4.3 Article

Characterization of the Volatile, Phenolic and Antioxidant Properties of Monovarietal Olive Oil Obtained from cv. Halhali

Related references

Note: Only part of the references are listed.
Article Chemistry, Applied

Phenolic and antioxidant potential of olive oil mill wastes

Theodora-Ioanna Lafka et al.

FOOD CHEMISTRY (2011)

Article Biochemistry & Molecular Biology

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

Imed Rjiba et al.

CHEMISTRY & BIODIVERSITY (2010)

Article Biochemistry & Molecular Biology

Effect of Pedoclimatic Conditions on the Chemical Composition of the Sigoise Olive Cultivar

Samia Dabbou et al.

CHEMISTRY & BIODIVERSITY (2010)

Article Food Science & Technology

Volatile composition of functional 'a la Piedra'turron with propolis

Elena Narbona et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)

Article Chemistry, Applied

Evaluation of antioxidant activities of phenolic compounds from two extra virgin olive oils

A. Nakbi et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2010)

Article Chemistry, Applied

Characterization of Aegean Olive Oils by Their Minor Compounds

Huri Ilyasoglu et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2010)

Article Food Science & Technology

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

Samia Dabbou et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2009)

Article Chemistry, Applied

Minor compounds in the phenolic fraction of virgin olive oils

Marcello Saitta et al.

FOOD CHEMISTRY (2009)

Article Chemistry, Applied

Oxidation Stability of Virgin Olive Oils from Some Important Cultivars in East Mediterranean Area in Turkey

Mustafa Kiralan et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2009)

Article Food Science & Technology

Characterization of virgin olive oil from Southern Tunisia

Wissem Zarrouk et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2008)

Article Agriculture, Multidisciplinary

Characterization of odor-active compounds in extracts obtained by simultaneous extraction/distillation from Moroccan black olives

Soma Collin et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Agriculture, Multidisciplinary

Correlations of the phenolic compounds and the phenolic content in some Spanish and French olive oils

Mirjana Andjelkovic et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Agriculture, Multidisciplinary

Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. osbeck)

Serkan Selli et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Agriculture, Multidisciplinary

Effects of fly attack (Bactrocera oleae) on the phenolic profile and selected chemical parameters of olive oil

Ana Maria Gomez-Caravaca et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Food Science & Technology

Characterization of olive paste volatiles to predict the sensory quality of virgin olive oil

Diego L. Garcia-Gonzalez et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2007)

Article Chemistry, Applied

Olive oil volatile compounds, flavour development and quality: A critical review

C. M. Kalua et al.

FOOD CHEMISTRY (2007)

Article Agriculture, Multidisciplinary

Phenolic and volatile compounds of extra virgin olive oil (Olea europaea L. cv. Cornicabra) with regard to fruit ripening and irrigation management

Aurora Gomez-Rico et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Article Chemistry, Applied

Comparative study of virgin olive oil sensory defects

MT Morales et al.

FOOD CHEMISTRY (2005)

Article Agriculture, Multidisciplinary

Solid phase microextraction (SPME) of orange juice flavor: Odor representativeness by direct gas chromatography olfactometry (D-GC-O)

B Rega et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Article Agriculture, Multidisciplinary

Characterization of the lipoxygenases in some olive cultivars and determination of their role in volatile compounds formation

M Ridolfi et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Biochemical Research Methods

Detection of adulterants in olive oil by headspace-mass spectrometry

IM Lorenzo et al.

JOURNAL OF CHROMATOGRAPHY A (2002)