Physico-chemical characteristics of olive fruits of Turkish varieties from the province of Hatay.

Effect of Pedoclimatic Conditions on the Chemical Composition of theSigoiseOlive Cultivar

(2010) Samia Dabbou et al.   CHEMISTRY & BIODIVERSITY

Organic acid content and composition of the olive fruits during ripening and its relationship with oil and sugar

(2009) Cevdet Nergiz et al.   SCIENTIA HORTICULTURAE

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

(2008) Olfa Baccouri 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

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

α-Tocopherol and fatty acids contents of some Tunisian table olives (Olea europea L.): Changes in their composition during ripening and processing

(2007) Faouzi Sakouhi et al.   FOOD CHEMISTRY