4.7 Article

Near UV-Vis and NMR Spectroscopic Methods for Rapid Screening of Antioxidant Molecules in Extra-Virgin Olive Oil

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。
Review Chemistry, Applied

A review of Fourier Transform Infrared (FTIR) spectroscopy used in food adulteration and authenticity investigations

Reema Valand et al.

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2020)

Review Agriculture, Multidisciplinary

NMR spectroscopy: a powerful tool for the analysis of polyphenols in extra virgin olive oil

Alexandra Olmo-Cunillera et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)

Article Chemistry, Analytical

Rapid Analytical Method to Characterize the Freshness of Olive Oils Using Fluorescence Spectroscopy and Chemometric Algorithms

Aimen El Orche et al.

JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY (2020)

Review Biochemical Research Methods

Application of Infrared Spectroscopy for Functional Compounds Evaluation in Olive Oil: A Current Snapshot

Sarfaraz Ahmed Mahesar et al.

JOURNAL OF SPECTROSCOPY (2019)

Review Food Science & Technology

A Comprehensive Review on Food Applications of Terahertz Spectroscopy and Imaging

Leili Afsah-Hejri et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)

Review Food Science & Technology

Use of NMR applications to tackle future food fraud issues

Anatoly P. Sobolev et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Review Food Science & Technology

A critical review on analytical techniques to detect adulteration of extra virgin olive oil

Maninder Meenu et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Review Chemistry, Multidisciplinary

Recent Advances in Spectroscopy Technology for Trace Analysis of Persistent Organic Pollutants

Li Wang et al.

APPLIED SCIENCES-BASEL (2019)

Article Food Science & Technology

Polyphenols Fingerprinting in Olive Oils Through Maximum-Quantum NMR Spectroscopy

G. N. Manjunatha Reddy et al.

FOOD ANALYTICAL METHODS (2018)

Review Biochemistry & Molecular Biology

Potential Health Benefits of Olive Oil and Plant Polyphenols

Monika Gorzynik-Debicka et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2018)

Review Nutrition & Dietetics

The Biological Activities of Oleocanthal from a Molecular Perspective

Kok-Lun Pang et al.

NUTRIENTS (2018)

Review Biochemistry & Molecular Biology

Current Disease-Targets for Oleocanthal as Promising Natural Therapeutic Agent

Antonio Segura-Carretero et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2018)

Article Biochemistry & Molecular Biology

Traceability of Tuscan PGI Extra Virgin Olive Oils by 1H NMR Metabolic Profiles Collection and Analysis

Chiara Roberta Girelli et al.

METABOLITES (2018)

Review Food Science & Technology

Perspective of vibrational spectroscopy analytical methods in on-field/official control of olives and virgin olive oil

Nikolaos Nenadis et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2017)

Article Chemistry, Inorganic & Nuclear

Quantification of Squalene in Olive Oil Using 13C Nuclear Magnetic Resonance Spectroscopy

Anne-Marie Nam et al.

MAGNETOCHEMISTRY (2017)

Article Food Science & Technology

Pigments in Extra-Virgin Olive Oils Produced in Tuscany (Italy) in Different Years

Cristina Lazzerini et al.

Article Food Science & Technology

Rapid and innovative instrumental approaches for quality and authenticity of olive oils

Enrico Valli et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2016)

Article Food Science & Technology

The use of rapid spectroscopic screening methods to detect adulteration of food raw materials and ingredients

Klavs Martin Sorensen et al.

CURRENT OPINION IN FOOD SCIENCE (2016)

Article Chemistry, Applied

Identification and quantification of Cu-chlorophyll adulteration of edible oils

Mingchih Fang et al.

FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE (2015)

Article Chemistry, Applied

Effect of Agricultural Sites on Differentiation between Chemlali and Neb Jmel Olive Oils

Amir Ben Mansour et al.

JOURNAL OF OLEO SCIENCE (2015)

Review Food Science & Technology

A review of vibrational spectroscopic techniques for the detection of food authenticity and adulteration

Santosh Lohumi et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)

Article Food Science & Technology

Following the olive oil production chain: 1D and 2D NMR study of olive paste, pomace, and oil

Laura Del Coco et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2014)

Article Chemistry, Applied

Thermal edible oil evaluation by UV-Vis spectroscopy and chemometrics

Rhayanna P. Goncalves et al.

FOOD CHEMISTRY (2014)

Article Agriculture, Multidisciplinary

Extraction of Pigment Information from Near-UV Vis Absorption Spectra of Extra Virgin Olive Oils

Valentina Domenici et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

Review Chemistry, Applied

Review: Near infrared spectroscopy for analysing olive oils

Monica Casale et al.

JOURNAL OF NEAR INFRARED SPECTROSCOPY (2014)

Review Chemistry, Analytical

Quality assessment and authentication of virgin olive oil by NMR spectroscopy: A critical review

Photis Dais et al.

ANALYTICA CHIMICA ACTA (2013)

Article Food Science & Technology

Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil

Mohamed Bengana et al.

FOOD RESEARCH INTERNATIONAL (2013)

Review Chemistry, Multidisciplinary

High resolution NMR characterization of olive oils in terms of quality, authenticity and geographical origin

Luisa Mannina et al.

MAGNETIC RESONANCE IN CHEMISTRY (2011)

Article Agriculture, Multidisciplinary

Influence of Harvest Method and Period on Olive Oil Composition: an NMR and Statistical Study

Marco D'Imperio et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Article Agriculture, Multidisciplinary

A Novel Method To Quantify the Adulteration of Extra Virgin Olive Oil with Low-Grade Olive Oils by UV-Vis

Jose S. Torrecilla et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Review Chemistry, Multidisciplinary

31P NMR spectroscopy in the quality control and authentication of extra-virgin olive oil:: A review of recent progress

Photis Dais et al.

MAGNETIC RESONANCE IN CHEMISTRY (2007)

Article Chemistry, Analytical

13C nuclear magnetic resonance spectroscopy to determine olive oil grades

Giovanna Vlahov

ANALYTICA CHIMICA ACTA (2006)

Article Agriculture, Multidisciplinary

Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil

A Rotondi et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

Article Chemistry, Applied

Evaluation of virgin olive oil bitterness by quantification of secoiridoid derivatives

R Mateos et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2004)

Article Agriculture, Multidisciplinary

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)

Article Agriculture, Multidisciplinary

Application of P-31 NMR spectroscopy in food analysis. 1. Quantitative determination of the mono- and diglyceride composition of olive oils

A Spyros et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)