From Olive Fruits to Olive Oil: Phenolic Compound Transfer in Six Different Olive Cultivars Grown under the Same Agronomical Conditions

By Talhaoui Nassima   Gómez-Caravaca Ana María   León Lorenzo   De la Rosa Raúl   Fernández-Gutiérrez Alberto   Segura-Carretero Antonio  

International Journal of Molecular Sciences, Vol. 17, Iss. 3, 2016-03 ,pp. : 337-337

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Pigments in Extra-Virgin Olive Oils Produced in Tuscany (Italy) in Different Years

By Lazzerini Cristina   Domenici Valentina  

Foods, Vol. 6, Iss. 4, 2017-03 ,pp. : 25-25

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Valuable Nutrients and Functional Bioactives in Different Parts of Olive (Olea europaea L.)—A Review

By Ghanbari Rahele   Anwar Farooq   Alkharfy Khalid M.   Gilani Anwarul-Hassan   Saari Nazamid  

International Journal of Molecular Sciences, Vol. 13, Iss. 3, 2012-03 ,pp. : 3291-3340

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Fatty Acid and Phenolic Compound Concentrations in Eight Different Monovarietal Virgin Olive Oils from Extremadura and the Relationship with Oxidative Stability

By Montaño Alfonso   Hernández Marcos   Garrido Inmaculada   Llerena José Luís   Espinosa Francisco  

International Journal of Molecular Sciences, Vol. 17, Iss. 11, 2016-11 ,pp. : 1960-1960

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Heterodimer Binding Scaffolds Recognition via the Analysis of Kinetically Hot Residues

By Perišić Ognjen  

Pharmaceuticals, Vol. 11, Iss. 1, 2018-03 ,pp. : 29-29

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