Chemical Characterization and Kinetic parameter determination under Rancimat test conditions of four monovarietal virgin olive oils grown in Morocco
OCL, 23 4 (2016) A401
Published online: 2016-05-02
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
Evaluation of quality parameters, physicochemical and bioactive properties of licuri oil (Syagrus coronata)
Gabriel Sthefano Lourenço Pereira, Patrícia Tonon de Souza, Grace Kelly Mizuno Flozino, Rafael Fernandes Almeida, Dhayna Oliveira Sobral, Marcelo Antonio Morgano, Wilton Rogério Lustri, Silmara Cristina Lazarini, Pedro Paulo Corbi, Antonio José de Almeida Meirelles, Guilherme José Maximo, Eduardo Augusto Caldas Batista and Klicia Araujo SampaioFood Research International 208 116157 (2025)
https://doi.org/10.1016/j.foodres.2025.116157
Exploring accelerated oxidative and physicochemical properties of Arbequina and Moroccan Picholine olive oils: A preliminary study on molecular interactions
Yousra Belbachir, Hammadi El Farissi, Reda Melhaoui, Abdessamad Beraich, Ahmed Elamrani and Abdelmonaem TalhaouiBiocatalysis and Agricultural Biotechnology 56 103037 (2024)
https://doi.org/10.1016/j.bcab.2024.103037
Optimizing Bleaching Process Parameters of Distillers Corn Oil for edible applications using a response surface methodology
Md Sanaul Huda, Preston Wilson, Niloy Chandra Sarker and Ewumbua MononoLWT 212 116991 (2024)
https://doi.org/10.1016/j.lwt.2024.116991
Physicochemical traits of olive fruit and oil from eight Moroccan wild olive (Olea europaea L. Subsp. Oleaster) populations
Jamila Gagour, Khaoula El Ghailassi, Mohamed Ibourki, El Hassan Sakar and Said GharbyBiocatalysis and Agricultural Biotechnology 56 103021 (2024)
https://doi.org/10.1016/j.bcab.2024.103021
Comprehensive analysis of Amazonian oil and fats with different fatty composition: Murumuru fat (Astrocaryum murumuru), cupuassu fat (Theobroma grandiflorum), and pracaxi oil (Pentaclethera macroloba)
Patrícia Tonon de Souza, Gabriel Sthefano Lourenço Pereira, Rafael Fernandes Almeida, Dhayna Oliveira Sobral, Marcelo Antonio Morgano, Antonio José de Almeida Meirelles, Eduardo Augusto Caldas Batista, Klicia Araujo Sampaio and Guilherme José MaximoFood Research International 196 115022 (2024)
https://doi.org/10.1016/j.foodres.2024.115022
Study of the oxidative stability via Oxitest and Rancimat of phenolic-rich olive oils obtained by a sequential process of dehydration, expeller and supercritical CO2 extractions
Assamae Chabni, Celia Bañares and Carlos F. TorresFrontiers in Nutrition 11 (2024)
https://doi.org/10.3389/fnut.2024.1494091
Modification ω-6/ω-3 ratio and increase of the shelf life of anchovy oil (Engraulis ringens) with addition of olive oil (Olea europaea)
Fiorella Alonso, Alexander Chuqui, Gilbert Rodríguez, et al.OCL 30 1 (2023)
https://doi.org/10.1051/ocl/2022034
Enrichment of Argan [Argania spinosa (L.) Skeels] Oil with Saffron (Crocus sativus L.) Stigma Powder and Induced Changes in Oil Quality Attributes
Samira Oubannin, Abderrahim Asbbane, Fadwa Elhaidag, et al.Journal of Food Processing and Preservation 2023 1 (2023)
https://doi.org/10.1155/2023/8895851
Oxidation kinetic studies of virgin and solvent extracted pistachio oil under Rancimat test conditions
Ali Dini, Soudeh Khanamani Falahati-pour and Hassan HashemipourJournal of Food Measurement and Characterization 17 (1) 653 (2023)
https://doi.org/10.1007/s11694-022-01633-6
Factors Affecting the Quality of Canola Grains and Their Implications for Grain-Based Foods
Rachid Sabbahi, Khalil Azzaoui, Larbi Rhazi, et al.Foods 12 (11) 2219 (2023)
https://doi.org/10.3390/foods12112219
Volatile profile and quality characteristics of the Greek “Chondrolia Chalkidikis” virgin olive oils: effect of ripening stage
Dimitrios Psathas, Artemis Lioupi, Anna Maria Rebholz, Kyriaki Zinoviadou, Athanasios Tsaftaris, Georgios Theodoridis and Vassiliki T. PapotiEuropean Food Research and Technology 248 (8) 1977 (2022)
https://doi.org/10.1007/s00217-022-04020-z
Physicochemical characterization, kinetic parameters, shelf life and its prediction models of virgin olive oil from two cultivars (“Arbequina” and “Moroccan Picholine”) grown in Morocco
Jamila Gagour, Samira Oubannin, Hasna Ait Bouzid, et al.OCL 29 39 (2022)
https://doi.org/10.1051/ocl/2022033
Refining Vegetable Oils: Chemical and Physical Refining
Said Gharby and Patrick C. McGuireThe Scientific World Journal 2022 1 (2022)
https://doi.org/10.1155/2022/6627013
Argan Oil: Chemical Composition, Extraction Process, and Quality Control
Said Gharby and Zoubida CharroufFrontiers in Nutrition 8 (2022)
https://doi.org/10.3389/fnut.2021.804587
Phytochemical Profile and Antioxidant Activity of Sesame Seed (Sesamum indicum) By-Products for Stability and Shelf Life Improvement of Refined Olive Oil
Mohamed K. Morsy, Rokayya Sami, Eman Algarni, Amina A. M. Al-Mushhin, Nada Benajiba, Almasoudi A., Abeer G. Almasoudi and Enas MekawiAntioxidants 11 (2) 338 (2022)
https://doi.org/10.3390/antiox11020338
Enrichment of lecithin with phenolics from olive mill wastewater by cloud point extraction and its application in vegan salad dressing
Ayse Karadag, Selma Kayacan Cakmakoglu, Rusen Metin Yildirim, et al.Journal of Food Processing and Preservation 46 (7) (2022)
https://doi.org/10.1111/jfpp.16645
Oxidative Stability and Antioxidant Activity of Selected Cold-Pressed Oils and Oils Mixtures
Edyta Symoniuk, Małgorzata Wroniak, Katarzyna Napiórkowska, Rita Brzezińska and Katarzyna RatuszFoods 11 (11) 1597 (2022)
https://doi.org/10.3390/foods11111597
QTRAP LC/MS/MS of Garlic Nanoparticles and Improving Sunflower Oil Stabilization during Accelerated Shelf Life Storage
Nouara Abdelli, Enas Mekawi, Mohammed Ebrahim Abdel-Alim, Nesreen Saad Salim, Mahran El-Nagar, Sati Y. Al-Dalain, Ridab Adlan Abdalla, Ganesan Nagarajan, Emad Fadhal, Rashid I. H. Ibrahim, Eman Afkar and Mohamed K. MorsyFoods 11 (24) 3962 (2022)
https://doi.org/10.3390/foods11243962
Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils
Angela Fadda, Daniele Sanna, El Hassan Sakar, Said Gharby, Maurizio Mulas, Silvia Medda, Nese Sahin Yesilcubuk, Asli Can Karaca, Celale Kirkin Gozukirmizi, Massimo Lucarini, Ginevra Lombardi-Boccia, Zorita Diaconeasa and Alessandra DurazzoSustainability 14 (2) 849 (2022)
https://doi.org/10.3390/su14020849
Effect of seeds roasting time on physicochemical properties, oxidative stability, and antioxidant activity of cactus ( Opuntia ficus‐indica L.) seed oil
Issmail Nounah, Said Gharby, Ahmed Hajib, et al.Journal of Food Processing and Preservation 45 (9) (2021)
https://doi.org/10.1111/jfpp.15747
Chemical Profiles of Twenty-three Monovarietal Olive Oils Produced in Liangshan Region of China
Yongjin Wang, Le Yu, Yuting Zhu, et al.Journal of Oleo Science 69 (6) 605 (2020)
https://doi.org/10.5650/jos.ess19265
Virgin Olive Oil Quality Is Affected by the Microbiota that Comprise the Biotic Fraction of the Oil
Biagi Angelo Zullo and Gino CiafardiniMicroorganisms 8 (5) 663 (2020)
https://doi.org/10.3390/microorganisms8050663
Enhancing of oxidative stability and quality attributes of olive oil using spirulina (Arthrospira platensis) nanoparticles
Mohamed K. Morsy, Osama M. Morsy, Hend A. Elbarbary and Marwa A. SaadLWT 101 444 (2019)
https://doi.org/10.1016/j.lwt.2018.11.056
Kinetic parameters of lipid oxidation in third generation (3G) snacks and its influence on shelf-life
Judith JAIMEZ-ORDAZ, Jesús Guadalupe PÉREZ-FLORES, Araceli CASTAÑEDA-OVANDO, et al.Food Science and Technology 39 ( suppl 1) 136 (2019)
https://doi.org/10.1590/fst.38917
Influence of roasting olive fruit on the chemical composition and polycyclic aromatic hydrocarbon content of olive oil
Said Gharby, Hicham Harhar, Mustapha Farssi, et al.OCL 25 (3) A303 (2018)
https://doi.org/10.1051/ocl/2018013
Multivariate approaches for stability control of the olive oil reference materials for sensory analysis – part I: framework and fundamentals
Lucia Valverde‐Som, Cristina Ruiz‐Samblás, Francisco P Rodríguez‐García and Luis Cuadros‐RodríguezJournal of the Science of Food and Agriculture 98 (11) 4237 (2018)
https://doi.org/10.1002/jsfa.8948