Scientific Research

 Chemical Aspects:

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


2.Phenolic Content Of Virgin Olive Oil


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


6.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 nonparametric multivariate evaluation of fatty acid composition


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



Analytical aspects:

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​