Abstract Extra Virgin Olive Oil (EVOO), the emblematic food of the Mediterranean diet, is
recognized for its nutritional value and beneficial health effects. The main authenticity issues …

Seed and vegetable oils are complex mixtures of components, with the major classes
including mono-, di-and triacylglycerols, fatty acids, phytosterols, tocopherols and …

The present study investigated the volatile compounds in nearly three-year shrimp sauces
and the effects of different fermentation and storage time on the integral aroma …

A method was developed to simultaneously determine eight bioactive compounds in edible
oil based on ultrasound-assisted saponification, liquid-liquid extraction and liquid …

Free and esterified (bound) tocopherols, tocotrienols and other tocochromanol-related
compounds, often referred to “tocols”, are lipophilic antioxidants of great importance for …

In order to understand the distribution of the main secondary metabolites found in Olea
europaea L., eight different samples (olive leaf, stem, seed, fruit skin and pulp, as well as …

Phenolic compounds are highly valuable food components due to their potential utilisation
as natural bioactive and antioxidant molecules for the food, cosmetic, chemical, and …

Olive oil is considered one of the most valuable vegetable oils and is highly appreciated by
consumers for its specific and distinguishable taste and aroma, as well as its nutritional …

Olive-derived biomass is not only a renewable bioenergy resource but also it can be a
source of bioproducts, including antioxidants. In this study, the antioxidant composition of …

Metabolomics involvement in the study of foods is steadily growing. Such a rise is a
consequence of the increasing demand in the food sector to address challenges regarding …