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Sevilay Kırış, Yakup Sedat Velioglu & Aziz Tekin. (2017) Effect of Ozonated Water Treatment on Fatty Acid Composition and Some Quality Parameters of Olive Oil. Ozone: Science & Engineering 39:2, pages 91-96.
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Najmeh Razzaghi, Parisa Ziarati, Hossein Rastegar, Shahram Shoeibi, Maryam Amirahmadi, Gea Oliveri Conti, Margherita Ferrante, Yadolah Fakhri & Amin Mousavi Khaneghah. (2018) The concentration and probabilistic health risk assessment of pesticide residues in commercially available olive oils in Iran. Food and Chemical Toxicology 120, pages 32-40.
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Juan C. Sanchez-Hernandez, Marco Sandoval & Antoine Pierart. (2017) Short-term response of soil enzyme activities in a chlorpyrifos-treated mesocosm: Use of enzyme-based indexes. Ecological Indicators 73, pages 525-535.
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Alberto Angioni, Luciano Porcu & Filippo Pirisi. (2011) LC/DAD/ESI/MS Method for the Determination of Imidacloprid, Thiacloprid, and Spinosad in Olives and Olive Oil after Field Treatment. Journal of Agricultural and Food Chemistry 59:20, pages 11359-11366.
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