Polycyclic aromatic hydrocarbons in edible fats and oils: occurrence and analytical methods

Overview on polycyclic aromatic hydrocarbons: Occurrence, legislation and innovative determination in foods

Antioxidant activity of sage (Salvia officinalis and S fruticosa) and oregano (Origanum onites and O indercedens) extracts related to their phenolic compound content

Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detection

Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future

A survey on free biogenic amine content of fresh and preserved vegetables