Prueba De Comparación Multiple De Tukey

Agramont Llinas A, López Sabater MC, Boatella Riera J, De la Torre Boronat MC. (1986).” Evolution de la teneur en tocophérol et en tocotriénols pendant le mûrissage des olives”. Riv. Ital. Sostanze Grasse 63, 443-447.
Angerosa, F.; d’Alessandro, N., Basti,, C.; Vito, R.(1998). “Biogeneration of volatile compounds in virgin olive oil: Their evolution in relation to malaxation time” J. Agric.Food Chem, 46, 2940-2944.
Aparicio R., Morales, M.T (1998). “Relationship between phenolic compounds and sensory attributes of virgin olive oil”, Instituto de la Grasa, Sevilla
Andrews, P., Busch, J.L.H.C., Joode, T.D., Groenewegen, A., Alexandre, H., (2003). “Sensory properties of virgin olive oil polyphenols: identification of deacetoxy-ligstroside agglycon as a key contributor to pungency”. J.Agric. Food Chem. 51, 1415–1420.
Allouche, Y., Jiménez, A., Gaforio, J., Uceda, M., and Beltrán, G. (2007). “How Heating Affects Extra Virgin Olive Oil Quality Indexes and Chemical Composition”. J Agric. Food Chem. 55, 9646 – 9654.
Baskou, D. (2006). “Chemistry and Technology”. Ed 2 Department of Chemistry Aristotle University of Thessaloniki. Thessaloniki, Greece.
Beltrán G., María T. Ruano,Antonio Jiménez, Marino Uceda, María P. Aguilera.(2007). “Evaluation of virgin olive oil bitterness by total phenol content analysis”
Beltrán, G. Uceda, M. Hermoso, M. y Frías, L. (2008). “Maduración en el cultivo del Olivo” (Barranco, D., Fernández-Escobar, R., Rallo, L.). MundiPrensa, Madrid. 6a. Pp 589-614.

Catalano P., F. Caponio(1996). “Machines for olive Paste preparation producingcuality Virgen Olive Oil”.

Civantos, L. (1992).” Obtención del aceite de oliva virgen”. Editorial Agrícola Española Caballero de García, 24, 3º Izda 28013- Madrid, España. Tercera edición.
Covas, MI., Ruiz-Gutiérrez, V., De la Torre, R., Kafatos, A., Lamuela-Reventós, RM., Osada, J., Owen, RW., Visioli, F. (2006). “Minor components of olive oil: evidence to date of Elath benefits inhumans”. Nutr Rev 64:S20-S30.
Dettori S, Russo G. (1993). “Effect of cultivar and water regime on the quantity and quality of olive oil produced”.
Di Giovacchino, L.; Costantini, N.; Ferrante, M.L; Serraiocco, A. (2002). “Influence of malaxation time of olive paste on oil extraction yields and cemicals and organoleptic characteristics of virgin olive oil obtained by a centrifugal decanter al wátersaving”. Grasas Aceites, 53, 179-186.
D´Imperio, M., Mannina, L., Capitani, D., Bidet, O., Rossi, E., Bucarelli, F.M., Quaglia, G. B., Segre, A. (2007).” NMR and statistical study of olive oils from Lazio: A geographical, ecological and agronomic characterization”. J. of Food Chem. 105, 1256-1267.
Enrico Tiscornia, doctora Rafaella Boggia. (2006). “Método para la determinación del porcentaje de2-monopalmitato de glicerol”. Consejo Oleícola Internacional. Universidad de Génova OCI/T. 20/Doc. nº 23

E. Fedeli. ” (1997). “Lipids of olives” en “Progress son Chemistry of fats another lipid”
European Food Safety Authority (EFSA). (2011). “Scientific Opinion. Panel on Dietetic Products, Nutrition and Allergies (NDA)”. Regulation (EC) Nº 1924/2006. EFSA, Journal 2011; 9(4):2033
F. C.Phillips, W. L. Erdahl, J. A. Schmit, O. S. Privett (1984). “Quantitative analysis of triglyceride species of vegetable oils by high performance liquid chromatography via a flame lionization detector”
F. Gutierrez-Rosales, S. Perdiguero , R. Gutierrez, J.M. Olias (1992). “Evaluation of the bitter taste in virgin olive oil”. J.Am Oil Chem . Soc 69 394-395.
F. Gutierrez-Rosales, J.J. Rios, M. L.Gomez- Rey. (2003). “Main Polyphenols in the Bitter Taste of Virgin Olive Oil. Structural Confirmation By On-Line High-Performance Liquid Chromatography Electrospray Ionization Mass Spectrometry.”. J. Agric. Food Chem., 51, 6021-6025.
Fleming, H.P., Walter, W.M., Etchells, J.L., (1973). “Antimicrobial properties of oleuropaea and products of its hydrolysis from green olives”. Appl. Microbiol.26,...