相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: Physicochemical properties, oxidative stability and fatty acid profile
Thays H. Borges et al.
FOOD CHEMISTRY (2017)
Differentiation of Greek extra virgin olive oils according to cultivar based on volatile compound analysis and fatty acid composition
Ioanna Kosma et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2016)
Characterization and Classification of Extra Virgin Olive Oil from Five Less Well-Known Greek Olive Cultivars
Ioanna Kosma et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2016)
Quality parameters of olive oil from stoned and nonstoned Koroneiki and Megaritiki Greek olive varieties at different maturity levels
E. Katsoyannos et al.
GRASAS Y ACEITES (2015)
Antioxidants in Greek Virgin Olive Oils
Nick Kalogeropoulos et al.
ANTIOXIDANTS (2014)
Quality assessment and authentication of virgin olive oil by NMR spectroscopy: A critical review
Photis Dais et al.
ANALYTICA CHIMICA ACTA (2013)
Comparative study of olive oil quality from Chemlali Sfax versus Arbequina cultivated in Tunisia
Mohamed Chtourou et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2013)
Characterization of the Volatile, Phenolic and Antioxidant Properties of Monovarietal Olive Oil Obtained from cv. Halhali
Songul Kesen et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2013)
Characterisation and phenolic profiles of two rare olive oils from southern Tunisia: Dhokar and Gemri-Dhokar cultivars
Ghayth Rigane et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
Characterisation of the geographical origin of Western Greek virgin olive oils based on instrumental and multivariate statistical analysis
F. Longobardi et al.
FOOD CHEMISTRY (2012)
Volatile compounds and compositional quality of virgin olive oil from Oueslati variety: Influence of geographical origin
Ouni Youssef et al.
FOOD CHEMISTRY (2011)
AROMA CHARACTERIZATION OF VIRGIN OLIVE OIL FROM TWO TURKISH OLIVE VARIETIES BY SPME/GC/MS
Arinc Kaftan et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2011)
Characterization and classification of Western Greek olive oils according to cultivar and geographical origin based on volatile compounds
Eirini Pouliarekou et al.
JOURNAL OF CHROMATOGRAPHY A (2011)
Effect of the growing area conditions on differentiation between Chemlali and Chetoui olive oils
Manel Issaoui 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)
Characterization of virgin olive oil from Super Intensive Spanish and Greek varieties grown in northern Tunisia
Amira Allalout et al.
SCIENTIA HORTICULTURAE (2009)
Characterization of virgin olive oil from Southern Tunisia
Wissem Zarrouk et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2008)
Geographical origin classification of olive oils by PTR-MS
Nooshin Araghipour et al.
FOOD CHEMISTRY (2008)
Phenolic compounds and antioxidant activity of Italian extra virgin olive oil Monti Iblei
Fabio Galvano et al.
JOURNAL OF MEDICINAL FOOD (2007)
Statistical characterization of sicilian olive oils from the Peloritana and Maghrebian zones according to the fatty acid profile
Giuseppa Di Bella 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)
Comparative study of virgin olive oil sensory defects
MT Morales 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)
分享论文
