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Supported Liquid Membrane Principle and Its Practices: A Short Review

Journal of chemistry, 2013-01, Vol.2013 (1)

2013

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Virgin olive oil in preventive medicine: From legend to epigenetics

European journal of lipid science and technology, 2012-04, Vol.114 (4), p.375-388

2012

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The Effect of Washing, Blanching and Frozen Storage on Pesticide Residue in Spinach

Foods, 2023-07, Vol.12 (14), p.2806

2023

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Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds

Food chemistry, 2009-08, Vol.115 (4), p.1381-1388

2009

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Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil

Food chemistry, 2008-09, Vol.110 (1), p.248-256

2008

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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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Analytical determination of polyphenols in olive oils

Journal of separation science, 2005-06, Vol.28 (9-10), p.837-858

2005

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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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Iodine Supplemented Diet Positively Affect Immune Response and Dairy Product Quality in Fresian Cow

Animals (Basel), 2019-11, Vol.9 (11), p.866

2019

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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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Kinetic evaluation of non-isothermal crystallization of oxidized extra virgin olive oil

Journal of thermal analysis and calorimetry, 2012-05, Vol.108 (2), p.799-806

2012

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DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents

Journal of Oleo Science, 2012, Vol.61(6), pp.303-309

2012

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Identifying Antioxidant and Antimicrobial Activities of the Phenolic Extracts and Mineral Contents of Virgin Olive Oils (Olea europaea L. cv. Edincik Su) from Different Regions in Turkey

Journal of chemistry, 2016-01, Vol.2016, p.1-11

2016

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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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Establishment of ultrasound-assisted extraction of phenolic compounds from industrial potato by-products using response surface methodology

Food chemistry, 2018-12, Vol.269, p.258-263

2018

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Composition of commercial truffle flavored oils with GC–MS analysis and discrimination with an electronic nose

Food chemistry, 2014-03, Vol.146, p.30-35

2014

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Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review

Analytica chimica acta, 2016-03, Vol.913, p.1-21

2016

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Comprehensive metabolite profiling of Solanum tuberosum L. (potato) leaves by HPLC-ESI-QTOF-MS

Food research international, 2018-10, Vol.112, p.390-399

2018

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Chlorophylls in olive and in olive oil: Chemistry and occurrences

Critical reviews in food science and nutrition, 2011-08, Vol.51 (7), p.678-690

2011

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Preparation of Novel High-Temperature Polyol Esters from Vegetable Oils

Journal of chemistry, 2014-01, Vol.2014, p.1-6

2014

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Coloured-fleshed potatoes after boiling: Promising sources of known antioxidant compounds

Journal of food composition and analysis, 2017-06, Vol.59, p.1-7

2017

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Bhanupaka: A Green Process in the Preparation of an Indian Ayurvedic Medicine, Lauha Bhasma

Journal of chemistry, 2013-01, Vol.2013 (1)

2013

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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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Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as a rapid tool to classify extra virgin olive oil on the basis of fruity attribute intensity

Food research international, 2010, Vol.43 (1), p.369-375

2010

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Supported Liquid Membrane Principle and Its Practices: A Short Review

Virgin olive oil in preventive medicine: From legend to epigenetics

The Effect of Washing, Blanching and Frozen Storage on Pesticide Residue in Spinach

Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds

Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil

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

Analytical determination of polyphenols in olive oils

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

Iodine Supplemented Diet Positively Affect Immune Response and Dairy Product Quality in Fresian Cow

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

Kinetic evaluation of non-isothermal crystallization of oxidized extra virgin olive oil

DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents

Identifying Antioxidant and Antimicrobial Activities of the Phenolic Extracts and Mineral Contents of Virgin Olive Oils (Olea europaea L. cv. Edincik Su) from Different Regions in Turkey

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

Establishment of ultrasound-assisted extraction of phenolic compounds from industrial potato by-products using response surface methodology

Composition of commercial truffle flavored oils with GC–MS analysis and discrimination with an electronic nose

Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review

Comprehensive metabolite profiling of Solanum tuberosum L. (potato) leaves by HPLC-ESI-QTOF-MS

Chlorophylls in olive and in olive oil: Chemistry and occurrences

Preparation of Novel High-Temperature Polyol Esters from Vegetable Oils

Coloured-fleshed potatoes after boiling: Promising sources of known antioxidant compounds

Bhanupaka: A Green Process in the Preparation of an Indian Ayurvedic Medicine, Lauha Bhasma

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

Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as a rapid tool to classify extra virgin olive oil on the basis of fruity attribute intensity

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