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Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID.
Aparicio-Ruiz R, Casadei E, Ortiz-Romero C, García-González DL, Servili M, Selvaggini R, Lacoste F, Escobessa J, Vichi S, Quintanilla-Casas B, Tres A, Golay PA, Lucci P, Moret E, Valli E, Bendini A, Gallina Toschi T. Aparicio-Ruiz R, et al. Among authors: casadei e. MethodsX. 2022 Dec 16;10:101972. doi: 10.1016/j.mex.2022.101972. eCollection 2023. MethodsX. 2022. PMID: 36593759 Free PMC article.
Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions.
Olmo-Cunillera A, Casadei E, Valli E, Lozano-Castellón J, Miliarakis E, Domínguez-López I, Ninot A, Romero-Aroca A, Lamuela-Raventós RM, Pérez M, Vallverdú-Queralt A, Bendini A. Olmo-Cunillera A, et al. Among authors: casadei e. Foods. 2022 Oct 30;11(21):3446. doi: 10.3390/foods11213446. Foods. 2022. PMID: 36360058 Free PMC article.
A targeted foodomic approach to assess differences in extra virgin olive oils: Effects of storage, agronomic and technological factors.
Lozano-Castellón J, Olmo-Cunillera A, Casadei E, Valli E, Domínguez-López I, Miliarakis E, Pérez M, Ninot A, Romero-Aroca A, Bendini A, Lamuela-Raventós RM, Vallverdú-Queralt A. Lozano-Castellón J, et al. Among authors: casadei e. Food Chem. 2024 Mar 1;435:137539. doi: 10.1016/j.foodchem.2023.137539. Epub 2023 Sep 20. Food Chem. 2024. PMID: 37742466 Free article.