Separation and determination of sterols in olive oil by HPLC-MS

B. Cañabate-Dı́az(Universidad de Granada), J DURANMARTOS(Junta de Andalucía), Alberto Fernández‐Gutiérrez(Universidad de Granada), Antonio Segura‐Carretero(Universidad de Granada), José Luis Martı́nez-Vidal(University of Almería), A BELMONTEVEGA(University of Almería)
Food Chemistry
July 11, 2006
10.1016/j.foodchem.2006.05.038
Cited by 185

Related Papers

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra
|Molecules|2007|775
Phenolic-Compound-Extraction Systems for Fruit and Vegetable Samples
|Molecules|2010|605
Thymol, thyme, and other plant sources: Health and potential uses
|Phytotherapy Research|2018|534
HPLC–DAD–ESI-MS/MS screening of bioactive components from Rhus coriaria L. (Sumac) fruits
|Food Chemistry|2014|519
Advances in the analysis of phenolic compounds in products derived from bees
|Journal of Pharmaceutical and Biomedical Analysis|2006|442