30
2 Polyphenols as Bioactive Compounds in Foods and Food Supplements
Laganà P, Campanella G, Patanè P, Assunta Cava M, Parisi S, Gambuzza ME, Delia S, Coniglio MA
(2019c) Food gases in the industry. Chemical and physical features. 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 (2019d) Safety evaluation and assessment of gases for food applications. In: Chemistry and
hygiene of food gases. Springer International Publishing, Cham
Montedoro G, Bertuccioli M, Anichini F (1978) Aroma analysis of virgin olive oil by head space
volatiles extraction techniques. In: Charalampous G, Inglet GI (eds) Flavor of foods and beverages.
Academic Press, New York, pp 247–281
Nakornriab M, Sriseadka T, Wongpornchai S (2008) Quantification of carotenoid and flavonoid
components in brans of some Thai black rice cultivars using supercritical fluid extraction and
high-performance liquid chromatography-mass spectrometry. J Food lipid 15(4):488–503. https://
doi.org/10.1111/j.1745-4522.2008.00135.x
Oey SB, van der Fels-Klerx HJ, Fogliano V, van Leeuwen SP (2019) Mitigation strategies for the
reduction of 2-and 3-MCPD esters and glycidyl esters in the vegetable oil processing industry.
Compr Rev Food Sci Food Saf 18(2):349–361. https://doi.org/10.1111/1541-4337.12415
Omar SH (2010) Oleuropein in olive and its pharmacological effects. Sci Pharm 78(2):133–154.
https://doi.org/10.3797/scipharm.0912-18
Ozdemir Y, Guven E, Ozturk A (2014) Understanding the characteristics of oleuropein for table olive
processing. J Food Process Technol 5(5):1000328. https://doi.org/10.4172/2157-7110.1000328
Parisi S (2016) Min Hu and Charlotte Jacobsen (eds): Oxidative stability and shelf life of foods containing oils and fats. Anal Bioanal Chem. 408(27):7549–7550. https://doi.org/10.1007/s00216016-9875-3
Parisi S (2018) Analytical approaches and safety evaluation strategies for antibiotics and antimicrobial agents in food products. Chem Biol Solutions J AOAC Int 101(4):914–915. https://doi.
org/10.5740/jaoacint.17-0444
Parisi S (2019) Analysis of major phenolic compounds in foods and their health effects. J AOAC
Int 102(5):1354–1355. https://doi.org/10.5740/jaoacint.19-0127
Parisi S (2020) Characterization of major phenolic compounds in selected foods by the technological
and health promotion viewpoints. J AOAC (in press)
Parisi S, Luo W (2018a) Chemistry of Maillard reactions in processed foods. In: The importance of
Maillard reaction in processed foods. Springer International Publishing, Heidelberg, Germany
Parisi S, Luo W (2018b) Maillard reaction in processed foods—reaction mechanisms. In: The importance of Maillard reaction in processed foods. Springer International Publishing, Heidelberg,
Germany
Parisi S, Luo W (2018c) Maillard reaction and processed foods—main chemical products. In:
The importance of Maillard reaction in processed foods. Springer International Publishing,
Heidelberg, Germany
Rigacci S, Stefani M (2016) Nutraceutical properties of olive oil polyphenols. An itinerary from
cultured cells through animal models to humans. Int J Mol Sci 17(6):843. https://doi.org/10.3390/
ijms17060843
Ruini LF, Ciati R, Pratesi CA, Marino M, Principato L, Vannuzzi E (2015) Working toward healthy
and sustainable diets: the “double pyramid model” developed by the Barilla center for food and
nutrition to raise awareness about the environmental and nutritional impact of foods. Front Nutr
4(2):1–9. https://doi.org/10.3389/fnut.2015.00009
Shoji T (2007) Polyphenols as natural food pigments: changes during food processing. Am J Food
Technol 2(7):570–581. https://doi.org/10.3923/ajft.2007.570.581
Singla RK, Dubey AK, Ameen SM, Montalto S, Parisi S (2018a) Analytical methods for the
determination of Maillard reaction products in foods. An introduction. In: Analytical methods
for the assessment of Maillard reactions in foods. Springer International Publishing, Heidelberg,
Germany
2 Polyphenols as Bioactive Compounds in Foods and Food Supplements
Laganà P, Campanella G, Patanè P, Assunta Cava M, Parisi S, Gambuzza ME, Delia S, Coniglio MA
(2019c) Food gases in the industry. Chemical and physical features. 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 (2019d) Safety evaluation and assessment of gases for food applications. In: Chemistry and
hygiene of food gases. Springer International Publishing, Cham
Montedoro G, Bertuccioli M, Anichini F (1978) Aroma analysis of virgin olive oil by head space
volatiles extraction techniques. In: Charalampous G, Inglet GI (eds) Flavor of foods and beverages.
Academic Press, New York, pp 247–281
Nakornriab M, Sriseadka T, Wongpornchai S (2008) Quantification of carotenoid and flavonoid
components in brans of some Thai black rice cultivars using supercritical fluid extraction and
high-performance liquid chromatography-mass spectrometry. J Food lipid 15(4):488–503. https://
doi.org/10.1111/j.1745-4522.2008.00135.x
Oey SB, van der Fels-Klerx HJ, Fogliano V, van Leeuwen SP (2019) Mitigation strategies for the
reduction of 2-and 3-MCPD esters and glycidyl esters in the vegetable oil processing industry.
Compr Rev Food Sci Food Saf 18(2):349–361. https://doi.org/10.1111/1541-4337.12415
Omar SH (2010) Oleuropein in olive and its pharmacological effects. Sci Pharm 78(2):133–154.
https://doi.org/10.3797/scipharm.0912-18
Ozdemir Y, Guven E, Ozturk A (2014) Understanding the characteristics of oleuropein for table olive
processing. J Food Process Technol 5(5):1000328. https://doi.org/10.4172/2157-7110.1000328
Parisi S (2016) Min Hu and Charlotte Jacobsen (eds): Oxidative stability and shelf life of foods containing oils and fats. Anal Bioanal Chem. 408(27):7549–7550. https://doi.org/10.1007/s00216016-9875-3
Parisi S (2018) Analytical approaches and safety evaluation strategies for antibiotics and antimicrobial agents in food products. Chem Biol Solutions J AOAC Int 101(4):914–915. https://doi.
org/10.5740/jaoacint.17-0444
Parisi S (2019) Analysis of major phenolic compounds in foods and their health effects. J AOAC
Int 102(5):1354–1355. https://doi.org/10.5740/jaoacint.19-0127
Parisi S (2020) Characterization of major phenolic compounds in selected foods by the technological
and health promotion viewpoints. J AOAC (in press)
Parisi S, Luo W (2018a) Chemistry of Maillard reactions in processed foods. In: The importance of
Maillard reaction in processed foods. Springer International Publishing, Heidelberg, Germany
Parisi S, Luo W (2018b) Maillard reaction in processed foods—reaction mechanisms. In: The importance of Maillard reaction in processed foods. Springer International Publishing, Heidelberg,
Germany
Parisi S, Luo W (2018c) Maillard reaction and processed foods—main chemical products. In:
The importance of Maillard reaction in processed foods. Springer International Publishing,
Heidelberg, Germany
Rigacci S, Stefani M (2016) Nutraceutical properties of olive oil polyphenols. An itinerary from
cultured cells through animal models to humans. Int J Mol Sci 17(6):843. https://doi.org/10.3390/
ijms17060843
Ruini LF, Ciati R, Pratesi CA, Marino M, Principato L, Vannuzzi E (2015) Working toward healthy
and sustainable diets: the “double pyramid model” developed by the Barilla center for food and
nutrition to raise awareness about the environmental and nutritional impact of foods. Front Nutr
4(2):1–9. https://doi.org/10.3389/fnut.2015.00009
Shoji T (2007) Polyphenols as natural food pigments: changes during food processing. Am J Food
Technol 2(7):570–581. https://doi.org/10.3923/ajft.2007.570.581
Singla RK, Dubey AK, Ameen SM, Montalto S, Parisi S (2018a) Analytical methods for the
determination of Maillard reaction products in foods. An introduction. In: Analytical methods
for the assessment of Maillard reactions in foods. Springer International Publishing, Heidelberg,
Germany