1. Meat fat replacement with olive oil;Al-Abdullah,2011
2. Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels;Angerosa;Eur. J. Lipid Sci. Technol.,2002
3. Analysis and authentication;Angerosa,2006
4. Phytosterol classes in olive oils and their analysis by common chromatographic methods;Azadmard-Damirchi,2010
5. Phenolic characterization and geographical classification of commercial Arbequina extra virgin olive oils produced in southern Catalonia;Bakhouche;Food Res. Int.,2013