Boskou D, Blekas G, Tsimidou M (2006) Chapter 4. Olive oil composition. In: Boskou D (ed) Olive
oil: chemistry and technology. AOCS Press, Champaign, IL
Boskou D, Camposeo S, Clodoveo ML (2015) Table olives as sources of bioactive compounds. In:
Boskou D (ed) Olives and olive oil bioactive constituents. AOCS Press, Urbana, IL, pp 217–259
Caponio F, Giarnetti M, Paradiso VM, Summo C, Gomes T (2013) Potential use of extra virgin
olive oil in bakery products rich in fats: a comparative study with refined oils. Int J Food Sci
Technol 48(1):82–88
Caporale G, Policastro S, Monteleone E (2004) Bitterness enhancement induced by cut grass
odorant (cis-3-hexen-1-ol) in a model olive oil. Food Qual Prefer 15(3):219–227
Caporaso N, Formisano D (2016) Developments, applications, and trends of molecular gastronomy
among food scientists and innovative chefs. Food Rev Intl 32(4):417–435
Caporaso N, Paduano A, Nicoletti G, Sacchi R (2013) Capsaicinoids, antioxidant activity, and
volatile compounds in olive oil flavored with dried chili pepper (Capsicum annuum). Eur J Lipid
Sci Technol 115(12):1434–1442
Caporaso N, Panariello V, Sacchi R (2015a) The “True” Neapolitan pizza: assessing the influence
of extra virgin olive oil on pizza volatile compounds and lipid oxidation. J Culinary Sci Technol
13(1):29–48
Caporaso N, Savarese M, Paduano A, Guidone G, De Marco E, Sacchi R (2015b) Nutritional
quality assessment of extra virgin olive oil from the Italian retail market: do natural antioxidants
satisfy EFSA health claims? J Food Compos Anal 40:154–162
Caporaso N, Genovese A, Burke R, Barry-Ryan C, Sacchi R (2016a) Physical and oxidative
stability of functional olive oil-in-water emulsions formulated using olive mill wastewater
biophenols and whey proteins. Food Funct 7(1):227–238
Caporaso N, Genovese A, Burke R, Barry-Ryan C, Sacchi R (2016b) Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W
emulsions using response surface methodology. Food Hydrocoll 61:66–76
Caporaso N, Formisano D, Genovese A (2017) Use of phenolic compounds from olive mill
wastewater as valuable ingredients for functional foods. Crit Rev Food Sci Nutr 58:2829–2841
Cardoso SM, Catarino MD, Semião MS, Pereira OR (2014) Virgin olive oil as a source of antiinflammatory agents. In: de Leonardis A (ed) Virgin olive oil, production, composition, uses and
benefits for man. Nova Science Publishers, Hauppauge, NY, pp 187–209
Clodoveo ML, Camposeo S, Amirante R, Dugo G, Cicero N, Boskou D (2015) Research and
innovative approaches to obtain virgin olive oils with a higher level of bioactive constituents. In:
Boskou D (ed) Olive and olive oil bioactive constituents. AOCS Press, Urbana IL, pp 179–215,
Chapter 7
Codex Alimentarius (2003) Codex standard for olive oils, and olive pomace oils, CODEX STAN
33-1981. Codex Alimentarius, Roma, Itália, rev, 2
Conde C, Delrot S, Geros H (2008) Physiological, biochemical and molecular changes occuring
during olive development and ripening. J Plant Physiol 165:1545–1562
Covas MI, Ruiz-Gutiérrez V, De La Torre R, Kafatos A, Lamuela-Raventós RM, Osada J, Visioli F
(2006) Minor components of olive oil: evidence to date of health benefits in humans. Nutr Rev
64(suppl_4):S20–S30
Dhifi W, Hamrouni I, Ayachi S, Chahed T, Saidani M, Marzouk B (2004) Biochemical characterization of some tunisian olive oils. J Food Lipids 11:287–296
EC Regulation (1991) No. 2568/91/EEC, 1991. Off J Eur Commun L 248:1–83, July 11
EC Regulation (2002) No. 796/02. Off J Eur Commun L 123:8–28
EC Regulation (2012) No. 432/2012 of 16 May 2012 establishing a list of permitted health claims
made on foods, other than those referring to the reduction of disease risk and to children’s
development and health. Off J Eur Union L 136:1–40
EC Regulation (2013) No. 1332/2013 amending Regulation (EU) No. 36/2012 concerning restrictive measures in view of the situation in Syria, 13 December 2013. OJ L, 335(14.12)
Féart C, Samieri C, Barberger-Gateau P (2010) Mediterranean diet and cognitive function in older
adults. Curr Opin Clin Nutr Metab Care 13(1):14
9 Olive (Olea europaea)
247
oil: chemistry and technology. AOCS Press, Champaign, IL
Boskou D, Camposeo S, Clodoveo ML (2015) Table olives as sources of bioactive compounds. In:
Boskou D (ed) Olives and olive oil bioactive constituents. AOCS Press, Urbana, IL, pp 217–259
Caponio F, Giarnetti M, Paradiso VM, Summo C, Gomes T (2013) Potential use of extra virgin
olive oil in bakery products rich in fats: a comparative study with refined oils. Int J Food Sci
Technol 48(1):82–88
Caporale G, Policastro S, Monteleone E (2004) Bitterness enhancement induced by cut grass
odorant (cis-3-hexen-1-ol) in a model olive oil. Food Qual Prefer 15(3):219–227
Caporaso N, Formisano D (2016) Developments, applications, and trends of molecular gastronomy
among food scientists and innovative chefs. Food Rev Intl 32(4):417–435
Caporaso N, Paduano A, Nicoletti G, Sacchi R (2013) Capsaicinoids, antioxidant activity, and
volatile compounds in olive oil flavored with dried chili pepper (Capsicum annuum). Eur J Lipid
Sci Technol 115(12):1434–1442
Caporaso N, Panariello V, Sacchi R (2015a) The “True” Neapolitan pizza: assessing the influence
of extra virgin olive oil on pizza volatile compounds and lipid oxidation. J Culinary Sci Technol
13(1):29–48
Caporaso N, Savarese M, Paduano A, Guidone G, De Marco E, Sacchi R (2015b) Nutritional
quality assessment of extra virgin olive oil from the Italian retail market: do natural antioxidants
satisfy EFSA health claims? J Food Compos Anal 40:154–162
Caporaso N, Genovese A, Burke R, Barry-Ryan C, Sacchi R (2016a) Physical and oxidative
stability of functional olive oil-in-water emulsions formulated using olive mill wastewater
biophenols and whey proteins. Food Funct 7(1):227–238
Caporaso N, Genovese A, Burke R, Barry-Ryan C, Sacchi R (2016b) Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W
emulsions using response surface methodology. Food Hydrocoll 61:66–76
Caporaso N, Formisano D, Genovese A (2017) Use of phenolic compounds from olive mill
wastewater as valuable ingredients for functional foods. Crit Rev Food Sci Nutr 58:2829–2841
Cardoso SM, Catarino MD, Semião MS, Pereira OR (2014) Virgin olive oil as a source of antiinflammatory agents. In: de Leonardis A (ed) Virgin olive oil, production, composition, uses and
benefits for man. Nova Science Publishers, Hauppauge, NY, pp 187–209
Clodoveo ML, Camposeo S, Amirante R, Dugo G, Cicero N, Boskou D (2015) Research and
innovative approaches to obtain virgin olive oils with a higher level of bioactive constituents. In:
Boskou D (ed) Olive and olive oil bioactive constituents. AOCS Press, Urbana IL, pp 179–215,
Chapter 7
Codex Alimentarius (2003) Codex standard for olive oils, and olive pomace oils, CODEX STAN
33-1981. Codex Alimentarius, Roma, Itália, rev, 2
Conde C, Delrot S, Geros H (2008) Physiological, biochemical and molecular changes occuring
during olive development and ripening. J Plant Physiol 165:1545–1562
Covas MI, Ruiz-Gutiérrez V, De La Torre R, Kafatos A, Lamuela-Raventós RM, Osada J, Visioli F
(2006) Minor components of olive oil: evidence to date of health benefits in humans. Nutr Rev
64(suppl_4):S20–S30
Dhifi W, Hamrouni I, Ayachi S, Chahed T, Saidani M, Marzouk B (2004) Biochemical characterization of some tunisian olive oils. J Food Lipids 11:287–296
EC Regulation (1991) No. 2568/91/EEC, 1991. Off J Eur Commun L 248:1–83, July 11
EC Regulation (2002) No. 796/02. Off J Eur Commun L 123:8–28
EC Regulation (2012) No. 432/2012 of 16 May 2012 establishing a list of permitted health claims
made on foods, other than those referring to the reduction of disease risk and to children’s
development and health. Off J Eur Union L 136:1–40
EC Regulation (2013) No. 1332/2013 amending Regulation (EU) No. 36/2012 concerning restrictive measures in view of the situation in Syria, 13 December 2013. OJ L, 335(14.12)
Féart C, Samieri C, Barberger-Gateau P (2010) Mediterranean diet and cognitive function in older
adults. Curr Opin Clin Nutr Metab Care 13(1):14
9 Olive (Olea europaea)
247