Evaluation of Novel Rapid Analytical Methods to Categorize Extra Virgin Olive Oil Based on the Coulometrically Determined Antioxidant Capacity and on the Spectrophotometric Assessment of Phenolic Compounds

The Tower of Babel of Pharma-Food Study on Extra Virgin Olive Oil Polyphenols

(2022) Maria Lisa Clodoveo et al.   Foods

A Critical Appraisal of the Separation Protocols Proposed for the Implementation of the Health Claim on “Olive Oil Polyphenols” (EC Regulation 432/2012)

(2022) Maria Z. Tsimidou   Separations

Coulometrically Determined Antioxidant Capacity (CDAC) as a possible parameter to categorize extra virgin olive oil

(2021) Francesco Siano et al.   FOOD CHEMISTRY

The Oleic/Linoleic Acid Ratio in Olive (Olea europaea L.) Fruit Mesocarp Is Mainly Controlled by OeFAD2-2 and OeFAD2-5 Genes Together With the Different Specificity of Extraplastidial Acyltransferase Enzymes

(2021) M. Luisa Hernández et al.   Frontiers in Plant Science

Accurate determination of total biophenols in unfractionated extra-virgin olive oil with the fast blue BB assay

(2021) Francesco Siano et al.   FOOD CHEMISTRY

Olive oil varieties and ripening stages containing the antioxidants hydroxytyrosol and derivatives in compliance with EFSA health claim

(2020) Eduardo López-Huertas et al.   FOOD CHEMISTRY

In House Validated UHPLC Protocol for the Determination of the Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil Fit for the Purpose of the Health Claim Introduced by the EC Regulation 432/2012 for “Olive Oil Polyphenols”

(2019) Maria Tsimidou et al.   MOLECULES

Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive Oil

(2019) Vasilisa Pedan et al.   MOLECULES

The EFSA Health Claim on Olive Oil Polyphenols: Acid Hydrolysis Validation and Total Hydroxytyrosol and Tyrosol Determination in Italian Virgin Olive Oils

(2019) Maria Bellumori et al.   MOLECULES

Chemical and sensory differences between high price and low price extra virgin olive oils

(2018) Dennis Fiorini et al.   FOOD RESEARCH INTERNATIONAL

Evaluating the reliability of specific and global methods to assess the phenolic content of virgin olive oil: Do they drive to equivalent results?

(2018) Lucía Olmo-García et al.   JOURNAL OF CHROMATOGRAPHY A

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

Are health claims a useful tool to segment the category of extra-virgin olive oil? Threats and opportunities for the Italian olive oil supply chain

(2017) Luigi Roselli et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

From Olive Fruits to Olive Oil: Phenolic Compound Transfer in Six Different Olive Cultivars Grown under the Same Agronomical Conditions

(2016) Nassima Talhaoui et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Oxidative Stability of Pomegranate (Punica granatum L.) Seed Oil to Simulated Gastric Conditions and Thermal Stress

(2016) Francesco Siano et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The health claim on “olive oil polyphenols” and the need for meaningful terminology and effective analytical protocols

(2015) Maria Z. Tsimidou et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

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

Minor Polar Compounds in Extra Virgin Olive Oil: Correlation between HPLC-DAD-MS and the Folin-Ciocalteu Spectrophotometric Method

(2014) Stefano Alessandri et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comprehensive Analysis of Polyphenols in 55 Extra Virgin Olive Oils by HPLC-ECD and Their Correlation with Antioxidant Activities

(2012) Banu Bayram et al.   PLANT FOODS FOR HUMAN NUTRITION

Quality and Stability of Edible Oils Enriched with Hydrophilic Antioxidants from the Olive Tree: The Role of Enrichment Extracts and Lipid Composition

(2011) Verónica Sánchez de Medina et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY