Skip to main content
AkademIndex

Products

For developers

AkademBaseOpen API for the ecosystem
← Back to work

Works citing this work

2 works

Work: Effect of Olive Ripeness on the Oxidative Stability of Virgin Olive Oil Extracted from the Varieties Picual and Hojiblanca and on the Different Components Involved

  1. Oil content and lipid composition of safflower (Carthamus tinctorius) irrigated with saline water under greenhouse and field conditions

    N. K. Yuldasheva, N. T. Ul’chenko, N. P. Bekker +5

    ArticleSunflower and Safflower CultivationAnnals of Applied Biology20112 citations
    ABI

  2. Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives

    Eleni P. Kalogianni, D. Georgiou, Jahongir Hikmatilloevich Hasanov

    ArticleEdible Oils Quality and AnalysisJournal of the American Oil Chemists Society20192 citations
    ABI