Effect of containers on the quality of Chemlali olive oil during storage

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 · 566 citations

Food Chemistry, Natural Pigments, Engineering +15

Changes in the Volatile Composition of Virgin Olive Oil during Oxidation:  Flavors and Off-Flavors

M. T. Morales, José Julián Ríos, Ramón Aparicio · Journal of Agricultural and Food Chemistry · 1997 · 330 citations

Effects of free fatty acids on oxidative stability of vegetable oil

Natale G. Frega, Massimo Mozzon, Giovanni Lercker · Journal of the American Oil Chemists Society · 1999 · 328 citations

Food Chemistry, Omega-3 Fatty Acid, Environmental Engineering +15

Effect of storage on refined and husk olive oils composition: Stabilization by addition of natural antioxidants from Chemlali olive leaves

‪Mohamed Bouaziz, Ines Fki, Hedya Jemai et al. · Food Chemistry · 2007 · 220 citations

Food Chemistry, Chemlali Olive Leaves, Natural Antioxidants +3

Stability of Virgin Olive Oil. 1. Autoxidation Studies

Eleni Psomiadou, María Z. Tsimidou · Journal of Agricultural and Food Chemistry · 2002 · 211 citations