Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Fatma Chtourou"'
Autor:
Rania Ben Hmida, Boutheina Gargouri, Fatma Chtourou, Mounir Abichou, Didar Sevim, Mohamed Bouaziz
Publikováno v:
ACS Omega. 7:40078-40090
Trees of the olive (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::81b1ecb901866d490f909c28e97ecf72
https://doi.org/10.1021/acsomega.2c04813
https://doi.org/10.1021/acsomega.2c04813
Publikováno v:
European Food Research and Technology. 248:1749-1764
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de712af3ce4dc93d9457ddecb6bae2cf
https://doi.org/10.1007/s00217-022-04002-1
https://doi.org/10.1007/s00217-022-04002-1
Publikováno v:
In Scientia Horticulturae 17 December 2014 180:52-58
Autor:
Amir Ben Mansour, Enrico Valli, Mohamed Bouaziz, Fatma Chtourou, Alessandra Bendini, Tullia Gallina Toschi
Publikováno v:
Journal of Food Measurement and Characterization. 15:5060-5070
Several compositional parameters (fatty acids, tocopherols, polar phenols and volatiles) in virgin olive oils from varieties located at the center of Tunisia, namely Baldi, Chemchali, Neb Jmel, Tounsi and Besbessi from Gafsa and Chemchali and Sehli c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c60f96b6b5054a2b931d4798118df24
https://doi.org/10.1007/s11694-021-01066-7
https://doi.org/10.1007/s11694-021-01066-7
Autor:
Asghar Amanpour, Serkan Selli, Hasim Kelebek, Fatma Chtourou, Mohamed Bouaziz, Samia Ben Brahim
Publikováno v:
Journal of Agricultural and Food Chemistry. 66:2851-2861
PubMedID: 29485281 Gas chromatography-mass spectrometry-olfactometry was used for the analysis of volatile compounds and key odorants of three less studied Tunisian olive oil cultivars for the first time. A total of 42 aroma compounds were identified
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03f4d8f38a897b775fc72b67edc57d2d
https://doi.org/10.1021/acs.jafc.7b06090
https://doi.org/10.1021/acs.jafc.7b06090
Autor:
Alessandra Bendini, Aida Lazzez, Mohamed Bouaziz, Fatma Chtourou, Tullia Gallina Toschi, Enrico Valli
Publikováno v:
Journal of the American Oil Chemists' Society. 94:435-447
Phenolics, volatiles, squalene, tocopherols, and fatty acids of virgin olive oils (VOO) from adult and young olive trees of the Oueslati variety, typically cultivated in the Center of Tunisia, were analyzed at three different harvesting periods. Sign
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f570ca2b9695c67f626df5bae517bae3
https://doi.org/10.1007/s11746-017-2947-5
https://doi.org/10.1007/s11746-017-2947-5
This paper reports the quality indices, the volatile components, phenolic compounds and the oxidative stability of monovarietal Tunisian cultivar (cv. Neb Jmel) extra-virgin olive oils cultivated in eight regions. Headspace solid-phase microextractio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a562a7751591f56896127b9f0e560267
http://hdl.handle.net/11568/812424
http://hdl.handle.net/11568/812424
