analysis as an approach for the determination of the geographical origin of north Moroccan virgin olive oils

(2015) Aadil Bajoub et al.   FOOD CHEMISTRY

Characterization of monovarietal virgin olive oils by phenols profiling

(2015) Verónica Sánchez de Medina et al.   TALANTA

Characterization and preference mapping of autochthonous and introduced olive oil cultivars in Tunisia

(2014) Kaouther Ben Hassine et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Comparative study of olive oil quality fromChemlali SfaxversusArbequinacultivated in Tunisia

(2013) Mohamed Chtourou et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil

(2013) Mohamed Bengana et al.   FOOD RESEARCH INTERNATIONAL

Phenolic characterization and geographical classification of commercial Arbequina extra-virgin olive oils produced in southern Catalonia

(2012) Abdelhakim Bakhouche et al.   FOOD RESEARCH INTERNATIONAL

Effects of Cultivars and Location on Quality, Phenolic Content and Antioxidant Activity of Extra-Virgin Olive Oils

(2012) Antonietta Baiano et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Chemical characteristics and antioxidant activity of olive oils from Turkish varieties grown in Hatay province

(2012) D. Arslan et al.   SCIENTIA HORTICULTURAE

Phenolic profile of virgin olive oil from advanced breeding selections

(2012) M. El Riachy et al.   SPANISH JOURNAL OF AGRICULTURAL RESEARCH

Characterisation and quantification of phenolic compounds of extra-virgin olive oils according to their geographical origin by a rapid and resolutive LC–ESI-TOF MS method

(2011) Youssef Ouni et al.   FOOD CHEMISTRY

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

Hydroxytyrosol Protects against Oxidative DNA Damage in Human Breast Cells

(2011) Fernando Warleta et al.   Nutrients

Determination of apolar and minor polar compounds and other chemical parameters for the discrimination of six different varieties of Tunisian extra-virgin olive oil cultivated in their traditional growing area

(2010) Amani Taamalli et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Volatile compounds and compositional quality of virgin olive oil from Oueslati variety: Influence of geographical origin

(2010) Ouni Youssef et al.   FOOD CHEMISTRY

Biological Activities of Phenolic Compounds Present in Virgin Olive Oil

(2010) Sara Cicerale et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Prediction of Extra Virgin Olive Oil Varieties through Their Phenolic Profile. Potential Cytotoxic Activity against Human Breast Cancer Cells

(2010) Jesús Lozano-Sánchez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Aegean Olive Oils by Their Minor Compounds

(2010) Huri Ilyasoglu et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Effect of location on virgin olive oils of the two main Tunisian olive cultivars

(2009) Mokhtar Guerfel et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Characterisation of virgin olive oils from European olive cultivars introduced in Tunisia

(2009) Samia Dabbou et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Classification of extra virgin olive oils according to their geographical origin using phenolic compound profiles obtained by capillary electrochromatography

(2009) M.J. Lerma-García et al.   FOOD RESEARCH INTERNATIONAL

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

Analytical evaluation of six monovarietal virgin olive oils from Northern Tunisia

(2008) Faouzia M. Haddada et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Looking through the qualities of a fluorimetric assay for the total phenol content estimation in virgin olive oil, olive fruit or leaf polar extract

(2008) Vassiliki T. Papoti et al.   FOOD CHEMISTRY

Characterization of virgin olive oil from Super Intensive Spanish and Greek varieties grown in northern Tunisia

(2008) Amira Allalout et al.   SCIENTIA HORTICULTURAE