Changes in antioxidant concentration of virgin olive oil during thermal oxidation

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Food Chemistry, Vol. 77, Iss. 3, 2002-06 ,pp. : 371-376

Elsevier

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Changes in the volatile components of virgin olive oil during fruit storage in aqueous media

By Koprivnjak O.   Procida G.   Zelinotti T.  

Food Chemistry, Vol. 70, Iss. 3, 2000-08 ,pp. : 377-384

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Survival of micro-organisms in extra virgin olive oil during storage

By Ciafardini G.   Zullo B.A.  

Food Microbiology, Vol. 19, Iss. 1, 2002-02 ,pp. : 105-109

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Dietary Evaluation of Vegetables Pan-Fried in Virgin Olive Oil Following the Greek Traditional Culinary Practice

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Ecology of Food and Nutrition, Vol. 45, Iss. 2, 2006-03 ,pp. : 105-123

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The compositional quality and sensory properties of virgin olive oil from a new olive cultivar- I-77 - study of polar compounds by chemometric methods

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