Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing

Frontiers Chemoprevention effect of the Mediterranean diet on colorectal cancer: Current studies and future prospects

Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing

Spontaneous In Vitro and In Vivo Interaction of (−)-Oleocanthal with Glycine in Biological Fluids: Novel Pharmacokinetic Markers

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Direct Measurement of Oleocanthal and Oleacein Levels in Olive Oil by Quantitative 1H NMR. Establishment of a New Index for the Characterization of Extra Virgin Olive Oils

Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing

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Evolution of the minor components of the directly brined Aloreña de Málaga table olive fat during processing and shelf life - ScienceDirect

Training for the Production of Organic Olive Oil by GEORGE DIAMANDIS - Issuu

Analytical parameters of olive oil used for the olive fruit processing

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Quantitative Measurement of Major Secoiridoid Derivatives in Olive Oil Using qNMR. Proof of the Artificial Formation of Aldehydic Oleuropein and Ligstroside Aglycon Isomers