230 related articles for article (PubMed ID: 15506799)
1. 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]
2. Comment on cluster analysis applied to the exploratory analysis of commercial spanish olive oils by means of excitation-emission fluorescence spectroscopy.
Zandomeneghi M; Zandomeneghi G
J Agric Food Chem; 2005 Jul; 53(14):5829-30. PubMed ID: 15998155
[No Abstract] [Full Text] [Related]
3. Excitation-emission fluorescence spectroscopy combined with three-way methods of analysis as a complementary technique for olive oil characterization.
Guimet F; Ferré J; Boqué R; Vidal M; Garcia J
J Agric Food Chem; 2005 Nov; 53(24):9319-28. PubMed ID: 16302742
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. Detection of the presence of refined hazelnut oil in refined olive oil by fluorescence spectroscopy.
Sayago A; García-Gonzalez DL; Morales MT; Aparicio R
J Agric Food Chem; 2007 Mar; 55(6):2068-71. PubMed ID: 17319679
[TBL] [Abstract][Full Text] [Related]
7. Detection of extra virgin olive oil adulteration with lampante olive oil and refined olive oil using nuclear magnetic resonance spectroscopy and multivariate statistical analysis.
Fragaki G; Spyros A; Siragakis G; Salivaras E; Dais P
J Agric Food Chem; 2005 Apr; 53(8):2810-6. PubMed ID: 15826023
[TBL] [Abstract][Full Text] [Related]
8. Fluorescence of vegetable oils: olive oils.
Zandomeneghi M; Carbonaro L; Caffarata C
J Agric Food Chem; 2005 Feb; 53(3):759-66. PubMed ID: 15686431
[TBL] [Abstract][Full Text] [Related]
9. Comment on: Excitation-emission fluorescence spectroscopy combined with three-way methods of analysis as a complementary technique for olive oil characterization.
Zandomeneghi M; Carbonaro L; Zandomeneghi G
J Agric Food Chem; 2006 Jul; 54(14):5214-5. PubMed ID: 16819938
[No Abstract] [Full Text] [Related]
10. Characterization and matching of oil samples using fluorescence spectroscopy and parallel factor analysis.
Christensen JH; Hansen AB; Mortensen J; Andersen O
Anal Chem; 2005 Apr; 77(7):2210-7. PubMed ID: 15801755
[TBL] [Abstract][Full Text] [Related]
11. Evaluation of the overall quality of olive oil using fluorescence spectroscopy.
Guzmán E; Baeten V; Pierna JA; García-Mesa JA
Food Chem; 2015 Apr; 173():927-34. PubMed ID: 25466108
[TBL] [Abstract][Full Text] [Related]
12. Luminescence spectroscopic observation of singlet oxygen formation in extra virgin olive oil as affected by irradiation light wavelengths, 1,4-diazabicyclo[2.2.2]octane, irradiation time, and oxygen bubbling.
Jung MY; Choi DS; Park KH; Lee B; Min DB
J Food Sci; 2011; 76(1):C59-63. PubMed ID: 21535654
[TBL] [Abstract][Full Text] [Related]
13. Evaluation of virgin olive oil thermal deterioration by fluorescence spectroscopy.
Tena N; García-González DL; Aparicio R
J Agric Food Chem; 2009 Nov; 57(22):10505-11. PubMed ID: 19919111
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Determination of benzo(a)pyrene by GC/MS/MS in retail olive oil samples available in Qatar.
Abdulkadar AH; Kunhi AA; Jassim AJ; Abdulla AA
Food Addit Contam; 2003 Dec; 20(12):1164-9. PubMed ID: 14726280
[TBL] [Abstract][Full Text] [Related]
16. Comparative study of methods for DNA preparation from olive oil samples to identify cultivar SSR alleles in commercial oil samples: possible forensic applications.
Breton C; Claux D; Metton I; Skorski G; Bervillé A
J Agric Food Chem; 2004 Feb; 52(3):531-7. PubMed ID: 14759144
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Classification of edible oils by employing 31P and 1H NMR spectroscopy in combination with multivariate statistical analysis. A proposal for the detection of seed oil adulteration in virgin olive oils.
Vigli G; Philippidis A; Spyros A; Dais P
J Agric Food Chem; 2003 Sep; 51(19):5715-22. PubMed ID: 12952424
[TBL] [Abstract][Full Text] [Related]
19. Differential scanning calorimetry: a potential tool for discrimination of olive oil commercial categories.
Chiavaro E; Rodriguez-Estrada MT; Barnaba C; Vittadini E; Cerretani L; Bendini A
Anal Chim Acta; 2008 Sep; 625(2):215-26. PubMed ID: 18724997
[TBL] [Abstract][Full Text] [Related]
20. Combining information from headspace mass spectrometry and visible spectroscopy in the classification of the Ligurian olive oils.
Casale M; Armanino C; Casolino C; Forina M
Anal Chim Acta; 2007 Apr; 589(1):89-95. PubMed ID: 17397658
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
