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
7.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
Prosessing Aspects:
1.Olive Oil History, Production, And Characteristics Of The World’s Classic Oils
2.Influence Of A New Crushing Technique
Nutritional aspects:
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 Platelate
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)
Sensory Aspects:
1.Effect Of Extraction Conditions On Sensory Quality of virgin olive oil
6.Gourmetolive oils: Stability and consumer acceptability
studies
Microbiological aspects:
1.Microbiologicalquality and biophenol content of hot air-dried
Thassos cv. table olives uponstorage