الأبحاث العلمية

الجوانب الكيميائية:

1.Butter Differs From Olive Oil And Sunflower Oil In Its Effects On Postprandial

3.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

4.Identification Of Lignans As Major Components major components in the phenolic fraction of olive oil

5.Contribution Of Phenolic Compounds To Virgin olive oil quality

Antioxidants in Greek Virgin Olive Oils, Antioxidants

7.Polyphenols and quality of virgin olive oil in retrospect

8.Products from Olive Tree

9.Virginolive oil (VOO) and other olive tree products as sources of α-tocopherol.Updating and perspective

10.Polar Phenolic Compounds (2006)Olive Oil: Chemistry and Technology: Second Edition, pp. 73-92.

11.Polar Phenolic Compounds (2006)Olive Oil: Chemistry and Technology: Second Edition, pp. 73-92

12.Olive Oil Quality (2006) Olive Oil: Chemistry and Technology: Second Edition, pp. 93-111

13.Biophenolsin table olives (2002) Journal of Agricultural and Food Chemistry

14.Quality characteristics of olive leaf-olive oil preparations

15.On the quality control of 'olive paste', a specialty based on olives and olive oil

16.Virginolive oil (VOO) production in Tunisia: The commercial potential of the majorolive varieties from the arid Tataouine zone

17.Pheophytinα degradation products as useful indices in the quality control of virgin oliveoil

18.Lossof stability of "veiled" (cloudy) virgin olive oils in storage

19.Levelsof phenolic antioxidants in virgin olive oil purchased in bulk

20.Phenoliccompounds in olive oil and olives

21.Radical scavenging potential of phenolic compounds encountered in O. europaea products as indicated by calculation of bond dissociation enthalpy and ionization potential values

22.Oxidativestability and minor constituents of virgin olive oil and cold-pressed rapeseedoil

23.On the importance of total polar phenols to monitor the stability of Greek virgin olive oil

24.

Stability of virgin olive oil. 1. Autoxidation studies

25.Stabilityof virgin olive oil. 2. Photo-oxidation studies

26.Pigments in Greek virgin olive oils: Occurrence and levels

27.Antioxidantand pro-oxidant factors in oregano and rosemary gourmet olive oils

28.α-Tocopherolcontent of Greek virgin olive oils

29.On therole of squalene in olive oil stability

30.Phenoliccompounds in virgin olive oils: Fractionation by solid phase extraction andantioxidant activity assessment

31.Contributionof α-tocopherol to olive oil stability

32.Geographical classification of Greek virgin olive oil by non‐parametric multivariate evaluation of fatty acid composition

33.Phenoliccompounds and stability of virgin olive oil-Part I

الجوانب التحليلية:

1.Detection Of Olive Oil Adulteration By Measuring its authenticity factor using reversed-phase high-performance liquid chromatography

2.A Fuzzy Model For Olive Oil Sensory Evaluation

3.Application Of A New Sampling Device For Determination Of Volatile

4.Evaluation Of Virgin Olive Oil Bitterness By Quantification Of Secoiridoid Derivatives

5.Chemical Analysis, Quality Control And Packaging issues of olive oil

6.Characterisation Of Monovarietal Virgin Olive Oils

Perspective of vibrational spectroscopy analytical methods in on-field/official control of olives and virgin olive oil

8.Thehealth claim on "olive oil polyphenols" and the need for meaningfulterminology and effective analytical protocols

9.Solidphase extraction: Applications to the chromatographic analysis of vegetableoils and fats.

10.Analysis of virgin olive oil polyphenols. Seminars in Food Analysis

11.Squalene and Tocopherols in Olive Oil: Importance and Methods of Analysis (2010) Olives and Olive Oil in Health and Disease Prevention

12.Fourier transform mid-infrared spectroscopy evaluation of early stages of virgin olive oil autoxidation

13.Looking through the qualities of a fluorimetric assay for the total phenol content estimation in virgin olive oil, olive fruit or leaf polar extract

14.Solid phase extraction in the analysis of squalene and tocopherols in olive oil

15.Qualitycontrol and storage studies of virgin olive oil: Exploiting UVspectrophotometry potential

16.Proposedparameters for monitoring quality of virgin olive oil (Koroneiki cv)

17.Determination of squalene in olive oil using fractional crystallization for sample preparation

18.SimultaneousHPLC Determination of Tocopherols, Carotenoids, and Chlorophylls for MonitoringTheir Effect on Virgin Olive Oil Oxidation

19.On thedetermination of minor phenolic acids of virgin olive oil by RP-HPLC

20.Determinationof phenolic compounds in virgin olive oil by reversed-phase HPLC with emphasison UV detection

21.Reversed-phasechromatography of triglycerides-theoretical and practical aspects of theinfluence of injection solvents

22.Influenceof injection solvent on the reversed-phase chromatography of triglycerides

23.Authenticationof virgin olive oils using principal component analysis of triglyceride andfatty acid profiles: Part 1-Classification of Greek olive oils

24.Authentication of virgin olive oils using principal component analysis of triglyceride and fatty acid profiles: Part 2-Detection of adulteration with other vegetable oils

الجوانب التحضيرية:

1.Olive Oil History, Production, And Characteristics Of The World’s Classic Oils

2.Influence Of A New Crushing Technique

الجوانب التغذوية:

1.Oleic acid, the main monounsaturated fatty acid of olive oil, suppresses Her-2/neu (erbB-2) expression and synergistically enhances the growth inhibitory effects of trastuzumab (Herceptin) in breast cancer cells with Her-2/neu oncogene amplification.

2.Oleic Acid Content Is Responsible For the Reduction in blood pressure induced by olive oil

3.Fish Oil Intake Compared With Olive Oil Intake In Late Pregnancy

4.Extra-Virgin Olive Oil Increases The Resistance Of LDL To Oxidation More than refined olive oil in free-living men with peripheral vascular disease.

5.Extra Virgin Olive Oil Biophenols Inhibit Cell-Mediated Oxidation Of LDL

6.The In Vivo Fate Of Hydroxytyrosol And Tyrosol, Antioxidant Phenolic Constituents Of Olive Oil, After Intravenous And Oral Dosing Of Labeled Compounds To Rats

7.Pharmacokinetics and metabolism of hydroxytyrosol, a natural antioxidant from olive oil

8.Bioavailability And Antioxidant Effects Of Olive Oil phenolic compounds in humans: a review

9.The Protective Effect Of The Olive Oil Polyphenol (3,4-Dihydroxyphenyl)

10.Squalene, Olive Oil, And Cancer Risk. Review and hypothesis

11.Olive Oil, The Mediterranean Diet, And Arterial Blood Pressure

12.Olive Oil Phenols Are Absorbed In Humans1

13.Olive Oil Phenolics Are Dose-Dependently Absorbed In Humans

14.The Mediterranean Diet And Mortality — Olive Oil And Beyond

15.Effect Of Long-Term Olive Oil Dietary Intervention On Postprandial

16.Effect Of Olive Oil On Early And Late Events Of Colon carcinogenesis in rats: modulation of arachidonic acid metabolism and local prostaglandin E(2) synthesis

17.Effect Of Olive Oil On Immune Function In Middle-Aged Men1–3

18.Butter And Walnuts, But Not Olive Oil, Elicit Postprandial Activation

19.Controlled Evaluation Of Fat Intake Platelates

20.Olive Oil and Red Wine Antioxidant Polyphenols Inhibit endothelial activation: antiatherogenic properties of Mediterranean diet phytochemicals

21.Encyclopaediaof Food Science, Food Technology and Nutrition

22.Evaluationof potential genotoxicity of virgin olive oil (VOO) using the drosophilawing-spot test

23.Rebuttal to the comment on addressing analytical requirements to support health claims on "olive oil polyphenols" (EC regulation 432/212)

23.Addressing analytical requirements to support health claims on "olive oil polyphenols" (EC regulation 432/2012)

الجوانب الحسية:

1.Effect Of Extraction Conditions On Sensory Quality of virgin olive oil

2.A Linguistic Decision Based Model Applied To Olive Oil Sensory Evaluation

3.Relationship Between Sensory Evaluation Performed By Italian And Spanish Official Panels And Volatile And Phenolic Profiles Of Virgin Olive Oil

4.Detection of olive oil adulteration with some plant oils by GLC analysis of sterols using polar column

5.Discussion on the objective evaluation of virgin olive oil bitterness

6.Gourmetolive oils: Stability and consumer acceptability studies

الجوانب الميكروبيولوجية:

1.Microbiologicalquality and biophenol content of hot air-dried Thassos cv. table olives uponstorage

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