Chemometric characterization of three varietal olive oils (Cvs. Cobrançosa, Madural and Verdeal Transmontana) extracted from olives with different maturation indices

Effect of Olive Ripeness on the Oxidative Stability of Virgin Olive Oil Extracted from the Varieties Picual and Hojiblanca and on the Different Components Involved

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Agriculture, Food Science, Horticultural Sciences +17

Influence of fruit ripening on ‘Cornicabra’ virgin olive oil quality A study of four successive crop seasons

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Agriculture, Agronomy, Food Science +12

Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive Oil

Annalisa Rotondi, Alessandra Bendini, Lorenzo Cerretani et al. · Journal of Agricultural and Food Chemistry · 2004 · 242 citations

Agriculture, Biochemistry, Food Science +17

Characterisation of virgin olive oil of Italian olive cultivars: `Frantoio' and `Leccino', grown in Andalusia

María P. Aguilera, Gabriel Beltrán, Domingo Ortega et al. · Food Chemistry · 2004 · 231 citations

Agriculture, Food Science, Plant Sciences +6

Influence of fruit ripening process on the natural antioxidant content of Hojiblanca virgin olive oils

Gabriel Beltrán, María P. Aguilera, Carmen del Río et al. · Food Chemistry · 2004 · 207 citations

Agriculture, Food Science, Food Analysis +11