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Wafaê Lechhab
Wafaê Lechhab
Vitamin E
Antioxidant
olive oil quality
Vitamin
Chemistry
2
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Determination of bioactive compounds in extra virgin olive oils from 19 Moroccan areas using liquid chromatography coupled to mass spectrometry: a study over two successive years
2021
European Food Research and Technology
Touria Lechhab
Farida Salmoun
Wafaê Lechhab
Yassine Oulad El Majdoub
Marina Russo
Maria Rita Testa Camillo
Emanuela Trovato
Paola Dugo
Luigi Mondello
Francesco Cacciola
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Influence of leaf removal on grape, wine and aroma compounds of Vitis vinifera L. cv. Merlot under Mediterranean climate
2021
European Food Research and Technology
Fabrizio Cincotta
Antonella Verzera
Ottavia Prestia
Gianluca Tripodi
Wafaê Lechhab
Antonio Sparacio
Concetta Condurso
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