Kalogeropoulos N, Kaliora AC (2015) Effect of fruit maturity on olive oil phenolic composition and
antioxidant capacity. In: Boskou D (ed) Olive and olive oil bioactive constituents. AOCS Press,
Urbana, IL, pp 123–147
Kalogeropoulos N, Chiou A, Mylona A, Ioannou MS, Andrikopoulos NK (2007) Recovery and
distribution of natural antioxidants (α-tocopherol, polyphenols and terpenic acids) after
pan-frying of Mediterranean finfish in virgin olive oil. Food Chem 100(2):509–517
Kalua CM, Bedgood DR, Bishop AG, Prenzler PD (2006) Changes in volatile and phenolic
compounds with malaxation time and temperature during virgin olive oil production. J Agric
Food Chem 54:7641–7651
Kalua CM, Allen MS, Bedgood DR, Bishop AG, Prenzler PD, Robards K (2007) Olive oil volatile
compounds, flavour development and quality: a critical review. Food Chem 100(1):273–286
Keys A, Fidanza F, Scardi V, Bergami G, Keys MH, Di Lorenzo F (1954) Studies on serum
cholesterol and other characteristics of clinically healthy men in Naples. AMA Arch Intern Med
93(3):328–336
Kotsiou K, Tasioula-Margari M (2016) Monitoring the phenolic compounds of Greek extra-virgin
olive oils during storage. Food Chem 200:255–262
Lanza B (2012) Nutritional and sensory quality of table olives. In: Muzzalupo I (ed) Olive
germplasm-the olive cultivation, table olive and olive oil industry in Italy. InTech, Rijeka,
ISBN: 978-953-51-0883-2
Lercker G, Rodriguez-Estrada MT (2000) Chromatographic analysis of unsaponifiable compounds
of olive oils and fat-containing foods. J Chromatogr A 881(1):105–129
López-López I, Cofrades S, Yakan A, Solas MT, Jiménez-Colmenero F (2010) Frozen storage
characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing
pork backfat with olive oil-in-water emulsion. Food Res Int 43(5):1244–1254
Luna G (2002) Characterisation of monovarietal virgin olive oils. Eur J Lipid Sci Technol
104:614–627
Luna, G., Morales, M. T., & Aparicio, R. (2006). Characterisation of 39 varietal virgin olive oils by
their volatile compositions. Food Chemistry, 98(2), 243-252
Malheiro R, Rodrigues N, Pereira JA (2015) Olive oil phenolic composition as affected by
geographic origin, olive cultivar, and cultivation systems. In: Boskou D (ed) Olive and olive
oil bioactive constituents. Academic Press and AOCS Press, Waltham, MA, pp 93–122
Mateos R, Cert A, Pérez-Camino MC, García JM (2004) Evaluation of virgin olive oil bitterness by
quantification of secoiridoid derivatives. J Am Oil Chem Soc’ 81(1):71–75
Matsakidou A, Blekas G, Paraskevopoulou A (2010) Aroma and physical characteristics of cakes
prepared by replacing margarine with extra virgin olive oil. LWT-Food Sci Technol 43
(6):949–957
Mattson FH, Grundy SM (1985) Comparison of effects of dietary saturated, monounsaturated, and
polyunsaturated fatty acids on plasma lipids and lipoproteins in man. J Lipid Res 26(2):194–202
Menendez JA, Vazquez-Martin A, Oliveras-Ferraros C, Garcia-Villalba R, Carrasco-Pancorbo A,
Fernandez-Gutierrez A, Segura-Carretero A (2009) Extra-virgin olive oil polyphenols inhibit
HER2 (erbB-2)-induced malignant transformation in human breast epithelial cells: relationship
between the chemical structures of extra-virgin olive oil secoiridoids and lignans and their
inhibitory activities on the tyrosine kinase activity of HER2. Int J Oncol 34(1):43–51
Montaño A, Sánchez AH, López-López A, de Castro A, Rejano L (2010) Chemical composition of
fermented green olives: acidity, salt, moisture, fat, protein, ash, fiber, sugar, and polyphenol. In:
Preedy VR, Watson RR (eds) Olives and olive oil in health and disease prevention. Academic
Press, London, UK, pp 291–297
Montedoro G, Bertuccioli M, Anichini F (1978) Aroma analysis of virgin olive oil by head space
(volatiles) and extraction (polyphenols) techniques. In: Charalambous G, Inglett GE (eds)
Flavor of foods and beverages. Academic Press, New York, pp 247–281
Monti SM, Ritieni A, Sacchi R, Skog K, Borgen E, Fogliano V (2001) Characterization of phenolic
compounds in virgin olive oil and their effect on the formation of carcinogenic/mutagenic
heterocyclic amines in a model system. J Agric Food Chem 49(8):3969–3975
9 Olive (Olea europaea)
249
antioxidant capacity. In: Boskou D (ed) Olive and olive oil bioactive constituents. AOCS Press,
Urbana, IL, pp 123–147
Kalogeropoulos N, Chiou A, Mylona A, Ioannou MS, Andrikopoulos NK (2007) Recovery and
distribution of natural antioxidants (α-tocopherol, polyphenols and terpenic acids) after
pan-frying of Mediterranean finfish in virgin olive oil. Food Chem 100(2):509–517
Kalua CM, Bedgood DR, Bishop AG, Prenzler PD (2006) Changes in volatile and phenolic
compounds with malaxation time and temperature during virgin olive oil production. J Agric
Food Chem 54:7641–7651
Kalua CM, Allen MS, Bedgood DR, Bishop AG, Prenzler PD, Robards K (2007) Olive oil volatile
compounds, flavour development and quality: a critical review. Food Chem 100(1):273–286
Keys A, Fidanza F, Scardi V, Bergami G, Keys MH, Di Lorenzo F (1954) Studies on serum
cholesterol and other characteristics of clinically healthy men in Naples. AMA Arch Intern Med
93(3):328–336
Kotsiou K, Tasioula-Margari M (2016) Monitoring the phenolic compounds of Greek extra-virgin
olive oils during storage. Food Chem 200:255–262
Lanza B (2012) Nutritional and sensory quality of table olives. In: Muzzalupo I (ed) Olive
germplasm-the olive cultivation, table olive and olive oil industry in Italy. InTech, Rijeka,
ISBN: 978-953-51-0883-2
Lercker G, Rodriguez-Estrada MT (2000) Chromatographic analysis of unsaponifiable compounds
of olive oils and fat-containing foods. J Chromatogr A 881(1):105–129
López-López I, Cofrades S, Yakan A, Solas MT, Jiménez-Colmenero F (2010) Frozen storage
characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing
pork backfat with olive oil-in-water emulsion. Food Res Int 43(5):1244–1254
Luna G (2002) Characterisation of monovarietal virgin olive oils. Eur J Lipid Sci Technol
104:614–627
Luna, G., Morales, M. T., & Aparicio, R. (2006). Characterisation of 39 varietal virgin olive oils by
their volatile compositions. Food Chemistry, 98(2), 243-252
Malheiro R, Rodrigues N, Pereira JA (2015) Olive oil phenolic composition as affected by
geographic origin, olive cultivar, and cultivation systems. In: Boskou D (ed) Olive and olive
oil bioactive constituents. Academic Press and AOCS Press, Waltham, MA, pp 93–122
Mateos R, Cert A, Pérez-Camino MC, García JM (2004) Evaluation of virgin olive oil bitterness by
quantification of secoiridoid derivatives. J Am Oil Chem Soc’ 81(1):71–75
Matsakidou A, Blekas G, Paraskevopoulou A (2010) Aroma and physical characteristics of cakes
prepared by replacing margarine with extra virgin olive oil. LWT-Food Sci Technol 43
(6):949–957
Mattson FH, Grundy SM (1985) Comparison of effects of dietary saturated, monounsaturated, and
polyunsaturated fatty acids on plasma lipids and lipoproteins in man. J Lipid Res 26(2):194–202
Menendez JA, Vazquez-Martin A, Oliveras-Ferraros C, Garcia-Villalba R, Carrasco-Pancorbo A,
Fernandez-Gutierrez A, Segura-Carretero A (2009) Extra-virgin olive oil polyphenols inhibit
HER2 (erbB-2)-induced malignant transformation in human breast epithelial cells: relationship
between the chemical structures of extra-virgin olive oil secoiridoids and lignans and their
inhibitory activities on the tyrosine kinase activity of HER2. Int J Oncol 34(1):43–51
Montaño A, Sánchez AH, López-López A, de Castro A, Rejano L (2010) Chemical composition of
fermented green olives: acidity, salt, moisture, fat, protein, ash, fiber, sugar, and polyphenol. In:
Preedy VR, Watson RR (eds) Olives and olive oil in health and disease prevention. Academic
Press, London, UK, pp 291–297
Montedoro G, Bertuccioli M, Anichini F (1978) Aroma analysis of virgin olive oil by head space
(volatiles) and extraction (polyphenols) techniques. In: Charalambous G, Inglett GE (eds)
Flavor of foods and beverages. Academic Press, New York, pp 247–281
Monti SM, Ritieni A, Sacchi R, Skog K, Borgen E, Fogliano V (2001) Characterization of phenolic
compounds in virgin olive oil and their effect on the formation of carcinogenic/mutagenic
heterocyclic amines in a model system. J Agric Food Chem 49(8):3969–3975
9 Olive (Olea europaea)
249