Related references
Note: Only part of the references are listed.Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrancosa olive oil and its evaluation using an electronic tongue
Itala M. G. Marx et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Volatiles as markers of bioactive components found in Croatian extra virgin olive oils
Dorota Derewiaka et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Phenolic compounds in olive oil by solid phase extraction - Ultra performance liquid chromatography - Photodiode array detection for varietal characterization
L. Deflaoui et al.
ARABIAN JOURNAL OF CHEMISTRY (2021)
Estimating hydroxytyrosol-tyrosol derivatives amounts in cv. Cobrancosa olive oils based on the electronic tongue analysis of olive paste extracts
Itala M. G. Marx et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future
Lanfranco Conte et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Profiling versus fingerprinting analysis of sesquiterpene hydrocarbons for the geographical authentication of extra virgin olive oils
Beatriz Quintanilla-Casas et al.
FOOD CHEMISTRY (2020)
A new electrochemical sensor for extra-virgin olive oils classification
D. Zappi et al.
FOOD CONTROL (2020)
Virgin olive oil volatile fingerprint and chemometrics: Towards an instrumental screening tool to grade the sensory quality
Beatriz Quintanilla-Casas et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Fast tool based on electronic nose to predict olive fruit quality after harvest
Diego M. Martinez Gila et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2020)
An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test
Enrico Valli et al.
FOODS (2020)
Flash Gas Chromatography in Tandem with Chemometrics: A Rapid Screening Tool for Quality Grades of Virgin Olive Oils
Sara Barbieri et al.
FOODS (2020)
Smart bioelectronic tongues for food and drinks control
Petr Skladal
TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2020)
Headspace Gas Chromatography Coupled to Mass Spectrometry and Ion Mobility Spectrometry: Classification of Virgin Olive Oils as a Study Case
Maria Garcia-Nicolas et al.
FOODS (2020)
Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics
Beatriz Quintanilla-Casas et al.
FOODS (2020)
Quality authentication of virgin olive oils using orthogonal techniques and chemometrics based on individual and high-level data fusion information
Natividad Jurado-Campos et al.
TALANTA (2020)
Combined targeted and untargeted profiling of volatile aroma compounds with comprehensive two-dimensional gas chromatography for differentiation of virgin olive oils according to variety and geographical origin
Igor Lukic et al.
FOOD CHEMISTRY (2019)
Evaluation of ultrasound assisted and conventional methods for production of olive pomace oil enriched in sterols and squalene
Sofia Chanioti et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Discrimination and classification of extra virgin olive oil using a chemometric approach based on TMS-4,4′-desmetylsterols GC(FID) fingerprints of edible vegetable oils
Estefania Perez-Castano et al.
FOOD CHEMISTRY (2019)
Ultra-high-resolution ion mobility spectrometry-current instrumentation, limitations, and future developments
Ansgar T. Kirk et al.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2019)
Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM
Natalie Gerhardt et al.
FOOD CHEMISTRY (2019)
HS-GC-IMS and chemometric data treatment for food authenticity assessment: Olive oil mapping and classification through two different devices as an example
Maria del Mar Contreras et al.
FOOD CONTROL (2019)
Multidisciplinary Approach to Characterizing the Fingerprint of Italian EVOO
Marco Abbatangelo et al.
MOLECULES (2019)
Application of an electronic tongue as a single-run tool for olive oils' physicochemical and sensory simultaneous assessment
Nuno Rodrigues et al.
TALANTA (2019)
Use of whole electrophoretic profile and chemometric tools for the differentiation of three olive oil qualities
Natalia Arroyo-Manzanares et al.
TALANTA (2019)
Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry Quantification of the Volatile Profile of More than 1200 Virgin Olive Oils for Supporting the Panel Test in Their Classification: Comparison of Different Chemometric Approaches
Lorenzo Cecchi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Ion Mobility Spectrometry in Food Analysis: Principles, Current Applications and Future Trends
Maykel Hernandez-Mesa et al.
MOLECULES (2019)
A robustness study of calibration models for olive oil classification: Targeted and non-targeted fingerprint approaches based on GC-IMS
Maria del Mar Contreras et al.
FOOD CHEMISTRY (2019)
Study of the minor fraction of virgin olive oil by a multi-class GC-MS approach: Comprehensive quantitative characterization and varietal discrimination potential
Lucia Olmo-Garcia et al.
FOOD RESEARCH INTERNATIONAL (2019)
Raman Spectroscopy Analysis of Free Fatty Acid in Olive Oil
Jin Qiu et al.
APPLIED SCIENCES-BASEL (2019)
Olive oil quality classification and measurement of its organoleptic attributes by untargeted GC-MS and multivariate statistical-based approach
C. Sales et al.
FOOD CHEMISTRY (2019)
Polymeric reversed phase and small particle size silica gel solid phase extractions for rapid analysis of sterols and triterpene dialcohols in olive oils by GC-FID
Andrea Gorassini et al.
FOOD CHEMISTRY (2019)
Discrimination of extra-virgin-olive oils from different cultivars and geographical origins by untargeted metabolomics
Silvia Ghisoni et al.
FOOD RESEARCH INTERNATIONAL (2019)
Phenolic Profile and Antioxidant Activity of Italian Monovarietal Extra Virgin Olive Oils
Carmine Negro et al.
ANTIOXIDANTS (2019)
Sterol profiles of Tunisian virgin olive oils: classification among different cultivars and maturity indexes
Marwa Abdallah et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2018)
Distinguishment, identification and aroma compound quantification of Portuguese olive oils based on physicochemical attributes, HS-GC/MS analysis and voltammetric electronic tongue
Khalid Tahri et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
Voltammetric fingerprinting of oils and its combination with chemometrics for the detection of extra virgin olive oil adulteration
Fotios Tsopelas et al.
ANALYTICA CHIMICA ACTA (2018)
A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil
Ussama Harzalli et al.
COMPUTERS AND ELECTRONICS IN AGRICULTURE (2018)
Electronic noses in classification and quality control of edible oils: A review
Tomasz Majchrzak et al.
FOOD CHEMISTRY (2018)
Detection of adulteration in extra virgin olive oils by using UV-IMS and chemometric analysis
Rocio Garrido-Delgado et al.
FOOD CONTROL (2018)
Chemometric characterization of virgin olive oils of the two major Cypriot cultivars based on their fatty acid composition
Angelina Kritioti et al.
FOOD RESEARCH INTERNATIONAL (2018)
Modeling of volatile and phenolic compounds and optimization of the process conditions for obtaining balanced extra virgin olive oils
A. M. Vidal et al.
GRASAS Y ACEITES (2018)
Comparison of triacylglycerol analysis by MALDI-TOF/MS, fatty acid analysis by GC-MS and non-selective analysis by NIRS in combination with chemometrics for determination of extra virgin olive oil geographical origin. A case study
Zeljka Persuric et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Non-Invasive Methodology to Estimate Polyphenol Content in Extra Virgin Olive Oil Based on Stepwise Multilinear Regression
Diego Manuel Martinez Gila et al.
SENSORS (2018)
Comparison of two analytical methods validated for the determination of volatile compounds in virgin olive oil: GC-FID vs GC-MS
R. Aparicio-Ruiz et al.
TALANTA (2018)
E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment: A powerful data fusion approach
Susanna Buratti et al.
TALANTA (2018)
Rapid determination of hydrophilic phenols in olive oil by vortex-assisted reversed-phase dispersive liquid-liquid microextraction and screen-printed carbon electrodes
Elena Fernandez et al.
TALANTA (2018)
Sensory evaluation of high-quality virgin olive oil: panel analysis versus consumer perception
Gabriel D. Fernandes et al.
CURRENT OPINION IN FOOD SCIENCE (2018)
Evaluation of extra-virgin olive oils shelf life using an electronic tongue-chemometric approach
Nuno Rodrigues et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2017)
Rapid detection and separation of olive oil and Camellia oil based on ion mobility spectrometry fingerprints and chemometric models
Lingyi Liu et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2017)
Assessment of polar phenolic compounds of virgin olive oil by NIR and mid-IR spectroscopy and their impact on quality
Maria Eugenia Mora-Ruiz et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2017)
Quantification of soybean oil adulteration in extra virgin olive oil using portable raman spectroscopy
Gulgun Yildiz Tiryaki et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2017)
Application of an electronic tongue for Tunisian olive oils' classification according to olive cultivar or physicochemical parameters
Souihli Slim et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2017)
Chemosensory characterization of virgin olive oils obtained from organic and conventional practices during fruit ripening
Brigida Jimenez et al.
FLAVOUR AND FRAGRANCE JOURNAL (2017)
Quality classification of Spanish olive oils by untargeted gas chromatography coupled to hybrid quadrupole-time of flight mass spectrometry with atmospheric pressure chemical ionization and metabolomics-based statistical approach
C. Sales et al.
FOOD CHEMISTRY (2017)
LC-DAD/ESI-MS/MS characterization of phenolic constituents in Tunisian extra-virgin olive oils: Effect of olive leaves addition on chemical composition
Sonda Ammar et al.
FOOD RESEARCH INTERNATIONAL (2017)
Rapid NIR determination of alkyl esters in virgin olive oil
J. A. Cayuela
GRASAS Y ACEITES (2017)
Olive oil polyphenols: A quantitative method by high-performance liquid-chromatography-diode-array detection for their determination and the assessment of the related health claim
Massimo Ricciutelli et al.
JOURNAL OF CHROMATOGRAPHY A (2017)
First Application of Newly Developed FT-NIR Spectroscopic Methodology to Predict Authenticity of Extra Virgin Olive Oil Retail Products in the USA
Magdi M. Mossoba et al.
LIPIDS (2017)
Probing temperature able to improve Raman spectroscopic discrimination of adulterated olive oils
Donghyun Ryoo et al.
MICROCHEMICAL JOURNAL (2017)
Fast, Low-Cost and Non-Destructive Physico-Chemical Analysis of Virgin Olive Oils Using Near-Infrared Reflectance Spectroscopy
Ana Garrido-Varo et al.
SENSORS (2017)
Panel test and chemical analyses of commercial olive oils: a comparative study
Simone Circi et al.
CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE (2017)
Phenolic profile of virgin olive oils with and without sensory defects: Oils with non-oxidative defects exhibit a considerable concentration of phenols
Ramon Aparicio-Ruiz et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2016)
Differentiation of Greek extra virgin olive oils according to cultivar based on volatile compound analysis and fatty acid composition
Ioanna Kosma et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2016)
FTIR Spectroscopy and PLS-DA Classification and Prediction of Four Commercial Grade Virgin Olive Oils from Morocco
Aziz Hirri et al.
FOOD ANALYTICAL METHODS (2016)
Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review
Ana M. Gomez-Caravaca et al.
ANALYTICA CHIMICA ACTA (2016)
Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics
Dora Melucci et al.
FOOD CHEMISTRY (2016)
Olive oil sensory defects classification with data fusion of instrumental techniques and multivariate analysis (PLS-DA)
Eva Borras et al.
FOOD CHEMISTRY (2016)
Comparing two metabolic profiling approaches (liquid chromatography and gas chromatography coupled to mass spectrometry) for extra-virgin olive oil phenolic compounds analysis: A botanical classification perspective
Aadil Bajoub et al.
JOURNAL OF CHROMATOGRAPHY A (2016)
Biochemical Characterization of Arbequina Extra Virgin Olive Oil Produced in Turkey
Sibel Uluata et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2016)
Characterization of Aroma-Active Compounds in Iranian cv. Mari Olive Oil by Aroma Extract Dilution Analysis and GC-MS-Olfactometry
Asghar Amanpour et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2016)
Characterization and Classification of Extra Virgin Olive Oil from Five Less Well-Known Greek Olive Cultivars
Ioanna Kosma et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2016)
Monitoring olive oils quality and oxidative resistance during storage using an electronic tongue
Nuno Rodrigues et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Multicommuted flow injection method for fast photometric determination of phenolic compounds in commercial virgin olive oil samples
Felipe J. Lara-Ortega et al.
TALANTA (2016)
A novel electroanalytical approach based on the use of a room temperature ionic liquid for the determination of olive oil acidity
M. Antonietta Baldo et al.
TALANTA (2016)
Chemometric study of Andalusian extra virgin olive oils Raman spectra: Qualitative and quantitative information
E. Sanchez-Lopez et al.
TALANTA (2016)
HPLC-UV Polyphenolic Profiles in the Classification of Olive Oils and Other Vegetable Oils via Principal Component Analysis
Mireia Farres-Cebrian et al.
SEPARATIONS (2016)
Characterization of extra virgin olive oils produced with typical Italian varieties by their phenolic profile
Giovanni del Monaco et al.
FOOD CHEMISTRY (2015)
Classification of vegetable oils according to their botanical origin using n-alkane profiles established by GC-MS
F. Troya et al.
FOOD CHEMISTRY (2015)
Evaluation of the overall quality of olive oil using fluorescence spectroscopy
Elena Guzman et al.
FOOD CHEMISTRY (2015)
Authentication of Tunisian virgin olive oils by chemometric analysis of fatty acid compositions and NIR spectra. Comparison with Maghrebian and French virgin olive oils
S. Laroussi-Mezghani et al.
FOOD CHEMISTRY (2015)
Determination of volatile compounds by GC-IMS to assign the quality of virgin olive oil
Rocio Garrido-Delgado et al.
FOOD CHEMISTRY (2015)
First comprehensive characterization of volatile profile of north Moroccan olive oils: A geographic discriminant approach
Aadil Bajoub et al.
FOOD RESEARCH INTERNATIONAL (2015)
Phenolic compounds and quality parameters of family farming versus protected designation of origin (PDO) extra-virgin olive oils
Elena Antonini et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2015)
Effect of Agricultural Sites on Differentiation between Chemlali and Neb Jmel Olive Oils
Amir Ben Mansour et al.
JOURNAL OF OLEO SCIENCE (2015)
Investigation of Heat-Induced Degradation of Virgin Olive Oil Using Front Face Fluorescence Spectroscopy and Chemometric Analysis
Yvon Mbesse Kongbonga et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2015)
Novel, Rapid Identification, and Quantification of Adulterants in Extra Virgin Olive Oil Using Near-Infrared Spectroscopy and Chemometrics
Hormoz Azizian et al.
LIPIDS (2015)
Validation of SPME-GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects
I. Romero et al.
TALANTA (2015)
Characterization of Volatile Compounds of Virgin Olive Oil Originating from the USA
Hanjiang Zhu et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2015)
Independent components analysis coupled with 3D-front-face fluorescence spectroscopy to study the interaction between plastic food packaging and olive oil
Amine Kassouf et al.
ANALYTICA CHIMICA ACTA (2014)
Detection of virgin olive oil adulteration using a voltammetric e-tongue
I. M. Apetrei et al.
COMPUTERS AND ELECTRONICS IN AGRICULTURE (2014)
Using offline HPLC-GC-FID 4-Desmethylsterols Concentration Profiles, Combined with Chemometric Tools, to Discriminate Different Vegetable Oils
D. Gazquez-Evangelista et al.
FOOD ANALYTICAL METHODS (2014)
Blends of olive oil and seeds oils: Characterisation and olive oil quantification using fatty acids composition and chemometric tools. Part II
M. Monfreda et al.
FOOD CHEMISTRY (2014)
Doehlert design-desirability function multi-criteria optimal separation of 17 phenolic compounds from extra-virgin olive oil by capillary zone electrophoresis
Cristiano Augusto Ballus et al.
FOOD CHEMISTRY (2014)
An improved rapid stigmastadiene test to detect addition of refined oil to extra virgin olive oil
Colin Crews et al.
FOOD RESEARCH INTERNATIONAL (2014)
Characterization of the Key Aroma Compounds in Turkish Olive Oils from Different Geographic Origins by Application of Aroma Extract Dilution Analysis (AEDA)
Songul Kesen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Toward a definition of blueprint of virgin olive oil by comprehensive two-dimensional gas chromatography
Giorgia Purcaro et al.
JOURNAL OF CHROMATOGRAPHY A (2014)
LC-ESI-MS Characterization of Phenolic Profiles Turkish Olive Oils as Influenced by Geographic Origin and Harvest Year
Songul Kesen et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2014)
A novel electrochemical method for olive oil acidity determination
M. Grossi et al.
MICROELECTRONICS JOURNAL (2014)
Novel oligopeptides based e-nose for food quality control: application to extra-virgin olive samples
M. Del Carlo et al.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS (2014)
Novel combination of non-aqueous capillary electrophoresis and multivariate curve resolution-alternating least squares to determine phenolic acids in virgin olive oil
Maria del Pilar Godoy-Caballero et al.
ANALYTICA CHIMICA ACTA (2013)
Sesquiterpene Fingerprinting by Headspace SPME-GC-MS: Preliminary Study for a Simple and Powerful Analytical Tool for Traceability of Olive Oils
Anna Damascelli et al.
FOOD ANALYTICAL METHODS (2013)
Edible and non-edible olive oils discrimination by the application of a sensory olfactory system based on tin dioxide sensors
Maria E. Escuderos et al.
FOOD CHEMISTRY (2013)
Phenolic characterization and geographical classification of commercial Arbequina extra-virgin olive oils produced in southern Catalonia
Abdelhakim Bakhouche et al.
FOOD RESEARCH INTERNATIONAL (2013)
GC-MS-olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis
Songul Kesen et al.
FOOD RESEARCH INTERNATIONAL (2013)
Evaluation of minor components, sensory characteristics and quality of virgin olive oil by near infrared (NIR) spectroscopy
A. M. Inarejos-Garcia et al.
FOOD RESEARCH INTERNATIONAL (2013)
Variations of phenolic compounds, fatty acids and some qualitative characteristics of Sariulak olive oil as induced by growing area
Derya Arslan et al.
FOOD RESEARCH INTERNATIONAL (2013)
Olive Oil by Capillary Electrophoresis: Characterization and Genuineness
Romina P. Monasterio et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Multi-capillary column-ion mobility spectrometry: a potential screening system to differentiate virgin olive oils
Rocio Garrido-Delgado et al.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2012)
Classification of 'Chemlali' accessions according to the geographical area using chemometric methods of phenolic profiles analysed by HPLC-ESI-TOF-MS
Amani Taamalli et al.
FOOD CHEMISTRY (2012)
Blends of olive oil and sunflower oil: Characterisation and olive oil quantification using fatty acid composition and chemometric tools
M. Monfreda et al.
FOOD CHEMISTRY (2012)
Quality Evaluation of Olive Oil by Statistical Analysis of Multicomponent Stable Isotope Dilution Assay Data of Aroma Active Compounds
Georg Dierkes et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Development and Application of a Database of Food Ingredient Fraud and Economically Motivated Adulteration from 1980 to 2010
Jeffrey C. Moore et al.
JOURNAL OF FOOD SCIENCE (2012)
Simple and fast determination of phenolic compounds from different varieties of olive oil by nonaqueous capillary electrophoresis with UV-visible and fluorescence detection
Maria del Pilar Godoy-Caballero et al.
JOURNAL OF SEPARATION SCIENCE (2012)
Phenolic Characterization and Geographical Classification of Commercial Extra Virgin Olive Oils Produced in Turkey
Derya Alkan et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2012)
Direct classification of olive oils by using two types of ion mobility spectrometers
Rocio Garrido-Delgado et al.
ANALYTICA CHIMICA ACTA (2011)
Multivariate analysis of HT/GC-(IT)MS chromatographic profiles of triacylglycerol for classification of olive oil varieties
Cristina Ruiz-Samblas et al.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2011)
RAPID AUTHENTICATION OF OLIVE OIL BY RAMAN SPECTROSCOPY USING PRINCIPAL COMPONENT ANALYSIS
Xiaofang Zhang et al.
ANALYTICAL LETTERS (2011)
Determination of betaines in vegetable oils by capillary electrophoresis tandem mass spectrometry - application to the detection of olive oil adulteration with seed oils
Laura Sanchez-Hernandez et al.
ELECTROPHORESIS (2011)
Characterisation and quantification of phenolic compounds of extra-virgin olive oils according to their geographical origin by a rapid and resolutive LC-ESI-TOF MS method
Youssef Ouni et al.
FOOD CHEMISTRY (2011)
Quartz Crystal Microbalance (QCM) sensor arrays selection for olive oil sensory evaluation
Maria E. Escuderos et al.
FOOD CHEMISTRY (2011)
Application of low-resolution Raman spectroscopy for the analysis of oxidized olive oil
Elena Guzman et al.
FOOD CONTROL (2011)
Capillary Electrophoresis of Free Fatty Acids by Indirect Ultraviolet Detection: Application to the Classification of Vegetable Oils According to Their Botanical Origin
Maria Vergara-Barberan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
A capillary electrophoresis-tandem mass spectrometry methodology for the determination of non-protein amino acids in vegetable oils as novel markers for the detection of adulterations in olive oils
Laura Sanchez-Hernandez et al.
JOURNAL OF CHROMATOGRAPHY A (2011)
Enhancing sensitivity and selectivity in the determination of aldehydes in olive oil by use of a Tenax TA trap coupled to a UV-ion mobility spectrometer
Rocio Garrido-Delgado et al.
JOURNAL OF CHROMATOGRAPHY A (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)
Quantitative detection of adulterated olive oil by Raman spectroscopy and chemometrics
Xiao-Fang Zhang et al.
JOURNAL OF RAMAN SPECTROSCOPY (2011)
Invited Review Article: An odor-sensing system-powerful technique for foodstuff studies
T. M. Dymerski et al.
REVIEW OF SCIENTIFIC INSTRUMENTS (2011)
Use of multivariate statistical techniques to optimize the simultaneous separation of 13 phenolic compounds from extra-virgin olive oil by capillary electrophoresis
Cristiano Augusto Ballus et al.
TALANTA (2011)
Separation of proteins from olive oil by CE: An approximation to the differentiation of monovarietal olive oils
Cristina Montealegre et al.
ELECTROPHORESIS (2010)
Determination of apolar and minor polar compounds and other chemical parameters for the discrimination of six different varieties of Tunisian extra-virgin olive oil cultivated in their traditional growing area
Amani Taamalli et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2010)
Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as a rapid tool to classify extra virgin olive oil on the basis of fruity attribute intensity
Nicoletta Sinelli et al.
FOOD RESEARCH INTERNATIONAL (2010)
Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from Southern Greece
S. A. Vekiari et al.
GRASAS Y ACEITES (2010)
Virgin olive oil sensory evaluation by an artificial olfactory system, based on Quartz Crystal Microbalance (QCM) sensors
Maria E. Escuderos et al.
SENSORS AND ACTUATORS B-CHEMICAL (2010)
Monitoring olive oil oxidation under thermal and UV stress through synchronous fluorescence spectroscopy and classical assays
Konstantina I. Poulli et al.
FOOD CHEMISTRY (2009)
Looking through the qualities of a fluorimetric assay for the total phenol content estimation in virgin olive oil, olive fruit or leaf polar extract
Vassiliki T. Papoti et al.
FOOD CHEMISTRY (2009)
Classification of Extra Virgin Olive Oils Produced at La Comunitat Valenciana According to Their Genetic Variety Using Sterol Profiles Established by High-Performance Liquid Chromatography with Mass Spectrometry Detection
Maria Jesus Lerma-Garcia et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Rapid Authentication of Olive Oil Adulteration by Raman Spectrometry
Ming-Qiang Zou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Statistical Evaluation of Triacylglycerol Composition in Plant Oils Based on High-Performance Liquid Chromatography-Atmospheric Pressure Chemical Ionization Mass Spectrometry Data
Miroslav Lisa et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Rapid Determination of Free Fatty Acid in Extra Virgin Olive Oil by Raman Spectroscopy and Multivariate Analysis
Rasha M. El-Abassy et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2009)
Use of capillary electrophoresis with UV detection to compare the phenolic profiles of extra-virgin olive oils belonging to Spanish and Italian PDOs and their relation to sensorial properties
Alegria Carrasco-Pancorbo et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2009)
New CE-ESI-MS analytical method for the separation, identification and quantification of seven phenolic acids including three isomer compounds in virgin olive oil
Juan Jose Berzas Nevado et al.
TALANTA (2009)
Gas chromatography-olfactometry in food flavour analysis
Barbara d'Acampora Zellner et al.
JOURNAL OF CHROMATOGRAPHY A (2008)
Comparison of the amounts of volatile compounds in French protected designation of origin virgin olive oils
Benoit Berlioz et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
A simple and rapid electrophoretic method to characterize simple phenols, lignans, complex phenols, phenolic acids, and flavonoids in extra-virgin olive oil
Alegria Carrasco-Pancorbo et al.
JOURNAL OF SEPARATION SCIENCE (2006)
Excitation-emission fluorescence spectroscopy combined with three-way methods of analysis as a complementary technique for olive oil characterization
F Guimet et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Rapid detection of olive-pomace oil adulteration in extra virgin olive oils from the protected denomination of origin Siurana using excitation-emission fluorescence spectroscopy and three-way methods of analysis
F Guimet et al.
ANALYTICA CHIMICA ACTA (2005)
Classification of edible and lampante virgin olive oil based on synchronous fluorescence and total luminescence spectroscopy
KI Poulli et al.
ANALYTICA CHIMICA ACTA (2005)
High performance liquid chromatography-mass spectrometry based chemometric characterization of olive oils
K Nagy et al.
JOURNAL OF CHROMATOGRAPHY A (2005)
Comparative study of virgin olive oil sensory defects
MT Morales et al.
FOOD CHEMISTRY (2005)
Characterization and quantification of phenolic compounds in olive oils by solid-phase extraction, HPLC-DAD, and HPLC-MS/MS
K De La Torre-Carbot et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Classification of different quality virgin olive oils by metal-oxide sensors
DL García-González et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2004)
Analysis of virgin olive oil volatiles by a novel electronic nose based on a miniaturized SAW sensor array coupled with SPME enhanced headspace enrichment
DL García-González et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Determination of the oxidative stability of olive oil, using focused-microwave energy to accelerate the oxidation process
MP Canizares-Macias et al.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2004)
Solid-phase microextraction in the analysis of virgin olive oil volatile fraction:: Characterization of virgin olive oils from two distinct geographical areas of northern Italy
S Vichi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Fast separation and determination of tyrosol, hydroxytyrosol and other phenolic compounds in extra-virgin olive oil by capillary zone electrophoresis with ultraviolet-diode array detection
M Bonoli et al.
JOURNAL OF CHROMATOGRAPHY A (2003)
Direct, reagent-free determination of free fatty acid content in olive oil and olives by Fourier transform Raman spectrometry
B Muik et al.
ANALYTICA CHIMICA ACTA (2003)
Virgin olive oil quality classification combining neural network and MOS sensors
DL García-González et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Changes in the HPLC phenolic profile of virgin olive oil from young trees (Olea europaea L. cv. Arbequina) grown under different deficit irrigation strategies
MP Romero et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Photometric assay for polyphenol oxidase activity in olives, olive pastes, and virgin olive oils
L Valgimigli et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2001)
Electronic nose based on conducting polymers for the quality control of the olive oil aroma -: Discrimination of quality, variety of olive and geographic origin
A Guadarrama et al.
ANALYTICA CHIMICA ACTA (2001)
Share Paper
