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

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Compositional Changes and Enrichment of Mediterranean Finfish During Pan Frying With Virgin Olive Oil

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

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The effects of harvest and extraction methods on the antioxidant content (phenolics, -tocopherol, and -carotene) in virgin olive oil

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Food Chemistry, Vol. 78, Iss. 2, 2002-08 ,pp. : 207-211

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The “True” Neapolitan Pizza: Assessing the Influence of Extra Virgin Olive Oil on Pizza Volatile Compounds and Lipid Oxidation

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