Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution... von Hachicha Hbaieb, Rim, Kotti, Faten, Cortes-Francisco, Nuria, Caixach, Josep, Gargouri, Mohamed, Vichi, Stefania

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Evaluation of Functional Phytochemicals in Destoned Virgin Olive Oil von Ranalli, Alfonso, Marchegiani, Donato, Pardi, Diana, Contento, Stefania, Pardi, Davide, Girardi, Fabio, Kotti, Faten

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Contribution of olive endogenous enzymes activities on virgin olive oil phenolic profile von Hbaieb, Rim Hachicha, Kotti, Faten, Gargouri, Mohamed

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Mechanical Strategies to Increase Nutritional and Sensory Quality of Virgin Olive Oil by Modulating the Endogenous Enzyme Activities von Clodoveo, Maria Lisa, Hbaieb, Rim Hachicha, Kotti, Faten, Mugnozza, Giacomo Scarascia, Gargouri, Mohamed

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Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profile von Hachicha Hbaieb, Rim, Kotti, Faten, Gargouri, Mohamed, Msallem, Monji, Vichi, Stefania

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Profile of enzyme in drupe of oueslati's cv. olives during ripening phases: A support method implementation in the production of extra virgin olive oil von Hachicha Hbaieb, Rim, Kotti, Faten, Paduano, Antonello, Crupi, Pasquale, Clodoveo, Maria Lisa, Sacchi, Raffaele, Gargouri, Mohamed

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Monitoring endogenous enzymes during olive fruit ripening and storage: Correlation with virgin olive oil phenolic profiles von Hachicha Hbaieb, Rim, Kotti, Faten, García-Rodríguez, Rosa, Gargouri, Mohamed, Sanz, Carlos, Pérez, Ana G.

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Effect of Tunisian olive ripeness on endogenous enzymes and virgin olive oil phenolic composition von Hachicha Hbaieb, Rim, Kotti, Faten, Valli, Enrico, Bendini, Alessandra, Toschi, Tullia Gallina, Gargouri, Mohamed

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Evolution of endogenous enzyme activities and virgin olive oil characteristics during Chétoui and Chemlali olive ripening von Hachicha Hbaieb, Rim, Kotti, Faten, Vichi, S. (Stefania), Gargouri, Mohamed

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Evolution of endogenous enzyme activities and virgin olive oil characteristics during Chétoui and Chemlali olive ripening von Hachicha Hbaieb, Rim, Kotti, Faten, Vichi, Stefania, Gargouri, Mohamed

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Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution... von Hachicha Hbaieb, Rim, Kotti, Faten, Cortés Francisco, Nuria, Caixach Gamisans, Josep, Gargouri, Mohamed, Vichi, S. (Stefania)

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Chemical and thermal characterization of Tunisian extra virgin olive oil from Chetoui and Chemlali cultivars and different geographical origin von Kotti, Faten, Chiavaro, Emma, Cerretani, Lorenzo, Barnaba, Carlo, Gargouri, Mohamed, Bendini, Alessandra

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EVALUATION OF THE VOLATILE FRACTION OF COMMERCIAL VIRGIN OLIVE OILS FROM TUNISIA AND ITALY: RELATION WITH OLFACTORY ATTRIBUTES von KOTTI, FATEN, CERRETANI, LORENZO, GARGOURI, MOHAMED, CHIAVARO, EMMA, BENDINI, ALESSANDRA

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Voie de la lipoxygénase : valorisation d'huiles végétales et biosynthèse de flaveurs von Mohamed Gargouri, Najla Ben Akacha, Faten Kotti, Ines Ben Rejeb

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EVALUATION OF THE VOLATILE FRACTION OF COMMERCIAL VIRGIN OLIVE OILS FROM TUNISIA AND ITALY: RELATION WITH OLFACTORY ATTRIBUTES: VOLATILE FRACTION OF COMMERCIAL VIRGIN OLIVE OILS von KOTTI, FATEN, CERRETANI, LORENZO, GARGOURI, MOHAMED, CHIAVARO, EMMA, BENDINI, ALESSANDRA

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