Search

Amani Taamalli

Influence of drying temperature and harvesting season on phenolic content and antioxidant and antiproliferative activities of olive (Olea europaea) leaf extracts
Effect of processing technology on chemical, sensory, and consumers' hedonic rating of seven olive oil varieties
Characterization and preference mapping of autochthonous and introduced olive oil cultivars in Tunisia
Consumer discrimination of Chemlali and Arbequina olive oil cultivars according to their cultivar, geographical origin, and processing system
Physicochemical and sensory characteristics of virgin olive oils in relation to cultivar, extraction system and storage conditions

This work is licensed under CC BY NC SA 4.0

Published with Wowchemy — the free, open source website builder that empowers creators.