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Kaouther Ben-Hassine

Chemometric analysis and physicochemical composition of foreign and Tunisian olive oil: consumer preferences
Front-face fluorescence using UV-LED coupled to USB spectrometer to discriminate between virgin olive oil from two cultivars
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

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