Morales MT, Rios JJ, Aparicio R (1997) Changes in the volatile composition of virgin olive oil
during oxidation: flavors and off-flavors. J Agric Food Chem 45(7):2666–2673
Napolitano A, Morales F, Sacchi R, Fogliano V (2008) Relationship between virgin olive oil
phenolic compounds and acrylamide formation in fried crisps. J Agric Food Chem 56
(6):2034–2040
Ninfali P, Bacchiocca M, Biagiotti E, Esposto S, Servili M, Rosati A, Montedoro F (2008) A 3-year
study on quality, nutritional and organoleptic evaluation of organic and conventional extravirgin olive oils. J Am Oil Chem Soc 85:151–158
Paraskevopoulou A, Boskou D, Kiosseoglou V (2005) Stabilization of olive oil–lemon juice
emulsion with polysaccharides. Food Chem 90(4):627–634
Paraskevopoulou D, Boskou D, Paraskevopoulou A (2007) Oxidative stability of olive oil–lemon
juice salad dressings stabilized with polysaccharides. Food Chem 101(3):1197–1204
Patumi M, d’Andria R, Fontanazza G, Morelli G, Giorgio P, Sorrentino G (1999) Yield and oil
quality of intensively trained trees of three cultivars of olive (Olea europaea L.) under different
irrigation regimes. J Hortic Sci Biotechnol 74(6):729–737
Pérez-Jiménez F, Ruano J, Perez-Martinez P, Lopez-Segura F, Lopez-Miranda J (2007) The
influence of olive oil on human health: not a question of fat alone. Mol Nutr Food Res 51
(10):1199–1208
Pérez-López FR, Chedraui P, Haya J, Cuadros JL (2009) Effects of the Mediterranean diet on
longevity and age-related morbid conditions. Maturitas 64(2):67–79
Peri C (ed) (2014) The extra-virgin olive oil handbook. Wiley, Chichester, West Sussex
Perona JS, Botham KM (2013) Olive oil as a functional food: nutritional and health benefits. In:
Aparicio R, Harwood J (eds) Handbook of olive oil. Springer, New York, pp 677–714
Perona JS, Cabello-Moruno R, Ruiz-Gutierrez V (2006) The role of virgin olive oil components in
the modulation of endothelial function. J Nutr Biochem 17(7):429–445
Piperno A, Toscano M, Uccella NA (2004) The Cannizzaro-like metabolites of secoiridoid glucosides in some olive cultivars. J Sci Food Agric 84:341–349
Piscopo A, Poiana M (2012) Packaging and storage of olive oil. In: Muzzalupo I (ed) Olive
germplasm-the olive cultivation, table olive and olive oil industry in Italy. InTech, Rijeka, pp
291–222
Pitt J, Roth W, Lacor P, Smith AB III, Blankenship M, Velasco P, De Felice F, Breslin P, Klein WL
(2009) Alzheimer's-associated Aβ oligomers show altered structure, immunoreactivity and
synaptotoxicity with low doses of oleocanthal. Toxicol Appl Pharmacol 240(2):189–197
Preedy VR, Watson RR (eds) (2010) Olives and olive oil in health and disease prevention.
Academic Press, London, UK
Raieta K, Muccillo L, Colantuoni V (2015) A novel reliable method of DNA extraction from olive
oil suitable for molecular traceability. Food Chem 172:596–602
Ramírez MR, Estévez M, Morcuende D, Cava R (2004) Effect of the type of frying culinary fat on
volatile compounds isolated in fried pork loin chops by using SPME-GC-MS. J Agric Food
Chem 52(25):7637–7643
Ranalli A, Malfatti A, Cabras P (2001) Composition and quality of pressed virgin olive oils
extracted with new enzyme processing aid. J Food Sci 66:592–600
Rasmussen OW, Thomsen C, Hansen KW, Vesterlund M, Winther E, Hermansen K (1993) Effects
on blood pressure, glucose, and lipid levels of high-monounsaturated fat diet compared with a
high-carbohydrate diet in NIDDM subjects. Diabetes Care 16(12):1565–1571
Rodis PS, Karathanos VT, Mantzavinou A (2002) Partitioning of olive oil antioxidants between oil
and water phases. J Agric Food Chem 50(3):596–601
Roselli L, Clodoveo ML, Corbo F, De Gennaro B (2017) Are health claims a useful tool to segment
the category of extra-virgin olive oil? Threats and opportunities for the Italian olive oil supply
chain. Trends Food Sci Technol 68:176–181
Rotondi A, Bendini A, Cerretani L, Mari M, Lercker G, Toschi TG (2004) Effect of olive ripening
degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra
virgin olive oil. J Agric Food Chem 52(11):3649–3654
250
N. Caporaso and D. Boskou
during oxidation: flavors and off-flavors. J Agric Food Chem 45(7):2666–2673
Napolitano A, Morales F, Sacchi R, Fogliano V (2008) Relationship between virgin olive oil
phenolic compounds and acrylamide formation in fried crisps. J Agric Food Chem 56
(6):2034–2040
Ninfali P, Bacchiocca M, Biagiotti E, Esposto S, Servili M, Rosati A, Montedoro F (2008) A 3-year
study on quality, nutritional and organoleptic evaluation of organic and conventional extravirgin olive oils. J Am Oil Chem Soc 85:151–158
Paraskevopoulou A, Boskou D, Kiosseoglou V (2005) Stabilization of olive oil–lemon juice
emulsion with polysaccharides. Food Chem 90(4):627–634
Paraskevopoulou D, Boskou D, Paraskevopoulou A (2007) Oxidative stability of olive oil–lemon
juice salad dressings stabilized with polysaccharides. Food Chem 101(3):1197–1204
Patumi M, d’Andria R, Fontanazza G, Morelli G, Giorgio P, Sorrentino G (1999) Yield and oil
quality of intensively trained trees of three cultivars of olive (Olea europaea L.) under different
irrigation regimes. J Hortic Sci Biotechnol 74(6):729–737
Pérez-Jiménez F, Ruano J, Perez-Martinez P, Lopez-Segura F, Lopez-Miranda J (2007) The
influence of olive oil on human health: not a question of fat alone. Mol Nutr Food Res 51
(10):1199–1208
Pérez-López FR, Chedraui P, Haya J, Cuadros JL (2009) Effects of the Mediterranean diet on
longevity and age-related morbid conditions. Maturitas 64(2):67–79
Peri C (ed) (2014) The extra-virgin olive oil handbook. Wiley, Chichester, West Sussex
Perona JS, Botham KM (2013) Olive oil as a functional food: nutritional and health benefits. In:
Aparicio R, Harwood J (eds) Handbook of olive oil. Springer, New York, pp 677–714
Perona JS, Cabello-Moruno R, Ruiz-Gutierrez V (2006) The role of virgin olive oil components in
the modulation of endothelial function. J Nutr Biochem 17(7):429–445
Piperno A, Toscano M, Uccella NA (2004) The Cannizzaro-like metabolites of secoiridoid glucosides in some olive cultivars. J Sci Food Agric 84:341–349
Piscopo A, Poiana M (2012) Packaging and storage of olive oil. In: Muzzalupo I (ed) Olive
germplasm-the olive cultivation, table olive and olive oil industry in Italy. InTech, Rijeka, pp
291–222
Pitt J, Roth W, Lacor P, Smith AB III, Blankenship M, Velasco P, De Felice F, Breslin P, Klein WL
(2009) Alzheimer's-associated Aβ oligomers show altered structure, immunoreactivity and
synaptotoxicity with low doses of oleocanthal. Toxicol Appl Pharmacol 240(2):189–197
Preedy VR, Watson RR (eds) (2010) Olives and olive oil in health and disease prevention.
Academic Press, London, UK
Raieta K, Muccillo L, Colantuoni V (2015) A novel reliable method of DNA extraction from olive
oil suitable for molecular traceability. Food Chem 172:596–602
Ramírez MR, Estévez M, Morcuende D, Cava R (2004) Effect of the type of frying culinary fat on
volatile compounds isolated in fried pork loin chops by using SPME-GC-MS. J Agric Food
Chem 52(25):7637–7643
Ranalli A, Malfatti A, Cabras P (2001) Composition and quality of pressed virgin olive oils
extracted with new enzyme processing aid. J Food Sci 66:592–600
Rasmussen OW, Thomsen C, Hansen KW, Vesterlund M, Winther E, Hermansen K (1993) Effects
on blood pressure, glucose, and lipid levels of high-monounsaturated fat diet compared with a
high-carbohydrate diet in NIDDM subjects. Diabetes Care 16(12):1565–1571
Rodis PS, Karathanos VT, Mantzavinou A (2002) Partitioning of olive oil antioxidants between oil
and water phases. J Agric Food Chem 50(3):596–601
Roselli L, Clodoveo ML, Corbo F, De Gennaro B (2017) Are health claims a useful tool to segment
the category of extra-virgin olive oil? Threats and opportunities for the Italian olive oil supply
chain. Trends Food Sci Technol 68:176–181
Rotondi A, Bendini A, Cerretani L, Mari M, Lercker G, Toschi TG (2004) Effect of olive ripening
degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra
virgin olive oil. J Agric Food Chem 52(11):3649–3654
250
N. Caporaso and D. Boskou