相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Bio-phenols determination in olive oils: Recent mass spectrometry approaches
David Bongiorno et al.
MASS SPECTROMETRY REVIEWS (2023)
Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical-sensory quality and health claim fulfillment
Itala M. G. Marx et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2022)
Analytical scale supercritical fluid chromatography for the analysis of nine tocochromanols in 24 different cold-pressed plant oils: Method development, validation, and isolation of tocotrienols and plastochromanol-8
Georgijs Baskirovs et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2022)
Chemical components influencing oxidative stability and sensorial properties of extra virgin olive oil and effect of genotype and location on their expression
Alicia Serrano et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Phenolic compounds in olive oil by solid phase extraction - Ultra performance liquid chromatography - Photodiode array detection for varietal characterization
L. Deflaoui et al.
ARABIAN JOURNAL OF CHEMISTRY (2021)
Development of Chemometric Models Based on a LC-qToF-MS Approach to Verify the Geographic Origin of Virgin Olive Oil
Ina Willenberg et al.
FOODS (2021)
Metabolic profile of olive leaves of different cultivars and collection times
Alexandre Lorini et al.
FOOD CHEMISTRY (2021)
Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era
Charis M. Galanakis et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Elaboration of extra-virgin olive oils rich in oleocanthal and oleacein: pilot plant's proposal
Alfonso Manuel Vidal et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2020)
Modulation of phenolic and lipophilic compounds of olive fruits in response to combined drought and heat
Simao Valente et al.
FOOD CHEMISTRY (2020)
Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of Picholine marocaine Cultivar
Aziz Bouymajane et al.
MOLECULES (2020)
Food Ingredients and Active Compounds against the Coronavirus Disease (COVID-19) Pandemic: A Comprehensive Review
Charis M. Galanakis et al.
FOODS (2020)
Molecular Mechanisms of Action of Tocotrienols in Cancer: Recent Trends and Advancements
Vaishali Aggarwal et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2019)
Olive Leaf Addition Increases Olive Oil Nutraceutical Properties
Imen Tarchoune et al.
MOLECULES (2019)
Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features
Chiara Sanmartin et al.
MOLECULES (2019)
Tocopherols, tocotrienols and tocomonoenols: Many similar molecules but only one vitamin E
Angelo Azzi
REDOX BIOLOGY (2019)
Physicochemical Characteristics and Antioxidant Potential of the Greek PDO and PGI Virgin Olive Oils (VOOs)
Nikolaos Nenadis et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2019)
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties
Francesco Caponio et al.
FOOD RESEARCH INTERNATIONAL (2019)
Composition and Antioxidant Properties of Spanish Extra Virgin Olive Oil Regarding Cultivar, Harvest Year and Crop Stage
Thays Helena Borges et al.
ANTIOXIDANTS (2019)
Characterization and evaluation of phenolic profiles and color as potential discriminating features among Spanish extra virgin olive oils with protected designation of origin
Mercedes Becerra-Herrera et al.
FOOD CHEMISTRY (2018)
Tunisian wild olive (Olea europaea L. subsp oleaster) oils: Sterolic and triterpenic dialcohol compounds
B. Baccouri et al.
INDUSTRIAL CROPS AND PRODUCTS (2018)
Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste
Gianluca Veneziani et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Usefulness of phenolic profile in the classification of extra virgin olive oils from autochthonous and introduced cultivars in Tunisia
Anis Loubiri et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2017)
A review: benefit and bioactive properties of olive (Olea europaea L.) leaves
Mehmet Musa Ozcan et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2017)
Assessing the varietal origin of extra-virgin olive oil using liquid chromatography fingerprints of phenolic compound, data fusion and chemometrics
Aadil Bajoub et al.
FOOD CHEMISTRY (2017)
LC-DAD/ESI-MS/MS characterization of phenolic constituents in Tunisian extra-virgin olive oils: Effect of olive leaves addition on chemical composition
Sonda Ammar et al.
FOOD RESEARCH INTERNATIONAL (2017)
Olive oil polyphenols: A quantitative method by high-performance liquid-chromatography-diode-array detection for their determination and the assessment of the related health claim
Massimo Ricciutelli et al.
JOURNAL OF CHROMATOGRAPHY A (2017)
Characterization of monovarietal extra virgin olive oils from the province of Bejaia (Algeria)
Firdousse Laincer et al.
FOOD RESEARCH INTERNATIONAL (2016)
Plant derived and dietary phenolic antioxidants: Anticancer properties
Fernanda M. F. Roleira et al.
FOOD CHEMISTRY (2015)
Effect of Agricultural Sites on Differentiation between Chemlali and Neb Jmel Olive Oils
Amir Ben Mansour et al.
JOURNAL OF OLEO SCIENCE (2015)
Scientific Opinion on Dietary Reference Values for vitamin E as α-tocopherol
Carlo Agostoni et al.
EFSA JOURNAL (2015)
Effect of Olive Leaves Addition during the Extraction Process of Overmature Fruits on Olive Oil Quality
Ricardo Malheiro et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Quality, stability and radical scavenging activity of olive oils after Chetoui olives (Olea europaea L.) storage under modified atmospheres
L. Ben Yahia et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2012)
Determination of tocopherol contents of some olive varieties harvested at different ripening periods
Ayhan Dagdelen et al.
NATURAL PRODUCT RESEARCH (2012)
WILD OLIVE (OLEA EUROPAEA L.) SELECTION FOR QUALITY OIL PRODUCTION
Bechir Baccouri et al.
JOURNAL OF FOOD BIOCHEMISTRY (2011)
Hydroxytyrosol Protects against Oxidative DNA Damage in Human Breast Cells
Fernando Warleta et al.
NUTRIENTS (2011)
Stability of virgin olive oil and behaviour of its natural antioxidants under medium temperature accelerated storage conditions
D. Krichene et al.
FOOD CHEMISTRY (2010)
Application of solid-phase microextraction to the analysis of volatile compounds in virgin olive oils from five new cultivars
Bechir Baccouri et al.
FOOD CHEMISTRY (2007)
Phenolic components of Olea europaea -: Isolation of tyrosol derivatives
A Bianco et al.
NATURAL PRODUCT RESEARCH (2004)
Quantitative kinetic analysis of hydrogen transfer reactions from dietary polyphenols to the DPPH radical
P Goupy et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)