4.3 Article

Characterization of kabylian virgin olive oils according to fatty alcohols, waxes, and fatty acid alkyl esters

Related references

Note: Only part of the references are listed.
Review Food Science & Technology

Bioactive Compounds and Quality of Extra Virgin Olive Oil

Cecilia Jimenez-Lopez et al.

FOODS (2020)

Article Food Science & Technology

Discrimination of Tunisian and Italian extra-virgin olive oils according to their phenolic and sterolic fingerprints

Mbarka Ben Mohamed et al.

FOOD RESEARCH INTERNATIONAL (2018)

Article Food Science & Technology

Volatile compounds of Algerian extra-virgin olive oils: Effects of cultivar and ripening stage

Maya Cherfaoui et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2018)

Article Chemistry, Applied

Chemometric Characterization of Eight Monovarietal Algerian Virgin Olive Oils

Mokhtar Guissous et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2018)

Article Food Science & Technology

Classification of olive oils using chromatography, principal component analysis and artificial neural network modelling

Z. Pinar Gumus et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2018)

Article Food Science & Technology

Determination of Alkyl Esters Content in PDO Extra Virgin Olive Oils from Sicily

Rosaria Costa et al.

JOURNAL OF FOOD QUALITY (2017)

Article Food Science & Technology

Characterization of monovarietal extra virgin olive oils from the province of Bejaia (Algeria)

Firdousse Laincer et al.

FOOD RESEARCH INTERNATIONAL (2016)

Article Food Science & Technology

Fatty acid ethyl esters (FAEE) in extra virgin olive oil: A case study of a quality parameter

Raquel B. Gomez-Coca et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2016)

Article Chemistry, Applied

Wax Ester Variation in Olive Oils Produced in Calabria (Southern Italy) During Olive Ripening

A. M. Giuffre

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2014)

Article Biochemical Research Methods

Qualitative and quantitative analysis of the unsaponifiable fraction of vegetable oils by using comprehensive 2D GC with dual MS/FID detection

Peter Q. Tranchida et al.

ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2013)

Article Food Science & Technology

Influence of harvest year and cultivar on wax composition of olive oils

Angelo Maria Giuffre

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2013)

Article Food Science & Technology

Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil

Mohamed Bengana et al.

FOOD RESEARCH INTERNATIONAL (2013)

Article Chemistry, Applied

Waxy fraction containing long-chain aliphatic aldehydes in virgin olive oils

M. C. Perez-Camino et al.

FOOD CHEMISTRY (2012)

Article Chemistry, Applied

Chemical profiles of five minor olive oil varieties grown in central Tunisia

Hedia Manai et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2012)

Article Agriculture, Multidisciplinary

Alkyl esters of fatty acids a useful tool to detect soft deodorized olive oils

Maria del Carmen Perez-Camino et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)