Quality and Composition of Virgin Olive Oils from Indigenous and European Cultivars Grown in China

Effect of the composition of extra virgin olive oils on the differentiation and antioxidant capacities of twelve monovarietals

(2018) Edwar Fuentes et al.   FOOD CHEMISTRY

Characterization and evaluation of phenolic profiles and color as potential discriminating features among Spanish extra virgin olive oils with protected designation of origin

(2018) Mercedes Becerra-Herrera et al.   FOOD CHEMISTRY

Comparative study of chemical compositions and antioxidant capacities of oils obtained from two species of walnut: Juglans regia and Juglans sigillata

(2018) Pan Gao et al.   FOOD CHEMISTRY

Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: Physicochemical properties, oxidative stability and fatty acid profile

(2017) Thays H. Borges et al.   FOOD CHEMISTRY

Chemical quality and oxidative stability of extra virgin olive oils from San Juan province (Argentina)

(2017) Liliana N. Ceci et al.   FOOD RESEARCH INTERNATIONAL

Comparative analysis of minor bioactive constituents (CoQ 10 , tocopherols and phenolic compounds) in Arbequina extra virgin olive oils from Brazil and Spain

(2017) Thays H. Borges et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Chemical characterization and oxidative stability of olive oils extracted from olive trees of Southern Brazil

(2017) Mariângela Hoffmann Bruscatto et al.   PESQUISA AGROPECUARIA BRASILEIRA

The Major Qualitative Characteristics of Olive (Olea europaea L.) Cultivated in Southwest China

(2017) Zizhang Cheng et al.   Frontiers in Plant Science

Bioactive Compounds in Virgin Olive Oil of the PDO Montoro-Adamuz

(2016) C. Romero et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Profile of phenolic compounds of Brazilian virgin olive oils by rapid resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry (RRLC–ESI-TOF-MS)

(2015) Cristiano Augusto Ballus et al.   FOOD CHEMISTRY

Contribution to the establishment of a protected designation of origin for Meknès virgin olive oil: A 4-years study of its typicality

(2014) Aadil Bajoub et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the Olive Oil from Three Potentially Interesting Varieties from Aragon (Spain)

(2010) M. Benito et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Variability of vitamin E in virgin olive oil by agronomical and genetic factors

(2010) Gabriel Beltrán et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

MALDI-TOF/MS Fingerprinting of Triacylglycerols (TAGs) in Olive Oils Produced in the Israeli Negev Desert

(2009) Bishnu P. Chapagain et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cultivar and growing area effects on minor compounds of olive oil from autochthonous and European introduced cultivars in Tunisia

(2009) Samia Dabbou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (I): CIEXYZ non-uniform colour space

(2008) M.J. Moyano et al.   FOOD RESEARCH INTERNATIONAL

Effect of cultivar and ripening on minor components in Spanish olive fruits and their corresponding virgin olive oils

(2008) Aurora Gómez-Rico et al.   FOOD RESEARCH INTERNATIONAL

Characterization of virgin olive oil from Super Intensive Spanish and Greek varieties grown in northern Tunisia

(2008) Amira Allalout et al.   SCIENTIA HORTICULTURAE