Comparative study of olive oil quality fromChemlali SfaxversusArbequinacultivated in Tunisia

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

Evaluation of potential and real qualities of virgin olive oil from the designation of origin (DO) “Aceite Montes de Alcaraz” (Albacete, Spain)

(2010) J.E. Pardo et al.   FOOD CHEMISTRY

Comparative Study of Virgin Olive Oil Quality from Single Varieties Cultivated in Chile and Spain

(2010) Diego L. García-González et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Extra Virgin Olive Oil Components and Oxidative Stability from Olives Grown in Tunisia

(2010) Samia Dabbou et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Oil content, phenolic profiling and antioxidant potential of Tunisian olive drupes

(2010) Mohamed Bouaziz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

(2009) Manel Issaoui et al.   FOOD CHEMISTRY

Analytical evaluation of six monovarietal virgin olive oils from Northern Tunisia

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

Pigment profile and colour of monovarietal virgin olive oils from Arbequina cultivar obtained during two consecutive crop seasons

(2008) Maria-Nieves Criado et al.   FOOD CHEMISTRY

Effect of storage on refined and husk olive oils composition: Stabilization by addition of natural antioxidants from Chemlali olive leaves

(2007) Mohamed Bouaziz et al.   FOOD CHEMISTRY