|
Hechmi, M., M.K. Raoudha and B.Y. Linda, 2012. Distribution of Some Phenotypical Characters Within an Olive Population in Djebel Ouslet (Tunisia) Am. J. Plant Physiol., 7: 104-119. CrossRef |
Hur, S.J., S.K. Jin and I.S. Kim, 2008. Effect of extra virgin olive oil substitution for fat on quality of pork patty. J. Sci. Food Agric., 88: 1231-1237. CrossRef | Direct Link |
Lercker, G., A. Bendini and L. Cerretani, 2007. Quality, composition and production process of virgin olive oils. Progress Nutr., 9: 134-148.
|
|
Citations in impact factor journal as recorded by
|
Influence of filtration on volatile compounds and sensory profile of virgin olive oils |
Food Chemistry
|
|
1H-NMR fingerprinting to evaluate the stability of olive oil |
Food Control
|
|
Influence of an innovative and promising gas
clarification process on the quality of stored extra virgin olive
oils |
Food Research International
|
|
Physicochemical and sensory properties of fermented dairy beverages made with goat’s milk, cow’s milk and a mixture of the two milks |
LWT - Food Science and Technology
|
|
Mycobacterium bovis (bovine tuberculosis) infection in North American wildlife: current status and opportunities for mitigation of risks of further infection in wildlife populations |
Epidemiology and Infection
|
|
Literature Review on Production Process to Obtain Extra Virgin Olive Oil Enriched in Bioactive Compounds. Potential Use of By-products as Alternative Sources of Polyphenols. |
Journal of Agricultural and Food Chemistry
|
|
Centrifugation, Storage, and Filtration of Olive Oil in an Oil
Mill: Effect on the Quality and Content of Minority Compounds |
Journal of Food Quality
|
|
|
|
Citation to this article as recorded by
|
Compositional differences between veiled and filtered virgin
olive oils during a simulated shelf life |
LWT
|
|
Effects of filtration process on the minor constituents and oxidative stability of virgin olive oil during 24 months storage time |
OCL
|
|
|
|
|
|