Effects of malaxation temperature and harvest time on the chemical characteristics of olive oilsOlusola Samuel Jolayemi, Banu Özen, Figen Tokatlı|Food Chemistry|2016Cited by 56
Discriminative capacities of infrared spectroscopy and e-nose on Turkish olive oilsOlusola Samuel Jolayemi, Cristina Alamprese, Figen Tokatlı et al.|European Food Research and Technology|2017Cited by 32
UV–Vis spectroscopy for the estimation of variety and chemical parameters of olive oilsOlusola Samuel Jolayemi, Banu Özen, Figen Tokatlı|Journal of Food Measurement & Characterization|2021Cited by 20