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

Geographical traceability of virgin olive oils from south-western Spain by their multi-elemental composition

(2015) María Beltrán et al.   FOOD CHEMISTRY

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

Authentication and traceability of Italian extra-virgin olive oils by means of stable isotopes techniques

(2014) S. Portarena et al.   FOOD CHEMISTRY

Contribution to the establishment of a protected designation of origin for Meknès virgin olive oil: A 4-years study of its typicality

(2014) Aadil Bajoub et al.   FOOD RESEARCH INTERNATIONAL

The effects of cultivar and harvest year on the fatty alcohol composition of olive oils from Southwest Calabria (Italy)

(2014) A. M. Giuffrè   GRASAS Y ACEITES

Evolution of Fatty Alcohols in Olive Oils produced in Calabria (Southern Italy) during Fruit Ripening

(2014) Angelo M. Giuffrè   Journal of Oleo Science

Characterization of Turkish Olive Oils by Triacylglycerol Structures and Sterol Profiles

(2014) Aslı Yorulmaz et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Wax Ester Variation in Olive Oils Produced in Calabria (Southern Italy) During Olive Ripening

(2014) A. M. Giuffrè   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Influence of cultivar and harvest year on triglyceride composition of olive oils produced in Calabria (Southern Italy)

(2013) Angelo Maria Giuffrè   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Influence of harvest year and cultivar on wax composition of olive oils

(2013) Angelo Maria Giuffrè   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

Prediction of the geographical origin of butters by partial least square discriminant analysis (PLS-DA) applied to infrared spectroscopy (FTIR) data

(2013) M. Bassbasi et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Instrumental and multivariate statistical analyses for the characterisation of the geographical origin of Apulian virgin olive oils

(2012) F. Longobardi et al.   FOOD CHEMISTRY

Classification of Spanish extra virgin olive oils by data fusion of visible spectroscopic fingerprints and chemical descriptors

(2012) C. Pizarro et al.   FOOD CHEMISTRY

A four year study to determine the optimal harvesting period for Tunisian Chemlali olives

(2011) Aida Lazzez et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Characterisation and quantification of phenolic compounds of extra-virgin olive oils according to their geographical origin by a rapid and resolutive LC–ESI-TOF MS method

(2011) Youssef Ouni et al.   FOOD CHEMISTRY

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

Fatty acid profiles of varietal virgin olive oils (Olea europaea L.) from mature orchards in warm arid valleys of Northwestern Argentina (La Rioja)

(2011) D. P. Rondanini et al.   GRASAS Y ACEITES

Characterization and classification of Western Greek olive oils according to cultivar and geographical origin based on volatile compounds

(2011) Eirini Pouliarekou et al.   JOURNAL OF CHROMATOGRAPHY A

Derivative FTIR spectroscopy for cluster analysis and classification of morocco olive oils

(2010) Michele De Luca et al.   FOOD CHEMISTRY

Recognition of volatile compounds as markers in geographical discrimination of Spanish extra virgin olive oils by chemometric analysis of non-specific chromatography volatile profiles

(2010) C. Pizarro et al.   JOURNAL OF CHROMATOGRAPHY A

Relation Between Oxidative Stability and Composition in Argentinian Olive Oils

(2010) Liliana N. Ceci et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

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

(2009) Manel Issaoui et al.   FOOD CHEMISTRY

Characterization of Volatiles in Virgin Olive Oil Produced in the Tunisian Area of Tataouine

(2008) Imen Oueslati et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY