Add to ORKGThis study aims to evaluate the variations in the quality and composition of virgin olive oils of Spanish (Arbequina and Arbosana) and Greek (Koroneiki) varieties produced in northeastern Morocco, taking into consideration the influence of crop season. To this end, serval parameters were evaluated, such as quality indices, fatty acids, triacylglycerols, minor compounds (phytosterols, phenolic compounds, tocopherols and pigments) and oxidative stability
peer reviewedThis study aims to evaluate the quality and chemical composition of virgin olive oils o...
Oxidation stability is an important property of olive oil quality and is affected by different antio...
Quality characteristics (acidity, peroxide value, K 232, K 270, ΔK, oxidative stability index) and c...
Traditional olive oil production is limited by its high cost, mainly due to labour expenses for harv...
peer reviewedThe aim of this study was to characterize monovarietal virgin olive oils (VOOs) of new ...
This work aimed to assess the influence of olive maturity and oil season on the potential quality of...
This study provides information about the chemical quality (quality indices, fatty acid profile, tot...
The Spanish region of Campos de Hellin (Albacete) is characterized by a wide range of olive varietie...
The aim of this study is to characterize monovarietal virgin olive oils (VOOs) of three European cul...
Production of virgin olive oil is beginning in Brazil. This paper analyzes the characteristics of th...
This paper describes a study of the influence of the extraction system, crop season and production a...
“Chemlali” is the main olive variety cultivated in Tunisia. Seasonal factors such as rainfall and t...
This paper evaluates the usefulness of three chemical parameters (composition of volatiles compounds...
The chemical composition of virgin olive oil may be influenced by genotype and different agronomic (...
Olive (Olea europaea, Z.), an evergreen tree has been cultivated for thousands years, in many semi-a...
peer reviewedThis study aims to evaluate the quality and chemical composition of virgin olive oils o...
Oxidation stability is an important property of olive oil quality and is affected by different antio...
Quality characteristics (acidity, peroxide value, K 232, K 270, ΔK, oxidative stability index) and c...
Traditional olive oil production is limited by its high cost, mainly due to labour expenses for harv...
peer reviewedThe aim of this study was to characterize monovarietal virgin olive oils (VOOs) of new ...
This work aimed to assess the influence of olive maturity and oil season on the potential quality of...
This study provides information about the chemical quality (quality indices, fatty acid profile, tot...
The Spanish region of Campos de Hellin (Albacete) is characterized by a wide range of olive varietie...
The aim of this study is to characterize monovarietal virgin olive oils (VOOs) of three European cul...
Production of virgin olive oil is beginning in Brazil. This paper analyzes the characteristics of th...
This paper describes a study of the influence of the extraction system, crop season and production a...
“Chemlali” is the main olive variety cultivated in Tunisia. Seasonal factors such as rainfall and t...
This paper evaluates the usefulness of three chemical parameters (composition of volatiles compounds...
The chemical composition of virgin olive oil may be influenced by genotype and different agronomic (...
Olive (Olea europaea, Z.), an evergreen tree has been cultivated for thousands years, in many semi-a...
peer reviewedThis study aims to evaluate the quality and chemical composition of virgin olive oils o...
Oxidation stability is an important property of olive oil quality and is affected by different antio...
Quality characteristics (acidity, peroxide value, K 232, K 270, ΔK, oxidative stability index) and c...