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Pierfrancesco Deiana, Maria Giovanna Molinu, Antonio Dore, Nicola Culeddu, Sandro Dettori & Mario Santona. (2023) Evolution of monovarietal virgin olive oils as a function of chemical composition and oxidation status. Natural Product Research 37:14, pages 2437-2441.
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Filipa Grilo, Maria Eugenia Novara, Maria Cristina D’Oca, Simona Rubino, Riccardo Lo Bianco & Vita Di Stefano. (2020) Quality evaluation of extra-virgin olive oils from Sicilian genotypes grown in a high-density system. International Journal of Food Sciences and Nutrition 71:4, pages 397-409.
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Antonella Aresta, Anna Damascelli, Nicoletta De Vietro & Carlo Zambonin. (2020) Measurement of squalene in olive oil by fractional crystallization or headspace solid phase microextraction coupled with gas chromatography. International Journal of Food Properties 23:1, pages 1845-1853.
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Articles from other publishers (30)
Ana Lobo-Prieto, Noelia Tena, Ramón Aparicio-Ruiz, María Teresa Morales & Diego Luis García-González. (2023) Gradual Changes of the Protective Effect of Phenols in Virgin Olive Oils Subjected to Storage and Controlled Stress by Mesh Cell Incubation. Journal of Agricultural and Food Chemistry 71:42, pages 15732-15744.
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Mohamed El Yamani, El Hassan Sakar, Abdelali Boussakouran, Said Gharby, Tarik Ainane & Yahia Rharrabti. (2023) A multivariate approach to qualify “Moroccan Picholine” virgin olive oil according to extraction and environmental factors. Journal of the American Oil Chemists' Society.
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David Bongiorno, Vita Di Stefano, Serena Indelicato, Giuseppe Avellone & Leopoldo Ceraulo. (2021) Bio‐phenols determination in olive oils: Recent mass spectrometry approaches. Mass Spectrometry Reviews 42:4, pages 1462-1502.
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Aouatif Aboudia, Manal Zefzoufi, Meriem Rafya, Naïma Zehhar, Abderraouf El Antari, Abdelaziz Abbad & Fatiha Benkhalti. (2023) Effect of Adding Thymus leptobotrys on Extra Virgin Olive Oil’s Quality and Physicochemical Parameters. Journal of Food Quality 2023, pages 1-11.
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Aikaterini Papakonstantinou, Petrina Koumarianou, Panagiotis Diamantakos, Eleni Melliou, Prokopios Magiatis & Haralabia Boleti. (2023) A Systematic Ex-Vivo Study of the Anti-Proliferative/Cytotoxic Bioactivity of Major Olive Secoiridoids’ Double Combinations and of Total Olive Oil Phenolic Extracts on Multiple Cell-Culture Based Cancer Models Highlights Synergistic Effects. Nutrients 15:11, pages 2538.
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Romina P. Monasterio, Eduardo Trentacoste, Carlos López Appiolaza, María Gemma Beiro-Valenzuela, Irene Serrano-García, Lucía Olmo-García & Alegría Carrasco-Pancorbo. (2023) Storage Stability of Arauco Virgin Olive Oil: Evolution of Its Quality Parameters and Phenolic and Triterpenic Compounds under Different Conservation Conditions. Plants 12:9, pages 1826.
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Ali Osman GÜNDÜZ & Ayhan BAŞTÜRK. (2023) SOME DETERIORATION PARAMETERS OF EDIBLE OILS AND FATS SOLD IN TÜRKİYE MARKETSTÜRKİYE PAZARLARINDA SATILAN YEMEKLİK SIVI VE KATI YAĞLARIN BAZI BOZULMA PARAMETRELERİ. Gıda 48:2, pages 317-332.
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Nesrain Farhan, Anis Rageh Al-Maleki, Norazilawati Muhamad Sarih, Rosiyah Yahya & Magdy Shebl. (2023) Therapeutic importance of chemical compounds in extra virgin olive oil and their relationship to biological indicators: A narrative review and literature update. Food Bioscience 52, pages 102372.
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Massimo Lucarini, Alessandra Durazzo, Vita Di Stefano, Gabriella Di Lena, Ginevra Lombardi-Boccia & Antonello Santini. 2023. Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products. Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products
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Sonia Medina, David Auñón, Jordan Lehoux, Thierry Durand, Céline Crauste & Ángel Gil-Izquierdo. (2022) Hydroxytyrosol fatty acid esters as new candidate markers for detecting olive oil inadequate storage conditions by UHPLC-QqQ-MS/MS. Microchemical Journal 181, pages 107656.
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Maria Tarapoulouzi, Sofia Agriopoulou, Anastasios Koidis, Charalampos Proestos, Hesham Ali El Enshasy & Theodoros Varzakas. (2022) Recent Advances in Analytical Methods for the Detection of Olive Oil Oxidation Status during Storage along with Chemometrics, Authenticity and Fraud Studies. Biomolecules 12:9, pages 1180.
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Vita Di Stefano, Carla Buzzanca, Maria Grazia Melilli, Serena Indelicato, Manuela Mauro, Mirella Vazzana, Vincenzo Arizza, Massimo Lucarini, Alessandra Durazzo & David Bongiorno. (2022) Polyphenol Characterization and Antioxidant Activity of Grape Seeds and Skins from Sicily: A Preliminary Study. Sustainability 14:11, pages 6702.
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Touria Lechhab, Wafae Lechhab, Francesco Cacciola & Farida Salmoun. (2022) Sets of internal and external factors influencing olive oil (Olea europaea L.) composition: a review. European Food Research and Technology 248:4, pages 1069-1088.
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Jamila Gagour, Samira Oubannin, Hasna Ait Bouzid, Laila Bijla, Hamza El Moudden, El Hassan Sakar, Jamal Koubachi, Abdellatif Laknifli & Said Gharby. (2022) Physicochemical characterization, kinetic parameters, shelf life and its prediction models of virgin olive oil from two cultivars (“Arbequina” and “Moroccan Picholine”) grown in Morocco. OCL 29, pages 39.
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Massimo Lucarini, Alessandra Durazzo, Vita Di Stefano, Gabriella Di Lena, Ginevra Lombardi-Boccia & Antonello Santini. 2020. Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products. Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products
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Touria Lechhab, Farida Salmoun, Wafaê Lechhab, Yassine Oulad El Majdoub, Marina Russo, Maria Rita Testa Camillo, Emanuela Trovato, Paola Dugo, Luigi Mondello & Francesco Cacciola. (2021) Determination of bioactive compounds in extra virgin olive oils from 19 Moroccan areas using liquid chromatography coupled to mass spectrometry: a study over two successive years. European Food Research and Technology 247:12, pages 2993-3012.
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Vita Di Stefano, David Bongiorno, Carla Buzzanca, Serena Indelicato, Antonello Santini, Massimo Lucarini, Antonio Fabbrizio, Manuela Mauro, Mirella Vazzana, Vincenzo Arizza & Alessandra Durazzo. (2021) Fatty Acids and Triacylglycerols Profiles from Sicilian (Cold Pressed vs. Soxhlet) Grape Seed Oils. Sustainability 13:23, pages 13038.
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Soraya Mousavi, Roberto Mariotti, Vitale Stanzione, Saverio Pandolfi, Valerio Mastio, Luciana Baldoni & Nicolò G. M. Cultrera. (2021) Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions. Foods 10:8, pages 1945.
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Alam Zeb. (2021) A comprehensive review on different classes of polyphenolic compounds present in edible oils. Food Research International 143, pages 110312.
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Valeria Guarrasi, Giacoma Cinzia Rappa, Maria Assunta Costa, Fabio Librizzi, Marco Raimondo, Vita Di Stefano, Maria Antonietta Germanà & Silvia Vilasi. (2021) Valorization of Apple Peels through the Study of the Effects on the Amyloid Aggregation Process of κ-Casein. Molecules 26:8, pages 2371.
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Maria Rita Emma, Giuseppa Augello, Vita Di Stefano, Antonina Azzolina, Lydia Giannitrapani, Giuseppe Montalto, Melchiorre Cervello & Antonella Cusimano. (2021) Potential Uses of Olive Oil Secoiridoids for the Prevention and Treatment of Cancer: A Narrative Review of Preclinical Studies. International Journal of Molecular Sciences 22:3, pages 1234.
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Vita Di Stefano. 2021. Olives and Olive Oil in Health and Disease Prevention. Olives and Olive Oil in Health and Disease Prevention
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Pierluigi Plastina. 2021. Olives and Olive Oil in Health and Disease Prevention. Olives and Olive Oil in Health and Disease Prevention
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Alam ZebAlam Zeb. 2021. Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis. Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis
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Vita Di Stefano, Antonella Pagliaro, Matteo Alessandro Del Nobile, Amalia Conte & Maria Grazia Melilli. (2020) Lentil Fortified Spaghetti: Technological Properties and Nutritional Characterization. Foods 10:1, pages 4.
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R. Abbattista, I. Losito, A. Castellaneta, C. De Ceglie, C. D. Calvano & T. R. I. Cataldi. (2020) Insight into the Storage-Related Oxidative/Hydrolytic Degradation of Olive Oil Secoiridoids by Liquid Chromatography and High-Resolution Fourier Transform Mass Spectrometry. Journal of Agricultural and Food Chemistry 68:44, pages 12310-12325.
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Soulef Boussahel, Vita Di Stefano, Claudia Muscarà, Mariateresa Cristani & Maria Grazia Melilli. (2020) Phenolic Compounds Characterization and Antioxidant Properties of Monocultivar Olive Oils from Northeast Algeria. Agriculture 10:11, pages 494.
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Maria Grazia Melilli, Vita Di Stefano, Fabiola Sciacca, Antonella Pagliaro, Rosaria Bognanni, Salvatore Scandurra, Nino Virzì, Carla Gentile & Massimo Palumbo. (2020) Improvement of Fatty Acid Profile in Durum Wheat Breads Supplemented with Portulaca oleracea L. Quality Traits of Purslane-Fortified Bread. Foods 9:6, pages 764.
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Ana Lobo-Prieto, Noelia Tena, Ramón Aparicio-Ruiz, María T. Morales & Diego L. García-González. (2020) Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective. Molecules 25:7, pages 1686.
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Sarfaraz Ahmed Mahesar, Massimo Lucarini, Alessandra Durazzo, Antonello Santini, Anja I. Lampe & Johannes Kiefer. (2019) Application of Infrared Spectroscopy for Functional Compounds Evaluation in Olive Oil: A Current Snapshot. Journal of Spectroscopy 2019, pages 1-11.
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