Characterisation of virgin olive oil of Italian olive cultivars: `Frantoio' and `Leccino', grown in Andalusia

By M. Aguilera, G. Beltrán, D. Ortega, A. Fernández., A. Jiménez, M. Uceda. 2005

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Chemometric characterization of three varietal olive oils (Cvs. Cobrançosa, Madural and Verdeal Transmontana) extracted from olives with different maturation indices (2007, background): “This behaviour has already been found for other cultivars (Aguilera et al., 2005; Beltrán et al., 2005; Gutiérrez, Jı́menez, Ruı́z, & Albi, 1999).”
Hydrophilic antioxidants of virgin olive oil. Part 2: Biosynthesis and biotransformation of phenolic compounds in virgin olive oil as affected by agronomic and processing factors (2011, background): “However, the effect of altitude was not unequivocal in other studies [53].”
Derivative FTIR spectroscopy for cluster analysis and classification of morocco olive oils (2011, background): “This approach is also essential to follow the possible changes over time and to light out possible alteration or adulteration (Aguilera et al., 2005; Lai, Kemsley, & Wilson, 1994; Luna, Morales, & Aparicio, 2006).”