Comparison of lipid profile of Italian Extra Virgin Olive Oils by using rapid chromatographic approaches

[1]  L. Mondello,et al.  Identification of high value-generating molecules from the wastes of tuna fishery industry by LC and GC hyphenated techniques with automated sample preparation. , 2021, Journal of separation science.

[2]  L. Mondello,et al.  Differentiation of Italian extra virgin olive oils by rapid evaporative ionization mass spectrometry , 2020 .

[3]  P. Delmonte,et al.  Tutorial for the Characterization of Fatty Acid Methyl Esters by Gas Chromatography with Highly Polar Capillary Columns. , 2020, Journal of AOAC International.

[4]  D. Fiorini,et al.  Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits , 2020, Foods.

[5]  Monica Casale,et al.  A chemometric strategy to evaluate the comparability of PLS models obtained from quartz cuvettes and disposable glass vials in the determination of extra virgin olive oil quality parameters by NIR spectroscopy , 2020 .

[6]  L. Mondello,et al.  Lipid profile of fish species by liquid chromatography coupled to mass spectrometry and a novel linear retention index database. , 2020, Journal of separation science.

[7]  M. Casale,et al.  Determination of the Phenol and Tocopherol Content in Italian High-Quality Extra-Virgin Olive Oils by Using LC-MS and Multivariate Data Analysis , 2020, Food Analytical Methods.

[8]  L. Mondello,et al.  Rapid and miniaturized qualitative and quantitative gas chromatography profiling of human blood total fatty acids , 2020, Analytical and Bioanalytical Chemistry.

[9]  F. Mattivi,et al.  Lipid Profiling and Stable Isotopic Data Analysis for Differentiation of Extra Virgin Olive Oils Based on Their Origin , 2019, Molecules.

[10]  L. Mondello,et al.  Characterization of monoacylglycerols and diacylglycerols rich in polyunsaturated fatty acids produced by hydrolysis of Musteleus mustelus liver oil catalyzed by an immobilized bacterial lipase. , 2019, Journal of chromatography. A.

[11]  R. Consonni,et al.  NMR Studies on Italian PDO Olive Oils and their Potential in Olive-Tree-Derived Products Characterization , 2018, European Journal of Lipid Science and Technology.

[12]  L. Mondello,et al.  Monoacylglycerol and diacylglycerol production by hydrolysis of refined vegetable oil by-products using an immobilized lipase from Serratia sp. W3. , 2018, Journal of separation science.

[13]  L. Mondello,et al.  Proposal of a Linear Retention Index System for Improving Identification Reliability of Triacylglycerol Profiles in Lipid Samples by Liquid Chromatography Methods. , 2018, Analytical chemistry.

[14]  M. Servili,et al.  Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. , 2017, Food chemistry.

[15]  C. Ding,et al.  Quality, composition, and antioxidant activity of virgin olive oil from introduced varieties at Liangshan , 2017 .

[16]  A. Albini,et al.  Nutrigenomics of extra‐virgin olive oil: A review , 2017, BioFactors.

[17]  S. D. De Pascali,et al.  Harvest year effects on Apulian EVOOs evaluated by 1H NMR based metabolomics , 2016, PeerJ.

[18]  L. Mondello,et al.  Reuse of Dairy Product: Evaluation of the Lipid Profile Evolution During and After Their Shelf-Life , 2016, Food Analytical Methods.

[19]  L. Mondello,et al.  High performance characterization of triacylglycerols in milk and milk-related samples by liquid chromatography and mass spectrometry. , 2014, Journal of chromatography. A.

[20]  D. Russo,et al.  Beneficial effects of the olive oil phenolic components oleuropein and hydroxytyrosol: focus on protection against cardiovascular and metabolic diseases , 2014, Journal of Translational Medicine.

[21]  F. Caracciolo,et al.  Quality dimensions and consumer preferences: A choice experiment in the Italian extra-virgin olive oil market , 2014 .

[22]  M. Tsimidou,et al.  Antioxidants in Greek Virgin Olive Oils , 2014, Antioxidants.

[23]  L. Mondello,et al.  Linear retention indices in gas chromatographic analysis: a review , 2008 .

[24]  Ernestina Casiraghi,et al.  Characterisation and Classification of Italian Virgin Olive Oils by Near- and Mid-Infrared Spectroscopy , 2008 .

[25]  Lorenzo Cerretani,et al.  Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia , 2006 .

[26]  M. Holčapek,et al.  Quantitation of triacylglycerols in plant oils using HPLC with APCI-MS, evaporative light-scattering, and UV detection. , 2005, Journal of separation science.

[27]  L. Mondello,et al.  Reliable characterization of coffee bean aroma profiles by automated headspace solid phase microextraction-gas chromatography-mass spectrometry with the support of a dual-filter mass spectra library. , 2005, Journal of separation science.

[28]  R. Mateos,et al.  Antioxidant effect of phenolic compounds, alpha-tocopherol, and other minor components in virgin olive oil. , 2003, Journal of agricultural and food chemistry.

[29]  M. Holčapek,et al.  Characterization of triacylglycerol and diacylglycerol composition of plant oils using high-performance liquid chromatography-atmospheric pressure chemical ionization mass spectrometry. , 2003, Journal of chromatography. A.

[30]  Federico Marini,et al.  Chemical authentication of extra virgin olive oil varieties by supervised chemometric procedures. , 2002, Journal of agricultural and food chemistry.

[31]  W. Byrdwell,et al.  Atmospheric pressure chemical ionization mass spectrometry for analysis of lipids , 2001, Lipids.

[32]  D. Kell,et al.  Chemometric criteria for the characterisation of Italian Protected Denomination of Origin (DOP) olive oils from their metabolic profiles , 2001 .

[33]  L. Cossignani,et al.  Stereospecific analysis of the triacylglycerol fraction and linear discriminant analysis in a climatic differentiation of Umbrian extra-virgin olive oils , 1997 .

[34]  W. C. Byrdwell,et al.  Analysis of triglycerides using atmospheric pressure chemical ionization mass spectrometry , 1995, Lipids.

[35]  L. Mannina,et al.  Statistical analysis on Sicilian olive oils , 2007 .

[36]  D. Capitani,et al.  Analytical, Nutritional and Clinical Methods NMR and statistical study of olive oils from Lazio: A geographical, ecological and agronomic characterization , 2007 .

[37]  S. Mammi,et al.  Olio di oliva DOP del lago di Garda : Uno studio NMR e analisi statistica multivariata , 2006 .

[38]  Giacomo Dugo,et al.  Study of the cultivar-composition relationship in Sicilian olive oils by GC, NMR, and statistical methods. , 2003, Journal of agricultural and food chemistry.

[39]  H. Vandendool,et al.  A GENERALIZATION OF THE RETENTION INDEX SYSTEM INCLUDING LINEAR TEMPERATURE PROGRAMMED GAS-LIQUID PARTITION CHROMATOGRAPHY. , 1963, Journal of chromatography.

[40]  E. Kováts,et al.  Gas‐chromatographische Charakterisierung organischer Verbindungen. Teil 1: Retentionsindices aliphatischer Halogenide, Alkohole, Aldehyde und Ketone , 1958 .