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

Effects of Cultivars and Location on Quality, Phenolic Content and Antioxidant Activity of Extra-Virgin Olive Oils

(2012) Antonietta Baiano et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

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

Phenolic Composition, Isolation, and Structure of a New Deoxyloganic Acid Derivative from Dhokar and Gemri-Dhokar Olive Cultivars

(2011) Ghayth Rigane et al.   JOURNAL OF FOOD SCIENCE

Phenolic Characterization and Geographical Classification of Commercial Extra Virgin Olive Oils Produced in Turkey

(2011) Derya Alkan et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Determination of apolar and minor polar compounds and other chemical parameters for the discrimination of six different varieties of Tunisian extra-virgin olive oil cultivated in their traditional growing area

(2010) Amani Taamalli et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Stability of refined olive oil and olive-pomace oil added by phenolic compounds from olive leaves

(2010) Mohamed Bouaziz et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effect of olive fruit fly infestation on the quality of olive oil from Chemlali cultivar during ripening

(2010) Faten Mraicha et al.   FOOD AND CHEMICAL TOXICOLOGY

Comparative study of extra virgin olive oil flavor profile of Koroneiki variety (Olea europaea var. Microcarpa alba) cultivated in Greece and Tunisia during one period of harvesting

(2010) P. Kandylis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

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

(2009) Manel Issaoui et al.   FOOD CHEMISTRY

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

New CE–ESI-MS analytical method for the separation, identification and quantification of seven phenolic acids including three isomer compounds in virgin olive oil

(2009) Juan José Berzas Nevado et al.   TALANTA

Analytical evaluation of six monovarietal virgin olive oils from Northern Tunisia

(2008) Faouzia M. Haddada et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Sterolic composition of Chétoui virgin olive oil: Influence of geographical origin

(2008) Sonia Ben Temime et al.   FOOD CHEMISTRY

Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years

(2008) Derya Ocakoglu et al.   FOOD CHEMISTRY