Comparison of the chemical composition and the organoleptic profile of virgin olive oil from two wild and two cultivated Tunisian Olea europaea. (Q38959965)

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scientific article published on January 2011

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English	Comparison of the chemical composition and the organoleptic profile of virgin olive oil from two wild and two cultivated Tunisian Olea europaea.	scientific article published on January 2011

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scholarly article

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Europe PubMed Central

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20 January 2020

Comparison of the chemical composition and the organoleptic profile of virgin olive oil from two wild and two cultivated Tunisian Olea europaea (English)

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Europe PubMed Central

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21259429%20AND%20SRC:MED&resulttype=core&format=json

20 January 2020

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Roberto Selvaggini

3

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20 January 2020

Maurizio Servili

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Maurizio Servili

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20 January 2020

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Samia Dabbou

1

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20 January 2020

Sihem Dabbou

2

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20 January 2020

Stefania Urbani

4

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20 January 2020

Agnese Taticchi

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20 January 2020

Mohamed Hammami

7

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20 January 2020

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1 January 2011

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20 January 2020

Chemistry and Biodiversity

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20 January 2020

8

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20 January 2020

1

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20 January 2020

189-202

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20 January 2020

A Revision of Olea L. (Oleaceae)

1 reference

https://api.crossref.org/works/10.1002%2FCBDV.201000086

21 January 2018

Sources of natural phenolic antioxidants

1 reference

https://api.crossref.org/works/10.1002%2FCBDV.201000086

21 January 2018

The beginning of olive (olea europaea) cultivation in the old world: A reassessment

1 reference

https://api.crossref.org/works/10.1002%2FCBDV.201000086

21 January 2018

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.

1 reference

https://api.crossref.org/works/10.1002%2FCBDV.201000086

21 January 2018

Effect of crossbreeding on the chemical composition and biological characteristics of tunisian new olive progenies.

1 reference

https://api.crossref.org/works/10.1002%2FCBDV.201000086

21 January 2018

Effect of controlled crossing on the triglyceride and fatty acid composition of virgin olive oils.

1 reference

https://api.crossref.org/works/10.1002%2FCBDV.201000086

21 January 2018

Fatty acid, triacylglycerol, and phytosterol composition in six Tunisian olive varieties

1 reference

https://api.crossref.org/works/10.1002%2FCBDV.201000086

21 January 2018

Novel approach to study oxidative stability of extra virgin olive oils: importance of alpha-tocopherol concentration

1 reference

https://api.crossref.org/works/10.1002%2FCBDV.201000086

21 January 2018

Stability of virgin olive oil. 1. Autoxidation studies.

1 reference

https://api.crossref.org/works/10.1002%2FCBDV.201000086

21 January 2018

Implementation of physicochemical and sensory analysis in conjunction with multivariate analysis towards assessing olive oil authentication/adulteration

1 reference

https://api.crossref.org/works/10.1002%2FCBDV.201000086

21 January 2018

Characterization and quantification of phenolic compounds in olive oils by solid-phase extraction, HPLC-DAD, and HPLC-MS/MS.

1 reference

https://api.crossref.org/works/10.1002%2FCBDV.201000086

21 January 2018

Phenolic Compounds in Different Olive Varieties

1 reference

https://api.crossref.org/works/10.1002%2FCBDV.201000086

21 January 2018

Phenolic compounds profile of cornicabra virgin olive oil.

1 reference

https://api.crossref.org/works/10.1002%2FCBDV.201000086

21 January 2018

Main polyphenols in the bitter taste of virgin olive oil. Structural confirmation by on-line high-performance liquid chromatography electrospray ionization mass spectrometry

1 reference

https://api.crossref.org/works/10.1002%2FCBDV.201000086

21 January 2018

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