Related references
Note: Only part of the references are listed.Effect of agronomical practices on carpology, fruit and oil composition, and oil sensory properties, in olive (Olea europaea L.)
Adolfo Rosati et al.
FOOD CHEMISTRY (2014)
Phenolic compounds and antioxidant capacity of virgin olive oil
Ma Nieves Franco et al.
FOOD CHEMISTRY (2014)
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil
Maurizio Servili et al.
ANTIOXIDANTS (2014)
Regional and cultivar comparison of Italian single cultivar olive oils according to flavor profiling
Debora Tura et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2013)
Enhancement of Antioxidants in Olive Oil by Foliar Fertilization of Olive Trees
Meriem Tekaya et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2013)
Effect of nutrient-based fertilisers of olive trees on olive oil quality
Meriem Tekaya et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
Effects of zinc and boron foliar application on soluble carbohydrate and oil contents of three olive cultivars during fruit ripening
S. Saadati et al.
SCIENTIA HORTICULTURAE (2013)
Comparative Study of Virgin Olive Oil Quality from Single Varieties Cultivated in Chile and Spain
Diego L. Garcia-Gonzalez et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Effect of GA3 and Zinc Sulfate on Fruit Yield and Oil Percentage of 'Shengeh' Olive Trees
Sadrollah Ramezani et al.
INTERNATIONAL JOURNAL OF FRUIT SCIENCE (2010)
Characterization of virgin olive oil from Super Intensive Spanish and Greek varieties grown in northern Tunisia
Amira Allalout et al.
SCIENTIA HORTICULTURAE (2009)
Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening
Olfa Baccouri et al.
FOOD CHEMISTRY (2008)
Volatile compounds characterizing tunisian chemiali and chetoui virgin olive oils
Noelia Tena et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Olive oil volatile compounds, flavour development and quality: A critical review
C. M. Kalua et al.
FOOD CHEMISTRY (2007)
NMR and statistical study of olive oils from Lazio: A geographical, ecological and agronomic characterization
Marco D'Imperio et al.
FOOD CHEMISTRY (2007)
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)
Characterisation of 39 varietal virgin olive oils by their volatile compositions
G Luna et al.
FOOD CHEMISTRY (2006)
Evaluation of L-phenylalanine ammonia-lyase activity and phenolic profile in olive drupe (Olea europaea L.) from fruit setting period to harvesting time
JR Morello et al.
PLANT SCIENCE (2005)
Effect of crop season on the composition of virgin olive oil with protected designation of origin Les Garrigues
MP Romero et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2003)
Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detection
S Vichi et al.
JOURNAL OF CHROMATOGRAPHY A (2003)
Changes in phenolic metabolism of tobacco plants during short-term boron deficiency
JJ Camacho-Cristóbal et al.
PLANT PHYSIOLOGY AND BIOCHEMISTRY (2002)
Determination of phenols, flavones, and lignans in virgin olive oils by solid-phase extraction and high-performance liquid chromatography with diode array ultraviolet detection
R Mateos et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Share Paper
