Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil

Color‐pigment correlation in virgin olive oil

María Isabel Mínguez‐Mosquera, Luis Rejano‐Navarro, Beatriz Gandul‐Rojas et al. · Journal of the American Oil Chemists Society · 1991 · 576 citations

Agriculture, Food Science, Horticultural Sciences +17

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

F. Gutiérrez, Brígida Jiménez, Antonio Martínez Ruíz et al. · Journal of Agricultural and Food Chemistry · 1998 · 301 citations

Agriculture, Food Science, Horticultural Sciences +17

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

María Desamparados Salvador, F. Aranda, Giuseppe Fregapane · Food Chemistry · 2001 · 277 citations

Agriculture, Agronomy, Food Science +12

Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening

Olfa Baccouri, Mokhtar Guerfel, Béchir Baccouri et al. · Food Chemistry · 2008 · 249 citations

Agriculture, Food Science, Food Analysis +15

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