Stability of a phenol-enriched olive oil during storage

Evolution of water-in-oil emulsions stabilized with solid particles

(2010) Audrey Drelich et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance

(2010) Laura Bravo   NUTRITION REVIEWS

Food synergy: an operational concept for understanding nutrition

(2009) David R Jacobs et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Methods for Preparing Phenolic Extracts from Olive Cake for Potential Application as Food Antioxidants

(2009) Manuel Suárez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Surfactants Used in Food Industry: A Review

(2009) Iva Kralova et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Changes in Phenolic Content and Antioxidant Activity of Italian Extra-Virgin Olive Oils during Storage

(2009) A. Baiano et al.   JOURNAL OF FOOD SCIENCE

The antioxidant capacity and oxidative stability of virgin olive oil enriched with phospholipids

(2008) Olivera Koprivnjak et al.   FOOD CHEMISTRY

Improved liquid chromatography tandem mass spectrometry method for the determination of phenolic compounds in virgin olive oil

(2008) Manuel Suárez et al.   JOURNAL OF CHROMATOGRAPHY A

Are virgin olive oils obtained below 27°C better than those produced at higher temperatures?

(2008) Emanuele Boselli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of lecithin and monoglycerides on the heat stability of a model infant formula emulsion

(2007) Seamus L. McSweeney et al.   FOOD HYDROCOLLOIDS