4.4 Article

Performance testing of new artificial olfactory reference materials in virgin olive oil sensory assessment

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Vegetable species significantly affects the phenolic composition and oxidative stability of extra virgin olive oil used for roasting

Karolina Brkic Bubola et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Article Food Science & Technology

Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach

Sara Barbieri et al.

FOODS (2020)

Review Biochemistry & Molecular Biology

Hydroxytyrosol, Tyrosol and Derivatives and Their Potential Effects on Human Health

Ana Karkovic Markovic et al.

MOLECULES (2019)

Article Food Science & Technology

Does Authenticity of Virgin Olive Oil Sensory Quality Require Input from Chemistry?

Ramon Aparicio-Ruiz et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2019)

Article Agriculture, Multidisciplinary

Multivariate approaches for stability control of the olive oil reference materials for sensory analysis-part II: applications

Lucia Valverde-Som et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)

Article Agriculture, Multidisciplinary

Multivariate approaches for stability control of the olive oil reference materials for sensory analysis-part I: framework and fundamentals

Lucia Valverde-Som et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)