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and survival in a Greek population. N Engl J Med 348(26):2599–2608
Tsimidou MZ, Georgiou A, Koidis A, Boskou D (2005) Loss of stability of “veiled” (cloudy) virgin
olive oils in storage. Food Chem 93(3):377–383
Tura D, Failla O, Bassi D, Pedò S, Serraiocco A (2008) Cultivar influence on virgin olive (Olea
europaea L.) oil flavor based on aromatic compounds and sensorial profile. Scientiahorticulturae
118(2):139–148
Vassiliou EK, Gonzalez A, Garcia C, Tadros JH, Chakraborty G, Toney JH (2009) Oleic acid and
peanut oil high in oleic acid reverse the inhibitory effect of insulin production of the inflammatory cytokine TNF-α both in vitro and in vivo systems. Lipids Health Dis 8(1):25
Veneziani G, Sordini B, Taticchi A, Esposto S, Selvaggini R, Urbani S et al (2016) Improvement of
olive oil mechanical extraction: new technologies, process efficiency, and extra virgin olive oil
quality. In: Boskou D (ed) Products from olive tree. InTech, Rijeka
Vichi S, Pizzale L, Conte LS, Buxaderas S, Lopez-Tamames E (2003) Solid-phase microextraction
in the analysis of virgin olive oil volatile fraction: modifications induced by oxidation and
suitable markers of oxidative status. J Agric Food Chem 51:6564–6571
Visioli F, Poli A, Gall C (2002) Antioxidant and other biological activities of phenols from olives
and olive oil. Med Res Rev 22(1):65–75
Vitaglione P, Savarese M, Paduano A, Scalfi L, Fogliano V, Sacchi R (2015) Healthy virgin olive
oil: a matter of bitterness. Crit Rev Food Sci Nutr 55(13):1808–1818
Zullo BA, Ciafardini G (2017) Changes in physicochemical and microbiological parameters of
short and long-lived veiled (cloudy) virgin olive oil upon storage in the dark. Eur J Lipid Sci
Technol 120(1):1700309
252
N. Caporaso and D. Boskou
S209
Trichopoulou A, Costacou T, Bamia C, Trichopoulos D (2003) Adherence to a Mediterranean diet
and survival in a Greek population. N Engl J Med 348(26):2599–2608
Tsimidou MZ, Georgiou A, Koidis A, Boskou D (2005) Loss of stability of “veiled” (cloudy) virgin
olive oils in storage. Food Chem 93(3):377–383
Tura D, Failla O, Bassi D, Pedò S, Serraiocco A (2008) Cultivar influence on virgin olive (Olea
europaea L.) oil flavor based on aromatic compounds and sensorial profile. Scientiahorticulturae
118(2):139–148
Vassiliou EK, Gonzalez A, Garcia C, Tadros JH, Chakraborty G, Toney JH (2009) Oleic acid and
peanut oil high in oleic acid reverse the inhibitory effect of insulin production of the inflammatory cytokine TNF-α both in vitro and in vivo systems. Lipids Health Dis 8(1):25
Veneziani G, Sordini B, Taticchi A, Esposto S, Selvaggini R, Urbani S et al (2016) Improvement of
olive oil mechanical extraction: new technologies, process efficiency, and extra virgin olive oil
quality. In: Boskou D (ed) Products from olive tree. InTech, Rijeka
Vichi S, Pizzale L, Conte LS, Buxaderas S, Lopez-Tamames E (2003) Solid-phase microextraction
in the analysis of virgin olive oil volatile fraction: modifications induced by oxidation and
suitable markers of oxidative status. J Agric Food Chem 51:6564–6571
Visioli F, Poli A, Gall C (2002) Antioxidant and other biological activities of phenols from olives
and olive oil. Med Res Rev 22(1):65–75
Vitaglione P, Savarese M, Paduano A, Scalfi L, Fogliano V, Sacchi R (2015) Healthy virgin olive
oil: a matter of bitterness. Crit Rev Food Sci Nutr 55(13):1808–1818
Zullo BA, Ciafardini G (2017) Changes in physicochemical and microbiological parameters of
short and long-lived veiled (cloudy) virgin olive oil upon storage in the dark. Eur J Lipid Sci
Technol 120(1):1700309
252
N. Caporaso and D. Boskou