Influence of genotype on the fatty acids composition of virgin olive oils from advanced selections obtained by crosses between Arbequina, Picual, and Frantoio cultivars along the ripening process

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EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Vol. 117, Iss. 8, 2015-08 ,pp. : 1261-1270

John Wiley & Sons Inc

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Monitoring odour of heated extra‐virgin olive oils from Arbequina and Manzanilla cultivars using an electronic nose

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EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Vol. 117, Iss. 8, 2015-08 ,pp. : 1295-1300

John Wiley & Sons Inc

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High resolution melting analysis of DNA microsatellites in olive pastes and virgin olive oils obtained by talc addition

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EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Vol. 117, Iss. 12, 2015-12 ,pp. : 2044-2048

John Wiley & Sons Inc

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Aroma compounds and sensory characteristics as biomarkers of quality of differently processed Tunisian virgin olive oils

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INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 8, 2015-08 ,pp. : 1764-1770

John Wiley & Sons Inc

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Comparative study on volatile compounds, fatty acids, squalene and quality parameters from whole fruit, pulp and seed oils of two tunisian olive cultivars using chemometrics

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EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Vol. 117, Iss. 7, 2015-07 ,pp. : 976-987

John Wiley & Sons Inc

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