Effect of olive storage conditions on Chemlali olive oil quality and the effective role of fatty acids alkyl esters in checking olive oils authenticity-Reference-Cited by-同舟云学术

Effect of olive storage conditions on Chemlali olive oil quality and the effective role of fatty acids alkyl esters in checking olive oils authenticity

Published:2015-02 Issue: Volume:169 Page:289-296
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jabeur Hazem,Zribi Akram,Abdelhedi Ridha,Bouaziz Mohamed

Funder

“Ministère de l’Enseignement Supérieur et de la Recherche Scientifique”

“Ministère de l’Agriculture”

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Effect of processing systems on the quality and stability of Chemlali olive oils;Ammar;Journal of Oleo Science,2014

2. Effect of addition of olive leaves before fruits extraction process to some monovarietal Tunisian extra-virgin olive oils using chemometric analysis;Ammar;Journal of Agricultural and Food Chemistry,2014

3. Phenolic molecules in virgin olive oils: A survey of their sensory properties, health effects, antioxidant activity and analytical methods;Bendini;Molecules,2007

4. Stability of the sensory quality of virgin olive oil during storage: An overview;Bendini;Italian Journal of Food Science,2009

5. Effect of olive storage period at two different temperatures on oil quality of two tunisian cultivars of Olea europea, Chemlali and Chétoui;Ben Youssef;African Journal of Biotechnology,2012

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