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¹H NMR characterization of virgin olive oils from BasilicataBENTIVENGA, G; D'AURIA, M; VIGGIANI, F et al.Rivista Italiana delle Sostanze Grasse. 2003, Vol 80, Num 3, pp 171-172, issn 0035-6808, 2 p.Article

Gli oli di oliva vergini campani: la produzione della provincia di Avellino = Companian virgin olive oils: the production of Avellino provinceGIUFFRE, A. M.La Rivista di scienza dell'alimentazione. 2002, Vol 31, Num 4, pp 281-294, issn 1128-7969, 14 p.Article

Virgin coconut oil: emerging functional food oilMARINA, A. M; MAN, Y. B. Che; AMIN, I et al.Trends in food science & technology (Regular ed.). 2009, Vol 20, Num 10, pp 481-487, issn 0924-2244, 7 p.Article

Malaxation: Influence on virgin olive oil quality. Past, present and future — An overviewLISA CLODOVEO, Maria.Trends in food science & technology (Regular ed.). 2012, Vol 25, Num 1, pp 13-23, issn 0924-2244, 11 p.Article

Les huiles végétales, intérêt diététique et gastronomique : Les huiles végétales = Vegetable oils, from dietetics to gastronomyCAHUZAC-PICAUD, M.Phytothérapie (Paris. 2000). 2010, Vol 8, Num 2, pp 113-117, issn 1624-8597, 5 p.Article

Phenolic compounds and antioxidant capacity of virgin olive oilFRANCO, Ma Nieves; GALEANO-DIAZ, Teresa; LOPEZ, Óscar et al.Food chemistry. 2014, Vol 163, pp 289-298, issn 0308-8146, 10 p.Article

Extra Virgin Olive Oil: From Composition to Molecular GastronomySACCHI, Raffaele; PADUANO, Antonello; SAVARESE, Maria et al.Cancer treatment and research. 2014, Vol 159, pp 325-338, issn 0927-3042, 14 p.Conference Paper

Olive oil supplemented with menaquinone-7 significantly affects osteocalcin carboxylationBRUGE, Francesca; BACCHETTI, Tiziana; PRINCIPI, Federica et al.British journal of nutrition. 2011, Vol 106, Num 7, pp 1058-1062, issn 0007-1145, 5 p.Article

Metal Content and Physicochemical Parameters Used as Quality Criteria in Virgin Argan Oil: Influence of the Extraction MethodMARFIL, Rocio; CABRERA-VIQUE, Carmen; GIMENEZ, Rafael et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 16, pp 7279-7284, issn 0021-8561, 6 p.Article

TOTAL QUALITY INDEXES FOR EXTRA-VIRGIN OLIVE OILSFINOTTI, Enrico; BERSANI, Alberto M; BERSANI, Enrico et al.Journal of food quality. 2007, Vol 30, Num 6, pp 911-931, issn 0146-9428, 21 p.Article

Influence of O₂ on the quality of virgin olive oil during malaxationMIGLIORINI, Marzia; MUGELLI, Marco; CHERUBINI, Chiara et al.Journal of the science of food and agriculture. 2006, Vol 86, Num 13, pp 2140-2146, issn 0022-5142, 7 p.Article

Location effects on oxidative stability of Chétoui virgin olive oilBEN TEMIME, Sonia; BACCOURI, Bechir; TAAMALLI, Wael et al.Journal of food biochemistry. 2006, Vol 30, Num 6, pp 659-670, issn 0145-8884, 12 p.Article

Analytical quality and genuineness of enzyme-extracted virgin olive oilRANALLI, A; MALFATTI, A; POLLASTRI, L et al.Journal of food quality. 2003, Vol 26, Num 2, pp 149-164, issn 0146-9428, 16 p.Article

Dosaggio dei biofenoli degli oli vergini di oliva: idrossitirosolo e tirosolo, agliconi secoiridoidi, acidi secoiridoidi, lignani e flavonoidi = Determination of biophenols minor polar compounds in virgin olive oilCORTESI, N; ROVELLINI, P; FUSARI, P et al.Rivista Italiana delle Sostanze Grasse. 2002, Vol 79, Num 5, pp 145-150, issn 0035-6808, 6 p.Article

Differences in hydrocarbons of virgin olive oils obtained from several olive varietiesGUINDA, A; LANZON, A; ALBI, T et al.Journal of agricultural and food chemistry (Print). 1996, Vol 44, Num 7, pp 1723-1726, issn 0021-8561Article

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An improved rapid stigmastadiene test to detect addition of refined oil to extra virgin olive oilCREWS, Colin; PYE, Celine; MACARTHUR, Roy et al.Food research international. 2014, Vol 60, pp 117-122, issn 0963-9969, 6 p.Article

Responses to extra virgin olive oils in consumers with varying commitment to oilsRECCHIA, Annamaria; MONTELEONE, Erminio; TUORILA, Hely et al.Food quality and preference. 2012, Vol 24, Num 1, pp 153-161, issn 0950-3293, 9 p.Article

Determination of polyphenols, tocopherols, and antioxidant capacity in virgin argan oil (Argania spinosa, Skeels)MARFIL, Rocío; GIMENEZ, Rafael; MARTINEZ, Olga et al.European journal of lipid science and technology (Print). 2011, Vol 113, Num 7, pp 886-893, issn 1438-7697, 8 p.Article

INFLUENCE OF IRRIGATION WITH MODERATE SALINE WATER ON CHEMLALI EXTRA VIRGIN OLIVE OIL COMPOSITION AND QUALITYBEDBABIS, Saida; CLODOVEO, Maria Lisa; BEN ROUINA, Béchir et al.Journal of food quality. 2010, Vol 33, Num 2, pp 228-247, issn 0146-9428, 20 p.Article

A Novel Photometric Method for Evaluation of the Oxidative Stability of Virgin Olive OilsKAMVISSIS, Vassilis N; BARBOUNIS, Emmanouil G; MEGOULAS, Nikolaos C et al.Journal of AOAC International. 2008, Vol 91, Num 4, pp 794-801, issn 1060-3271, 8 p.Article

Phenolic compounds, tocopherols and other minor components in virgin olive oils of some Tunisian varietiesKRICHENE, D; TAAMALLI, W; DAOUD, D et al.Journal of food biochemistry. 2007, Vol 31, Num 2, pp 179-194, issn 0145-8884, 16 p.Article

Analisi sensoriale dell'olio di oliva vergine tramite valutazione organolettica esistema olfattivo elettronico = Sensory analysis of virgin olive oil by means of organoleptic evaluation and Electronic Olfactory SystemCAMURATI, F; TAGLIABUE, S; BRESCIANI, A et al.Rivista Italiana delle Sostanze Grasse. 2006, Vol 83, Num 5, pp 205-211, issn 0035-6808, 7 p.Article

Stabilità dell'olio extravergine ottenuto da olive denocciolate = The stability of extra-virgin olive oil obtained from olive deprived of the kernelFREGA, N. G; CAGLIOTI, L; STRABBIOLI, R et al.Rivista Italiana delle Sostanze Grasse. 2005, Vol 82, Num 2, pp 55-58, issn 0035-6808, 4 p.Article