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 …

Extra virgin olive oil (EVOO) is largely used in Mediterranean diet, and it is also worldwide
apprised not only for its organoleptic properties but also for its healthy effects mainly …

Agroindustry wastewater represents an opportunity to recover high added value antioxidants
such as phenolic compounds. An adsorption/desorption process was investigated to …

In the last years, the interest in Italian monovarietal oils has increased due to their specific
organoleptic qualities. Extra virgin olive oils (EVOOs) are rich in phenolic compounds …

The aim of this study was to formulate nanodispersions to encapsulate antioxidants
extracted from olive mill wastewater (OMW) and phycocyanin extracted from Spirulina …

The INFOGEST standardized method was applied to assess the potential bioaccessibility
and bioaccessibility of the phenolic compounds from a Galician extra-virgin olive oil (EVOO) …

Extra virgin olive oil (EVOO), one of the key foods of the Mediterranean diet, is distinguished
by its high content of nutritional and antioxidant compounds compared to other vegetable …

Antioxidant capacity and sensory analysis of olive oils of different quality grades (Extra
virgin, Virgin, Ordinary and Lampante) were investigated to define their possible differences …

Extra virgin olive oil (EVOO), a key component of the Mediterranean diet, has aroused
interest in recent years due to its health properties. Nuclear magnetic resonance (NMR) …

The potential health benefits of virgin olive oil (VOO) are incontestable and, thus, its
consumption and production is spreading all over the world. Among all VOO components …