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Dietary linoleic acid and human health: Focus on cardiovascular and cardiometabolic effects

Atherosclerosis, 2020-01, Vol.292, p.90-98

2020

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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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Cholesterol photo-oxidation: A chemical reaction network for kinetic modeling

Steroids, 2016-12, Vol.116, p.52-59

2016

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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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Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils

Food chemistry, 2008-11, Vol.111 (2), p.322-328

2008

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Osmotic dehydrofreezing of strawberries: Polyphenolic content, volatile profile and consumer acceptance

Food science & technology, 2009, Vol.42 (1), p.30-36

2009

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PRELIMINARY EVALUATION OF THE APPLICATION OF THE FTIR SPECTROSCOPY TO CONTROL THE GEOGRAPHIC ORIGIN AND QUALITY OF VIRGIN OLIVE OILS

Journal of food quality, 2007-08, Vol.30 (4), p.424-437

2007

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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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Liquid–liquid and solid-phase extractions of phenols from virgin olive oil and their separation by chromatographic and electrophoretic methods

Journal of Chromatography A, 2003-01, Vol.985 (1), p.425-433

2003

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Fatty acids, membrane viscosity, serotonin and ischemic heart disease

Lipids in health and disease, 2010-09, Vol.9 (1), p.97-97

2010

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Analysis of green tea catechins: comparative study between HPLC and HPCE

Food chemistry, 2003-06, Vol.81 (4), p.631-638

2003

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Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade

Molecules (Basel, Switzerland), 2007-08, Vol.12 (8), p.1679-1719

2007

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Cholesterol photosensitized oxidation in food and biological systems

Biochimie, 2013-03, Vol.95 (3), p.473-481

2013

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Thermo-oxidation of cholesterol: Effect of the unsaturation degree of the lipid matrix

Food chemistry, 2013-12, Vol.141 (3), p.2757-2764

2013

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Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening

Food chemistry, 2008-08, Vol.109 (4), p.743-754

2008

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Analysis of the oxidation products of cis- and trans-octadecenoate methyl esters by capillary gas chromatography–ion-trap mass spectrometry : I. Epoxide and dimeric compounds

Journal of Chromatography A, 2003-01, Vol.985 (1), p.333-342

2003

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Health-related lipids components of sardine muscle as affected by photooxidation

Food and chemical toxicology, 2013-07, Vol.57, p.32-38

2013

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Interlaboratory evaluation of milk fatty acid composition by using different GC operating conditions

Journal of food composition and analysis, 2013-12, Vol.32 (2), p.131-140

2013

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Effect of dietary supplementation on lipid photooxidation in beef meat, during storage under commercial retail conditions

Meat science, 2015-07, Vol.105, p.126-135

2015

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Enrichment of Pecorino cheese with conjugated linoleic acid by feeding dairy ewes with extruded linseed: Effect on fatty acid and triglycerides composition and on oxidative stability

International dairy journal, 2011-05, Vol.21 (5), p.365-372

2011

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Oxidative stability of pork meat lipids as related to high-oleic sunflower oil and vitamin E diet supplementation and storage conditions

Meat science, 2011-06, Vol.88 (2), p.271-279

2011

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Thiobarbituric acid reactive substances in flavored phytosterol-enriched drinking yogurts during storage: formation and matrix interferences

European food research & technology, 2016-03, Vol.242 (3), p.431-439

2016

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Protective Effects of Extra Virgin Olive Oil Phenolics on Oxidative Stability in the Presence or Absence of Copper Ions

Journal of agricultural and food chemistry, 2006-06, Vol.54 (13), p.4880-4887

2006

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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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Dietary linoleic acid and human health: Focus on cardiovascular and cardiometabolic effects

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

Cholesterol photo-oxidation: A chemical reaction network for kinetic modeling

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

Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils

Osmotic dehydrofreezing of strawberries: Polyphenolic content, volatile profile and consumer acceptance

PRELIMINARY EVALUATION OF THE APPLICATION OF THE FTIR SPECTROSCOPY TO CONTROL THE GEOGRAPHIC ORIGIN AND QUALITY OF VIRGIN OLIVE OILS

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

Liquid–liquid and solid-phase extractions of phenols from virgin olive oil and their separation by chromatographic and electrophoretic methods

Fatty acids, membrane viscosity, serotonin and ischemic heart disease

Analysis of green tea catechins: comparative study between HPLC and HPCE

Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade

Cholesterol photosensitized oxidation in food and biological systems

Thermo-oxidation of cholesterol: Effect of the unsaturation degree of the lipid matrix

Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening

Analysis of the oxidation products of cis- and trans-octadecenoate methyl esters by capillary gas chromatography–ion-trap mass spectrometry : I. Epoxide and dimeric compounds

Health-related lipids components of sardine muscle as affected by photooxidation

Interlaboratory evaluation of milk fatty acid composition by using different GC operating conditions

Effect of dietary supplementation on lipid photooxidation in beef meat, during storage under commercial retail conditions

Enrichment of Pecorino cheese with conjugated linoleic acid by feeding dairy ewes with extruded linseed: Effect on fatty acid and triglycerides composition and on oxidative stability

Oxidative stability of pork meat lipids as related to high-oleic sunflower oil and vitamin E diet supplementation and storage conditions

Thiobarbituric acid reactive substances in flavored phytosterol-enriched drinking yogurts during storage: formation and matrix interferences

Protective Effects of Extra Virgin Olive Oil Phenolics on Oxidative Stability in the Presence or Absence of Copper Ions

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

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