相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Olive oil authentication: A comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review
Aadil Bajoub et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)
Comparison of critical methods developed for fatty acid analysis: A review
Zhuona Wu et al.
JOURNAL OF SEPARATION SCIENCE (2017)
Direct study of minor extra-virgin olive oil components without any sample modification. 1H NMR multisupression experiment: A powerful tool
Ainhoa Ruiz-Aracama et al.
FOOD CHEMISTRY (2017)
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality
G. Veneziani et al.
FOOD CHEMISTRY (2017)
Determination of Alkyl Esters Content in PDO Extra Virgin Olive Oils from Sicily
Rosaria Costa et al.
JOURNAL OF FOOD QUALITY (2017)
Effects of malaxation temperature and harvest time on the chemical characteristics of olive oils
Olusola Samuel Jolayemi et al.
FOOD CHEMISTRY (2016)
The use of IRMS, 1H NMR and chemical analysis to characterise Italian and imported Tunisian olive oils
Federica Camin et al.
FOOD CHEMISTRY (2016)
Protected Designation of Origin Extra Virgin Olive Oils Assessment by Nuclear Magnetic Resonance and Multivariate Statistical Analysis: Terra di Bari, an Apulian (Southeast Italy) Case Study
Laura Del Coco et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2016)
Virgin olive oil: a key food for cardiovascular risk protection
Maria-Isabel Covas et al.
BRITISH JOURNAL OF NUTRITION (2015)
1H-NMR and isotopic fingerprinting of olive oil and its unsaponifiable fraction: Geographical origin of virgin olive oils by pattern recognition
Rosa M. Alonso-Salces et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2015)
A Review of Thermo-Oxidative Degradation of Food Lipids Studied by 1H NMR Spectroscopy: Influence of Degradative Conditions and Food Lipid Nature
Andrea Martinez-Yusta et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)
Methods for PDO olive oils traceability: state of art and discussion about the possible contribution of strontium isotopic tool
Myriam Janin et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2014)
Fatty acid composition and δ13C of bulk and individual fatty acids as marker for authenticating Italian PDO/PGI extra virgin olive oils by means of isotopic ratio mass spectrometry
Angelo Faberi et al.
JOURNAL OF MASS SPECTROMETRY (2014)
Production of superior quality extra virgin olive oil modulating the content and profile of its minor components
G. Fregapane et al.
FOOD RESEARCH INTERNATIONAL (2013)
Characterisation of PDO olive oil Chianti Classico by non-selective (UV-visible, NIR and MIR spectroscopy) and selective (fatty acid composition) analytical techniques
M. Casale et al.
ANALYTICA CHIMICA ACTA (2012)
Comparison between classical and innovative class-modelling techniques for the characterisation of a PDO olive oil
Paolo Oliveri et al.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2011)
Effect of crushing on olive paste and virgin olive oil minor components
Antonio M. Inarejos-Garcia et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (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)
Olive oil stability under deep-frying conditions
Susana Casal et al.
FOOD AND CHEMICAL TOXICOLOGY (2010)
Effect of the growing area conditions on differentiation between Chemlali and Chetoui olive oils
Manel Issaoui 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)
Virgin Olive Oil Authentication by Multivariate Analyses of 1H NMR Fingerprints and δ13C and δ2H Data
Rosa M. Alonso-Salces et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
NMR and chemometrics in tracing European olive oils: The case study of Ligurian samples
L. Mannina et al.
TALANTA (2010)
The effects of a seaweed extract in addition to nitrogen and boron fertilization on productivity, fruit maturation, leaf nutritional status and oil quality of the olive (Olea europaea L.) cultivar Koroneiki
Vassilios Chouliaras et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2009)
Using lipid profiles and genotypes for the characterization of Corsican olive oils
Virginie Bronzini de Caraffa et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2008)
Confirmation of Declared Provenance of European Extra Virgin Olive Oil Samples by NIR Spectroscopy
Tony Woodcock et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Near infrared spectroscopy and class modelling techniques for the geographical authentication of Ligurian extra virgin olive oil
Monica Casale et al.
JOURNAL OF NEAR INFRARED SPECTROSCOPY (2008)
Characterisation and classification of Italian virgin olive oils by near- and mid-infrared spectroscopy
Nicolett Sinelli et al.
JOURNAL OF NEAR INFRARED SPECTROSCOPY (2008)
Chemometric characterization of three varietal olive oils (Cvs. Cobrancosa, Madural and Verdeal Transmontana) extracted from olives with different maturation indices
Luis C. Matos et al.
FOOD CHEMISTRY (2007)
Profiles of volatile compounds from some monovarietal Tunisian virgin olive oils. Comparison with French PDO
Faouzia Mahjoub Haddada et al.
FOOD CHEMISTRY (2007)
NMR and statistical study of olive oils from Lazio: A geographical, ecological and agronomic characterization
Marco D'Imperio et al.
FOOD CHEMISTRY (2007)
Differentiation of French virgin olive oil RDOs by sensory characteristics, fatty acid and triacylglycerol compositions and chemometrics
D Ollivier et al.
FOOD CHEMISTRY (2006)
Characterisation of 39 varietal virgin olive oils by their volatile compositions
G Luna et al.
FOOD CHEMISTRY (2006)
Classification of PDO olive oils on the basis of their sterol composition by multivariate analysis
MR Alves et al.
ANALYTICA CHIMICA ACTA (2005)
Separation and identification of phenolic compounds in olive oil by coupling high-performance liquid chromatography with postcolumn solid-phase extraction to nuclear magnetic resonance spectroscopy (LC-SPE-NMR)
S Christophoridou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
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)
Effect of crop season on the composition of virgin olive oil with protected designation of origin Les Garrigues
MP Romero et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2003)
Olive and olive oil quality after intensive monocone olive growing (Olea europaea L., cv. Kalamata) in different irrigation regimes
M Patumi et al.
FOOD CHEMISTRY (2002)
Quantitative 13C NMR method using the DEPT pulse sequence for the determination of the geographical origin (DOP) of olive oils
G Vlahov et al.
MAGNETIC RESONANCE IN CHEMISTRY (2001)
High resolution 1H nuclear magnetic resonance in the study of edible oils and fats
MD Guillén et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2001)
The antioxidant/anticancer potential of phenolic compounds isolated from olive oil
RW Owen et al.
EUROPEAN JOURNAL OF CANCER (2000)
分享论文
