Classification Of Algerian Olive Oils: Physicochemical Properties, Polyphenols And Fatty Acid Composition Combined With Machine Learning Models

Maturity impact on physicochemical composition and polyphenol properties of extra virgin olive oils obtained from Manzanilla, Arbequina, and Koroneiki varieties in Iran

(2023) Seyed Amirreza Ghreishi Rad et al.   Food Science & Nutrition

Geographical Origin Assessment of Extra Virgin Olive Oil via NMR and MS Combined with Chemometrics as Analytical Approaches

(2022) Francesca Calò et al.   Foods

Geographical location and cultivar‐linked changes on chemical properties of olive oils from Algeria

(2022) Said Touati et al.   Food Science & Nutrition

Geographical discrimination of olive oils from Cv. ‘Galega Vulgar’

(2022) Nuno Rodrigues et al.   FOOD CHEMISTRY

The Oleic/Linoleic Acid Ratio in Olive (Olea europaea L.) Fruit Mesocarp Is Mainly Controlled by OeFAD2-2 and OeFAD2-5 Genes Together With the Different Specificity of Extraplastidial Acyltransferase Enzymes

(2021) M. Luisa Hernández et al.   Frontiers in Plant Science

Study on Extra Virgin Olive Oil: Quality Evaluation by Anti-Radical Activity, Color Analysis, and Polyphenolic HPLC-DAD Analysis

(2021) Francesco Cairone et al.   Foods

Authentication of the geographical origin of virgin olive oils from the main worldwide producing countries: A new combination of HS-SPME-GC-MS analysis of volatile compounds and chemometrics applied to 1217 samples

(2020) Lorenzo Cecchi et al.   FOOD CONTROL

HPLC Analysis of Phenolic Compounds and Flavonoids with Overlapping Peaks

(2020) Luke Mizzi et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Impact of Climate Change on Olive Crop Production in Italy

(2020) Fabio Orlandi et al.   Atmosphere

Tradition Mills’ Picholine Olive Oil Physicochemical Characterization and Chemical Profiling across Different Cities in Morocco

(2020) Hamza El Moudden et al.   TheScientificWorldJOURNAL

Mediterranean Olive Orchards under Climate Change: A Review of Future Impacts and Adaptation Strategies

(2020) Helder Fraga et al.   Agronomy-Basel

Characterization of ‘Castellana’ Virgin Olive Oils with Regard to Olive Ripening

(2018) Carmen Mena et al.   HORTTECHNOLOGY

Geographical discrimination of extra-virgin olive oils from the Italian coasts by combining stable isotope data and carotenoid content within a multivariate analysis

(2017) S. Portarena et al.   FOOD CHEMISTRY

Oil Characteristics of Four Palestinian Olive Varieties

(2017) Enrico Maria Lodolini et al.   Journal of Oleo Science

Comparison of fruit characteristics, oil properties and fatty acid composition of local Syrian Kaissy cv olive (Olea europaea)

(2017) M. Al-Bachir   Journal of Food Measurement and Characterization

Influence of enzymes and technology on virgin olive oil composition

(2015) Fátima Peres et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

Influence of time of harvest and maturity index on olive oil yield and quality

(2010) Arnon Dag et al.   SCIENTIA HORTICULTURAE

Water deficit-induced changes in mesocarp cellular processes and the relationship between mesocarp and endocarp during olive fruit development

(2009) R. Gucci et al.   TREE PHYSIOLOGY

Characterization of virgin olive oil from Southern Tunisia

(2008) Wissem Zarrouk et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening

(2008) Olfa Baccouri et al.   FOOD CHEMISTRY

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