Vol 30, Issue 7, July 2018 (Special Issue: "Olive and Olive Oil Quality")

Guest Editor

Dr. Angelo M. Giuffre
Universita degli Studi "Mediterranea" di Reggio Calabria
Dipartimento di Agraria
Salita Melissari - Lotto D
89124 (Reggio Calabria, Italia)
Email: amgiuffre@unirc.it

Published: 2018-08-15

Review Article

opportunities for computational biology uses in enhancement of bioproduct quality: lessons from olive oil

Karim Ennouri, Rayda Ben Ayed, Slim Smaoui

532-538
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Regular Articles

the evolution of free acidity and oxidation related parameters in olive oil during olive ripening from cultivars grown in the region of calabria, south italy

Angelo Maria Giuffre

539-548
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effect of crop season on the quality and composition of extra virgin olive oils from greek and spanish varieties grown in the oriental region of morocco

Farid Mansouri, Abdessamad Ben Moumen, Kamal Belhaj, Gaetan Richard, Marie-Laure Fauconnier, Marianne Sindic, Hana Serghini Caid, Ahmed Elamrani

549-562
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effect of olive storage temperature on the quality of carolea and ottobratica oils

Amalia Piscopo, A. De Bruno, A. Zappia, Giuseppina Gioffre, Nicola Grillone, Rocco Mafrica, Marco Marco Poiana

563-572
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genotyping of albania olive (olea europaea) germplasm by ssr molecular marker

Innocenzo Muzzalupo, Antonella Muto, Giuliana Badolati, Aulona Veizi, Adriana Chiappetta

573-580
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characterization of commercial tunisian monovarietal olive oils produced from autochthonous olive cultivars

Souihli Slim, Nuno Rodrigues, Ana C.A. Veloso, Luis G. Dias, Rebeca Cruz, Susana Casal, Souheib Oueslati, Jose A. Pereira, Antonio M. Peres

581-591
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pre-and post-harvest factors and their impact on oil composition and quality of olive fruit

M. A. Mele, M. Z. Islam, Ho-Min Kang, Angelo Maria Giuffre

592-603
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quality evaluation of aitana, caiazzana and nocellara del belice table olives fermented with a commercial starter culture

Flora V. Romeo, Nicolina Timpanaro, Sebastiano Intelisano, Paolo Rapisarda

604-610
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physicochemical, nutritional and microbiological characteristics of traditional table olives from southern portugal

Paula Pires-Cabral, Tânia Barros, Patrícia Nunes, Célia Quintas

611-620
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improved stability to auto-oxidation of the olive oil by addition of citric acid short title: olive oil auto-oxidation and citric acid

K. Bekkar, R. Oumeddour, S. Nigri, R. Selaimia

621-630
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calabrian extra-virgin olive oil from frantoio cultivar: chemical composition and health properties

M. Leporini, M. R. Loizzo, M. C. Tenuta, T. Falco, Vincenzo Sicari, Teresa M. Pellicano, Rosa Tundis

631-637
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Short Communication

the use of nitrogen stable isotope ratios to discriminate between organic and conventional olive cultivation

Cinzia Benincasa, Massimiliano Pellegrino, Enzo Perri

638-643
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