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Journal Article
Journal Article
Journal Article
European Journal of Lipid Science and Technology, ISSN 1438-7697, 01/2017, Volume 119, Issue 1, pp. np - n/a
Chemometric analyses of near‐ (NIR) and middle‐infrared (mid‐IR) spectroscopy spectral data (12 500–4000 cm−1 and 4000–400 cm−1) by Partial Least Square (PLS)... 
Chemometric | Near infrared (NIR) | Virgin olive oil | Middle‐infrared (mid‐IR) | Phenolics | Middle-infrared (mid-IR) | ANTIOXIDANT ACTIVITY | VOLATILE | FOOD SCIENCE & TECHNOLOGY | PARAMETERS | PREDICTION | POLYPHENOLS | EXTRACTION | NUTRITION & DIETETICS | PROFILE | SENSORY PROPERTIES | HEALTH | Algorithms | Olive oil | Arctic research | Analysis | Spectrum analysis | Quality
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 12/2012, Volume 60, Issue 50, pp. 12355 - 12361
The relationship between the proanthocyanidin profile and the perceived astringency was assessed in 13 commercial Tempranillo red wines. The concentration and... 
phloroglucinol | proanthocyanidins | tannins | astringency | flavanol | wine | GRAPE | FOOD SCIENCE & TECHNOLOGY | FLAVAN-3-OLS | BITTERNESS | TEMPRANILLO | EXTRACTION | PROCYANIDINS | SEED | AGRICULTURE, MULTIDISCIPLINARY | SKIN | CHEMISTRY, APPLIED | PROTEINS | Taste | Spectrometry, Mass, Electrospray Ionization | Flavonols - analysis | Astringents - analysis | Humans | Wine - analysis
Journal Article
International Journal of Molecular Sciences, ISSN 1661-6596, 03/2017, Volume 18, Issue 3, pp. 668 - 668
Virgin olive oil, the main fat of the Mediterranean diet, is per se considered as a functional food-as stated by the European Food Safety Authority (EFSA)-due... 
Enriched olive oil | Oxidative stress | Intestinal immune function | Health | Endothelial dysfunction | Phenolic compounds | Functional food | ANTIOXIDANT ACTIVITY | THYME EXTRACTS | QUALITY | MEDITERRANEAN DIET | BIOCHEMISTRY & MOLECULAR BIOLOGY | EDIBLE OILS | phenolic compounds | health | functional food | endothelial dysfunction | CHEMISTRY, MULTIDISCIPLINARY | intestinal immune function | POLYPHENOLS | OXIDATIVE STABILITY | enriched olive oil | OWN PHENOLIC-COMPOUNDS | oxidative stress | CARDIOVASCULAR RISK | Phytochemicals - chemistry | Primary Prevention | Antioxidants - chemistry | Diet, Mediterranean | Humans | Olive Oil - isolation & purification | Biological Products - pharmacology | Antioxidants - pharmacology | Research | Biological Products - isolation & purification | Phytochemicals - isolation & purification | Biological Products - chemistry | Olive Oil - pharmacology | Antioxidants - isolation & purification | Olive Oil - chemistry | Diet Therapy | Oxidative Stress - drug effects | Phytochemicals - pharmacology | Olea - chemistry | Enrichment | State of the art | Cardiovascular disease | Alcohol | Raw materials | Cell adhesion & migration | Functional foods | Bioactive compounds | Agronomy | Polyphenols | Aging | Product safety | Heart diseases | Food | Plants (botany) | Mortality | Olive oil | Cholesterol | Biological activity | Quality of life | Studies | Nutrition research | Diet | Spices | Phenols | Aging (natural) | Cardiovascular diseases
Journal Article
Molecules, ISSN 1420-3049, 10/2014, Volume 19, Issue 11, pp. 17422 - 17423
  The authors wish to make the following correction to paper [1], doi:10.3390/molecules190812173, website: http://www.mdpi.com/1420-3049/19/8/12173.[...] 
n/a
Journal Article