Linking phenolic composition, cultivar and ripening stage to oxidative stability and shelf-life prediction of EVOO

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Updated: Oct 31, 2026

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
13:02

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics

Published on: October 5, 2016

Taha Mehany1, José M González-Sáiz1, Consuelo Pizarro1

  • 1Department of Chemistry, University of La Rioja, Logroño, 26006, Spain.

Food Chemistry
|October 29, 2026
PubMed

Keywords:
Feature selection modelsNear infra-red spectroscopyOlive oilPolyphenolsQuality controlSELECT algorithmStorage

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