Among vegetable oils, virgin olive oil (VOO) has nutritional and sensory characteristics that
to make it unique and a basic component of the Mediterranean diet. The importance of VOO …

In recent years, there has been an increasing interest in diets rich in fruits and vegetables
and this is mostly due to their presumed role in the prevention of various degenerative …

In recent years, increasing knowledge of the positive health effects of food polyphenols has
prompted the need to develop new separation techniques for their extraction, fractionation …

A chemical characterization of the major components, namely, triacylglycerols (TAGs),
polyphenols, and tocopherols in a Sacha inchi oil derived from cold pressing of the seed, is …

An evaluation of the grain functional components of Italian durum wheat cultivars was
conducted. The raw material was obtained from the field trial performed in 2006–2007 at the …

The use of capillary electromigration methods to analyze foods and food components is
reviewed in this work. Papers that were published during the period April 2007 to March …

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 characterization and quantification of extra-virgin olive oil (EVOO) phenolic compounds
by a rapid resolution liquid chromatography (RRLC) method coupled to diode-array and …

Antioxidants are one of the most common active ingredients of nutritionally functional foods
which can play an important role in the prevention of oxidation and cellular damage …

Background The effects of the olive oil-rich Mediterranean diet on breast cancer risk might
be underestimated when HER2 (ERB B2) oncogene-positive and HER2-negative breast …