Importance of Generalised Procrustes Analysis in sensory characterisation of virgin olive oil

By Guerrero L.   Romero A.   Tous J.  

Food Quality and Preference, Vol. 12, Iss. 8, 2001-12 ,pp. : 515-520

Elsevier

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Lipochromes, vitamins, aromas and other components of virgin olive oil are affected by processing technology

By Ranalli A.   Cabras P.   Iannucci E.   Contento S.  

Food Chemistry, Vol. 73, Iss. 4, 2001-06 ,pp. : 445-451

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Virgin olive oil minor components as natural drugs for the treatment of breast cancer: preliminary experiments on squalene

By Quiles José  

Mediterranean Journal of Nutrition and Metabolism, Vol. 3, Iss. 3, 2010-12 ,pp. : 221-225

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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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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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