Khaled Yousfi

Effect of Cultivar and Processing Method on the Contents of Polyphenols in Table Olives

Concepción Romero, Manuel Brenes, Khaled Yousfi et al. · Journal of Agricultural and Food Chemistry · 2004 · 173 citations

Changes in quality and phenolic compounds of virgin olive oils during objectively described fruit maturation

Khaled Yousfi, Rosa Cert, José M. Garcı́a · European Food Research and Technology · 2005 · 95 citations

Food Chemistry, Phenolic Compounds, Virgin Olive Oils +8

Reduction of Oil Bitterness by Heating of Olive (<i>Olea europaea</i>) Fruits

José M. Garcı́a, Khaled Yousfi, Raquel Mateos et al. · Journal of Agricultural and Food Chemistry · 2001 · 73 citations

Food Chemistry, Fruit Heating, Botany +8

The postharvest of mill olives

José M. Garcı́a, Khaled Yousfi · Grasas y Aceites · 2006 · 54 citations · Full text

Shelf Life, Botany, Fruit Piles +10

Effect of Harvesting System and Fruit Cold Storage on Virgin Olive Oil Chemical Composition and Quality of Superintensive Cultivated ‘Arbequina’ Olives

Khaled Yousfi, C. Weiland, José M. Garcı́a · Journal of Agricultural and Food Chemistry · 2012 · 54 citations

Food Chemistry, Harvesting System, Wine Grape Harvester +14