Alkyl esters content and other quality parameters in oil mill: A response surface methodology study

Fatty acid ethyl esters (FAEE) in extra virgin olive oil: A case study of a quality parameter

(2016) Raquel B. Gómez-Coca et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ethanol in Olive Fruit. Changes during Ripening

(2015) Gabriel Beltrán et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mechanical Strategies to Increase Nutritional and Sensory Quality of Virgin Olive Oil by Modulating the Endogenous Enzyme Activities

(2014) Maria Lisa Clodoveo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Production of superior quality extra virgin olive oil modulating the content and profile of its minor components

(2013) G. Fregapane et al.   FOOD RESEARCH INTERNATIONAL

Observations on the use of statistical methods in Food Science and Technology

(2013) Daniel Granato et al.   FOOD RESEARCH INTERNATIONAL

Vertical centrifugation of virgin olive oil under inert gas

(2012) Piernicola Masella et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Research in Olive Oil: Challenges for the Near Future

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

Influence of Vertical Centrifugation on Extra Virgin Olive Oil Quality

(2009) Piernicola Masella et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Fatty acid methyl and ethyl esters as well as wax esters for evaluating the quality of olive oils

(2008) Maurus Biedermann et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Alkyl Esters of Fatty Acids a Useful Tool to Detect Soft Deodorized Olive Oils

(2008) María del Carmen Pérez-Camino et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY