Assessing the varietal origin of extra-virgin olive oil using liquid chromatography fingerprints of phenolic compound, data fusion and chemometrics

Aadil Bajoub, Santiago Medina‐Rodríguez, María Gómez‐Romero, +4

Food Chemistry

Food ChemistryPolyphenolicsEngineeringGas ChromatographyData Fusion +7

Comparing two metabolic profiling approaches (liquid chromatography and gas chromatography coupled to mass spectrometry) for extra-virgin olive oil phenolic compounds analysis: A botanical classification perspective

Aadil Bajoub, Tiziana Pacchiarotta, Elena Hurtado‐Fernández, +5

Journal of Chromatography A

PolyphenolicsBiochemistryGas ChromatographyMedicineBioanalysis +10

Deep insight into the minor fraction of virgin olive oil by using LC-MS and GC-MS multi-class methodologies

Lucía Olmo‐García, Juan J. Polari, Xueqi Li, +4

Food Chemistry

Food ChemistryDeep InsightFood AnalysisGc-ms Multi-class MethodologiesAnalytical Chemistry +4

Potential of LC–MS phenolic profiling combined with multivariate analysis as an approach for the determination of the geographical origin of north Moroccan virgin olive oils

Aadil Bajoub, Alegría Carrasco‐Pancorbo, El Amine Ajal, +2

Food Chemistry

Food ChemistryPolyphenolicsFood AuthenticationGeographical OriginMass Spectrometry +8

Quality and chemical profiles of monovarietal north Moroccan olive oils from “Picholine Marocaine” cultivar: Registration database development and geographical discrimination

Aadil Bajoub, Elena Hurtado‐Fernández, El Amine Ajal, +3

Food Chemistry

Food ChemistryChemical ProfilesHealth SciencesFood QualityRegistration Database Development +1

A metabolic fingerprinting approach based on selected ion flow tube mass spectrometry (SIFT-MS) and chemometrics: A reliable tool for Mediterranean origin-labeled olive oils authentication

Aadil Bajoub, Santiago Medina‐Rodríguez, El Amine Ajal, +5

Food Research International

Food ChemistryFood AuthenticationBiochemistryMedicineMass Spectrometry +9

Exploring the Capability of LC‐MS and GC‐MS Multi‐Class Methods to Discriminate Virgin Olive Oils from Different Geographical Indications and to Identify Potential Origin Markers

Lucía Olmo‐García, Karin Wendt, Nikolas Kessler, +4

European Journal of Lipid Science and Technology

Gc‐ms Multi‐class MethodsNegative PolarityChemical CompositionDeclared OriginPlant Metabolomics +14

Establishing the Phenolic Composition of Olea europaea L. Leaves from Cultivars Grown in Morocco as a Crucial Step Towards Their Subsequent Exploitation

Lucía Olmo‐García, Aadil Bajoub, Sara Benlamaalam, +6

Molecules

Cultivars GrownPolyphenolicsPhenolic AcidBotanyMedicine +10

Comprehensive 3-Year Study of the Phenolic Profile of Moroccan Monovarietal Virgin Olive Oils from the Meknès Region

Aadil Bajoub, Elena Hurtado‐Fernández, El Amine Ajal, +3

Journal of Agricultural and Food Chemistry

Food ChemistryComprehensive 3-Year StudyPolyphenolicsBotanyMedicine +12

Evaluating the potential of phenolic profiles as discriminant features among extra virgin olive oils from Moroccan controlled designations of origin

Aadil Bajoub, El Amine Ajal, Alberto Fernández‐Gutiérrez, +1

Food Research International

Food ChemistryDiscriminant FeaturesPolyphenolicsPhenolic ProfilesFood Quality +3