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Exploring multiple‐cumulative trapping solid‐phase microextraction for olive oil aroma profiling

Journal of separation science, 2020-05, Vol.43 (9-10), p.1934-1941

2020

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Active biodegradable film with encapsulated anthocyanins: Effect on the quality attributes of extra‐virgin olive oil during storage

Journal of food processing and preservation, 2017-12, Vol.41 (6), p.e13218-n/a

2017

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Detection of Chemlali Extra-Virgin Olive Oil Adulteration Mixed with Soybean Oil, Corn Oil, and Sunflower Oil by Using GC and HPLC

Journal of agricultural and food chemistry, 2014-05, Vol.62 (21), p.4893-4904

2014

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Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy

Food chemistry, 2010, Vol.118 (1), p.78-83

2010

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Application of deep eutectic solvents for the extraction of phenolic compounds from extra‐virgin olive oil

Electrophoresis, 2020-10, Vol.41 (20), p.1752-1759

2020

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Quantitative Detection of Extra Virgin Olive Oil Adulteration, as Opposed to Peanut and Soybean Oil, Employing LED-Induced Fluorescence Spectroscopy

Sensors (Basel, Switzerland), 2022-02, Vol.22 (3), p.1227

2022

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Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars

Journal of agricultural and food chemistry, 2014-04, Vol.62 (17), p.3813-3822

2014

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Extra‐Virgin Olive Oil with Natural Phenolic Content Exerts an Anti‐Inflammatory Effect in Adipose Tissue and Attenuates the Severity of Atherosclerotic Lesions in Ldlr−/−.Leiden Mice

Molecular nutrition & food research, 2018-07, Vol.62 (13), p.e1800295-n/a

2018

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Dietary extra virgin olive oil polyphenols supplementation modulates DSS-induced chronic colitis in mice

The Journal of nutritional biochemistry, 2013-07, Vol.24 (7), p.1401-1413

2013

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An Isolated Dose of Extra‐Virgin Olive Oil Produces a Better Postprandial Gut Hormone Response, Lipidic, and Anti‐Inflammatory Profile that Sunflower Oil: Effect of Morbid Obesity

Molecular nutrition & food research, 2021-11, Vol.65 (22), p.e2100071-n/a

2021

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A comparison among innovative plants for high quality extra‐virgin olive oil production

Journal of the science of food and agriculture, 2020-11, Vol.100 (14), p.5283-5291

2020

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Total Phenolics of Virgin Olive Oils Highly Correlate with the Hydrogen Atom Transfer Mechanism of Antioxidant Capacity

Journal of the American Oil Chemists' Society, 2015-06, Vol.92 (6), p.843-851

2015

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Ion Mobility Spectrometry versus Classical Physico-chemical Analysis for Assessing the Shelf Life of Extra Virgin Olive Oil According to Container Type and Storage Conditions

Journal of agricultural and food chemistry, 2015-03, Vol.63 (8), p.2179-2188

2015

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miRNA/Target Gene Profile of Endothelial Cells Treated with Human Triglyceride‐Rich Lipoproteins Obtained after a High‐Fat Meal with Extra‐Virgin Olive Oil or Sunflower Oil

Molecular nutrition & food research, 2020-09, Vol.64 (17), p.e2000221-n/a

2020

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Novel, Rapid Identification, and Quantification of Adulterants in Extra Virgin Olive Oil Using Near-Infrared Spectroscopy and Chemometrics

Lipids, 2015-07, Vol.50 (7), p.705-718

2015

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Spices, Condiments, Extra Virgin Olive Oil and Aromas as Not Only Flavorings, but Precious Allies for Our Wellbeing

Antioxidants, 2021-05, Vol.10 (6), p.868

2021

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Use of FTIR Spectroscopy and Chemometrics for Rapid Authentication of Extra Virgin Olive Oil

Journal of the American Oil Chemists' Society, 2014-02, Vol.91 (2), p.207-213

2014

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Microencapsulation of Extra Virgin Olive Oil by Spray Drying: Effect of Wall Materials Composition, Process Conditions, and Emulsification Method

Food and bioprocess technology, 2015-02, Vol.8 (2), p.301-318

2015

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Identifying and Quantifying Adulterants in Extra Virgin Olive Oil of the Picual Varietal by Absorption Spectroscopy and Nonlinear Modeling

Journal of agricultural and food chemistry, 2015-06, Vol.63 (23), p.5646-5652

2015

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The potential of coupling information using three analytical techniques for identifying the geographical origin of Liguria extra virgin olive oil

Food chemistry, 2010, Vol.118 (1), p.163-170

2010

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Models for the rapid assessment of water and oil content in olive pomace by near‐infrared spectrometry

Journal of the science of food and agriculture, 2020-05, Vol.100 (7), p.3236-3245

2020

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Home Cooking and Phenolics: Effect of Thermal Treatment and Addition of Extra Virgin Olive Oil on the Phenolic Profile of Tomato Sauces

Journal of agricultural and food chemistry, 2014-04, Vol.62 (14), p.3314-3320

2014

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New approaches to virgin olive oil quality, technology, and by‐products valorization

European journal of lipid science and technology, 2015-11, Vol.117 (11), p.1882-1892

2015

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Sustainability of Olive Oil System

2022

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Putative markers of adulteration of extra virgin olive oil with refined olive oil: Prospects and limitations

Food research international, 2013-12, Vol.54 (2), p.2039-2044

2013

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Exploring multiple‐cumulative trapping solid‐phase microextraction for olive oil aroma profiling

Active biodegradable film with encapsulated anthocyanins: Effect on the quality attributes of extra‐virgin olive oil during storage

Detection of Chemlali Extra-Virgin Olive Oil Adulteration Mixed with Soybean Oil, Corn Oil, and Sunflower Oil by Using GC and HPLC

Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy

Application of deep eutectic solvents for the extraction of phenolic compounds from extra‐virgin olive oil

Quantitative Detection of Extra Virgin Olive Oil Adulteration, as Opposed to Peanut and Soybean Oil, Employing LED-Induced Fluorescence Spectroscopy

Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars

Extra‐Virgin Olive Oil with Natural Phenolic Content Exerts an Anti‐Inflammatory Effect in Adipose Tissue and Attenuates the Severity of Atherosclerotic Lesions in Ldlr−/−.Leiden Mice

Dietary extra virgin olive oil polyphenols supplementation modulates DSS-induced chronic colitis in mice

An Isolated Dose of Extra‐Virgin Olive Oil Produces a Better Postprandial Gut Hormone Response, Lipidic, and Anti‐Inflammatory Profile that Sunflower Oil: Effect of Morbid Obesity

A comparison among innovative plants for high quality extra‐virgin olive oil production

Total Phenolics of Virgin Olive Oils Highly Correlate with the Hydrogen Atom Transfer Mechanism of Antioxidant Capacity

Ion Mobility Spectrometry versus Classical Physico-chemical Analysis for Assessing the Shelf Life of Extra Virgin Olive Oil According to Container Type and Storage Conditions

miRNA/Target Gene Profile of Endothelial Cells Treated with Human Triglyceride‐Rich Lipoproteins Obtained after a High‐Fat Meal with Extra‐Virgin Olive Oil or Sunflower Oil

Novel, Rapid Identification, and Quantification of Adulterants in Extra Virgin Olive Oil Using Near-Infrared Spectroscopy and Chemometrics

Spices, Condiments, Extra Virgin Olive Oil and Aromas as Not Only Flavorings, but Precious Allies for Our Wellbeing

Use of FTIR Spectroscopy and Chemometrics for Rapid Authentication of Extra Virgin Olive Oil

Microencapsulation of Extra Virgin Olive Oil by Spray Drying: Effect of Wall Materials Composition, Process Conditions, and Emulsification Method

Identifying and Quantifying Adulterants in Extra Virgin Olive Oil of the Picual Varietal by Absorption Spectroscopy and Nonlinear Modeling

The potential of coupling information using three analytical techniques for identifying the geographical origin of Liguria extra virgin olive oil

Models for the rapid assessment of water and oil content in olive pomace by near‐infrared spectrometry

Home Cooking and Phenolics: Effect of Thermal Treatment and Addition of Extra Virgin Olive Oil on the Phenolic Profile of Tomato Sauces

New approaches to virgin olive oil quality, technology, and by‐products valorization

Sustainability of Olive Oil System

Putative markers of adulteration of extra virgin olive oil with refined olive oil: Prospects and limitations

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