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

Comparative study on volatile compounds, fatty acids, squalene and quality parameters from whole fruit, pulp and seed oils of two tunisian olive cultivars using chemometrics

(2015) Amir Ben Mansour et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Authentication of Tunisian virgin olive oils by chemometric analysis of fatty acid compositions and NIR spectra. Comparison with Maghrebian and French virgin olive oils

(2015) S. Laroussi-Mezghani et al.   FOOD CHEMISTRY

Phenolic Profile Characterization of Chemlali Olive Stones by Liquid Chromatography-Ion Trap Mass Spectrometry

(2015) Amir Ben Mansour et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Agricultural Sites on Differentiation between Chemlali and Neb Jmel Olive Oils

(2015) Amir Ben Mansour et al.   Journal of Oleo Science

Effect of growing region on quality characteristics and phenolic compounds of chemlali extra-virgin olive oils

(2013) Boutheina Gargouri et al.   ACTA PHYSIOLOGIAE PLANTARUM

Synthesis of 3-O-methylgallic acid a powerful antioxidant by electrochemical conversion of syringic acid

(2013) Olfa Dridi Gargouri et al.   BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS

Comparative study of olive oil quality fromChemlali SfaxversusArbequinacultivated in Tunisia

(2013) Mohamed Chtourou et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

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

Physicochemical and sensory characteristics of virgin olive oils in relation to cultivar, extraction system and storage conditions

(2013) Kaouther Ben-Hassine et al.   FOOD RESEARCH INTERNATIONAL

Changes in squalene and sterols associated with olive maturation

(2013) A. Fernández-Cuesta et al.   FOOD RESEARCH INTERNATIONAL

Effect of olive oil phenols on the production of inflammatory mediators in freshly isolated human monocytes

(2013) Patrizia Rosignoli et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Phenolic characterization and geographical classification of commercial Arbequina extra-virgin olive oils produced in southern Catalonia

(2012) Abdelhakim Bakhouche et al.   FOOD RESEARCH INTERNATIONAL

Classification of ‘Chemlali’ accessions according to the geographical area using chemometric methods of phenolic profiles analysed by HPLC–ESI-TOF–MS

(2011) Amani Taamalli et al.   FOOD CHEMISTRY

Effect of oleocanthal and its derivatives on inflammatory response induced by lipopolysaccharide in a murine chondrocyte cell line

(2010) Anna Iacono et al.   ARTHRITIS AND RHEUMATISM

Volatile compounds and compositional quality of virgin olive oil from Oueslati variety: Influence of geographical origin

(2010) Ouni Youssef et al.   FOOD CHEMISTRY

PDO virgin olive oil quality—Minor components and organoleptic evaluation

(2010) A.M. Inarejos-García et al.   FOOD RESEARCH INTERNATIONAL

Characterization and quantification of phenolic compounds of extra-virgin olive oils with anticancer properties by a rapid and resolutive LC-ESI-TOF MS method

(2009) Rocío García-Villalba et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Effects of olive oil polyphenols on erythrocyte oxidative damage

(2009) Fátima Paiva-Martins et al.   MOLECULAR NUTRITION & FOOD RESEARCH

tabAnti-HER2 (erbB-2) oncogene effects of phenolic compounds directly isolated from commercial Extra-Virgin Olive Oil (EVOO)

(2008) Javier A Menendez et al.   BMC CANCER

Effects of Fly Attack (Bactrocera oleae) on the Phenolic Profile and Selected Chemical Parameters of Olive Oil

(2008) Ana Maria Gómez-Caravaca et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY