Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Sonia Keciri"'
Publikováno v:
Spanish Journal of Agricultural Research, Vol 18, Iss 1, Pp e0901-e0901 (2020)
Aim of study: To evaluate the effect of cultivar and year of harvest on the content of mineral elements of Algerian extra virgin olive oils. Area of study: Technical Institute of Arboriculture of Fruits and Vine (TIAFV), Bejaia, Algeria. Material a
Externí odkaz:
https://doaj.org/article/0d9f8d58b74846af97405ac971556d36
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 36-49 (2018)
The distinctive extra-virgin olive oil aroma consists of a complex mixture of volatile compounds. We comparatively studied the volatiles of eight autochthonous monovarietal extra-virgin olive oils from the north-east part of Algeria via headspace sol
Externí odkaz:
https://doaj.org/article/d7c8e6c8128b498a88e916149bf5c56b
Publikováno v:
Spanish Journal of Agricultural Research, Vol 18, Iss 1, Pp e0901-e0901 (2020)
Spanish Journal of Agricultural Research; Vol. 18 No. 1 (2020); e0901
Spanish Journal of Agricultural Research; Vol. 18 Núm. 1 (2020); e0901
SJAR. Spanish Journal of Agricultural Research
instname
Spanish Journal of Agricultural Research; Vol 18, No 1 (2020); e0901
Spanish Journal of Agricultural Research; Vol. 18 No. 1 (2020); e0901
Spanish Journal of Agricultural Research; Vol. 18 Núm. 1 (2020); e0901
SJAR. Spanish Journal of Agricultural Research
instname
Spanish Journal of Agricultural Research; Vol 18, No 1 (2020); e0901
Aim of study: To evaluate the effect of cultivar and year of harvest on the content of mineral elements of Algerian extra virgin olive oils.Area of study: Technical Institute of Arboriculture of Fruits and Vine (TIAFV), Bejaia, Algeria.Material and m
Publikováno v:
Chemistry & Biodiversity. 16
In this study, the volatile and sensory profiles of monovarietal extra-virgin olive oil (EVOO) from two less widespread Algerian autochthonous cultivars (Souidi and Zeletni) were obtained using headspace solid-phase microextraction coupled to gas chr
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 36-49 (2018)
The distinctive extra-virgin olive oil aroma consists of a complex mixture of volatile compounds. We comparatively studied the volatiles of eight autochthonous monovarietal extra-virgin olive oils from the north-east part of Algeria via headspace sol
Autor:
Joana Santos, Sonia Keciri, M. Antónia Nunes, Abderezak Tamendjari, M.B.P.P. Oliveira, Lynda Medjkouh
Publikováno v:
Food & Function. 7:2780-2788
The present study was performed on olives from two Algerian cultivars (Limli and Rougette de Metidja) with different rates of attack by the Bactrocera oleae fly (0%, not attacked; 100%, all attacked; and real attacked %) and the corresponding olive o