Works matching IS 2079052X AND DT 2018 AND VI 30 AND IP 7
Results: 12
The use of nitrogen stable isotope ratios to discriminate between organic and conventional olive cultivation.
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- Emirates Journal of Food & Agriculture (EJFA), 2018, v. 30, n. 7, p. 638, doi. 10.9755/ejfa.2018.v30.i7.1767
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- Article
Improved stability to auto-oxidation of the olive oil by addition of citric acid.
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- Emirates Journal of Food & Agriculture (EJFA), 2018, v. 30, n. 7, p. 621, doi. 10.9755/ejfa.2018.v30.i7.1749
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Quality evaluation of Aitana, Caiazzana and Nocellara del Belice table olives fermented with a commercial starter culture.
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- Emirates Journal of Food & Agriculture (EJFA), 2018, v. 30, n. 7, p. 604, doi. 10.9755/ejfa.2018.v30.i7.1748
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Physicochemical, nutritional and microbiological characteristics of traditional table olives from Southern Portugal.
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- Emirates Journal of Food & Agriculture (EJFA), 2018, v. 30, n. 7, p. 611, doi. 10.9755/ejfa.2018.v30.i7.1747
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Calabrian extra-virgin olive oil from Frantoio cultivar: chemical composition and health properties.
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- Emirates Journal of Food & Agriculture (EJFA), 2018, v. 30, n. 7, p. 631, doi. 10.9755/ejfa.2018.v30.i7.1743
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Pre-and post-harvest factors and their impact on oil composition and quality of olive fruit.
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- Emirates Journal of Food & Agriculture (EJFA), 2018, v. 30, n. 7, p. 592, doi. 10.9755/ejfa.2018.v30.i7.1742
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Characterization of commercial Tunisian monovarietal olive oils produced from autochthonous olive cultivars.
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- Emirates Journal of Food & Agriculture (EJFA), 2018, v. 30, n. 7, p. 581, doi. 10.9755/ejfa.2018.v30.i7.1741
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Genotyping of Albania olive (Olea europaea) germplasm by SSR molecular marker.
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- Emirates Journal of Food & Agriculture (EJFA), 2018, v. 30, n. 7, p. 573, doi. 10.9755/ejfa.2018.v30.i7.1740
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Effect of olive storage temperature on the quality of Carolea and Ottobratica oils.
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- Emirates Journal of Food & Agriculture (EJFA), 2018, v. 30, n. 7, p. 563, doi. 10.9755/ejfa.2018.v30.i7.1739
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Effect of crop season on the quality and composition of extra virgin olive oils from Greek and Spanish varieties grown in the Oriental region of Morocco.
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- Emirates Journal of Food & Agriculture (EJFA), 2018, v. 30, n. 7, p. 549, doi. 10.9755/ejfa.2018.v30.i7.1738
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- Article
The evolution of free acidity and oxidation related parameters in olive oil during olive ripening from cultivars grown in the region of Calabria, South Italy.
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- Emirates Journal of Food & Agriculture (EJFA), 2018, v. 30, n. 7, p. 539, doi. 10.9755/ejfa.2018.v30.i7.1737
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- Article
Opportunities for computational biology uses in enhancement of bioproduct quality: Lessons from olive oil.
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- Emirates Journal of Food & Agriculture (EJFA), 2018, v. 30, n. 7, p. 532, doi. 10.9755/ejfa.2018.v30.i7.1736
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- Article