Volatile Profile, Phytochemicals and Antioxidant Activity of Virgin Olive Oils from Croatian Autochthonous Varieties Mašnjača and Krvavica in Comparison with Italian Variety Leccino

By Šarolić Mladenka   Gugić Mirko   Tuberoso Carlo Ignazio Giovanni   Jerković Igor   Šuste Marko   Marijanović Zvonimir   Kuś Piotr Marek  

Molecules, Vol. 19, Iss. 1, 2014-01 ,pp. : 881-895

MDPI

Access to resources Recommend Favorite

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

MDPI

Access to resources Recommend Favorite

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

MDPI

Access to resources Recommend Favorite

Analytical Evaluation and Antioxidant Properties of Some Secondary Metabolites in Northern Italian Mono- and Multi-Varietal Extra Virgin Olive Oils (EVOOs) from Early and Late Harvested Olives

By Trombetta Domenico   Smeriglio Antonella   Marcoccia Daniele   Giofrè Salvatore Vincenzo   Toscano Giovanni   Mazzotti Fabio   Giovanazzi Angelo   Lorenzetti Stefano  

International Journal of Molecular Sciences, Vol. 18, Iss. 4, 2017-04 ,pp. : 797-797

MDPI

Access to resources Recommend Favorite

State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties

By Reboredo-Rodríguez Patricia   Figueiredo-González María   González-Barreiro Carmen   Simal-Gándara Jesús   Salvador María Desamparados   Cancho-Grande Beatriz   Fregapane Giuseppe  

International Journal of Molecular Sciences, Vol. 18, Iss. 3, 2017-03 ,pp. : 668-668

MDPI

Access to resources Recommend Favorite