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Discrimination of Tunisian and Italian extra-virgin olive oils according to their phenolic and sterolic fingerprints.
Food Res Int. 2018 04; 106:920-927.FR

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Publisher Full Text (DOI)

Authors+Show Affiliations

Mohamed MB
Technology and Quality Research Unit, Institute of the Olive, BP 1087, 3000 Sfax, Tunisia; Arid Land and Oasis Cropping Laboratory, Institute of Arid Land, Route Eljorf, 4119 Medenine, Tunisia; Faculty of Sciences, Bizerte, 7021 Jarzouna, Tunisia.
Rocchetti G
Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy. Electronic address: gabriele.rocchetti@unicatt.it.
Montesano D
Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, Via S. Costanzo, 06126 Perugia, Italy.
Ali SB
Technology and Quality Research Unit, Institute of the Olive, BP 1087, 3000 Sfax, Tunisia; Arid Land and Oasis Cropping Laboratory, Institute of Arid Land, Route Eljorf, 4119 Medenine, Tunisia; Faculty of Sciences, Bizerte, 7021 Jarzouna, Tunisia.
Guasmi F
Arid Land and Oasis Cropping Laboratory, Institute of Arid Land, Route Eljorf, 4119 Medenine, Tunisia.
Grati-Kamoun N
Technology and Quality Research Unit, Institute of the Olive, BP 1087, 3000 Sfax, Tunisia.
Lucini L
Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.

MeSH

Chromatography, High Pressure LiquidCluster AnalysisItalyMetabolomicsMultivariate AnalysisOlive OilPhenolsSpectrometry, Mass, Electrospray IonizationSterolsTunisia

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29580005

Citation

Mohamed, Mbarka Ben, et al. "Discrimination of Tunisian and Italian Extra-virgin Olive Oils According to Their Phenolic and Sterolic Fingerprints." Food Research International (Ottawa, Ont.), vol. 106, 2018, pp. 920-927.
Mohamed MB, Rocchetti G, Montesano D, et al. Discrimination of Tunisian and Italian extra-virgin olive oils according to their phenolic and sterolic fingerprints. Food Res Int. 2018;106:920-927.
Mohamed, M. B., Rocchetti, G., Montesano, D., Ali, S. B., Guasmi, F., Grati-Kamoun, N., & Lucini, L. (2018). Discrimination of Tunisian and Italian extra-virgin olive oils according to their phenolic and sterolic fingerprints. Food Research International (Ottawa, Ont.), 106, 920-927. https://doi.org/10.1016/j.foodres.2018.02.010
Mohamed MB, et al. Discrimination of Tunisian and Italian Extra-virgin Olive Oils According to Their Phenolic and Sterolic Fingerprints. Food Res Int. 2018;106:920-927. PubMed PMID: 29580005.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Discrimination of Tunisian and Italian extra-virgin olive oils according to their phenolic and sterolic fingerprints. AU - Mohamed,Mbarka Ben, AU - Rocchetti,Gabriele, AU - Montesano,Domenico, AU - Ali,Sihem Ben, AU - Guasmi,Ferdaous, AU - Grati-Kamoun,Naziha, AU - Lucini,Luigi, Y1 - 2018/02/02/ PY - 2017/12/21/received PY - 2018/01/27/revised PY - 2018/02/01/accepted PY - 2018/3/28/entrez PY - 2018/3/28/pubmed PY - 2019/10/8/medline KW - Extra-virgin olive oil KW - Food authentication KW - Food metabolomics KW - Multivariate statistics KW - Polyphenols KW - Sterols SP - 920 EP - 927 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 106 SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/29580005/Discrimination_of_Tunisian_and_Italian_extra_virgin_olive_oils_according_to_their_phenolic_and_sterolic_fingerprints_ DB - PRIME DP - Unbound Medicine ER -