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Evaluation of the Antioxidant Capacity of Individual Phenolic Compounds in Virgin Olive Oil

Journal of agricultural and food chemistry, 2005-11, Vol.53 (23), p.8918-8925

2005

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Effects of free fatty acids on oxidative stability of vegetable oil

Journal of the American Oil Chemists' Society, 1999-03, Vol.76 (3), p.325-329

1999

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STABILITY OF THE SENSORY QUALITY OF VIRGIN OLIVE OIL DURING STORAGE: AN OVERVIEW

Italian journal of food science, 2009, Vol.21 (4), p.389-406

2009

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Chromatographic analysis of unsaponifiable compounds of olive oils and fat-containing foods

Journal of Chromatography A, 2000-06, Vol.881 (1), p.105-129

2000

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Pressurized solvent extraction of total lipids in poultry meat

Food chemistry, 2003, Vol.83 (4), p.551-555

2003

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Effect of different cooking methods on some lipid and protein components of hamburgers

Meat science, 1997-03, Vol.45 (3), p.365-375

1997

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An investigation in the use of HPLC with UV and MS-electrospray detection for the quantification of tea catechins

Food chemistry, 2004-09, Vol.87 (3), p.465-470

2004

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In vivo assessment about the effects of a diet containing iodine-enriched foodstuffs. A pilot study in 30 volunteers

Journal of endocrinological investigation, 2013-10, Vol.36 (9), p.667-671

2013

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Assessment of in vitro removal of cholesterol oxidation products by Lactobacillus casei ATCC334

Letters in applied microbiology, 2013-11, Vol.57 (5), p.443-450

2013

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Effects of lipids on the quality of commercial frozen ready pasta meals

Food control, 2006-11, Vol.17 (11), p.847-855

2006

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Cholesterol Oxidation: Presence of 7-ketocholesterol in Different Food Products

Journal of Food Composition and Analysis, 2000-08, Vol.13 (4), p.625-631

2000

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Calculation of the molar absorptivity of polyphenols by using liquid chromatography with diode array detection: the case of carnosic acid

Journal of Chromatography A, 2004-01, Vol.1023 (2), p.225-229

2004

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Milk and butter. From the Neolithic to the current nutritional aspects

La Pediatria medica e chirurgica, 2012-11, Vol.34 (6), p.266-282

2012

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Preliminary investigation into development of HPLC with UV and MS-electrospray detection for the analysis of tea catechins

Food chemistry, 2002, Vol.78 (3), p.369-374

2002

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Evaluation of the oxidative status of virgin olive oils with different phenolic content by direct infusion atmospheric pressure chemical ionization mass spectrometry

Analytical and bioanalytical chemistry, 2009-11, Vol.395 (5), p.1543-1550

2009

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Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive Oil

Journal of agricultural and food chemistry, 2004-06, Vol.52 (11), p.3649-3654

2004

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Phytosterol oxidation in oil-in-water emulsions and bulk oil

Food chemistry, 2007, Vol.102 (1), p.161-167

2007

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Fast separation and determination of carnosic acid and rosmarinic acid in different rosemary (Rosmarinus officinalis) extracts by capillary zone electrophoresis with ultra violet-diode array detection

Chromatographia, 2003-04, Vol.57 (7-8), p.505-512

2003

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Qualitative and Semiquantitative Analysis of Phenolic Compounds in Extra Virgin Olive Oils as a Function of the Ripening Degree of Olive Fruits by Different Analytical Techniques

Journal of agricultural and food chemistry, 2004-11, Vol.52 (23), p.7026-7032

2004

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Evaluation of the Influence of Thermal Oxidation on the Phenolic Composition and on the Antioxidant Activity of Extra-Virgin Olive Oils

Journal of agricultural and food chemistry, 2007-06, Vol.55 (12), p.4771-4780

2007

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Photoxidation of cholesterol and lipids of turkey meat during storage under commercial retail conditions

Food chemistry, 2005-08, Vol.91 (4), p.705-713

2005

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Solid-phase extraction–thin-layer chromatography–gas chromatography method for the detection of hazelnut oil in olive oils by determination of esterified sterols

Journal of Chromatography A, 2003-01, Vol.985 (1), p.211-220

2003

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Pressurized liquid extraction of lipids for the determination of oxysterols in egg-containing food

Journal of Chromatography A, 2001-05, Vol.917 (1), p.239-244

2001

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Fast separation and determination of tyrosol, hydroxytyrosol and other phenolic compounds in extra-virgin olive oil by capillary zone electrophoresis with ultraviolet-diode array detection

Journal of Chromatography A, 2003-09, Vol.1011 (1), p.163-172

2003

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"Veiled" extra-virgin olive oils: dispersion response related to oil quality

Journal of the American Oil Chemists' Society, 1994-06, Vol.71 (6), p.657-658

1994

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Evaluation of the Antioxidant Capacity of Individual Phenolic Compounds in Virgin Olive Oil

Effects of free fatty acids on oxidative stability of vegetable oil

STABILITY OF THE SENSORY QUALITY OF VIRGIN OLIVE OIL DURING STORAGE: AN OVERVIEW

Chromatographic analysis of unsaponifiable compounds of olive oils and fat-containing foods

Pressurized solvent extraction of total lipids in poultry meat

Effect of different cooking methods on some lipid and protein components of hamburgers

An investigation in the use of HPLC with UV and MS-electrospray detection for the quantification of tea catechins

In vivo assessment about the effects of a diet containing iodine-enriched foodstuffs. A pilot study in 30 volunteers

Assessment of in vitro removal of cholesterol oxidation products by Lactobacillus casei ATCC334

Effects of lipids on the quality of commercial frozen ready pasta meals

Cholesterol Oxidation: Presence of 7-ketocholesterol in Different Food Products

Calculation of the molar absorptivity of polyphenols by using liquid chromatography with diode array detection: the case of carnosic acid

Milk and butter. From the Neolithic to the current nutritional aspects

Preliminary investigation into development of HPLC with UV and MS-electrospray detection for the analysis of tea catechins

Evaluation of the oxidative status of virgin olive oils with different phenolic content by direct infusion atmospheric pressure chemical ionization mass spectrometry

Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive Oil

Phytosterol oxidation in oil-in-water emulsions and bulk oil

Fast separation and determination of carnosic acid and rosmarinic acid in different rosemary (Rosmarinus officinalis) extracts by capillary zone electrophoresis with ultra violet-diode array detection

Qualitative and Semiquantitative Analysis of Phenolic Compounds in Extra Virgin Olive Oils as a Function of the Ripening Degree of Olive Fruits by Different Analytical Techniques

Evaluation of the Influence of Thermal Oxidation on the Phenolic Composition and on the Antioxidant Activity of Extra-Virgin Olive Oils

Photoxidation of cholesterol and lipids of turkey meat during storage under commercial retail conditions

Solid-phase extraction–thin-layer chromatography–gas chromatography method for the detection of hazelnut oil in olive oils by determination of esterified sterols

Pressurized liquid extraction of lipids for the determination of oxysterols in egg-containing food

Fast separation and determination of tyrosol, hydroxytyrosol and other phenolic compounds in extra-virgin olive oil by capillary zone electrophoresis with ultraviolet-diode array detection

"Veiled" extra-virgin olive oils: dispersion response related to oil quality

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