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OCL

Volume 21 / No 5 (September-October 2014)

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News N501

Published online: 02 September 2014

DOI: https://doi.org/10.1051/ocl/2014034

Open Access

Huile d’olive française la bataille de l’origine est gagnée et maintenant ? N502

Olivier Nasles

Published online: 02 September 2014

DOI: https://doi.org/10.1051/ocl/2014032

Dossier: Olive oil / Huile d’olive

Open Access

L’huile d’olive D501

Jean-Claude Barsacq

Published online: 02 September 2014

DOI: https://doi.org/10.1051/ocl/2014035

Open Access

L’économie mondiale de l’huile d’olive D502

Jean-Louis Barjol

Published online: 02 September 2014

DOI: https://doi.org/10.1051/ocl/2014010

Open Access

Potentiel de production et d’exportation d’huile d’olive tunisienne au marché européen : une étude Delphi D503

Boubaker Karray and Fatma Kanoun

Published online: 02 September 2014

DOI: https://doi.org/10.1051/ocl/2014024

Open Access

Genetic and environmental features for oil composition in olive varieties D504

André Jean Bervillé and Catherine Marie Breton

Published online: 02 September 2014

DOI: https://doi.org/10.1051/ocl/2014007

Open Access

Les huiles d’olive vierges françaises : évolution, état des lieux D505

Christian Pinatel and Jacques Artaud

Published online: 02 September 2014

DOI: https://doi.org/10.1051/ocl/2014022

Open Access

Chemical characterization of organic and non-organic virgin olive oils D506

Diego Luis García-González, Ramón Aparicio-Ruiz and Maria Teresa Morales

Published online: 02 September 2014

DOI: https://doi.org/10.1051/ocl/2014031

Open Access

Formulation d’une huile d’olive de bonne qualité D507

Malika Haddam, Hammadi Chimi and Aziz Amine

Published online: 02 September 2014

DOI: https://doi.org/10.1051/ocl/2013064

Open Access

Réglementations sur l’étiquetage et la présentation des huiles d’olive D508

Brigitte Pouyet and Véronique Ollivier

Published online: 02 September 2014

DOI: https://doi.org/10.1051/ocl/2014005

Open Access

The phenolic compounds: a commercial argument in the economic war to come on the quality of olive oil? D509

Maurizio Servili

Published online: 02 September 2014

DOI: https://doi.org/10.1051/ocl/2014026

Open Access

Les effets « santé » de l’huile d’olive D510

Morgane Saillard

Published online: 02 September 2014

DOI: https://doi.org/10.1051/ocl/2014028

Open Access

Huile d’olive et santé osseuse D511

Véronique Coxam, Fabien Wauquier, Cédric Darie, Mélanie Spilmont, Marie-Jeanne Davicco and Yohann Wittrant

Published online: 02 September 2014

DOI: https://doi.org/10.1051/ocl/2014030

Open Access

Olive oil and health effects: from epidemiological studies to the molecular mechanisms of phenolic fraction D512

Marie Josèphe Amiot

Published online: 02 September 2014

DOI: https://doi.org/10.1051/ocl/2014029

Nutrition - Health

Open Access

Apports spontanés en acides gras oméga 3 chez des diabétiques de type 2 tunisiens A501

Henda Jamoussi, Salma Chaabouni, Amel Gammoudi, Faten Mahjoub, Kamilia Ounaissa, Olfa Berriche, Chiraz Amrouche and Samira Blouza

Published online: 02 September 2014

DOI: https://doi.org/10.1051/ocl/2014025