Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco

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

Harvesting time influences fruit removal force, moisture, oil content, free fatty acids and peroxide in the oil of Frantoio and Manzanilla olive cultivars

(2016) Bassam Alowaiesh et al.   Australian Journal of Crop Science

Olive paste oil content on a dry weight basis (OPDW): an indicator for optimal harvesting time in modern olive orchards

(2016) A. Dag et al.   GRASAS Y ACEITES

Comparative Study of Oil Quality and Aroma Profiles from Tunisian Olive Cultivars Growing in Saharian Oasis Using Chemometric Analysis

(2016) Olfa Dridi Gargouri et al.   Journal of Oleo Science

Influence of the Fruit’s Ripeness on Virgin Olive Oil Quality

(2015) M^a Nieves Franco et al.   Journal of Oleo Science

Effect of Agricultural Sites on Differentiation between Chemlali and Neb Jmel Olive Oils

(2015) Amir Ben Mansour et al.   Journal of Oleo Science

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

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

(2013) Boutheina Gargouri et al.   ACTA PHYSIOLOGIAE PLANTARUM

Contrasting patterns of fatty acid composition and oil accumulation during fruit growth in several olive varieties and locations in a non-Mediterranean region

(2013) Déborah P. Rondanini et al.   EUROPEAN JOURNAL OF AGRONOMY

Chemical composition of virgin olive oils according to the ripening in olives

(2013) Manuel Fuentes de Mendoza et al.   FOOD CHEMISTRY

Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil

(2013) Mohamed Bengana et al.   FOOD RESEARCH INTERNATIONAL

Variations of phenolic compounds, fatty acids and some qualitative characteristics of Sarıulak olive oil as induced by growing area

(2013) Derya Arslan et al.   FOOD RESEARCH INTERNATIONAL

Influence of fruit ripening on agronomic parameters, quality indices, sensory attributes and phenolic compounds of Picudo olive oils

(2013) Brigida Jiménez et al.   FOOD RESEARCH INTERNATIONAL

Effects of Cultivars and Location on Quality, Phenolic Content and Antioxidant Activity of Extra-Virgin Olive Oils

(2012) Antonietta Baiano et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Influence of the Site of Cultivation on Chétoui Olive (Olea europaea L.) Oil Quality

(2012) Nabil Ben Youssef et al.   PLANT PRODUCTION SCIENCE

Short communication. Harvest time in hedgerow ‘Arbequina’ olive orchards in areas with early frosts

(2012) P. Gracia et al.   SPANISH JOURNAL OF AGRICULTURAL RESEARCH

A four year study to determine the optimal harvesting period for Tunisian Chemlali olives

(2011) Aida Lazzez et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Varietal discrimination of extra virgin olive oils by near and mid infrared spectroscopy

(2010) Nicoletta Sinelli et al.   FOOD RESEARCH INTERNATIONAL

Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from southern Greece

(2010) S. A. Vekiari et al.   GRASAS Y ACEITES

Influence of genetic matrix and crop year on chemical and sensory profiles of Italian monovarietal extra-virgin olive oils

(2010) Annalisa Rotondi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of time of harvest and maturity index on olive oil yield and quality

(2010) Arnon Dag et al.   SCIENTIA HORTICULTURAE

Effect of location on virgin olive oils of the two main Tunisian olive cultivars

(2009) Mokhtar Guerfel et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

The relationship between total phenol concentration and the perceived style of extra virgin olive oil

(2009) Richard Gawel et al.   GRASAS Y ACEITES

Oil fatty acid composition of eighteen Mediterranean olive varieties cultivated under the arid conditions of Boughrara (southern Tunisia)

(2009) Mokhtar Zarrouk et al.   GRASAS Y ACEITES

Characterization of Turkish Virgin Olive Oils Produced from Early Harvest Olives

(2009) Harun Dıraman et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Effect of olive ripeness on chemical properties and phenolic composition of chétoui virgin olive oil

(2009) Nabil Ben Youssef et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening

(2008) Olfa Baccouri et al.   FOOD CHEMISTRY

Virgin olive oil (VOO) production in Tunisia: The commercial potential of the major olive varieties from the arid Tataouine zone

(2008) Imen Oueslati et al.   FOOD CHEMISTRY

Discussion on the objective evaluation of virgin olive oil bitterness

(2008) Antonio Manuel Inarejos-Garcia et al.   FOOD RESEARCH INTERNATIONAL

Determination of Water Content in Olive Oil by31P NMR Spectroscopy

(2008) Emmanuel Hatzakis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

α-Tocopherol and fatty acids contents of some Tunisian table olives (Olea europea L.): Changes in their composition during ripening and processing

(2007) Faouzi Sakouhi et al.   FOOD CHEMISTRY