References
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Hu C, Zawistowski J, Ling W, Kitts DD (2003) Black rice (Oryza sativa L. indica) pigmented
fraction suppresses both reactive oxygen species and nitric oxide in chemical and biological
model systems. J Agric Food Chem 51(18):5271–5277. https://doi.org/10.1021/jf034466n
IOC (2004) Trade standard applying to table olives, Res-2/91-IV/04. International Olive Council (IOC), Madrid. Available http://www.internationaloliveoil.org/documents/viewfile/3626normoteng. Accessed 08 Nov 2019
IOC (2011) Method sensory analysis of table olives. COI/OT/MO No 1/Rev. 2. International Olive Council (IOC), Madrid. Available http://www.internationaloliveoil.org/documents/
viewfile/4130-met-ot-org-eng. Accessed 08 Nov 2019
IOC (2018) Sensory analysis of olive oil—method for the organoleptical assessment of virgin olive
oil. COI/T.20/Doc. No 15/Rev. 10. International Olive Council (IOC), Madrid. Available http://
www.internationaloliveoil.org/estaticos/view/224-testing-methods. Accessed 08 Nov 2019
Johnson HE, Amarillas C, Bzhelyansky A, Jennens M, Krepich S, Kuszak A, Monagas M, Parisi
S, Reif K, Rimmer CA, Stewart J, Szpylka J, Tims MC, Van Breemen R, Zhao H, Coates
SG (2018) Standard method performance requirements (SMPRs ® ) 2018.006: determination of
select flavonoids from skullcap. J AOAC Int 101(4):1261–1265. https://doi.org/10.5740/jaoacint.
smpr2018.006
Keys A (1980) Seven countries. A Multivariate analysis of death and coronary heart disease. Harvard
University Press, Harvard. https://doi.org/10.4159/harvard.9780674497887
Keys A. (1995) Mediterranean diet and public health: personal reflections. Am J Clin Nutr.
61:1321S–1323S.https://doi.org/10.1093/ajcn/61.6.1321S
Keys A, Menotti A, Karvonen MJ, Aravanis C, Blackburn H, Buzina R, Djordjevic BS, Dontas AS,
Fidanza F, Keys MH, et al. (1986) The diet and 15-year death rate in the seven countries study.
Am J Epidemiol. 124:903–915
Kiritsakis AK (1998) Flavor components of olive oil—a review. J Am Oil Chem Soc 75(6):673–681.
https://doi.org/10.1007/s11746-998-0205-6
Kuhlmann J, Anderson W, Bandong G, Bratinova S, Burger D, Cook JM, Cruijsen H, De Dominicis
E, de Vreeze M, Ehling S, Empl AM, Evers J, Gude T, Hanlon P, Jaudzems G, Koesukwiwat U,
Lesueur C, MacMahon S, Manti V, Mastovska K, Mikkelsen A, Myers R, Paolillo P, Parisi S,
Pinkston JD, Rankin R, Reuther J, Romano J, Schulz C, Stanley G, Stephenson C, Sullivan D,
Szpylka J, Tennyson S, van Leeuwen S, Yadlapalli S, Yeung J, Nestle (2018) Standard method
performance requirements (SMPRs ® ) 2017.017: determination of 2- and 3-MCPD, 2- and 3MCPD esters, and glycidyl esters in infant and adult/pediatric nutritional formula. J AOAC Int
101(1):324–326. https://doi.org/10.5740/jaoacint.smpr2017.017
Laganà P, Avventuroso E, Romano G, Gioffré ME, Patanè P, Parisi S, Delia S (2017a) Classification
and technological purposes of food additives: the European point of view. In: Chemistry and
hygiene of food additives. Springer International Publishing, Cham
Laganà P, Avventuroso E, Romano G, Gioffré ME, Patanè P, Parisi S, Delia S (2017b) The codex
alimentarius and the European legislation on food additives. In: Chemistry and hygiene of food
additives. Springer International Publishing, Cham
Laganà P, Avventuroso E, Romano G, Gioffré ME, Patanè P, Parisi S, Delia S (2017c) Food additives
and effects on the microbial ecology in Yoghurts. In: Chemistry and hygiene of food additives.
Springer International Publishing, Cham
Laganà P, Avventuroso E, Romano G, Gioffré ME, Patanè P, Parisi S, Delia S (2017d) Use and
overuse of food additives in edible products: health consequences for consumers. In: Chemistry
and hygiene of food additives. Springer International Publishing, Cham
Laganà P, Campanella G, Patanè P, Assunta Cava M, Parisi S, Gambuzza ME, Delia S, Coniglio MA
(2019a) Food gases: classification and allowed uses. In: Chemistry and hygiene of food gases.
Springer International Publishing, Cham
Laganà P, Campanella G, Patanè P, Assunta Cava M, Parisi S, Gambuzza ME, Delia S, Coniglio
MA (2019b) Food gases in the European union. The legislation. In: Chemistry and hygiene of
food gases. Springer International Publishing, Cham
29
Hu C, Zawistowski J, Ling W, Kitts DD (2003) Black rice (Oryza sativa L. indica) pigmented
fraction suppresses both reactive oxygen species and nitric oxide in chemical and biological
model systems. J Agric Food Chem 51(18):5271–5277. https://doi.org/10.1021/jf034466n
IOC (2004) Trade standard applying to table olives, Res-2/91-IV/04. International Olive Council (IOC), Madrid. Available http://www.internationaloliveoil.org/documents/viewfile/3626normoteng. Accessed 08 Nov 2019
IOC (2011) Method sensory analysis of table olives. COI/OT/MO No 1/Rev. 2. International Olive Council (IOC), Madrid. Available http://www.internationaloliveoil.org/documents/
viewfile/4130-met-ot-org-eng. Accessed 08 Nov 2019
IOC (2018) Sensory analysis of olive oil—method for the organoleptical assessment of virgin olive
oil. COI/T.20/Doc. No 15/Rev. 10. International Olive Council (IOC), Madrid. Available http://
www.internationaloliveoil.org/estaticos/view/224-testing-methods. Accessed 08 Nov 2019
Johnson HE, Amarillas C, Bzhelyansky A, Jennens M, Krepich S, Kuszak A, Monagas M, Parisi
S, Reif K, Rimmer CA, Stewart J, Szpylka J, Tims MC, Van Breemen R, Zhao H, Coates
SG (2018) Standard method performance requirements (SMPRs ® ) 2018.006: determination of
select flavonoids from skullcap. J AOAC Int 101(4):1261–1265. https://doi.org/10.5740/jaoacint.
smpr2018.006
Keys A (1980) Seven countries. A Multivariate analysis of death and coronary heart disease. Harvard
University Press, Harvard. https://doi.org/10.4159/harvard.9780674497887
Keys A. (1995) Mediterranean diet and public health: personal reflections. Am J Clin Nutr.
61:1321S–1323S.https://doi.org/10.1093/ajcn/61.6.1321S
Keys A, Menotti A, Karvonen MJ, Aravanis C, Blackburn H, Buzina R, Djordjevic BS, Dontas AS,
Fidanza F, Keys MH, et al. (1986) The diet and 15-year death rate in the seven countries study.
Am J Epidemiol. 124:903–915
Kiritsakis AK (1998) Flavor components of olive oil—a review. J Am Oil Chem Soc 75(6):673–681.
https://doi.org/10.1007/s11746-998-0205-6
Kuhlmann J, Anderson W, Bandong G, Bratinova S, Burger D, Cook JM, Cruijsen H, De Dominicis
E, de Vreeze M, Ehling S, Empl AM, Evers J, Gude T, Hanlon P, Jaudzems G, Koesukwiwat U,
Lesueur C, MacMahon S, Manti V, Mastovska K, Mikkelsen A, Myers R, Paolillo P, Parisi S,
Pinkston JD, Rankin R, Reuther J, Romano J, Schulz C, Stanley G, Stephenson C, Sullivan D,
Szpylka J, Tennyson S, van Leeuwen S, Yadlapalli S, Yeung J, Nestle (2018) Standard method
performance requirements (SMPRs ® ) 2017.017: determination of 2- and 3-MCPD, 2- and 3MCPD esters, and glycidyl esters in infant and adult/pediatric nutritional formula. J AOAC Int
101(1):324–326. https://doi.org/10.5740/jaoacint.smpr2017.017
Laganà P, Avventuroso E, Romano G, Gioffré ME, Patanè P, Parisi S, Delia S (2017a) Classification
and technological purposes of food additives: the European point of view. In: Chemistry and
hygiene of food additives. Springer International Publishing, Cham
Laganà P, Avventuroso E, Romano G, Gioffré ME, Patanè P, Parisi S, Delia S (2017b) The codex
alimentarius and the European legislation on food additives. In: Chemistry and hygiene of food
additives. Springer International Publishing, Cham
Laganà P, Avventuroso E, Romano G, Gioffré ME, Patanè P, Parisi S, Delia S (2017c) Food additives
and effects on the microbial ecology in Yoghurts. In: Chemistry and hygiene of food additives.
Springer International Publishing, Cham
Laganà P, Avventuroso E, Romano G, Gioffré ME, Patanè P, Parisi S, Delia S (2017d) Use and
overuse of food additives in edible products: health consequences for consumers. In: Chemistry
and hygiene of food additives. Springer International Publishing, Cham
Laganà P, Campanella G, Patanè P, Assunta Cava M, Parisi S, Gambuzza ME, Delia S, Coniglio MA
(2019a) Food gases: classification and allowed uses. In: Chemistry and hygiene of food gases.
Springer International Publishing, Cham
Laganà P, Campanella G, Patanè P, Assunta Cava M, Parisi S, Gambuzza ME, Delia S, Coniglio
MA (2019b) Food gases in the European union. The legislation. In: Chemistry and hygiene of
food gases. Springer International Publishing, Cham