Volatile compounds of Algerian extra-virgin olive oils: Effects of cultivar and ripening stage

Tutorial on estimating the limit of detection using LC-MS analysis, part I: Theoretical review

(2016) Hanno Evard et al.   ANALYTICA CHIMICA ACTA

Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profile

(2016) Rim Hachicha Hbaieb et al.   FOOD CHEMISTRY

Comparing determination methods of detection and quantification limits for aflatoxin analysis in hazelnut

(2016) Ümit Şengül   JOURNAL OF FOOD AND DRUG ANALYSIS

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

First comprehensive characterization of volatile profile of north Moroccan olive oils: A geographic discriminant approach

(2015) Aadil Bajoub et al.   FOOD RESEARCH INTERNATIONAL

Analysis of Volatile Markers for Virgin Olive Oil Aroma Defects by SPME-GC/FID: Possible Sources of Incorrect Data

(2015) Celia Oliver-Pozo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phytochemicals and Other Characteristics of Croatian Monovarietal Extra Virgin Olive Oils from Oblica, Lastovka and Levantinka Varieties

(2015) Mladenka Šarolić et al.   MOLECULES

Validation of SPME–GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects

(2015) I. Romero et al.   TALANTA

Improvements in the malaxation process to enhance the aroma quality of extra virgin olive oils

(2014) P. Reboredo-Rodríguez et al.   FOOD CHEMISTRY

Volatile profiles of Italian monovarietal extra virgin olive oils via HS-SPME–GC–MS: Newly identified compounds, flavors molecular markers, and terpenic profile

(2013) Teresa Cecchi et al.   FOOD CHEMISTRY

Flavour quality critical production steps from fruit to extra-virgin olive oil at consumption

(2013) Curtis M. Kalua 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

Production of superior quality extra virgin olive oil modulating the content and profile of its minor components

(2013) G. Fregapane et al.   FOOD RESEARCH INTERNATIONAL

Chemical assessment and antioxidant capacity of pepper (Capsicum annuum L.) seeds

(2012) Luís R. Silva et al.   FOOD AND CHEMICAL TOXICOLOGY

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 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

Evolution of Sesquiterpene Hydrocarbons in Virgin Olive Oil during Fruit Ripening

(2010) Stefania Vichi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Harvest Method and Period on Olive Oil Composition: an NMR and Statistical Study

(2010) Marco D’Imperio et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2008) Olfa Baccouri et al.   FOOD CHEMISTRY

Effect of cultivar and ripening on minor components in Spanish olive fruits and their corresponding virgin olive oils

(2008) Aurora Gómez-Rico et al.   FOOD RESEARCH INTERNATIONAL