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Fruit development and oil quality in Olea europaea L. are strongly influenced by both light and water availability. In… Expand Several factors affect virgin olive oil (VOO) phenolic profile. The aim of this study was to monitor olive hydrolytic… Expand Virgin olive oils from the fruits of Croatian autochthonous varieties Oblica, Lastovka and Levantinka were characterized for the… Expand Bitterness and pungency are important parameters for olive oil quality. Therefore, two instrumental methods for evaluation of… Expand A high-performance liquid chromatography (HPLC) method was developed to quantitatively analyze oleocanthal in extra virgin olive… Expand [structure: see text] Effective total syntheses and the assignment of absolute configurations of both the (+)- and… Expand Capillary electrophoresis (CE) can be effectively used as a fast screening tool to obtain qualitative and semiquantitative… Expand The individual evolution of phenolic compounds has been studied during the natural fermentation of black olives for the first… Expand Polyphenols are an important functional minor component of virgin olive oils that are responsible for the key sensory… Expand This study presents the phenolic compounds profile of commercial Cornicabra virgin olive oils from five successive crop seasons… Expand