Douja Daoud

Characterization of virgin olive oil from Super Intensive Spanish and Greek varieties grown in northern Tunisia

Amira Allalout, Dhouha Krichène, Kawther Methenni et al. · Scientia Horticulturae · 2008 · 130 citations

Food Chemistry, Super Intensive Spanish, Greek Varieties +2

Volatile compounds from Chétoui olive oil and variations induced by growing area

Sonia Ben Temime, Elisabetta Campeol, Pier Luigi Cioni et al. · Food Chemistry · 2005 · 112 citations

Food Chemistry, Chétoui Olive Oil, Volatile Compounds +3

Effect of olive ripeness on chemical properties and phenolic composition of chétoui virgin olive oil

Nabil Ben Youssef, Wissem Zarrouk, Alegría Carrasco‐Pancorbo et al. · Journal of the Science of Food and Agriculture · 2009 · 96 citations

Volatile compounds and compositional quality of virgin olive oil from Oueslati variety: Influence of geographical origin

Youssef Ouni, Guido Flamini, Issaoui Manel et al. · Food Chemistry · 2010 · 93 citations

Food Chemistry, Volatile Compounds, Geographical Origin +4

Chemical profiles of five minor olive oil varieties grown in central Tunisia

Hédia Manai‐Djebali, Dhouha Krichène, Youssef Ouni et al. · Journal of Food Composition and Analysis · 2012 · 87 citations

Food Chemistry, Chemical Profiles, Chemical Composition +2