High-performance liquid chromatography evaluation of phenols in olive fruit, virgin olive oil, vegetation waters, and pomace and 1D- and 2D-nuclear magnetic resonance characterization

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Journal of the American Oil Chemists' Society, Vol. 76, Iss. 7, 1999-07 ,pp. : 873-882

Springer Publishing Company

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CO 2 laser infrared optothermal spectroscopy for quantitative adulteration studies in binary mixtures of extra-virgin olive oil

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Characteristics of tea seed oil in comparison with sunflower and olive oils and its effect as a natural antioxidant

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Chemiluminescent Methods in Olive Oil Analysis

By Navas M.   Jiménez A.  

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Flavor components of olive oil—A review

By Kiritsakis A.  

Journal of the American Oil Chemists' Society, Vol. 75, Iss. 6, 1998-06 ,pp. : 673-681

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