Effects of a Harvesting and Conservation Method for Small Producers on the Quality of the Produced Olive Oil

Harvesting system and fruit storage affect basic quality parameters and phenolic and volatile compounds of oils from intensive and super-intensive olive orchards

(2020) Franco Famiani et al.   SCIENTIA HORTICULTURAE

Chemical components influencing oxidative stability and sensorial properties of extra virgin olive oil and effect of genotype and location on their expression

(2020) Alicia Serrano et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A comparative study of the main international extra virgin olive oil competitions: Their impact on producers and consumers

(2020) Catherine Rébufa et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Evaluation of a manual olive fruit harvester for small producers

(2019) Eddy Plasquy et al.   Research in Agricultural Engineering

Quality of olives: A focus on agricultural preharvest factors

(2018) Luis Rallo et al.   SCIENTIA HORTICULTURAE

Fast and Reliable Determination of Virgin Olive Oil Quality by Fruit Inspection Using Computer Vision

(2018) Javiera Navarro Soto et al.   SENSORS

Online system for the identification and classification of olive fruits for the olive oil production process

(2018) Daniel Aguilera Puerto et al.   Journal of Food Measurement and Characterization

Cold storage of ‘Manzanilla de Sevilla’ and ‘Manzanilla Cacereña’ mill olives from super-high density orchards

(2017) Ana Morales-Sillero et al.   FOOD CHEMISTRY

Effect of olive storage period at two different temperatures on oil quality of two tunisian cultivars of Olea europea, Chemlali and Chtoui

(2016) Youssef Ben et al.   AFRICAN JOURNAL OF BIOTECHNOLOGY

Advanced olive selections with enhanced quality for minor constituents

(2015) L. Velasco et al.   GRASAS Y ACEITES

Traditional olive tree response to oil olive harvesting technologies

(2014) Rafael R. Sola-Guirado et al.   BIOSYSTEMS ENGINEERING

Effect of Harvesting System and Fruit Cold Storage on Virgin Olive Oil Chemical Composition and Quality of Superintensive Cultivated ‘Arbequina’ Olives

(2012) Khaled Yousfi 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

Changes in Virgin Olive Oil Quality during Low-Temperature Fruit Storage

(2008) Curtis M. Kalua et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Reduction of Virgin Olive Oil Bitterness by Fruit Cold Storage

(2008) Khaled Yousfi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY