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Composition of fatty acids, triacylglycerols and polar compounds of different walnut varieties (Juglans regia L.) from Tunisia

Natural product research, 2014-01, Vol.28 (21), p.1826-1833

2014

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Long-chain fatty alcohols from evening primrose oil inhibit the inflammatory response in murine peritoneal macrophages

Journal of ethnopharmacology, 2014, Vol.151 (1), p.131-136

2014

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Chromatographic analysis of minor constituents in vegetable oils

Journal of Chromatography A, 2000-06, Vol.881 (1), p.131-148

2000

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Gas and liquid chromatography of hydrocarbons in edible vegetable oils

Journal of Chromatography A, 2001-11, Vol.936 (1), p.159-171

2001

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Update on solid-phase extraction for the analysis of lipid classes and related compounds

Journal of Chromatography A, 2000-07, Vol.885 (1), p.321-341

2000

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Evaluation of virgin olive oil bitterness by quantification of secoiridoid derivatives

Journal of the American Oil Chemists' Society, 2004, Vol.81 (1), p.71-75

2004

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Relationships between Oxidative Stability, Triacylglycerol Composition, and Antioxidant Content in Olive Oil Matrices

Journal of agricultural and food chemistry, 2005-07, Vol.53 (14), p.5766-5771

2005

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Simultaneous determination of long-chain aliphatic aldehydes and waxes in olive oils

Journal of Chromatography A, 2003-01, Vol.983 (1), p.283-288

2003

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Sensory defects of virgin olive oil from a microbiological perspective

Trends in food science & technology, 2015-06, Vol.43 (2), p.227-235

2015

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Fatty acid alkyl esters presence in olive oil vs. organoleptic assessment

Food chemistry, 2012-12, Vol.135 (3), p.1205-1209

2012

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USE OF ETHYLENE TO ACCELERATE MILL OLIVE RIPENING

Acta horticulturae, 2008 (796), p.111-117

2008

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Hot Water Dipping of Olives (Olea europaea) for Virgin Oil Debittering

Journal of agricultural and food chemistry, 2005-10, Vol.53 (21), p.8248-8252

2005

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Chemical Composition and Physico-chemical Parameters of Traditionally Extracted Oil from Argania spinosa Seeds

Phytothérapie (Paris, France), 2022-08, Vol.20 (4-5), p.254-263

2022

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Waxy fraction containing long-chain aliphatic aldehydes in virgin olive oils

Food chemistry, 2012-06, Vol.132 (3), p.1451-1456

2012

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Microwave and Conventional Heating Effects on Thermoxidative Degradation of Edible Fats

Journal of agricultural and food chemistry, 1997-10, Vol.45 (10), p.3795-3798

1997

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Determination of diacylglycerol isomers in vegetable oils by solid-phase extraction followed by gas chromatography on a polar phase

Journal of Chromatography A, 1996, Vol.721 (2), p.305-314

1996

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Microwave and Conventional Heating Effects on Some Physical and Chemical Parameters of Edible Fats

Journal of agricultural and food chemistry, 1997-08, Vol.45 (8), p.3000-3003

1997

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Effects of Talc Addition and Operating Mode on the Quality and Oxidative Stability of Virgin Olive Oils Obtained by Centrifugation

Journal of agricultural and food chemistry, 1996, Vol.44 (12), p.3930-3934

1996

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Lipid Changes during Frying of Frozen Prefried Foods

Journal of food science, 1991-11, Vol.56 (6), p.1644-1647

1991

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Thermal stability and frying performance of genetically modified sunflower seed (Helianthus annuus L.) oils

Journal of agricultural and food chemistry, 1993-04, Vol.41 (4), p.678-681

1993

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Evaluation of hydrolysis and absorption of thermally oxidized olive oil in non-absorbed lipids in the rat

Annals of nutrition and metabolism, 1993, Vol.37 (3), p.121-128

1993

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Comparison of oxidation of sucrose octaesters and triacylglycerols derived from olive oil

Food chemistry, 1992, Vol.44 (5), p.357-362

1992

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Isolation and characterization of sucrose polyesters

Journal of the American Oil Chemists' Society, 1994-04, Vol.71 (4), p.385-390

1994

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Polar compound concentrations in virgin oils from stored cultivar Picual olive fruits

Journal of agricultural and food chemistry, 1992-11, Vol.40 (11), p.2260-2262

1992

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Systematic evaluation of heated fats based on quantitative analytical methods

Journal of the American Oil Chemists' Society, 1988-01, Vol.65 (1), p.101-105

1988

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Composition of fatty acids, triacylglycerols and polar compounds of different walnut varieties (Juglans regia L.) from Tunisia

Long-chain fatty alcohols from evening primrose oil inhibit the inflammatory response in murine peritoneal macrophages

Chromatographic analysis of minor constituents in vegetable oils

Gas and liquid chromatography of hydrocarbons in edible vegetable oils

Update on solid-phase extraction for the analysis of lipid classes and related compounds

Evaluation of virgin olive oil bitterness by quantification of secoiridoid derivatives

Relationships between Oxidative Stability, Triacylglycerol Composition, and Antioxidant Content in Olive Oil Matrices

Simultaneous determination of long-chain aliphatic aldehydes and waxes in olive oils

Sensory defects of virgin olive oil from a microbiological perspective

Fatty acid alkyl esters presence in olive oil vs. organoleptic assessment

USE OF ETHYLENE TO ACCELERATE MILL OLIVE RIPENING

Hot Water Dipping of Olives (Olea europaea) for Virgin Oil Debittering

Chemical Composition and Physico-chemical Parameters of Traditionally Extracted Oil from Argania spinosa Seeds

Waxy fraction containing long-chain aliphatic aldehydes in virgin olive oils

Microwave and Conventional Heating Effects on Thermoxidative Degradation of Edible Fats

Determination of diacylglycerol isomers in vegetable oils by solid-phase extraction followed by gas chromatography on a polar phase

Microwave and Conventional Heating Effects on Some Physical and Chemical Parameters of Edible Fats

Effects of Talc Addition and Operating Mode on the Quality and Oxidative Stability of Virgin Olive Oils Obtained by Centrifugation

Lipid Changes during Frying of Frozen Prefried Foods

Thermal stability and frying performance of genetically modified sunflower seed (Helianthus annuus L.) oils

Evaluation of hydrolysis and absorption of thermally oxidized olive oil in non-absorbed lipids in the rat

Comparison of oxidation of sucrose octaesters and triacylglycerols derived from olive oil

Isolation and characterization of sucrose polyesters

Polar compound concentrations in virgin oils from stored cultivar Picual olive fruits

Systematic evaluation of heated fats based on quantitative analytical methods

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