Chemical and volatile characteristics of olive oils extracted from four varieties grown in southwest of China

Physicochemical characterization and antioxidant activities of Chongqing virgin olive oil: effects of variety and ripening stage

(2020) Shuai Huang et al.   Journal of Food Measurement and Characterization

Importance of some minor compounds in olive oil authenticity and quality

(2020) Oguz Uncu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Characterization of Turkish Olive Oils in Details

(2019) Derya Arslan et al.   FOOD REVIEWS INTERNATIONAL

Correlations among flavor compounds, lipid oxidation indices, and endogenous enzyme activity during the processing of Xinjiang dry‐cured mutton ham

(2019) Xin Guo et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Identification of putative genes for polyphenol biosynthesis in olive fruits and leaves using full-length transcriptome sequencing

(2019) Rao Guodong et al.   FOOD CHEMISTRY

Chemical and sensory characterization of Brazilian virgin olive oils

(2019) Lilia Zago et al.   FOOD RESEARCH INTERNATIONAL

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

(2019) Le Yu et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Chemical and sensory differences between high price and low price extra virgin olive oils

(2018) Dennis Fiorini et al.   FOOD RESEARCH INTERNATIONAL

Assessment of phenolic compounds in virgin olive oil by response surface methodology with particular focus on flavonoids and lignans

(2018) Antonia de Torres et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Harvest time impacts the fatty acid compositions, phenolic compounds and sensory attributes of Frantoio and Manzanilla olive oil

(2018) Bassam Alowaiesh et al.   SCIENTIA HORTICULTURAE

History, Distribution, and Potential of the Olive Industry in China: A Review

(2018) ChunJiang Su et al.   Sustainability

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

Effects of Olive Trees Age on the Minor Components of Oueslati Virgin Olive Oils Produced from Olives Harvested at Different Ripening Degrees

(2017) Fatma Chtourou et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Irrigation and fruit canopy position modify oil quality of olive trees (cv. Frantoio)

(2017) Giovanni Caruso et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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

Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometry

(2016) Rim Hachicha Hbaieb et al.   FOOD CHEMISTRY

Phenolic compounds of ‘Galega Vulgar’ and ‘Cobrançosa’ olive oils along early ripening stages

(2016) Fátima Peres et al.   FOOD CHEMISTRY

Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profile

(2016) Rim Hachicha Hbaieb et al.   FOOD CHEMISTRY

The Chemical Properties and Volatile Compounds of Virgin Olive Oil from Oueslati Variety: Influence of Maturity Stages in Olives

(2016) Youssef Ouni et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Bioactive Compounds of Portuguese Virgin Olive Oils Discriminate Cultivar and Ripening Stage

(2016) Fátima Peres et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Squalene in virgin olive oil: Screening of variability in olive cultivars

(2015) Gabriel Beltrán et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Quality and chemical profiles of monovarietal north Moroccan olive oils from “Picholine Marocaine” cultivar: Registration database development and geographical discrimination

(2015) Aadil Bajoub et al.   FOOD CHEMISTRY

A quantitative study on the phenolic compound, tocopherol and fatty acid contents of monovarietal virgin olive oils produced in the southeast region of Brazil

(2014) Cristiano Augusto Ballus et al.   FOOD RESEARCH INTERNATIONAL

Cross-cultural perception of six commercial olive oils: A study with Spanish and US consumers

(2014) L Vázquez-Araújo et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Total Phenolic Compounds and Tocopherols Profiles of Seven Olive Oil Varieties Grown in the South-West of Spain

(2014) Maria Nieves Franco et al.   Journal of Oleo Science

Potential of selected Portuguese cultivars for the production of high quality monovarietal virgin olive oil

(2012) Barbara Garcia et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Comparative Study of Virgin Olive Oil Quality from Single Varieties Cultivated in Chile and Spain

(2010) Diego L. García-González et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Compositional quality of virgin olive oils from cultivars introduced in Tunisian arid zones in comparison to Chemlali cultivars

(2010) Samia Dabbou et al.   SCIENTIA HORTICULTURAE

Chemistry and Health of Olive Oil Phenolics

(2008) Sara Cicerale et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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