European journal of dermatology : EJD (2020-04-14)
The importance of the hydrolipidic film of skin has been well documented, however, few data are available in cases of very old age. Our aim was to characterize the difference in skin surface lipid (SSL) composition between individuals of different
Current knowledge of the quality and composition of Moroccan olive oil is still incomplete and no consistent database compiling its properties is available. This study was carried out to achieve a comprehensive characterisation of north Moroccan olive oils. Thus, 279
Journal of agricultural and food chemistry, 65(26), 5375-5383 (2017-06-14)
This work has been performed to ascertain that extra-virgin olive oil (EVOO) is free of adulteration. For this purpose, refined pomace olive oils (RPOOs) are commonly used for extra-virgin olive oil adulteration and repassed olive oils (ROOs) are used for
In this study extra virgin olive oils of Italian and non-Italian origin (from Spain, Tunisia and blends of EU origin) were differentiated by GC-FID analysis of sterols and esterified sterols followed by chemometric tools. PCA allowed to highlight the high
Analytical and bioanalytical chemistry, 407(1), 309-319 (2014-09-12)
The potentiality of a multidimensional comprehensive gas chromatographic (GC × GC) method, employing a simultaneous dual detection (FID and mass spectrometer), to generate peculiar two-dimensional chromatograms to be used as a chemical fingerprint, was investigated to characterize minor compounds in edible oil
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