A Simple and Effective Mass Spectrometric Approach to Identify the Adulteration of the Mediterranean Diet Component Extra-Virgin Olive Oil with Corn Oil

By Di Girolamo Francesco   Masotti Andrea   Lante Isabella   Scapaticci Margherita   Calvano Cosima Damiana   Zambonin Carlo   Muraca Maurizio   Putignani Lorenza  

International Journal of Molecular Sciences, Vol. 16, Iss. 9, 2015-09 ,pp. : 20896-20912

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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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Metabolic Fingerprinting to Assess the Impact of Salinity on Carotenoid Content in Developing Tomato Fruits

By Van Meulebroek Lieven   Hanssens Jochen   Steppe Kathy   Vanhaecke Lynn  

International Journal of Molecular Sciences, Vol. 17, Iss. 6, 2016-05 ,pp. : 821-821

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Biological Activities of Phenolic Compounds Present in Virgin Olive Oil

By Cicerale Sara   Lucas Lisa   Keast Russell  

International Journal of Molecular Sciences, Vol. 11, Iss. 2, 2010-02 ,pp. : 458-479

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Sunflower Oil but Not Fish Oil Resembles Positive Effects of Virgin Olive Oil on Aged Pancreas after Life-Long Coenzyme Q Addition

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