Total Phenolic Compounds and Tocopherols Profiles of Seven Olive Oil Varieties Grown in the South-West of Spain

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

Stability of virgin olive oil and behaviour of its natural antioxidants under medium temperature accelerated storage conditions

(2009) D. Krichene et al.   FOOD CHEMISTRY

Phenolic compounds in olive oil and olive pomace from Cilento (Campania, Italy) and their antioxidant activity

(2009) Giuseppina Cioffi et al.   FOOD CHEMISTRY

Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure

(2009) M. Servili et al.   INFLAMMOPHARMACOLOGY

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

(2008) Olfa Baccouri et al.   FOOD CHEMISTRY

Virgin olive oil (VOO) production in Tunisia: The commercial potential of the major olive varieties from the arid Tataouine zone

(2008) Imen Oueslati et al.   FOOD CHEMISTRY

Characterization of virgin olive oil from Super Intensive Spanish and Greek varieties grown in northern Tunisia

(2008) Amira Allalout et al.   SCIENTIA HORTICULTURAE

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