Extra virgin olive oil (EVOO) is a high‐quality product that has become one of the stars in the
food fraud context in recent years. EVOO can encounter different types of fraud, from …

The Olea europaea L. is a very well-known and widely used plant, especially for its
nutritional qualities. Its extracts from leaves and fruits are widely used in contrasting and …

Different specialty extra virgin oils, produced by cold-pressing fruits/nuts (olive, pequi, palm,
avocado, coconut, macadamia and Brazil nut) and seeds (grapeseed and canola), and …

Geographical origin assessment of extra virgin olive oil (EVOO) is recognised worldwide as
raising consumers' awareness of product authenticity and the need to protect top-quality …

Plant organosulfur compounds represent one of the main groups of phytochemicals that
evidence an ample spectrum of biological activities. There are two major sources of sulfur …

GABA has attracted great attention over the last several decades due to its ubiquity in life. It
is an important molecule naturally present in considerable amounts in many feed and food …

This study analyzed chemical components and investigated the antioxidant and
antimicrobial activities of fourteen vegetable edible oils marketed in Japan. High …

The fruit of Ziziphus jujuba Mill., also called hongzao in Chinese, has a long history of
cultivation in China. From the fruit of Z. jujuba, twenty-seven known compounds were …

Introduction Proton nuclear magnetic resonance spectroscopy (1 H-NMR)-based
metabolomic profiling has a range of applications in plant sciences. Objectives The aim of …

This study evaluated the effect of atmospheric cold plasma and ozone treatments on the key
compounds (sugars, amino acids and short chain organic acids) in orange juice by NMR …