A 2-D-HPLC-CE platform coupled to ESI-TOF-MS to characterize the phenolic fraction in olive oil (Q84338162)

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4 February 2020

title

A 2-D-HPLC-CE platform coupled to ESI-TOF-MS to characterize the phenolic fraction in olive oil (English)

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4 February 2020

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Rocio Garcia Villalba

1

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Alegria Carrasco-Pancorbo

4 February 2020

2

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4 February 2020

Javier A Menendez

5

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4 February 2020

Antonio Segura Carretero

6

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Alberto Fernández Gutiérrez

4 February 2020

7

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Cristina Oliveras-Ferraros

4 February 2020

4

object named as

Cristina Oliveras-Ferraros

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4 February 2020

Alejandro Vázquez-Martín

3

object named as

Alejandro Vázquez-Martín

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publication date

1 August 2009

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4 February 2020

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4 February 2020

volume

30

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4 February 2020

issue

15

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4 February 2020

page(s)

2688-2701

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Characterization of virgin olive oils by SEXIA Expert System.

4 February 2020

cites work

1 reference

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7 January 2021

Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene

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7 January 2021

Sensitive determination of phenolic acids in extra-virgin olive oil by capillary zone electrophoresis

1 reference

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7 January 2021

Determination of phenols, flavones, and lignans in virgin olive oils by solid-phase extraction and high-performance liquid chromatography with diode array ultraviolet detection

1 reference

https://api.crossref.org/works/10.1002%2FELPS.200800807

7 January 2021

Identification of Lignans as Major Components in the Phenolic Fraction of Olive Oil

1 reference

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7 January 2021

Pinoresinol and 1-acetoxypinoresinol, two new phenolic compounds identified in olive oil

1 reference

https://api.crossref.org/works/10.1002%2FELPS.200800807

7 January 2021

Quantitation of oleuropein in virgin olive oil by ionspray mass spectrometry-selected reaction monitoring

1 reference

https://api.crossref.org/works/10.1002%2FELPS.200800807

7 January 2021

Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil

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7 January 2021

Antioxidant and other activities of phenolics in olives/olive oil, typical components of the Mediterranean diet

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7 January 2021

Antioxidant and other biological activities of phenols from olives and olive oil.

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7 January 2021

Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil.

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7 January 2021

Components of olive oil and chemoprevention of colorectal cancer

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7 January 2021

Extra-virgin olive oil increases the resistance of LDL to oxidation more than refined olive oil in free-living men with peripheral vascular disease

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7 January 2021

Effects of dietary virgin olive oil phenols on low density lipoprotein oxidation in hyperlipidemic patients.

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7 January 2021

The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health

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7 January 2021

Main polyphenols in the bitter taste of virgin olive oil. Structural confirmation by on-line high-performance liquid chromatography electrospray ionization mass spectrometry

1 reference

https://api.crossref.org/works/10.1002%2FELPS.200800807

7 January 2021

Sensory properties of virgin olive oil polyphenols: identification of deacetoxy-ligstroside aglycon as a key contributor to pungency

1 reference

https://api.crossref.org/works/10.1002%2FELPS.200800807

7 January 2021

Characterization of phenolic and secoiridoid aglycons present in virgin olive oil by gas chromatography-chemical ionization mass spectrometry

1 reference

https://api.crossref.org/works/10.1002%2FELPS.200800807

7 January 2021

Solid-phase extraction gas chromatography-ion trap-mass spectrometry qualitative method for evaluation of phenolic compounds in virgin olive oil and structural confirmation of oleuropein and ligstroside aglycons and their oxidation products

1 reference

https://api.crossref.org/works/10.1002%2FELPS.200800807

7 January 2021

Antioxidant Effect of Phenolic Compounds, α-Tocopherol, and Other Minor Components in Virgin Olive Oil

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https://api.crossref.org/works/10.1002%2FELPS.200800807

7 January 2021

Phenolic compounds profile of cornicabra virgin olive oil.

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https://api.crossref.org/works/10.1002%2FELPS.200800807

7 January 2021

Electrophoretic identification and quantitation of compounds in the polyphenolic fraction of extra-virgin olive oil.

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https://api.crossref.org/works/10.1002%2FELPS.200800807

7 January 2021

Co-electroosmotic capillary electrophoresis determination of phenolic acids in commercial olive oil.

1 reference

https://api.crossref.org/works/10.1002%2FELPS.200800807

7 January 2021

Analytical determination of polyphenols in olive oils

1 reference

https://api.crossref.org/works/10.1002%2FELPS.200800807

7 January 2021

Two-dimensional separations: concept and promise

1 reference

https://api.crossref.org/works/10.1002%2FELPS.200800807

7 January 2021

Comprehensive three-dimensional separation of peptides using size exclusion chromatography/reversed phase liquid chromatography/optically gated capillary zone electrophoresis

1 reference

https://api.crossref.org/works/10.1002%2FELPS.200800807

7 January 2021

A simple two-dimensional high performance liquid chromatography/high performance capillary electrophoresis set-up for the separation of complex mixtures

1 reference

https://api.crossref.org/works/10.1002%2FELPS.200800807

7 January 2021

Posttranslational modifications of collagen studied by off-line coupling of HPLC and CE.

1 reference

https://api.crossref.org/works/10.1002%2FELPS.200800807

7 January 2021

Comparability and reliability of different techniques for the determination of phenolic compounds in virgin olive oil

1 reference

https://api.crossref.org/works/10.1002%2FELPS.200800807

7 January 2021

Use of 1-acetoxypinoresinol to authenticate Picual olive oils

1 reference

https://api.crossref.org/works/10.1002%2FELPS.200800807

7 January 2021

CE- and HPLC-TOF-MS for the characterization of phenolic compounds in olive oil

1 reference

https://api.crossref.org/works/10.1002%2FELPS.200800807

7 January 2021

Separation and identification of phenolic compounds in olive oil by coupling high-performance liquid chromatography with postcolumn solid-phase extraction to nuclear magnetic resonance spectroscopy (LC-SPE-NMR).

1 reference

https://api.crossref.org/works/10.1002%2FELPS.200800807

7 January 2021

Olive oil's bitter principle reverses acquired autoresistance to trastuzumab (Herceptin) in HER2-overexpressing breast cancer cells.

1 reference

https://api.crossref.org/works/10.1002%2FELPS.200800807

7 January 2021

Identifiers

DOI

10.1002/ELPS.200800807

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:19650044%20AND%20SRC:MED&resulttype=core&format=json

4 February 2020

1 reference