Related references
Note: Only part of the references are listed.An Overview of the Authentication of Olive Tree and Oil
Rayda Ben-Ayed et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2013)
Fish Freshness Monitoring Using an E-Tongue Based on Polypyrrole Modified Screen-Printed Electrodes
Irina Mirela Apetrei et al.
IEEE SENSORS JOURNAL (2013)
Rapid classification of pharmaceutical ingredients with Raman spectroscopy using compressive detection strategy with PLS-DA multivariate filters
Derya Cebeci Maltas et al.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2013)
Classification of olive oils according to geographical origin by using 1H NMR fingerprinting combined with multivariate analysis
F. Longobardi et al.
FOOD CHEMISTRY (2012)
Olive oil traceability by means of chemical and sensory analyses: A comparison with SSR biomolecular profiles
Annalisa Rotondi et al.
FOOD CHEMISTRY (2011)
Recognition of volatile compounds as markers in geographical discrimination of Spanish extra virgin olive oils by chemometric analysis of non-specific chromatography volatile profiles
C. Pizarro et al.
JOURNAL OF CHROMATOGRAPHY A (2011)
Characterization and classification of Western Greek olive oils according to cultivar and geographical origin based on volatile compounds
Eirini Pouliarekou et al.
JOURNAL OF CHROMATOGRAPHY A (2011)
Composition and authentication of virgin olive oil from French PDO regions by chemometric treatment of Raman spectra
R. Korifi et al.
JOURNAL OF RAMAN SPECTROSCOPY (2011)
Traceability of olive oil based on volatiles pattern and multivariate analysis
Tomas Cajka et al.
FOOD CHEMISTRY (2010)
Characterisation of authentic Italian extra-virgin olive oils by stable isotope ratios of C, O and H and mineral composition
Federica Camin et al.
FOOD CHEMISTRY (2010)
Isotopic and Elemental Data for Tracing the Origin of European Olive Oils
Federica Camin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Chemistry of Extra Virgin Olive Oil: Adulteration, Oxidative Stability, and Antioxidants
Edwin N. Frankel
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
A nuclear magnetic resonance (1H and 13C) and isotope ratio mass spectrometry (δ13C, δ2H and δ18O) study of Andalusian olive oils
Maria A. Aramendia et al.
RAPID COMMUNICATIONS IN MASS SPECTROMETRY (2010)
Altitudinal trends of leaf delta C-13 follow different patterns across a mountainous terrain in north China characterized by a temperate semi-humid climate
Guoan Wang et al.
RAPID COMMUNICATIONS IN MASS SPECTROMETRY (2010)
Climatic factors influencing the isotope composition of Italian olive oils and geographic characterisation
Paola Iacumin et al.
RAPID COMMUNICATIONS IN MASS SPECTROMETRY (2009)
Coast and year effect on H, O and C stable isotope ratios of Tyrrhenian and Adriatic italian olive oils
L. Bontempo et al.
RAPID COMMUNICATIONS IN MASS SPECTROMETRY (2009)
DNA Markers for Portuguese Olive Oil Fingerprinting
Paula Martins-Lopes et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Geographic origins and compositions of virgin olive oils determinated by chemometric analysis of NIR spectra
O. Galtier et al.
ANALYTICA CHIMICA ACTA (2007)
Dealing with missing values and outliers in principal component analysis
I. Stanimirova et al.
TALANTA (2007)
Oxygen-18 measurement of Andalusian olive oils by continuous flow pyrolysis/isotope ratio mass spectrometry
Maria A. Aramendia et al.
RAPID COMMUNICATIONS IN MASS SPECTROMETRY (2007)
The detection and quantification of adulteration in olive oil by near-infrared spectroscopy and chemometrics
AA Christy et al.
ANALYTICAL SCIENCES (2004)
Triacylglycerol and fatty acid compositions of French virgin olive oils.: Characterization by chemometrics
D Ollivier et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Determination of geographical origin of olive oils using 13C nuclear magnetic resonance spectroscopy.: I -: Classification of olive oils of the puglia region with denomination of protected origin
G Vlahov et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Geographical characterization of Italian extra virgin olive oils using high-field 1H NMR spectroscopy
L Mannina et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)