New vacuum cooking techniques with extra-virgin olive oil show a better phytochemical profile than traditional cooking methods: A foodomics study
Julián Lozano‐Castellón, Gabriele Rocchetti, Anna Vallverdú‐Queralt, Montserrat Illán, Xavier Torrado‐Prat, Rosa M. Lamuela‐Raventós, Luigi Lucini
Topics & Concepts
PhytochemicalFood scienceChemistryHydroxytyrosolOlive oilCooking methodsMetabolomicsMass spectrometryChromatographyPolyphenolOrganic chemistryAntioxidantBiochemistryEdible Oils Quality and AnalysisMetabolomics and Mass Spectrometry StudiesAdvanced Chemical Sensor Technologies