Polyphenols Fingerprinting in Olive Oils Through Maximum-Quantum NMR Spectroscopy

Keywords

Polyphenol, Flavonols, Chemistry, Food science, Phenols

References

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Cited by

• NMR Spectroscopy: A Powerful Tool for the Analysis of Polyphenols in Extra Virgin Olive Oil.Alexandra Olmo‐Cunillera, Anallely López‐Yerena, Julián Lozano‐Castellón — 2019
• Evaluation of Italian extra virgin olive oils based on the phenolic compounds composition using multivariate statistical methodsJitka Klikarová, Lenka Česlová, Petra Kalendová — 2020
• Virgin olive oil metabolomics: A review.Artemis Lioupi, Nikolaos Nenadis, Georgios Theodoridis — 2020
• Near UV-Vis and NMR Spectroscopic Methods for Rapid Screening of Antioxidant Molecules in Extra-Virgin Olive OilGiulia Vicario, Alessandra Francini, Mario Cifelli — 2020
• Screening of polysaccharides from fruit pulp of Ziziphus mauritiana L. and Artocarpus heterophyllus L. as natural mucoadhesivesPriyanka Ray, Sumana Chatterjee, Prerona Saha — 2021
• The Role of High-Resolution Analytical Techniques in the Development of Functional FoodsÁlvaro Fernández‐Ochoa, Francisco Javier Leyva‐Jiménez, María de la Luz Cádiz‐Gurrea — 2021
• Polyphenolic profiling of coffee beverages by Liquid Chromatography-High-Resolution mass Spectrometry for classification and characterizationNerea Núñez, Javier Saurina, Óscar Núñez — 2024
• Spectroscopic Techniques for Edible Oil Evaluation - Technology Overview and Recent Applications from Lab to IndustrySelorm Yao‐Say Solomon Adade, Hao Lin, Nana Adwoa Nkuma Johnson — 2025
• NMR Spectroscopy: A Powerful Tool for the Analysis of Polyphenols in 1 Extra Virgin Olive Oil 2Alexandra Olmo-Cunillera, A. López-Yerena, Julián Lozano-Castellón — 2020
• Magnetic resonance applications in food analysisF. Tang, Morgan Vasas, E. Hatzakis — 2019

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