S. Laroussi-Mezghani

A new simplex chemometric approach to identify olive oil blends with potentially high traceability.

N. Semmar, M. Hammami, N. Grati-kamoun, 2016, Food chemistry.

Biodiversity of Tunisian virgin olive oils: varietal origin classification according to their minor compounds

M. Hammami, N. Grati-kamoun, J. Artaud, 2016, European Food Research and Technology.

Authentication of Tunisian virgin olive oils by chemometric analysis of fatty acid compositions and NIR spectra. Comparison with Maghrebian and French virgin olive oils.

N. Dupuy, M. Hammami, N. Grati-kamoun, 2015, Food chemistry.