Andrikopoulos NK, Dedoussis GV, Falirea A, Kalogeropoulos N, Hatzinikola HS (2002) Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying
and pan-frying of potatoes. Int J Food Sci Nutr 53(4):351–363
Angerosa F (2002) Influence of volatile compounds on virgin olive oil quality evaluated by
analytical approaches and sensor panels. Eur J Lipid Sci Technol 104(9–10):639–660
Angerosa F, d'Alessandro N, Corana F, Mellerio G (1996) Characterization of phenolic and
secoiridoid aglycons present in virgin olive oil by gas chromatography-chemical ionization
mass spectrometry. J Chromatogr A 736(1–2):195–203
Angerosa F, Di Giacinto L, Solinas M (1992) Influence of Dacus Oleae infestation on flavor of oils,
extracted from attacked olive fruits, by HPLC and HRGC analyses of volatile compounds.
Grasas Aceites 43:134–142
Angerosa F, Di Giacinto L (1995) Caratteristiche di qualità dell'olio di oliva vergine in relazione ai
metodi di frangitura. II. Rivista Italiana delle Sostanze Grasse 72(1):1–4
Angerosa F, Basti C, Vito R (1999) Virgin olive oil volatile compounds from lipoxygenase pathway
and characterization of some Italian cultivars. J Agric Food Chem 47(3):836–839
Angerosa F, Servili M, Selvaggini R, Taticchi A, Esposto S, Montedoro G (2004) Volatile
compounds in virgin olive oil: occurrence and their relationship with the quality. J Chromatogr
A 1054(1):17–31
Angerosa F, Campestre C, Giansante L (2006) Analysis and authentication. In: Boskou D
(ed) Olive oil: chemistry and technology. AOCS Press, Champaign, IL, pp 113–172
Angerosa F, Mostallino R, Basti C, Vito R (2000) Virgin olive oil odour notes: their relationships
with volatile compounds from the lipoxygenase pathway and secoiridoid compounds. Food
Chem 68(3):283–287
Antoun N, Tsimidou M (1997) Gourmet olive oils: stability and consumer acceptability studies.
Food Res Int 30(2):131–136
Aparicio R, Harwood J (2013) Handbook of olive oil. Analysis and properties, 2nd edn. Springer,
New York
Aparicio R, Luna G (2002) Characterisation of monovarietal virgin olive oils. Eur J Lipid Sci
Technol 104(9–10):614–627
Aparicio R, Morales MT (1998) Characterization of olive ripeness by green aroma compounds of
virgin olive oil. J Agric Food Chem 46(3):1116–1122
Aparicio R, Morales MT, Alonso V (1997) Authentication of European virgin olive oils by their
chemical compounds, sensory attributes, and consumers' attitudes. J Agric Food Chem 45
(4):1076–1083
Baccouri O, Bendini A, Cerretani L, Guerfel M, Baccouri B, Lercker G, Zarrouk M, Miled DDB
(2008) Comparative study on volatile compounds from Tunisian and Sicilian monovarietal
virgin olive oils. Food Chem 111:322–328
Bazakos C, Spaniolas S, Kalaitzis P (2016) DNA-based approaches for traceability and authentication of olive oil. In: Boskou D, Clodoveo ML (eds) Products from olive tree. InTech, Rijeka,
pp 115–133
Beltrán G, del Rio C, Sánchez S, Martínez L (2004) Influence of harvest date and crop yield on the
fatty acid composition of virgin olive oils from cv. Picual. J Agric Food Chem 52
(11):3434–3440
Bonanome A, Visona A, Lusiani L, Beltramello G, Confortin L, Biffanti S, Pagnan A (1991)
Carbohydrate and lipid metabolism in patients with non-insulin-dependent diabetes mellitus:
effects of a low-fat, high-carbohydrate diet vs a diet high in monounsaturated fatty acids. Am J
Clin Nutr 54(3):586–590
Bosetti C, Negri E, Franceschi S, Talamini R, Montella M, Conti E, La Vecchia C (2002) Olive oil,
seed oils and other added fats in relation to ovarian cancer (Italy). Cancer Causes Control 13
(5):465–470
Boskou D (ed) (2006) Olive oil: chemistry and technology. AOCS Press, Urbana, IL
Boskou D (ed) (2008) Olive oil: minor constituents and health. CRC Press, Boca Raton, FL
Boskou D (ed) (2015) Olive and olive oil bioactive constituents. AOCS Press, Urbana IL
246
N. Caporaso and D. Boskou
and pan-frying of potatoes. Int J Food Sci Nutr 53(4):351–363
Angerosa F (2002) Influence of volatile compounds on virgin olive oil quality evaluated by
analytical approaches and sensor panels. Eur J Lipid Sci Technol 104(9–10):639–660
Angerosa F, d'Alessandro N, Corana F, Mellerio G (1996) Characterization of phenolic and
secoiridoid aglycons present in virgin olive oil by gas chromatography-chemical ionization
mass spectrometry. J Chromatogr A 736(1–2):195–203
Angerosa F, Di Giacinto L, Solinas M (1992) Influence of Dacus Oleae infestation on flavor of oils,
extracted from attacked olive fruits, by HPLC and HRGC analyses of volatile compounds.
Grasas Aceites 43:134–142
Angerosa F, Di Giacinto L (1995) Caratteristiche di qualità dell'olio di oliva vergine in relazione ai
metodi di frangitura. II. Rivista Italiana delle Sostanze Grasse 72(1):1–4
Angerosa F, Basti C, Vito R (1999) Virgin olive oil volatile compounds from lipoxygenase pathway
and characterization of some Italian cultivars. J Agric Food Chem 47(3):836–839
Angerosa F, Servili M, Selvaggini R, Taticchi A, Esposto S, Montedoro G (2004) Volatile
compounds in virgin olive oil: occurrence and their relationship with the quality. J Chromatogr
A 1054(1):17–31
Angerosa F, Campestre C, Giansante L (2006) Analysis and authentication. In: Boskou D
(ed) Olive oil: chemistry and technology. AOCS Press, Champaign, IL, pp 113–172
Angerosa F, Mostallino R, Basti C, Vito R (2000) Virgin olive oil odour notes: their relationships
with volatile compounds from the lipoxygenase pathway and secoiridoid compounds. Food
Chem 68(3):283–287
Antoun N, Tsimidou M (1997) Gourmet olive oils: stability and consumer acceptability studies.
Food Res Int 30(2):131–136
Aparicio R, Harwood J (2013) Handbook of olive oil. Analysis and properties, 2nd edn. Springer,
New York
Aparicio R, Luna G (2002) Characterisation of monovarietal virgin olive oils. Eur J Lipid Sci
Technol 104(9–10):614–627
Aparicio R, Morales MT (1998) Characterization of olive ripeness by green aroma compounds of
virgin olive oil. J Agric Food Chem 46(3):1116–1122
Aparicio R, Morales MT, Alonso V (1997) Authentication of European virgin olive oils by their
chemical compounds, sensory attributes, and consumers' attitudes. J Agric Food Chem 45
(4):1076–1083
Baccouri O, Bendini A, Cerretani L, Guerfel M, Baccouri B, Lercker G, Zarrouk M, Miled DDB
(2008) Comparative study on volatile compounds from Tunisian and Sicilian monovarietal
virgin olive oils. Food Chem 111:322–328
Bazakos C, Spaniolas S, Kalaitzis P (2016) DNA-based approaches for traceability and authentication of olive oil. In: Boskou D, Clodoveo ML (eds) Products from olive tree. InTech, Rijeka,
pp 115–133
Beltrán G, del Rio C, Sánchez S, Martínez L (2004) Influence of harvest date and crop yield on the
fatty acid composition of virgin olive oils from cv. Picual. J Agric Food Chem 52
(11):3434–3440
Bonanome A, Visona A, Lusiani L, Beltramello G, Confortin L, Biffanti S, Pagnan A (1991)
Carbohydrate and lipid metabolism in patients with non-insulin-dependent diabetes mellitus:
effects of a low-fat, high-carbohydrate diet vs a diet high in monounsaturated fatty acids. Am J
Clin Nutr 54(3):586–590
Bosetti C, Negri E, Franceschi S, Talamini R, Montella M, Conti E, La Vecchia C (2002) Olive oil,
seed oils and other added fats in relation to ovarian cancer (Italy). Cancer Causes Control 13
(5):465–470
Boskou D (ed) (2006) Olive oil: chemistry and technology. AOCS Press, Urbana, IL
Boskou D (ed) (2008) Olive oil: minor constituents and health. CRC Press, Boca Raton, FL
Boskou D (ed) (2015) Olive and olive oil bioactive constituents. AOCS Press, Urbana IL
246
N. Caporaso and D. Boskou