Agronomic and Technological Factors Affecting Tunisian Olive Oil Quality

Agricultural Sciences

ISSN Print: 2156-8553
ISSN Online: 2156-8561
www.scirp.net/journal/as
E-mail: [email protected]

Citations

"Agronomic and Technological Factors Affecting Tunisian Olive Oil Quality"
written by Ines Gharbi, Manel Issaoui, Sounira Mehri, Imed Cheraief, Samira Sifi, Mohammed Hammami,
published by Agricultural Sciences, Vol.6 No.5, 2015

has been cited by the following article(s):

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[3]	Exploring the quality and nutritional profiles of monovarietal oils from millennial olive trees in Tunisia
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[7]	Blends of fresh olive oil and old olive oil: Characterization and quantification through chemical and sensory assessment
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[8]	Authenticity in olive oils from an empeltre clonal selection in Aragon (Spain): how environmental, agronomic, and genetic factors affect sterol composition
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[12]	SYNTHÈSE ENZYMATIQUE D'OLÉATE DE FRUCTOSE PAR LA LIPASE DE RICINUS COMMUNIS L
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[13]	Revealing the molecular mechanism of Olea europaea L. in treatment of cataract
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[14]	Impact of Growing Area and Technological Aspects on Lebanese Olive Oil: Characterization by Unsupervised Methods
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[15]	Impact of growing area and technological aspects on Lebanese olive oil: characterization by unsupervised methods.
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[16]	Variations in fatty acid composition and antioxidant content in olive fruits as a result of the application of phytoregulators to the olive tree (Olea europaea L.)
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[17]	MORPHOLOGICAL AND BIOCHEMICAL ASSESSMENT OF EIGHT OLIVE GENOTYPES GROWING IN POTOHAR REGION OF PAKISTAN
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[18]	Castor oil (Ricinus communis): a review on the chemical composition and physicochemical properties
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[19]	Alteration of Nabali Baladi Extra Virgin Olive Oil (EVOO) chemical parameters as a function of air and sunlight exposure
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[20]	Alteration of Nabali Baladi EVOO chemical parameters as a function of air and sunlight exposure
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[21]	Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco
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[22]	Research Article Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco
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[23]	Pre-and post-harvest factors and their impact on oil composition and quality of olive fruit
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[24]	Effect of pigments and total phenols on oxidative stability of monovarietal virgin olive oil produced in Morocco
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[25]	Delta-7-stigmastenol: quantification and isomeric formation during chemical refining of olive pomace oil and optimization of the neutralization step
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[26]	Discrimination of Tunisian and Italian extra-virgin olive oils according to their phenolic and sterolic fingerprints
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[27]	7 Olive fruit harvest and processing and their effects on oil functional compounds
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[28]	Olive fruit harvest and processing and their effects on oil functional compounds
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[30]	Evaluation of hydrocarbon contaminants in olives and virgin olive oils from Tunisia
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[1]	Exploring the quality and nutritional profiles of monovarietal oils from millennial olive trees in Tunisia European Food Research and Technology, 2023 DOI:10.1007/s00217-023-04329-3

[2]	Market Segmentation Using Intrinsic Product Attributes: Evidence From the Tunisian Olive Oil Market Journal of International Food & Agribusiness Marketing, 2022 DOI:10.1080/08974438.2021.2022555

[3]	Blends of fresh olive oil and old olive oil: Characterization and quantification through chemical and sensory assessment Journal of the American Oil Chemists' Society, 2022 DOI:10.1002/aocs.12550

[4]	Authenticity in Olive Oils from an Empeltre Clonal Selection in Aragon (Spain): How Environmental, Agronomic, and Genetic Factors Affect Sterol Composition Foods, 2022 DOI:10.3390/foods11172587

[5]	Changes in fatty acid composition and antioxidant content of olive fruits after preharvest methyl jasmonate and abscisic acid treatments Acta Horticulturae, 2022 DOI:10.17660/ActaHortic.2022.1344.26

[6]	Impact of variety and extraction process on physico-chemical and sensory characteristics of virgin olive oil Acta Scientifica Naturalis, 2021 DOI:10.2478/asn-2021-0007

[7]	Olives and Olive Oil in Health and Disease Prevention 2021 DOI:10.1016/B978-0-12-819528-4.00008-0

[8]	Castor oil (Ricinus communis): a review on the chemical composition and physicochemical properties Food Science and Technology, 2021 DOI:10.1590/fst.19620

[9]	Bailey's Industrial Oil and Fat Products 2020 DOI:10.1002/047167849X.bio029.pub2

[10]	Variations in fatty acid composition and antioxidant content in olive fruits as a result of the application of phytoregulators to the olive tree (Olea europaea L.) CyTA - Journal of Food, 2020 DOI:10.1080/19476337.2020.1715486

[11]	Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco Journal of Food Quality, 2019 DOI:10.1155/2019/1854539

[12]	Discrimination of Tunisian and Italian extra-virgin olive oils according to their phenolic and sterolic fingerprints Food Research International, 2018 DOI:10.1016/j.foodres.2018.02.010

[13]	Delta-7-stigmastenol: quantification and isomeric formation during chemical refining of olive pomace oil and optimization of the neutralization step European Food Research and Technology, 2018 DOI:10.1007/s00217-018-3132-2

[14]	Evaluation of hydrocarbon contaminants in olives and virgin olive oils from Tunisia Food Control, 2017 DOI:10.1016/j.foodcont.2016.12.003

[15]	Olives and Olive Oil as Functional Foods 2017 DOI:10.1002/9781119135340.ch7

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