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Olive oil quality and authenticity methods based on sterol analysis: a review
Irene Caño-Carrillo, Bienvenida Gilbert-López, Cristina Ruiz-Samblás and Juan F. García-Reyes TrAC Trends in Analytical Chemistry 200 118852 (2026) https://doi.org/10.1016/j.trac.2026.118852
Maturity impact on physicochemical composition and polyphenol properties of extra virgin olive oils obtained from Manzanilla, Arbequina, and Koroneiki varieties in Iran
Singular Olive Oils from a Recently Discovered Spanish North-Western Cultivar: An Exhaustive 3-Year Study of Their Chemical Composition and In-Vitro Antidiabetic Potential
Authenticity in Olive Oils from an Empeltre Clonal Selection in Aragon (Spain): How Environmental, Agronomic, and Genetic Factors Affect Sterol Composition
Sterols and Triterpene Diols in Virgin Olive Oil: A Comprehensive Review on Their Properties and Significance, with a Special Emphasis on the Influence of Variety and Ripening Degree
Characterization of commercial Sacha inchi oil according to its composition: tocopherols, fatty acids, sterols, triterpene and aliphatic alcohols
Fernando Ramos-Escudero, Ana María Muñoz, Mónica Ramos Escudero, et al. Journal of Food Science and Technology 56(10) 4503 (2019) https://doi.org/10.1007/s13197-019-03938-9