From Olive Fruits to Olive Oil: Phenolic Compound Transfer in Six Different Olive Cultivars Grown under the Same Agronomical Conditions

Pattern of Variation of Fruit Traits and Phenol Content in Olive Fruits from Six Different Cultivars

(2015) Nassima Talhaoui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Olive Fruit Phenols Transfer, Transformation, and Partition Trail during Laboratory-Scale Olive Oil Processing

(2015) Tina Jerman Klen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Performance and oil quality of ‘Arbequina’ and four Italian olive cultivars under super high density hedgerow planting system cultivated in central Italy

(2015) Daniela Farinelli et al.   SCIENTIA HORTICULTURAE

Characterization of monovarietal virgin olive oils by phenols profiling

(2015) Verónica Sánchez de Medina et al.   TALANTA

Effect of different irrigation volumes during fruit development on quality of virgin olive oil of cv. Frantoio

(2014) Giovanni Caruso et al.   AGRICULTURAL WATER MANAGEMENT

Determination of phenolic compounds of ‘Sikitita’ olive leaves by HPLC-DAD-TOF-MS. Comparison with its parents ‘Arbequina’ and ‘Picual’ olive leaves

(2014) Nassima Talhaoui et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phenolic acid content and sensory properties of two Spanish monovarietal virgin olive oils

(2013) Ana Rivas et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Literature Review on Production Process To Obtain Extra Virgin Olive Oil Enriched in Bioactive Compounds. Potential Use of Byproducts as Alternative Sources of Polyphenols

(2013) Edwin Frankel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Working towards the development of innovative ultrasound equipment for the extraction of virgin olive oil

(2013) Maria Lisa Clodoveo et al.   ULTRASONICS SONOCHEMISTRY

Olive phenolic compounds: metabolic and transcriptional profiling during fruit development

(2012) Fiammetta Alagna et al.   BMC PLANT BIOLOGY

Phenolics profiles of olive fruits (Olea europaea L.) and oils from Ayvalık, Domat and Gemlik varieties at different ripening stages

(2012) Ayhan Dağdelen et al.   FOOD CHEMISTRY

Phenolic characterization and geographical classification of commercial Arbequina extra-virgin olive oils produced in southern Catalonia

(2012) Abdelhakim Bakhouche et al.   FOOD RESEARCH INTERNATIONAL

Olive oil quality and ripening in super-high-density Arbequina orchard

(2012) Marta Benito et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The fate of olive fruit phenols during commercial olive oil processing: Traditional press versus continuous two- and three-phase centrifuge

(2012) Tina Jerman Klen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Classification of ‘Chemlali’ accessions according to the geographical area using chemometric methods of phenolic profiles analysed by HPLC–ESI-TOF–MS

(2011) Amani Taamalli et al.   FOOD CHEMISTRY

Production and oil quality in ‘Arbequina’ olive (Olea europaea, L.) trees under two deficit irrigation strategies

(2011) J. M. García et al.   IRRIGATION SCIENCE

Determination of apolar and minor polar compounds and other chemical parameters for the discrimination of six different varieties of Tunisian extra-virgin olive oil cultivated in their traditional growing area

(2010) Amani Taamalli et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Quality Characterization of the New Virgin Olive Oil Var. Sikitita by Phenols and Volatile Compounds

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

Influence of genetic matrix and crop year on chemical and sensory profiles of Italian monovarietal extra-virgin olive oils

(2010) Annalisa Rotondi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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

Compositional quality of virgin olive oils from cultivars introduced in Tunisian arid zones in comparison to Chemlali cultivars

(2010) Samia Dabbou et al.   SCIENTIA HORTICULTURAE

Use of capillary electrophoresis with UV detection to compare the phenolic profiles of extra-virgin olive oils belonging to Spanish and Italian PDOs and their relation to sensorial properties

(2009) Alegría Carrasco-Pancorbo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

(2009) M. Servili et al.   INFLAMMOPHARMACOLOGY

Composition, quality and oxidative stability of virgin olive oils from some selected wild olives (Olea europaea L. subsp. oleaster)

(2008) Bechir Baccouri et al.   GRASAS Y ACEITES

HPLC/DAD/ESI/MS detection of lignans from Spanish and Italian Olea europaea L. fruits

(2007) Maria Jesus Oliveras López et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS