152 related articles for article (PubMed ID: 15104819)
1. Simulation of the visible spectra for edible virgin oils: potential uses.
Ayuso J; Haro MR; Escolar D
Appl Spectrosc; 2004 Apr; 58(4):474-80. PubMed ID: 15104819
[TBL] [Abstract][Full Text] [Related]
2. The color space of foods: virgin olive oil.
Escolar D; Haro MR; Ayuso J
J Agric Food Chem; 2007 Mar; 55(6):2085-93. PubMed ID: 17305358
[TBL] [Abstract][Full Text] [Related]
3. Extraction of pigment information from near-UV vis absorption spectra of extra virgin olive oils.
Domenici V; Ancora D; Cifelli M; Serani A; Veracini CA; Zandomeneghi M
J Agric Food Chem; 2014 Sep; 62(38):9317-25. PubMed ID: 25178056
[TBL] [Abstract][Full Text] [Related]
4. Simultaneous fluorometric determination of chlorophylls a and B and pheophytins a and B in olive oil by partial least-squares calibration.
Galeano Díaz T; Durán Merás I; Correa CA; Roldán B; Rodríguez Cáceres MI
J Agric Food Chem; 2003 Nov; 51(24):6934-40. PubMed ID: 14611149
[TBL] [Abstract][Full Text] [Related]
5. Geographic classification of extra virgin olive oils from the eastern Mediterranean by chemometric analysis of visible and near-infrared spectroscopic data.
Downey G; McIntyre P; Davies AN
Appl Spectrosc; 2003 Feb; 57(2):158-63. PubMed ID: 14610952
[TBL] [Abstract][Full Text] [Related]
6. Cluster analysis applied to the exploratory analysis of commercial spanish olive oils by means of excitation-emission fluorescence spectroscopy.
Guimet F; Boqué R; Ferré J
J Agric Food Chem; 2004 Nov; 52(22):6673-9. PubMed ID: 15506799
[TBL] [Abstract][Full Text] [Related]
7. Determination of peroxide value of edible oils by FTIR spectroscopy with the use of the spectral reconstitution technique.
Yu X; van de Voort FR; Sedman J
Talanta; 2007 Nov; 74(2):241-6. PubMed ID: 18371636
[TBL] [Abstract][Full Text] [Related]
8. Use of flow injection atmospheric pressure photoionization quadrupole time-of-flight mass spectrometry for fast olive oil fingerprinting.
Gómez-Ariza JL; Arias-Borrego A; García-Barrera T
Rapid Commun Mass Spectrom; 2006; 20(8):1181-6. PubMed ID: 16541407
[TBL] [Abstract][Full Text] [Related]
9. A new Fourier transform infrared method for the determination of moisture in edible oils.
Al-Alawi A; van de Voort FR; Sedman J
Appl Spectrosc; 2005 Oct; 59(10):1295-9. PubMed ID: 16274543
[TBL] [Abstract][Full Text] [Related]
10. Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study.
Chiavaro E; Cerretani L; Paradiso VM; Summo C; Paciulli M; Gallina Toschi T; Caponio F
J Sci Food Agric; 2013 Sep; 93(12):2909-16. PubMed ID: 23580481
[TBL] [Abstract][Full Text] [Related]
11. Origin of French virgin olive oil registered designation of origins predicted by chemometric analysis of synchronous excitation-emission fluorescence spectra.
Dupuy N; Le Dréau Y; Ollivier D; Artaud J; Pinatel C; Kister J
J Agric Food Chem; 2005 Nov; 53(24):9361-8. PubMed ID: 16302748
[TBL] [Abstract][Full Text] [Related]
12. Usefulness of the direct coupling headspace-mass spectrometry for sensory quality characterization of virgin olive oil samples.
López-Feria S; Cárdenas S; García-Mesa JA; Valcárcel M
Anal Chim Acta; 2007 Feb; 583(2):411-7. PubMed ID: 17386574
[TBL] [Abstract][Full Text] [Related]
13. Influence of the different oils used in dough formulation on the lipid fraction of taralli.
Caponio F; Giarnetti M; Summo C; Gomes T
J Food Sci; 2011 May; 76(4):C549-54. PubMed ID: 22417334
[TBL] [Abstract][Full Text] [Related]
14. Rapid and quantitative extraction method for the determination of chlorophylls and carotenoids in olive oil by high-performance liquid chromatography.
Mateos R; García-Mesa JA
Anal Bioanal Chem; 2006 Aug; 385(7):1247-54. PubMed ID: 16705414
[TBL] [Abstract][Full Text] [Related]
15. Dietary virgin olive oil enhances secretagogue-evoked calcium signaling in rat pancreatic acinar cells.
Martínez MA; Lajas AI; Yago MD; Redondo PC; Granados MP; González A; Rosado JA; Martínez-Victoria E; Mañas M; Pariente JA
Nutrition; 2004 Jun; 20(6):536-41. PubMed ID: 15165616
[TBL] [Abstract][Full Text] [Related]
16. Extra virgin (EV) and ordinary (ON) olive oils: distinction and detection of adulteration (EV with ON) as determined by direct infusion electrospray ionization mass spectrometry and chemometric approaches.
Alves Jde O; Neto WB; Mitsutake H; Alves PS; Augusti R
Rapid Commun Mass Spectrom; 2010 Jul; 24(13):1875-80. PubMed ID: 20533317
[TBL] [Abstract][Full Text] [Related]
17. Preliminary study on application of mid infrared spectroscopy for the evaluation of the virgin olive oil "freshness".
Sinelli N; Cosio MS; Gigliotti C; Casiraghi E
Anal Chim Acta; 2007 Aug; 598(1):128-34. PubMed ID: 17693316
[TBL] [Abstract][Full Text] [Related]
18. Pigment profile in non-Spanish olive varieties ( Olea europaea L. Var. Coratina, Frantoio, and Koroneiki).
Aparicio-Ruiz R; Gandul-Rojas B; Roca M
J Agric Food Chem; 2009 Nov; 57(22):10831-6. PubMed ID: 19883073
[TBL] [Abstract][Full Text] [Related]
19. What's the difference between extra-virgin olive oil and virgin olive oil?
Mayo Clin Womens Healthsource; 2003 Mar; 7(3):8. PubMed ID: 12594410
[No Abstract] [Full Text] [Related]
20. Effect of various compounds on virgin olive oil stability measured by Rancimat.
Aparicio R; Roda L; Albi MA; Gutiérrez F
J Agric Food Chem; 1999 Oct; 47(10):4150-5. PubMed ID: 10552782
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
