Related references
Note: Only part of the references are listed.Phenolics profiles of olive fruits (Olea europaea L.) and oils from Ayvalik, Domat and Gemlik varieties at different ripening stages
Ayhan Dagdelen et al.
FOOD CHEMISTRY (2013)
High-Performance Liquid Chromatography-Mass Spectrometry Profiling of Phenolic Compounds for Evaluation of Olive Oil Bitterness and Pungency
Georg Dierkes et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Comparison of the Chemical Composition and the Organoleptic Profile of Virgin Olive Oil from Two Wild and Two Cultivated Tunisian Olea europaea
Samia Dabbou et al.
CHEMISTRY & BIODIVERSITY (2011)
Pigments profile in monovarietal virgin olive oils from various Italian olive varieties
Daniele Giuffrida et al.
FOOD CHEMISTRY (2011)
Chemical composition and antioxidant activities of Myrtus communis L. berries extracts
Carlo Ignazio Giovanni Tuberoso et al.
FOOD CHEMISTRY (2010)
Phenolic compounds in olive oil and olive pomace from Cilento (Campania, Italy) and their antioxidant activity
Giuseppina Cioffi et al.
FOOD CHEMISTRY (2010)
Characterization and quantification of phenolic compounds of extra-virgin olive oils with anticancer properties by a rapid and resolutive LC-ESI-TOF MS method
Rocio Garcia-Villalba et al.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2010)
The Effect of Minor Constituents of Olive Oil on Cardiovascular Disease: New Findings
Francesco Visioli et al.
NUTRITION REVIEWS (2010)
Compositional quality of virgin olive oils from cultivars introduced in Tunisian arid zones in comparison to Chemlali cultivars
Samia Dabbou et al.
SCIENTIA HORTICULTURAE (2010)
Volatile phenols in virgin olive oils: Influence of olive variety on their formation during fruits storage
Stefania Vichi et al.
FOOD CHEMISTRY (2009)
Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils
Olfa Baccouri et al.
FOOD CHEMISTRY (2008)
Phenolic molecules in virgin olive oils:: a survey of their sensory properties, health effects, antioxidant activity and analytical methods.: An overview of the last decade
Alessandra Bendini et al.
MOLECULES (2007)
Application of solid-phase microextraction to the analysis of volatile compounds in virgin olive oils from five new cultivars
Bechir Baccouri et al.
FOOD CHEMISTRY (2007)
Comparative study of different extraction techniques for the analysis of virgin olive oil aroma
Stefania Vichi et al.
FOOD CHEMISTRY (2007)
Determination of antioxidant compounds and antioxidant activity in commercial oilseeds for food use
Carlo I. G. Tuberoso et al.
FOOD CHEMISTRY (2007)
Olive oil volatile compounds, flavour development and quality: A critical review
C. M. Kalua et al.
FOOD CHEMISTRY (2007)
Characterisation of 39 varietal virgin olive oils by their volatile compositions
G Luna et al.
FOOD CHEMISTRY (2006)
Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil
A Carrasco-Pancorbo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Phenolic profiles of Portuguese olive fruits (Olea europaea L.):: Influences of cultivar and geographical origin
AF Vinha et al.
FOOD CHEMISTRY (2005)
Solid-phase microextraction in the analysis of virgin olive oil volatile fraction:: Characterization of virgin olive oils from two distinct geographical areas of northern Italy
S Vichi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Influence of malaxation temperature and time on the quality of virgin olive oils
F Angerosa et al.
FOOD CHEMISTRY (2001)
α-Tocopherol content of Greek virgin olive oils
E Psomiadou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Virgin olive oil odour notes: their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds
F Angerosa et al.
FOOD CHEMISTRY (2000)