High-performance liquid chromatography evaluation of phenols in olive fruit, virgin olive oil, vegetation waters, and pomace and 1D- and 2D-nuclear magnetic resonance characterizat... von Servili, M, Baldioli, M, Selvaggini, R, Miniati, E, Macchioni, A, Montedoro, G

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Effect of Enzyme Treatment during Mechanical Extraction of Olive Oil on Phenolic Compounds and Polysaccharides von Vierhuis, Esther, Servili, Maurizio, Baldioli, Maura, Schols, Henk A, Voragen, Alphons G. J, Montedoro

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Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives von Montedoro, Gianfrancesco, Servili, Maurizio, Baldioli, Maura, Selvaggini, Roberto, Miniati, Enrico, Macchioni, Alceo

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Simple and hydrolyzable phenolic compounds in virgin olive oil. 2. Initial characterization of the hydrolyzable fraction von Montedoro, Gianfrancesco, Servili, Maurizio, Baldioli, Maura, Miniati, Enrico

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Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC von Montedoro, Gianfrancesco, Servili, Maurizio, Baldioli, Maura, Miniati, Enrico

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Phenolic Compounds of Olive Fruit:  One- and Two-Dimensional Nuclear Magnetic Resonance Characterization of Nüzhenide and Its Distribution in the Constitutive Parts of Fruit von Servili, Maurizio, Baldioli, Maura, Selvaggini, Roberto, Macchioni, Alceo, Montedoro, GianFrancesco

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