Looking for Minor Phenolic Compounds in Extra Virgin Olive Oils Using Neutron and Raman Spectroscopies

• Main Authors: Roberto Senesi (Author), Carla Andreani (Author), Piero Baglioni (Author), Luis A. E. Batista de Carvalho (Author), Silvia Licoccia (Author), Maria P. M. Marques (Author), Giulia Moretti (Author), Annalisa Noce (Author), Roberto Paolesse (Author), Stewart F. Parker (Author), Enrico Preziosi (Author), Giovanni Romanelli (Author), Annalisa Romani (Author), Nicola Di Daniele (Author)
• Format: Book
• Published: MDPI AG, 2021-04-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Extra virgin olive oil (EVOO) is defined as a functional food as it contains numerous phenolic components with well-recognized health-beneficial properties, such as high antioxidant and anti-inflammatory capacity. These characteristics depend on their structural/conformational behavior, which is lar...