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Moderate Nitrogen Rates Applied to a Rainfed Olive Grove Seem to Provide an Interesting Balance between Variables Associated with Olive and Oil Quality
Ermelinda Silva, Alexandre Gonçalves, Sandra Martins, Luís Pinto, Luís Rocha, Helena Ferreira, José Moutinho-Pereira, Manuel Ângelo Rodrigues and Carlos M. Correia Horticulturae 9(1) 110 (2023) https://doi.org/10.3390/horticulturae9010110
Olive Yield and Physicochemical Properties of Olives and Oil in Response to Nutrient Application under Rainfed Conditions
Ermelinda Silva, Alexandre Gonçalves, Sandra Martins, Cátia Brito, Helena Ferreira, Luís M. M. Ferreira, José Moutinho-Pereira, Manuel Ângelo Rodrigues and Carlos M. Correia Molecules 28(2) 831 (2023) https://doi.org/10.3390/molecules28020831
Antioxidant activities of Turkish extra virgin olive oils
Sakou SEYDOU, Gül KOCA, Okan ONAR and Özlem YILDIRIM Communications Faculty of Science University of Ankara Series C Biology Geological Engineering and Geophysical Engineering 31(1) 26 (2022) https://doi.org/10.53447/communc.1069705
Exceptional long-term durability of Coratina monovarietal extra virgin olive oil evaluated through chemical parameters and oxidative stability test
Physicochemical characterization, kinetic parameters, shelf life and its prediction models of virgin olive oil from two cultivars (“Arbequina” and “Moroccan Picholine”) grown in Morocco
Olive Pomace Phenolic Compounds Stability and Safety Evaluation: From Raw Material to Future Ophthalmic Applications
Nikolaos Katsinas, Amalia Enríquez-de-Salamanca, Andreia Bento da Silva, Maria Rosário Bronze and Soraya Rodríguez-Rojo Molecules 26(19) 6002 (2021) https://doi.org/10.3390/molecules26196002
Bioenrichment using Satureja montana L. essential oil for the prevention against photooxidation of flavored extra virgin olive oil during light display
Aldjia Taoudiat, Giorgia Spigno, Zoulikha Ferhat and Djamel Djenane The North African Journal of Food and Nutrition Research 4(8) 351 (2021) https://doi.org/10.51745/najfnr.4.8.351-359
Influence of storage conditions on the quality and stability properties of Moringa oleifera cooking oil
Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions
Soraya Mousavi, Roberto Mariotti, Vitale Stanzione, Saverio Pandolfi, Valerio Mastio, Luciana Baldoni and Nicolò G. M. Cultrera Foods 10(8) 1945 (2021) https://doi.org/10.3390/foods10081945
Bioenrichment using Satureja montana L. essential oil for the prevention against photooxidation of flavored extra virgin olive oil during light display
Aldjia Taoudiat, Giorgia Spigno, Zoulikha Ferhat and Djamel Djenane The North African Journal of Food and Nutrition Research 4(08) 351 (2021) https://doi.org/10.51745/najfnr.4.08.351-359
Development of spicy flavored virgin coconut oil by incorporating a mixture of spices oleoresins
Olive oil antioxidants and non-alcoholic fatty liver disease
Ludovico Abenavoli, Maja Milanović, Nataša Milić, Francesco Luzza and Angelo Maria Giuffrè Expert Review of Gastroenterology & Hepatology 13(8) 739 (2019) https://doi.org/10.1080/17474124.2019.1634544
Alteration of Nabali Baladi Extra Virgin Olive Oil (EVOO) chemical parameters as a function of air and sunlight exposure