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Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening

artículo científico publicado en 2008

Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils

artículo científico publicado en 2008

Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil

Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils

scientific article published on 12 May 2007

Liquid-liquid and solid-phase extractions of phenols from virgin olive oil and their separation by chromatographic and electrophoretic methods

artículo científico publicado en 2003

Monovarietal Extra Virgin Olive Oils: Correlation Between Thermal Properties and Chemical Composition

article

Oxidative stability and phenolic content of virgin olive oil: an analytical approach by traditional and high resolution techniques

artículo científico publicado en 2005

Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade.

artículo científico publicado en 2007

Protective effects of extra virgin olive oil phenolics on oxidative stability in the presence or absence of copper ions

artículo científico publicado en 2006

Qualitative and semiquantitative analysis of phenolic compounds in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques

artículo científico publicado en 2004

Study of chemical changes produced in virgin olive oils with different phenolic contents during an accelerated storage treatment.

artículo científico publicado en 2009

Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state

artículo científico publicado en 2009

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