Authentication of Tunisian virgin olive oils by chemometric analysis of fatty acid compositions and NIR spectra. Comparison with Maghrebian and French virgin olive oils

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

Geographic origins and compositions of virgin olive oils determinated by chemometric analysis of NIR spectra

O. Galtier, Nathalie Dupuy, Yveline Le Dréau et al. · Analytica Chimica Acta · 2007 · 192 citations

Agriculture, Chemistry, Food Science +9

Triacylglycerol and Fatty Acid Compositions of French Virgin Olive Oils. Characterization by Chemometrics

Denis Ollivier, Jacques Artaud, Christian Pinatel et al. · Journal of Agricultural and Food Chemistry · 2003 · 162 citations

Life Sciences, Biochemistry, Food Science +12

Antioxidant Effect of Phenolic Compounds, α-Tocopherol, and Other Minor Components in Virgin Olive Oil

Raquel Mateos, Manuel Dominguez, Josè L. Espartero et al. · Journal of Agricultural and Food Chemistry · 2003 · 150 citations

Agriculture, Biochemistry, Food Science +17