Concepedia

Effect of the growing area conditions on differentiation between Chemlali and Chétoui olive oils

Manel Issaoui, Guido Flamini, Faten Brahmi, Samia Dabbou, Kaouther Ben Hassine, Amani Taamali, Hechmi Chehab, Myriem Ellouz, Mokhtar Zarrouk, Mohamed Hammami

Food Chemistry · 2009 · 144 citations · 23 references

DOI

Concepts

References

23

Antioxidant activity applying an improved ABTS radical cation decolorization assay

Roberta Re, Nicoletta Pellegrini, Anna R. Proteggente et al. · Free Radical Biology and Medicine · 1999 · 25.6K citations

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Use of a free radical method to evaluate antioxidant activity

Wendy Brand-Williams, Marie‐Elisabeth Cuvelier, Claudette Berset · LWT · 1995 · 25.2K citations · Full text

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Identification of essential oil components by gas chromatography/mass spectroscopy

Peter G. Waterman · Biochemical Systematics and Ecology · 1996 · 3.1K citations

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Gas chromatographic retention indices of monoterpenes and sesquiterpenes on methyl silicon and Carbowax 20M phases

Noel W. Davies · Journal of Chromatography A · 1990 · 2.1K citations

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Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC

Gianfrancesco Montedoro, Maurizio Servili, Maura Baldioli et al. · Journal of Agricultural and Food Chemistry · 1992 · 745 citations

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