1. Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels;Angerosa;European Journal of Lipid Science and Technology,2002
2. Virgin olive oil odor notes, their relationship with volatile compounds from the lipoxygenase pathway and secoiridoid compounds;Angerosa;Food Chemistry,2000
3. Characterisation of monovarietal virgin olive oils;Aparicio;European Journal of Lipid Science and Technology,2002
4. Fermentation of black olives with application of starter culture and aeration;Borcakli,1995
5. Cavallo, C. (2007). Opuscolo divulgativo: Caratteristiche agronomiche, merceologiche e tecnologiche delle varietà: Nocellara del Belice, Giarraffa, Moresca e Kalamata nel Brindisino (Regione Puglia). Vol. 1, 19.