Characterization of Egyptian Monovarietal Koroneiki Virgin Olive Oil and Its Co-Products

A Comparative Study on the Volatile Profile of Virgin Olive Oils (cv. Koroneiki)

Enhanced Stability of Refined Soybean Oil Enriched with Phenolic Compounds of Olive Leaves

CHEMICAL AND NUTRITIONAL EVALUATION OF OLIVE LEAVES AND SELECTION THE OPTIMUM CONDITIONS FOR EXTRACTION THEIR PHENOLIC COMPOUNDS

Physico-Chemical Properties, Fatty Acids Content, Oxidative Stability and Antioxidant Activity of some Virgin Olive Oil Cultivars

Chemical Composition of Lipoidal and Flavonoidal Extracts from Egyptian Olive Leaves with In vitro Biological Activities

Using of olive leaves extract for increasing the stability of refined soybean oil

Mitigate the Extreme Bitterness in Virgin Olive Oil Using Natural Aqueous Solutions

OLIVE AND AVOCADO OILS AND THEIR BLEND: EVALUATION AND UTILIZATION IN SOME FOODS

EFFECT OF FOLIAR FERTILIZATION FOR OLIVE TREES ON THE BIOACTIVE COMPOUNDS, PURITY AND ORGANOLEPTIC ATTRIBUTES OF OLIVE OILS