Characterization of Aroma-Active Compounds in Iranian cv. Mari Olive Oil by Aroma Extract Dilution Analysis and GC–MS-Olfactometry

GC–MS–olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.)

(2015) Asghar Amanpour et al.   FOOD CHEMISTRY

Characterization of the Aroma-Active, Phenolic, and Lipid Profiles of the Pistachio (Pistacia vera L.) Nut as Affected by the Single and Double Roasting Process

(2015) Juan José Rodríguez-Bencomo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Energy-economic life cycle assessment (LCA) and greenhouse gas emissions analysis of olive oil production in Iran

(2014) Mohammad Ali Rajaeifar et al.   ENERGY

GC–MS–olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis

(2013) Songul Kesen et al.   FOOD RESEARCH INTERNATIONAL

Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega Vulgar and Cobrançosa cultivars using GC–O and GC×GC–ToFMS

(2013) F. Peres et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the Key Aroma Compounds in Turkish Olive Oils from Different Geographic Origins by Application of Aroma Extract Dilution Analysis (AEDA)

(2013) Songul Kesen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the Volatile, Phenolic and Antioxidant Properties of Monovarietal Olive Oil Obtained from cv. Halhali

(2013) Songul Kesen et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Thermal Inactivation Kinetics of Recombinant Proteins of the Lipoxygenase Pathway Related to the Synthesis of Virgin Olive Oil Volatile Compounds

(2012) María N. Padilla et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quality Evaluation of Olive Oil by Statistical Analysis of Multicomponent Stable Isotope Dilution Assay Data of Aroma Active Compounds

(2011) Georg Dierkes et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from southern Greece

(2010) S. A. Vekiari et al.   GRASAS Y ACEITES

Characterisation of virgin olive oils from European olive cultivars introduced in Tunisia

(2009) Samia Dabbou et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY