187 related articles for article (PubMed ID: 17397658)
1. 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]
2. Simple and rapid instrumental characterization of sensory attributes of virgin olive oil based on the direct coupling headspace-mass spectrometry.
López-Feria S; Cárdenas S; García-Mesa JA; Valcárcel M
J Chromatogr A; 2008 Apr; 1188(2):308-13. PubMed ID: 18325524
[TBL] [Abstract][Full Text] [Related]
3. NMR and chemometrics in tracing European olive oils: the case study of Ligurian samples.
Mannina L; Marini F; Gobbino M; Sobolev AP; Capitani D
Talanta; 2010 Mar; 80(5):2141-8. PubMed ID: 20152464
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Classification of extra virgin olive oils according to the protected designation of origin, olive variety and geographical origin.
López-Feria S; Cárdenas S; García-Mesa JA; Valcárcel M
Talanta; 2008 May; 75(4):937-43. PubMed ID: 18585166
[TBL] [Abstract][Full Text] [Related]
6. The information content of visible spectra of extra virgin olive oil in the characterization of its origin.
Forina M; Boggia R; Casale M
Ann Chim; 2007 Aug; 97(8):615-33. PubMed ID: 17899876
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. Confirmation of declared provenance of European extra virgin olive oil samples by NIR spectroscopy.
Woodcock T; Downey G; O'Donnell CP
J Agric Food Chem; 2008 Dec; 56(23):11520-5. PubMed ID: 18998694
[TBL] [Abstract][Full Text] [Related]
10. Recognition of volatile compounds as markers in geographical discrimination of Spanish extra virgin olive oils by chemometric analysis of non-specific chromatography volatile profiles.
Pizarro C; Rodríguez-Tecedor S; Pérez-del-Notario N; González-Sáiz JM
J Chromatogr A; 2011 Jan; 1218(3):518-23. PubMed ID: 21163487
[TBL] [Abstract][Full Text] [Related]
11. Characterisation of PDO olive oil Chianti Classico by non-selective (UV-visible, NIR and MIR spectroscopy) and selective (fatty acid composition) analytical techniques.
Casale M; Oliveri P; Casolino C; Sinelli N; Zunin P; Armanino C; Forina M; Lanteri S
Anal Chim Acta; 2012 Jan; 712():56-63. PubMed ID: 22177065
[TBL] [Abstract][Full Text] [Related]
12. Virgin olive oil authentication by multivariate analyses of 1H NMR fingerprints and delta13C and delta2H data.
Alonso-Salces RM; Moreno-Rojas JM; Holland MV; Reniero F; Guillou C; Héberger K
J Agric Food Chem; 2010 May; 58(9):5586-96. PubMed ID: 20373822
[TBL] [Abstract][Full Text] [Related]
13. A metabolomic approach to the evaluation of the origin of extra virgin olive oil: a convenient statistical treatment of mass spectrometric analytical data.
Cavaliere B; De Nino A; Hayet F; Lazez A; Macchione B; Moncef C; Perri E; Sindona G; Tagarelli A
J Agric Food Chem; 2007 Feb; 55(4):1454-62. PubMed ID: 17300156
[TBL] [Abstract][Full Text] [Related]
14. Proton transfer reaction-mass spectrometry (PTR-MS) headspace analysis for rapid detection of oxidative alteration of olive oil.
Aprea E; Biasioli F; Sani G; Cantini C; Märk TD; Gasperi F
J Agric Food Chem; 2006 Oct; 54(20):7635-40. PubMed ID: 17002433
[TBL] [Abstract][Full Text] [Related]
15. 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.
Vlahov G; Del Re P; Simone N
J Agric Food Chem; 2003 Sep; 51(19):5612-5. PubMed ID: 12952409
[TBL] [Abstract][Full Text] [Related]
16. Characterization and classification of Western Greek olive oils according to cultivar and geographical origin based on volatile compounds.
Pouliarekou E; Badeka A; Tasioula-Margari M; Kontakos S; Longobardi F; Kontominas MG
J Chromatogr A; 2011 Oct; 1218(42):7534-42. PubMed ID: 21871634
[TBL] [Abstract][Full Text] [Related]
17. Classification of Spanish extra virgin olive oils by data fusion of visible spectroscopic fingerprints and chemical descriptors.
Pizarro C; Rodríguez-Tecedor S; Pérez-del-Notario N; Esteban-Díez I; González-Sáiz JM
Food Chem; 2013 Jun; 138(2-3):915-22. PubMed ID: 23411196
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. 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]
[Next] [New Search]
