Oil composition of advanced selections from an olive breeding program

Effect of Crossbreeding on the Chemical Composition and Biological Characteristics of Tunisian New Olive Progenies

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Chemistry of Extra Virgin Olive Oil: Adulteration, Oxidative Stability, and Antioxidants

(2010) Edwin N. Frankel   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Genetic diversity and relationships of wild and cultivated olives at regional level in Spain

(2010) Angjelina Belaj et al.   SCIENTIA HORTICULTURAE

Effect of location on virgin olive oils of the two main Tunisian olive cultivars

(2009) Mokhtar Guerfel et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Pigment Profile in Non-Spanish Olive Varieties (Olea europaea L. Var. Coratina, Frantoio, and Koroneiki)

(2009) Ramón Aparicio-Ruiz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ripening time and fruit characteristics of advanced olive selections for oil production

(2008) Raúl de la Rosa et al.  

Possible early selection of short juvenile period olive plants based on seedling traits

(2008) Pilar Rallo et al.  

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

Fatty acid composition of advanced olive selections obtained by crossbreeding

(2008) Lorenzo León et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterization of monovarietal virgin olive oils from six crossing varieties

(2007) Hédia Manai et al.   SCIENTIA HORTICULTURAE