Olive Oil
Author:
Publisher
Elsevier
Reference26 articles.
1. Olive oil: history, production, and characteristics of the world’s classic oils;Vossen;Hortscience,2007
2. Compositional variation of alive fruit during ripening;Nergiz;Food Chem,2000
3. Influence of olive processing on virgin olive oil quality;Di Giovacchino;Eur J Lipid Sci Technol,2002
4. Virgin olive oil storage and stability;Di Giovacchino,2002
5. Influence of a new crushing technique on the composition of the volatile compounds and related sensory quality of virgin olive oil;Servili;Eur J Lipid Sci Technol,2002
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3. The interplay between health claims and sensory attributes in determining consumers’ purchase intentions for extra virgin olive oil;Food Quality and Preference;2023-02
4. Concentration and probabilistic health risk assessment of benzo(a)pyrene in extra virgin olive oils supplied in Tehran, Iran;International Journal of Environmental Health Research;2022-11-13
5. Combined Sulfur and Nitrogen Foliar Application Increases Extra Virgin Olive Oil Quantity without Affecting Its Nutritional Quality;Horticulturae;2022-02-25
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