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International Journal of Food Properties Volume 21, 2018 - Issue 1

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Volatile compounds of Algerian extra-virgin olive oils: Effects of cultivar and ripening stage

Maya CherfaouiCentre de Recherche Scientifique et Technique en Analyses Physico-Chimiques, Division des Produits Naturels et Sciences des Aliments, Tipaza, AlgeriaCorrespondence[email protected]

Teresa CecchiIstituto Tecnico Tecnologico Montani, Specializzazione Chimica, Fermo, Italy

Sonia KeciriInstitut Technique d’Arboriculture Fruitière, Département Expérimentation et Recherche, Béjaïa, Algeria

Lilya BoudricheCentre de Recherche Scientifique et Technique en Analyses Physico-Chimiques, Division des Produits Naturels et Sciences des Aliments, Tipaza, Algeria

Pages 36-49 | Received 20 Jul 2017, Accepted 03 Feb 2018, Published online: 20 Apr 2018

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https://doi.org/10.1080/10942912.2018.1437627
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Teresa Cecchi. (2021) Analysis of volatiles organic compounds in Venice lagoon water reveals COVID 19 lockdown impact on microplastics and mass tourism related pollutants. Science of The Total Environment 783, pages 146951.
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Lorenzo Cecchi, Marzia Migliorini & Nadia Mulinacci. (2021) Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication. Journal of Agricultural and Food Chemistry 69:7, pages 2013-2040.
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Nuno Martins, Nicasio T. Jiménez-Morillo, Flávia Freitas, Raquel Garcia, Marco Gomes da Silva & Maria João Cabrita. (2020) Revisiting 3D van Krevelen diagrams as a tool for the visualization of volatile profile of varietal olive oils from Alentejo region, Portugal. Talanta 207, pages 120276.
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A.M. Giuffrè, M. Capocasale, R. Macrì, M. Caracciolo, C. Zappia & M. Poiana. (2020) Volatile profiles of extra virgin olive oil, olive pomace oil, soybean oil and palm oil in different heating conditions. LWT 117, pages 108631.
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Maya Cherfaoui, Teresa Cecchi, Sonia Keciri & Lilya Boudriche. (2019) Volatile and Sensory Profiles of Algerian Extra‐Virgin Olive Oil from Souidi and Zeletni Cultivars . Chemistry & Biodiversity 16:11.
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Alfonso M. Vidal, Sonia Alcalá, Antonia De Torres, Manuel Moya, Juan M. Espínola & Francisco Espínola. (2019) Fresh and Aromatic Virgin Olive Oil Obtained from Arbequina, Koroneiki, and Arbosana Cultivars. Molecules 24:19, pages 3587.
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Alfonso M. Vidal, Sonia Alcalá, Antonia de Torres, Manuel Moya & Francisco Espínola. (2019) Characterization of Olive Oils from Superintensive Crops with Different Ripening Degree, Irrigation Management, and Cultivar: (Arbequina, Koroneiki, and Arbosana). European Journal of Lipid Science and Technology 121:4, pages 1800360.
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Orwa Jaber Houshia, Mohamad abuEid, Oday Zaid, Hazem Shqair, Motasem Zaid, Wala Nashariti, Batool Noor & Fuad Al-Rimwai. (2019) Alteration of Nabali Baladi Extra Virgin Olive Oil (EVOO) chemical parameters as a function of air and sunlight exposure. OCL 26, pages 38.
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Volatile compounds of Algerian extra-virgin olive oils: Effects of cultivar and ripening stage

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Volatile compounds of Algerian extra-virgin olive oils: Effects of cultivar and ripening stage

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