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。Application of Optical Spectroscopic Techniques and Multivariate Statistical Analysis as a Method of Determining the Percentage and Type of Adulteration of Extra Virgin Olive Oil
Giorgos Stavrakakis et al.
FOOD ANALYTICAL METHODS (2022)
Commercial milk discrimination by fat content and animal origin using optical absorption and fluorescence spectroscopy
Nikolaos Fragkoulis et al.
INTERNATIONAL DAIRY JOURNAL (2021)
Application of Ultraviolet-Visible Absorption Spectroscopy with Machine Learning Techniques for the Classification of Cretan Wines
Aggelos Philippidis et al.
FOODS (2021)
LC-MS based metabolomics for the authentication of selected Greek white wines
Alexandros Tzachristas et al.
MICROCHEMICAL JOURNAL (2021)
Cultivar and geographical origin authentication of Italian extra virgin olive oil using front-face fluorescence spectroscopy and chemometrics
Dimas Firmanda Al Riza et al.
FOOD CONTROL (2021)
Optical spectroscopy methods combined with multivariate statistical analysis for the classification of Cretan thyme, multi-floral and honeydew honey
Emmanouil Orfanakis et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)
Chromatography-MS based metabolomics applied to the study of virgin olive oil bioactive compounds: Characterization studies, agro-technological investigations and assessment of healthy properties
Lucia Olmo-Garcia et al.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2021)
Honey Phenolic Compound Profiling and Authenticity Assessment Using HRMS Targeted and Untargeted Metabolomics
Georgios A. Koulis et al.
MOLECULES (2021)
Development of a Wine Metabolomics Approach for the Authenticity Assessment of Selected Greek Red Wines
Alexandros Tzachristas et al.
MOLECULES (2021)
Development of Rapid Extra Virgin Olive Oil Quality Assessment Procedures Based on Spectroscopic Techniques
Paola Baltazar et al.
AGRONOMY-BASEL (2020)
Application of High Resolution Mass Spectrometric methods coupled with chemometric techniques in olive oil authenticity studies - A review
Natasa P. Kalogiouri et al.
ANALYTICA CHIMICA ACTA (2020)
Verifying the Geographical Origin and Authenticity of Greek Olive Oils by Means of Optical Spectroscopy and Multivariate Analysis
Renate Kontzedaki et al.
MOLECULES (2020)
Raman Spectroscopy Analysis of Free Fatty Acid in Olive Oil
Jin Qiu et al.
APPLIED SCIENCES-BASEL (2019)
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation-emission spectroscopy coupled with chemometrics
Giacomo Squeo et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Application of an advanced and wide scope non-target screening workflow with LC-ESI-QTOF-MS and chemometrics for the classification of the Greek olive oil varieties
Natasa P. Kalogiouri et al.
FOOD CHEMISTRY (2018)
Control of olive cultivar irrigation by front-face fluorescence excitation emission matrices in combination with PARAFAC
Manuel Cabrera-Banegil et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2018)
OliveNet™: a comprehensive library of compounds from Olea europaea
Natalie P. Bonvino et al.
DATABASE-THE JOURNAL OF BIOLOGICAL DATABASES AND CURATION (2018)
Olive oil consumption and human health: A narrative review
Alexandra Foscolou et al.
MATURITAS (2018)
Comparative Study using Raman and Visible Spectroscopy of Cretan Extra Virgin Olive Oil Adulteration with Sunflower Oil
Aggelos Philippidis et al.
ANALYTICAL LETTERS (2017)
Characterization of Greek Wines by Ultraviolet-Visible Absorption Spectroscopy and Statistical Multivariate Methods
Aggelos Philippidis et al.
ANALYTICAL LETTERS (2017)
Investigating the organic and conventional production type of olive oil with target and suspect screening by LC-QTOF-MS, a novel semi-quantification method using chemical similarity and advanced chemometrics
Natasa P. Kalogiouri et al.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2017)
Olive oil authenticity studies by target and nontarget LC-QTOF-MS combined with advanced chemometric techniques
Natasa P. Kalogiouri et al.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2016)
Stability of Virgin Olive Oil Phenolic Compounds during Long-Term Storage (18 Months) at Temperatures of 5-50 °C
Dhouha Krichene et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Determination of phenolic compounds in olive oil: New method based on liquid-liquid micro extraction and ultra high performance liquid chromatography-triple-quadrupole mass spectrometry
Mercedes Becerra-Herrera et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Effects of 1-Year Intervention with a Mediterranean Diet on Plasma Fatty Acid Composition and Metabolic Syndrome in a Population at High Cardiovascular Risk
Jordi Mayneris-Perxachs et al.
PLOS ONE (2014)
The influence of ripening and crop year on quality indices, polyphenols, terpenic acids, squalene, fatty acid profile, and sterols in virgin olive oil (Koroneiki cv.) produced by organic versus non-organic cultivation method
Efstathios Anastasopoulos et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)
Scientific Opinion on the substantiation of health claims related to polyphenols in olive and protection of LDL particles from oxidative damage (ID 1333, 1638, 1639, 1696, 2865), maintenance of normal blood HDL-cholesterol concentrations (ID 1639), maintenance of normal blood pressure (ID 3781), anti-inflammatory properties (ID 1882), contributes to the upper respiratory tract health (ID 3468), can help to maintain a normal function of gastrointestinal tract (3779), and contributes to body defences against external agents (ID 3467) pursuant to Article 13(1) of Regulation (EC) No 1924/2006
Carlo Agostoni et al.
EFSA JOURNAL (2011)
Baseline correction using adaptive iteratively reweighted penalized least squares
Zhi-Min Zhang et al.
ANALYST (2010)
In silico fragmentation for computer assisted identification of metabolite mass spectra
Sebastian Wolf et al.
BMC BIOINFORMATICS (2010)
Variable selection using random forests
Robin Genuer et al.
PATTERN RECOGNITION LETTERS (2010)
Class-modeling techniques, classic and new, for old and new problems
M. Forina et al.
CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS (2008)
Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans
MI Covas et al.
FREE RADICAL BIOLOGY AND MEDICINE (2006)