Assessment of Tunisian virgin olive oils via synchronized analysis of sterols, phenolic acids, and fatty acids in combination with multivariate chemometrics

Ancient olive trees as a source of olive oils rich in phenolic compounds

(2018) Nuno Rodrigues et al.   FOOD CHEMISTRY

Statistical versus artificial intelligence -based modeling for the optimization of antifungal activity against Fusarium oxysporum using Streptomyces sp. strain TN71

(2018) S. Smaoui et al.   JOURNAL DE MYCOLOGIE MEDICALE

Molecular characterization of Dalmatian cultivars and the influence of the olive fruit harvest period on chemical profile, sensory characteristics and oil oxidative stability

(2017) Tea Bilušić et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Irrigation with treated wastewater affected the minor components of virgin olive oil from cv. Chemlali in Tunisia

(2017) Saida Bedbabis et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties

(2017) Patricia Reboredo-Rodríguez et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Phenolic Compounds Profiling of Virgin Olive Oils from Different Varieties Cultivated in Mendoza, Argentina, by Using Liquid Chromatography–Mass Spectrometry

(2017) R. P. Monasterio et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Geographical Discrimination of Virgin Olive Oils from the Tunisian Coasts by Combining Fatty Acids and Phenolic Acids Profiles within a Multivariate Analysis

(2017) Hajer Ben Hlima et al.   Journal of Oleo Science

Assessment of triglyceride and cholesterol in overweight people based on multiple linear regression and artificial intelligence model

(2017) Jing Ma et al.   Lipids in Health and Disease

Evaluation of Variability in Tunisian Olea europaea L. Accessions using Morphological Characters and Computational Approaches

(2017) Karim ENNOURI et al.   Notulae Botanicae Horti Agrobotanici Cluj-Napoca

Molecular and phytochemical analysis of wild type and olive cultivars grown under Saudi Arabian environment

(2017) Abdullah A. Abood et al.   3 Biotech

Molecular and phytochemical analysis of wild type and olive cultivars grown under Saudi Arabian environment

(2017) Abdullah A. Abood et al.   3 Biotech

Geographical differentiation of a monovarietal olive oil using various chemical parameters and mid-infrared spectroscopy

(2016) Oguz Uncu et al.   Analytical Methods

Biodiversity of Tunisian virgin olive oils: varietal origin classification according to their minor compounds

(2016) Sonda Laroussi-Mezghani et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Characterization of monovarietal extra virgin olive oils from the province of Béjaïa (Algeria)

(2016) Firdousse Laincer et al.   FOOD RESEARCH INTERNATIONAL

Bio-preservative effect of the essential oil of the endemic Mentha piperita used alone and in combination with BacTN635 in stored minced beef meat

(2016) Slim Smaoui et al.   MEAT SCIENCE

Extreme Learning Machine for Multilayer Perceptron

(2016) Jiexiong Tang et al.   IEEE Transactions on Neural Networks and Learning Systems

Classical and Bayesian predictions applied to Bacillus toxin production

(2016) Karim Ennouri et al.   3 Biotech

Classical and Bayesian predictions applied to Bacillus toxin production

(2016) Karim Ennouri et al.   3 Biotech

The identification of relationships between selected honey parameters by extracting the contribution of independent variables in a neural network model

(2015) Katarzyna Pentoś et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Alterations in monovarietal, blended and aromatized Portuguese virgin olive oils under four storage conditions for 12 months

(2015) Liliana Serrano et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Olive oil pilot-production assisted by pulsed electric field: Impact on extraction yield, chemical parameters and sensory properties

(2015) Eduardo Puértolas et al.   FOOD CHEMISTRY

Phenolic Profile Characterization of Chemlali Olive Stones by Liquid Chromatography-Ion Trap Mass Spectrometry

(2015) Amir Ben Mansour et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cross-validation for selecting a model selection procedure

(2015) Yongli Zhang et al.   JOURNAL OF ECONOMETRICS

Influence of agroclimatic parameters on phenolic and volatile compounds of Chilean virgin olive oils and characterization based on geographical origin, cultivar and ripening stage

(2015) Nalda Romero et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Performance evaluation of classification algorithms by k-fold and leave-one-out cross validation

(2015) Tzu-Tsung Wong   PATTERN RECOGNITION

Comparison of adaptive neuro-fuzzy inference system and artificial neural networks (MLP and RBF) for estimation of oxidation parameters of soybean oil added with curcumin

(2015) Elahe Asnaashari et al.   Journal of Food Measurement and Characterization

Mechanistic insight into the radical scavenging activity of polyphenols and its application in virtual screening of phytochemical library: an in silico approach

(2014) Sandipan Chakraborty et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of organic cultivation of Picual and Hojiblanca olive varieties on the quality of virgin olive oil at four ripening stages

(2014) Brigida Jimenez et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Olive domestication and diversification in the Mediterranean Basin

(2014) Concepcion M. Diez et al.   NEW PHYTOLOGIST

The use of bootstrapping when using propensity-score matching without replacement: a simulation study

(2014) Peter C. Austin et al.   STATISTICS IN MEDICINE

Olive-Oil-Derived Oleocanthal Enhances β-Amyloid Clearance as a Potential Neuroprotective Mechanism against Alzheimer’s Disease: In Vitro and in Vivo Studies

(2013) Alaa H. Abuznait et al.   ACS Chemical Neuroscience

Effect of growing region on quality characteristics and phenolic compounds of chemlali extra-virgin olive oils

(2013) Boutheina Gargouri et al.   ACTA PHYSIOLOGIAE PLANTARUM

Comparative study of olive oil quality fromChemlali SfaxversusArbequinacultivated in Tunisia

(2013) Mohamed Chtourou et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Predicting the helpfulness of online reviews using multilayer perceptron neural networks

(2013) Sangjae Lee et al.   EXPERT SYSTEMS WITH APPLICATIONS

Oil composition and genetic biodiversity of ancient and new olive (Olea europea L.) varieties and accessions of southern Italy

(2013) Angela Cicatelli et al.   PLANT SCIENCE

Applications of computer vision techniques in the agriculture and food industry: a review

(2012) Juliana Freitas Santos Gomes et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Application of artificial neural networks in the geographical identification of coffee samples

(2011) Dionísio Borsato et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Classification of three Turkish olive cultivars from Aegean region based on their fatty acid composition

(2011) Harun Dıraman et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Costs and health effects of adding functional foods containing phytosterols/-stanols to statin therapy in the prevention of cardiovascular disease

(2011) Simone R.B.M. Eussen et al.   EUROPEAN JOURNAL OF PHARMACOLOGY

Phenolic Composition, Isolation, and Structure of a New Deoxyloganic Acid Derivative from Dhokar and Gemri-Dhokar Olive Cultivars

(2011) Ghayth Rigane et al.   JOURNAL OF FOOD SCIENCE

Phenolic Characterization and Geographical Classification of Commercial Extra Virgin Olive Oils Produced in Turkey

(2011) Derya Alkan et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Bootstrap methods for dependent data: A review

(2011) Jens-Peter Kreiss et al.   Journal of the Korean Statistical Society

Olive oil intake is inversely related to cancer prevalence: a systematic review and a meta-analysis of 13800 patients and 23340 controls in 19 observational studies

(2011) Theodora Psaltopoulou et al.   Lipids in Health and Disease

Current methods and advances in forecasting of wind power generation

(2011) Aoife M. Foley et al.   RENEWABLE ENERGY

Lyprinol reduces inflammation and improves lung function in a mouse model of allergic airways disease

(2010) L. G. Wood et al.   CLINICAL AND EXPERIMENTAL ALLERGY

Development and comparison of multivariate respiration models for fresh papaya (Carica papaya L.) based on regression method and artificial neural network

(2010) Zhi-Wei Wang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Changes in phenolic compounds and Rancimat stability of olive oils from varieties of olives at different stages of ripeness

(2010) Leopoldo Martínez Nieto et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Artificial neural network model for river flow forecasting in a developing country

(2009) Asaad Y. Shamseldin   JOURNAL OF HYDROINFORMATICS

Dietary fat intake and risk of Parkinson's disease: A case-control study in Japan

(2009) Yoshihiro Miyake et al.   JOURNAL OF THE NEUROLOGICAL SCIENCES

Effects of the Mediterranean diet on longevity and age-related morbid conditions

(2009) Faustino R. Pérez-López et al.   MATURITAS

Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy

(2008) Gozde Gurdeniz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Chemical and thermal characterization of Tunisian extra virgin olive oil from Chetoui and Chemlali cultivars and different geographical origin

(2008) Faten Kotti et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Sterolic composition of Chétoui virgin olive oil: Influence of geographical origin

(2008) Sonia Ben Temime et al.   FOOD CHEMISTRY

Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years

(2008) Derya Ocakoglu et al.   FOOD CHEMISTRY