Characterization of virgin olive oils from Spanish olive varieties introduced in Mendoza, Argentina, and their comparison with the autochthonous variety

Moisture in rehydrated olive paste affects oil extraction yield and phenolic compound content and profile of extracted olive oil

(2019) Lorenzo Cecchi et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Olive oil characterization of cv Arauco harvested at different times in areas with early frost in Mendoza, Argentina

(2019) Eduardo R. Trentacoste et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Toward the valorization of olive (Olea europaea var. europaea L.) biodiversity: horticultural performance of seven Sicilian cultivars in a hedgerow planting system

(2019) Giulia Marino et al.   SCIENTIA HORTICULTURAE

Quality and Composition of Virgin Olive Oils from Indigenous and European Cultivars Grown in China

(2019) Le Yu et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Application of an advanced and wide scope non-target screening workflow with LC-ESI-QTOF-MS and chemometrics for the classification of the Greek olive oil varieties

(2018) Natasa P. Kalogiouri et al.   FOOD CHEMISTRY

Effect of the composition of extra virgin olive oils on the differentiation and antioxidant capacities of twelve monovarietals

(2018) Edwar Fuentes et al.   FOOD CHEMISTRY

Cultivar influence on variability in olive oil phenolic profiles determined through an extensive germplasm survey

(2018) H. Miho et al.   FOOD CHEMISTRY

A metabolic fingerprinting approach based on selected ion flow tube mass spectrometry (SIFT-MS) and chemometrics: A reliable tool for Mediterranean origin-labeled olive oils authentication

(2018) Aadil Bajoub et al.   FOOD RESEARCH INTERNATIONAL

Towards understanding the varietal typicity of virgin olive oil by correlating sensory and compositional analysis data: a case study

(2018) Igor Lukić et al.   FOOD RESEARCH INTERNATIONAL

An effective HPLC-based approach for the evaluation of the content of total phenolic compounds transferred from olives to virgin olive oil during the olive milling process

(2018) Lorenzo Cecchi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste

(2018) Gianluca Veneziani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Genotypic and phenotypic identification of olive cultivars from north-western Spain and characterization of their extra virgin olive oils in terms of fatty acid composition and minor compounds

(2018) Patricia Reboredo-Rodríguez et al.   SCIENTIA HORTICULTURAE

Proportion of oleic acid in olive oil as influenced by the dimensions of the daily temperature oscillation

(2018) G.P. García-Inza et al.   SCIENTIA HORTICULTURAE

Effect of shading in different periods from flowering to maturity on the fatty acid and phenolic composition of olive oil (cv. Arbequina)

(2018) Georgina Lémole et al.   SCIENTIA HORTICULTURAE

Adaptability of global olive cultivars to water availability under future Mediterranean climate

(2018) S. M. Alfieri et al.   Mitigation and Adaptation Strategies for Global Change

Effect of olive cultivar on bioaccessibility and antioxidant activity of phenolic fraction of virgin olive oil

(2017) Angélica Quintero-Flórez et al.   EUROPEAN JOURNAL OF NUTRITION

Phenolic Compounds Profiling of Virgin Olive Oils from Different Varieties Cultivated in Mendoza, Argentina, by Using Liquid Chromatography–Mass Spectrometry

(2017) R. P. Monasterio et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of bioactive compounds in black table olives fermented with selected microbial starters

(2017) Miriana Durante et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Dynamics of Fatty Acids, Tocopherols and Phenolic Compounds Biogenesis During Olive (Olea europaea L.) Fruit Ontogeny

(2016) Romina Bodoira et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Sterol composition of virgin olive oil of forty-three olive cultivars from the World Collection Olive Germplasm Bank of Cordoba

(2016) Onejda Kyçyk et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The effect of water stress on super-high- density ‘Koroneiki’ olive oil quality

(2014) Arnon Dag et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Contrasting patterns of fatty acid composition and oil accumulation during fruit growth in several olive varieties and locations in a non-Mediterranean region

(2013) Déborah P. Rondanini et al.   EUROPEAN JOURNAL OF AGRONOMY

Chemical characterization of traditional varietal olive oils in East of Spain

(2013) I. López-Cortés et al.   FOOD RESEARCH INTERNATIONAL

Fatty acid profiles of varietal virgin olive oils (Olea europaea L.) from mature orchards in warm arid valleys of Northwestern Argentina (La Rioja)

(2011) D. P. Rondanini et al.   GRASAS Y ACEITES

Quality Characteristics and Antioxidants of Mavrolia cv. Virgin Olive Oil

(2011) Efstathios Anastasopoulos et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Preliminary characterization and morpho-agronomic evaluation of the olive germplasm collection of the Mendoza province (Argentina)

(2010) Eduardo Rafael Trentacoste et al.   EUPHYTICA

Effect of fruit load on oil yield components and dynamics of fruit growth and oil accumulation in olive (Olea europaea L.)

(2010) Eduardo R. Trentacoste et al.   EUROPEAN JOURNAL OF AGRONOMY

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

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

Characterization of virgin olive oil from Southern Tunisia

(2008) Wissem Zarrouk et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

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

(2008) Olfa Baccouri et al.   FOOD CHEMISTRY