Sensory Attribute Preservation in Extra Virgin Olive Oil with Addition of Oregano Essential Oil as Natural Antioxidant

Antioxidant activity of essential oil of oregano species from Argentina in relation to their chemical composition

(2011) Patricia R. Quiroga et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Chemical Stability of Extra-Virgin Olive Oil Added with Oregano Essential Oil

(2011) Claudia M. Asensio et al.   JOURNAL OF FOOD SCIENCE

PDO virgin olive oil quality—Minor components and organoleptic evaluation

(2010) A.M. Inarejos-García et al.   FOOD RESEARCH INTERNATIONAL

Physico-chemical change and heat stability of extra virgin olive oils flavoured by selected Tunisian aromatic plants

(2009) M.A. Ayadi et al.   FOOD AND CHEMICAL TOXICOLOGY

Total Phenolic Content, Radical Scavenging Properties, and Essential Oil Composition ofOriganumSpecies from Different Populations

(2009) José S. Dambolena et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A Study of the Relationships among Consumer Acceptance, Oxidation Chemical Indicators, and Sensory Attributes in High-Oleic and Normal Peanuts

(2009) V. Nepote et al.   JOURNAL OF FOOD SCIENCE

Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil

(2009) Rubén H Olmedo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Pigment profile and colour of monovarietal virgin olive oils from Arbequina cultivar obtained during two consecutive crop seasons

(2008) Maria-Nieves Criado et al.   FOOD CHEMISTRY

Herbage yield, essential oil content and composition of three oregano (Origanum vulgare L.) populations as affected by soil moisture regimes and nitrogen supply

(2008) Ali Azizi et al.   INDUSTRIAL CROPS AND PRODUCTS

Biological effects of essential oils – A review

(2007) F. Bakkali et al.   FOOD AND CHEMICAL TOXICOLOGY