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