Effect of Agronomical Practices on the Nutritional Quality of Virgin Olive Oil at Different Ripening Stages

Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: a systematic literature review and meta-analyses

(2014) Marcin Barański et al.   BRITISH JOURNAL OF NUTRITION

Effect of organic cultivation of Picual and Hojiblanca olive varieties on the quality of virgin olive oil at four ripening stages

(2014) Brigida Jimenez et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effect of agronomical practices on carpology, fruit and oil composition, and oil sensory properties, in olive (Olea europaea L.)

(2014) Adolfo Rosati et al.   FOOD CHEMISTRY

Soil factors involved in the diversity and structure of soil bacterial communities in commercial organic olive orchards in Southern Spain

(2014) B. B. Landa et al.   Environmental Microbiology Reports

Organically Grown Food Provides Health Benefits to Drosophila melanogaster

(2013) Ria Chhabra et al.   PLoS One

Chemical composition of virgin olive oils from Koroneiki cultivar grown in Tunisia with regard to fruit ripening and irrigation regimes

(2011) Samia Dabbou et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The influence of ripening and crop year on quality indices, polyphenols, terpenic acids, squalene, fatty acid profile, and sterols in virgin olive oil (Koroneiki cv.) produced by organic versus non-organic cultivation method

(2010) Efstathios Anastasopoulos et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Changes in phenolic compounds and Rancimat stability of olive oils from varieties of olives at different stages of ripeness

(2010) Leopoldo Martínez Nieto et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Nutritional quality of organic foods: a systematic review

(2009) Alan D Dangour et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Effect of olive ripeness on chemical properties and phenolic composition of chétoui virgin olive oil

(2009) Nabil Ben Youssef et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Fatty acid composition of edible oils derived from certified organic and conventional agricultural methods

(2008) Samir Samman et al.   FOOD CHEMISTRY

Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils

(2008) Olfa Baccouri et al.   FOOD CHEMISTRY