Determination of glycerophospholipids in vegetable edible oils: Proof of concept to discriminate olive oil categories.
Criado-Navarro I, Mena-Bravo A, Calderón-Santiago M, Priego-Capote F.
Food Chem. 2019 Nov 30;299:125136. doi: 10.1016/j.foodchem.2019.125136.

Enzymatic Synthesis of Refined Olive Oil-Based Structured Lipid Containing Omega -3 and -6 Fatty Acids for Potential Application in Infant Formula.
Li R, Sabir JS, Baeshen NA, Akoh CC.
J Food Sci. 2015 Nov;80(11):H2578-84. doi: 10.1111/1750-3841.13075.

Effect of storage on refined olive oil composition: stabilization by addition of chlorophyll pigments and squalene.
Rigane G, Bouaziz M, Sayadi S, Salem RB.
J Oleo Sci. 2013;62(12):981-7.

Effect of virgin and refined olive oil consumption on gut microbiota. Comparison to butter.
Hidalgo M, Prieto I, Abriouel H, Cobo A, Benomar N, Gálvez A, Martínez-Cañamero M.
Food Res Int. 2014 Oct;64:553-559. doi: 10.1016/j.foodres.2014.07.030

Micro-encapsulation of refined olive oil: influence of capsule wall components and the addition of antioxidant additives on the shelf life and chemical alteration.
Calvo P, Castaño AL, Lozano M, González-Gómez D.
J Sci Food Agric. 2012 Oct;92(13):2689-95. doi: 10.1002/jsfa.5689.

Per os administered refined olive oil and marine PUFA-rich oils reach the cornea: possible role on oxidative stress through caveolin-1 modulation.
Dutot M, Liang H, Martin C, Rousseau D, Grynberg A, Warnet JM, Rat P.
Nutr Metab (Lond). 2009 Nov 23;6:48. doi: 10.1186/1743-7075-6-48.