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All issues OCL, 21 5 (2014) D506 Article references

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Cited article:

Olive Oil Quality Produced Under Conventional and Organic Farming Systems in a Multisite Two-Year Evaluation in Greece

Petros Anargyrou Roussos, Asimina-Georgia Karyda, Vassilios Kaibalis and Konstantinos Zontanos
Horticulturae 11 (2) 130 (2025)
https://doi.org/10.3390/horticulturae11020130

Conventional vs. Organic: Evaluation of Nutritional, Functional and Sensory Quality of Citrus limon

Paola Sánchez-Bravo, Juan Martínez-Tomé, Francisca Hernández, Esther Sendra and Luis Noguera-Artiaga
Foods 12 (23) 4304 (2023)
https://doi.org/10.3390/foods12234304

Influence of the Washing Process and the Time of Fruit Harvesting throughout the Day on Quality and Chemosensory Profile of Organic Extra Virgin Olive Oils

M. Pilar Segura-Borrego, Rocío Ríos-Reina, Antonio J. Puentes-Campos, Brígida Jiménez-Herrera and Raquel M. Callejón
Foods 11 (19) 3004 (2022)
https://doi.org/10.3390/foods11193004

Contribution to improvement of the traditional extraction of olive oil by pressure from whole and stoned olives by addition of a co-adjuvant (talc)

Khayreddine Titouh, Azzedine Mazari and Mohand Zine Aït Meziane
OCL 27 23 (2020)
https://doi.org/10.1051/ocl/2020017

Effect of the Organic Production and the Harvesting Method on the Chemical Quality and the Volatile Compounds of Virgin Olive Oil over the Harvesting Season

Ana I. Carrapiso, Aránzazu Rubio, Jacinto Sánchez-Casas, et al.
Foods 9 (12) 1766 (2020)
https://doi.org/10.3390/foods9121766

Olive Oil Quality and Authenticity Assessment Aspects Employing FIA-MRMS and LC-Orbitrap MS Metabolomic Approaches

Theodora Nikou, Matthias Witt, Panagiotis Stathopoulos, Aiko Barsch and Maria Halabalaki
Frontiers in Public Health 8 (2020)
https://doi.org/10.3389/fpubh.2020.558226

Untargeted metabolomics reveals specific withanolides and fatty acyl glycoside as tentative metabolites to differentiate organic and conventional Physalis peruviana fruits

Sandra M. Llano, Ana M. Muñoz-Jiménez, Claudio Jiménez-Cartagena, Julián Londoño-Londoño and Sonia Medina
Food Chemistry 244 120 (2018)
https://doi.org/10.1016/j.foodchem.2017.10.026

Chemosensory characterization of virgin olive oils obtained from organic and conventional practices during fruit ripening

Brígida Jiménez, Ana Rivas, María Luisa Lorenzo and Araceli Sánchez‐Ortiz
Flavour and Fragrance Journal 32 (4) 294 (2017)
https://doi.org/10.1002/ffj.3387

Flavor profiles of monovarietal virgin olive oils produced in the Oriental region of Morocco

Farid Mansouri, Abdessamad Ben Moumen, Gaetan Richard, et al.
OCL 24 (5) A501 (2017)
https://doi.org/10.1051/ocl/2017012