Impact of edaphoclimatic conditions and crop season on olive oil's fatty acids

Effects of Climate on Fruit Growth and Development on Olive Oil Quality in Cultivar Carolea

(2021) Rocco Mafrica et al.   Agriculture-Basel

Locations Effects on the Quality of Chemlal and Azeradj Olives Grown in Algeria

(2021) Massinissa Faci et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

High temperature environment reduces olive oil yield and quality

(2020) Yael Nissim et al.   PLoS One

Oleic Acid Is not the Only Relevant Mono-Unsaturated Fatty Ester in Olive Oil

(2020) Archimede Rotondo et al.   Foods

A High Temperature Environment Regulates the Olive Oil Biosynthesis Network

(2020) Yael Nissim et al.   Plants-Basel

Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of “Picholine marocaine” Cultivar

(2020) Aziz Bouymajane et al.   MOLECULES

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

(2019) Samira El Qarnifa et al.   JOURNAL OF FOOD QUALITY

Olive tree (Olea europaea L. cv. Zelmati) grown in hot desert climate: Physio-biochemical responses and olive oil quality

(2019) Yesmine Ben Rouina et al.   SCIENTIA HORTICULTURAE

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

Quality characteristics and antioxidant properties of Turkish monovarietal olive oils regarding stages of olive ripening

(2016) Oya Köseoğlu et al.   FOOD CHEMISTRY

Oil quality parameters and quantitative measurement of major secoiridoid derivatives in Neb Jmel olive oil from various Tunisian origins using qNMR

(2016) Amir Ben Mansour et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A first approach towards the development of geographical origin tracing models for North Moroccan olive oils based on triacylglycerols profiles

(2015) Aadil Bajoub 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

Responses to temperature of fruit dry weight, oil concentration, and oil fatty acid composition in olive (Olea europaea L. var. ‘Arauco’)

(2014) G.P. García-Inza et al.   EUROPEAN JOURNAL OF AGRONOMY

Classification of Western Greek virgin olive oils according to geographical origin based on chromatographic, spectroscopic, conventional and chemometric analyses

(2013) I. Karabagias 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

Diversity for olive oil composition in a collection of varieties from the region of Valencia (Spain)

(2013) María L. Ruiz-Domínguez et al.   FOOD RESEARCH INTERNATIONAL

Characterisation and phenolic profiles of two rare olive oils from southern Tunisia: Dhokar and Gemri-Dhokar cultivars

(2012) Ghayth Rigane et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of some environmental factors on drupe maturation and olive oil composition

(2012) Claudio Di Vaio et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Prediction of Extra Virgin Olive Oil Varieties through Their Phenolic Profile. Potential Cytotoxic Activity against Human Breast Cancer Cells

(2010) Jesús Lozano-Sánchez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Effect of the growing area conditions on differentiation between Chemlali and Chétoui olive oils

(2009) Manel Issaoui et al.   FOOD CHEMISTRY

Pigment profile and colour of monovarietal virgin olive oils from Arbequina cultivar obtained during two consecutive crop seasons

(2008) Maria-Nieves Criado et al.   FOOD CHEMISTRY