Article cité par

La fonctionnalité Article cité par… liste les citations d'un article. Ces citations proviennent de la base de données des articles de EDP Sciences, ainsi que des bases de données d'autres éditeurs participant au programme strong>CrossRef Cited-by Linking Program. Vous pouvez définir une alerte courriel pour être prévenu de la parution d'un nouvel article citant " cet article (voir sur la page du résumé de l'article le menu à droite).

Article cité :

Citations de cet article :

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, Laila Bijla, Hamza El Moudden, El Hassan Sakar, Jamal Koubachi, Abdellatif Laknifli and Said Gharby
OCL 29 39 (2022)
DOI: 10.1051/ocl/2022033
Voir cet article

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, Elza Aguirre, Eudes Villanueva and Alyssa Hidalgo
OCL 30 1 (2023)
DOI: 10.1051/ocl/2022034
Voir cet article

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. Saad
LWT 101 444 (2019)
DOI: 10.1016/j.lwt.2018.11.056
Voir cet article

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-Rodríguez
Journal of the Science of Food and Agriculture 98 (11) 4237 (2018)
DOI: 10.1002/jsfa.8948
Voir cet article

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)
DOI: 10.1590/fst.38917
Voir cet article

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)
DOI: 10.1051/ocl/2018013
Voir cet article

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, Hicham Harhar, Bertrand Matthäus and Zoubida Charrouf
Journal of Food Processing and Preservation 45 (9) (2021)
DOI: 10.1111/jfpp.15747
Voir cet article

Virgin Olive Oil Quality Is Affected by the Microbiota that Comprise the Biotic Fraction of the Oil

Biagi Angelo Zullo and Gino Ciafardini
Microorganisms 8 (5) 663 (2020)
DOI: 10.3390/microorganisms8050663
Voir cet article

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)
DOI: 10.5650/jos.ess19265
Voir cet article

Refining Vegetable Oils: Chemical and Physical Refining

Said Gharby and Patrick C. McGuire
The Scientific World Journal 2022 1 (2022)
DOI: 10.1155/2022/6627013
Voir cet article

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 Durazzo
Sustainability 14 (2) 849 (2022)
DOI: 10.3390/su14020849
Voir cet article

Argan Oil: Chemical Composition, Extraction Process, and Quality Control

Said Gharby and Zoubida Charrouf
Frontiers in Nutrition 8 (2022)
DOI: 10.3389/fnut.2021.804587
Voir cet article

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 Mekawi
Antioxidants 11 (2) 338 (2022)
DOI: 10.3390/antiox11020338
Voir cet article

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, Salih Karasu, Esra Avci, Hayrettin Ozer and Osman Sagdic
Journal of Food Processing and Preservation 46 (7) (2022)
DOI: 10.1111/jfpp.16645
Voir cet article

Oxidative Stability and Antioxidant Activity of Selected Cold-Pressed Oils and Oils Mixtures

Edyta Symoniuk, Małgorzata Wroniak, Katarzyna Napiórkowska, Rita Brzezińska and Katarzyna Ratusz
Foods 11 (11) 1597 (2022)
DOI: 10.3390/foods11111597
Voir cet article

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. Papoti
European Food Research and Technology 248 (8) 1977 (2022)
DOI: 10.1007/s00217-022-04020-z
Voir cet article

Oxidation kinetic studies of virgin and solvent extracted pistachio oil under Rancimat test conditions

Ali Dini, Soudeh Khanamani Falahati-pour and Hassan Hashemipour
Journal of Food Measurement and Characterization 17 (1) 653 (2023)
DOI: 10.1007/s11694-022-01633-6
Voir cet article

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. Morsy
Foods 11 (24) 3962 (2022)
DOI: 10.3390/foods11243962
Voir cet article