Comparative study on volatile compounds, fatty acids, squalene and quality parameters from whole fruit, pulp and seed oils of two tunisian olive cultivars using chemometrics-Reference-Cited by-同舟云学术

Comparative study on volatile compounds, fatty acids, squalene and quality parameters from whole fruit, pulp and seed oils of two tunisian olive cultivars using chemometrics

Published:2015-02-03 Issue:7 Volume:117 Page:976-987
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Ben Mansour Amir¹,Flamini Guido²,Ben Selma Zied³,Le Dréau Yveline⁴,Artaud Jacques⁴,Abdelhedi Ridha¹,Bouaziz Mohamed¹⁵

Affiliation:

1. Laboratoire d'Electrochimie et EnvironnementUniversité de SfaxSfaxTunisie

2. Dipartimento di FarmaciaPisaItaly

3. Laboratoire Nature OrientSousseTunisie

4. Aix‐Marseille UniversitéLISa, Equipe METICAFrance

5. Institut Supérieur de Biotechnologie de SfaxUniversité de SfaxSfaxTunisie

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201400159

Reference32 articles.

1. L'oléiculture tunisienne;DGPa/ O. N. H.;Olivae,1996

2. Catalogue des variétés autochotones et types locaux. Ministère de l'agriculture, IRESA;Trigui A.;Institut de l'Olivier,2002

3. Assessment of quality in olive oil;Ryan D.;Olivae,1998

4. Effect of the growing area conditions on differentiation between Chemlali and Chétoui olive oils

5. Sterolic composition and triacylglycerols of Oueslati virgin olive oil: comparison among different geographic areas

Cited by 29 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A Study on the Sensory Properties, Volatiles and Fatty Acid-Derived Compounds of Traditionally Cooked Rice Varieties Popular in Türkiye;Food Biophysics;2024-08-28

2. A Comparative Analysis of Sensory Properties, Flavour Profiles, and Fatty Acids in Three Popular Turkish Rice Varieties;2024-06-12

3. How does olive seed chemistry, health benefits and action mechanisms compare to its fruit oil? A comprehensive review for valorization purposes and maximizing its health benefits;Food Bioscience;2024-06

4. Functional Characterization of Four Olive Squalene Synthases with Respect to the Squalene Content of the Virgin Olive Oil;Journal of Agricultural and Food Chemistry;2023-10-10

5. Properties and chemical compositions of monovarietal virgin olive oil at different ripening stages: A study on olive cultivation in Northwest China;Agronomy Journal;2023-03-23