Phenolic compounds in olive oil by solid phase extraction – Ultra performance liquid chromatography – Photodiode array detection for varietal characterization by L. Deflaoui, W. Setyaningsih, M. Palma, A. Mekhoukhe, A. Tamendjari

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Chemical parameters and antioxidant activity of turning color natural-style table olives of the Sigoise cultivar by F. Ait Chabane, A. Tamendjari, P. Rovellini, C. Romero, E. Medina

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Olive oils from Algeria: Phenolic compounds, antioxidant and antibacterial activities by F. Laincer, R. Laribi, A. Tamendjari, L. Arrar, P. Rovellini, S. Venturini

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Effect of Spanish style processing on the phenolic compounds and antioxidant activity of Algerian green table olives by S. Mettouchi, R. Sacchi, Z. E.D. Ould Moussa, A. Paduano, M. Savarese, A. Tamendjari

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Phenolic compounds in mono-cultivar extra virgin olive oils from Algeria by M. Douzane, A. Tamendjari, A. K. Abdi, M. S. Daas, F. Mehdid, M. M. Bellal

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