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Influence of olive crushing methods on the yields and oil characteristicsPREZIUSO, Serena Maria; DI SERIO, Maria Gabriella; BIASONE, Alessandro et al.European journal of lipid science and technology (Print). 2010, Vol 112, Num 12, pp 1345-1355, issn 1438-7697, 11 p.Article

High-power ultrasound in olive paste pretreatment. Effect on process yield and virgin olive oil characteristicsJIMENEZ, A; BELTRAN, G; UCEDA, M et al.Ultrasonics sonochemistry. 2007, Vol 14, Num 6, pp 725-731, issn 1350-4177, 7 p.Article

Tyrosol, a main phenol present in extra virgin olive oil, increases lifespan and stress resistance in Caenorhabditis elegansCANUELO, Ana; GILBERT-LOPEZ, Bienvenida; PACHECO-LINAN, Pedro et al.Mechanisms of ageing and development. 2012, Vol 133, Num 8, pp 563-574, issn 0047-6374, 12 p.Article

Chemistry of Extra Virgin Olive Oil: Adulteration, Oxidative Stability, and AntioxidantsFRANKEL, Edwin N.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 10, pp 5991-6006, issn 0021-8561, 16 p.Article

Determination of trace elements in extra virgin olive oils: A pilot study on the geographical characterisationCABRERA-VIQUE, Carmen; BOUZAS, Paula R; OLIVERAS-LOPEZ, Maria J et al.Food chemistry. 2012, Vol 134, Num 1, pp 434-439, issn 0308-8146, 6 p.Article

Detection of virgin olive oil adulteration using a voltammetric e-tongueAPETREI, I. M; APETREI, C.Computers and electronics in agriculture. 2014, Vol 108, pp 148-154, issn 0168-1699, 7 p.Article

The color space of foods : Virgin olive oilESCOLAR, Daniel; HARO, Maria R; AYUSO, Jesus et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 6, pp 2085-2093, issn 0021-8561, 9 p.Article

Phenolic compounds and antioxidant capacity of virgin olive oilFRANCO, Ma Nieves; GALEANO-DIAZ, Teresa; LOPEZ, Óscar et al.Food chemistry. 2014, Vol 163, pp 289-298, issn 0308-8146, 10 p.Article

Extra Virgin Olive Oil: From Composition to Molecular GastronomySACCHI, Raffaele; PADUANO, Antonello; SAVARESE, Maria et al.Cancer treatment and research. 2014, Vol 159, pp 325-338, issn 0927-3042, 14 p.Conference Paper

Olive oil supplemented with menaquinone-7 significantly affects osteocalcin carboxylationBRUGE, Francesca; BACCHETTI, Tiziana; PRINCIPI, Federica et al.British journal of nutrition. 2011, Vol 106, Num 7, pp 1058-1062, issn 0007-1145, 5 p.Article

Influence of O₂ on the quality of virgin olive oil during malaxationMIGLIORINI, Marzia; MUGELLI, Marco; CHERUBINI, Chiara et al.Journal of the science of food and agriculture. 2006, Vol 86, Num 13, pp 2140-2146, issn 0022-5142, 7 p.Article

Responses to extra virgin olive oils in consumers with varying commitment to oilsRECCHIA, Annamaria; MONTELEONE, Erminio; TUORILA, Hely et al.Food quality and preference. 2012, Vol 24, Num 1, pp 153-161, issn 0950-3293, 9 p.Article

Decoloration kinetics of chlorophylls and carotenoids in virgin olive oil by autoxidationAPARICIO-RUIZ, Ramón; GANDUL-ROJAS, Beatriz.Food research international. 2014, Vol 65, pp 199-206, issn 0963-9969, 8 p., bArticle

Variations of phenolic compounds, fatty acids and some qualitative characteristics of Sariulak olive oil as induced by growing area : Olive oil: Quality, composition and health benefitsARSLAN, Derya; KARABEKIR, Yeşim; SCHREINER, Matthias et al.Food research international. 2013, Vol 54, Num 2, pp 1897-1906, issn 0963-9969, 10 p.Article

Efficacy of bioactive compounds from extra virgin olive oil to modulate atherosclerosis developmentLOU-BONAFONTE, Jose M; ARNAL, Carmen; NAVARRO, Maria A et al.Molecular nutrition & food research (Print). 2012, Vol 56, Num 7, pp 1043-1057, issn 1613-4125, 15 p.Article

Neuroprotective effect of alkyl hydroxytyrosyl ethers in rat brain slices subjected to a hypoxia-reoxygenation modelGUERRERO, A; DE LA CRUZ, J. P; MUNOZ-MARIN, J et al.Food chemistry. 2012, Vol 134, Num 4, pp 2176-2183, issn 0308-8146, 8 p.Article

Novel method based on polypyrrole-modified sensors and emulsions for the evaluation of bitterness in extra virgin olive oilsAPETREI, Constantin.Food research international. 2012, Vol 48, Num 2, pp 673-680, issn 0963-9969, 8 p.Article

Hydrophilic antioxidants of virgin olive oil. Part 1: Hydrophilic phenols: A key factor for virgin olive oil qualityEL RIACHY, Milad; PRIEGO-CAPOTE, Feliciano; LEON, Lorenzo et al.European journal of lipid science and technology (Print). 2011, Vol 113, Num 6, pp 678-691, issn 1438-7697, 14 p.Article

Kneading olive paste from unripe 'Picual' fruits: I. Effect on oil process yieldAGUILERA, Maria P; BELTRAN, Gabriel; SANCHEZ-VILLASCLARAS, Sebastián et al.Journal of food engineering. 2010, Vol 97, Num 4, pp 533-538, issn 0260-8774, 6 p.Article

Pigment profile and colour of monovarietal virgin olive oils from Arbequina cultivar obtained during two consecutive crop seasonsCRIADO, Maria-Nieves; ROMERO, Maria-Paz; CASANOVAS, Maria et al.Food chemistry. 2008, Vol 110, Num 4, pp 873-880, issn 0308-8146, 8 p.Article

Solid phase extraction in the analysis of squalene and tocopherols in olive oilGRIGORIADOU, D; ANDROULAKI, A; PSOMIADOU, E et al.Food chemistry. 2007, Vol 105, Num 2, pp 675-680, issn 0308-8146, 6 p.Article

Identification of virgin olive oil from different cultivars by analysis of DNA microsatellitesPASQUALONE, Antonella; MONTEMURRO, Cinzia; CAPONIO, Francesco et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 5, pp 1068-1071, issn 0021-8561, 4 p.Article

Monounsaturated fatty acid oligomerization is responsible for the agglutination activity of heated virgin olive oilPATRIKIOS, Ioannis S; PATSALIS, Philippos C.Food research international. 2003, Vol 36, Num 9-10, pp 985-990, issn 0963-9969, 6 p.Article

Evaluation of minor components, sensory characteristics and quality of virgin olive oil by near infrared (NIR) spectroscopyINAREJOS-GARCIA, A. M; GOMEZ-ALONSO, S; FREGAPANE, G et al.Food research international. 2013, Vol 50, Num 1, pp 250-258, issn 0963-9969, 9 p.Article