221 related articles for article (PubMed ID: 17558656)
1. Implementation of physicochemical and sensory analysis in conjunction with multivariate analysis towards assessing olive oil authentication/adulteration.
Arvanitoyannis IS; Vlachos A
Crit Rev Food Sci Nutr; 2007; 47(5):441-98. PubMed ID: 17558656
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Direct olive oil authentication: detection of adulteration of olive oil with hazelnut oil by direct coupling of headspace and mass spectrometry, and multivariate regression techniques.
Peña F; Cárdenas S; Gallego M; Valcárcel M
J Chromatogr A; 2005 May; 1074(1-2):215-21. PubMed ID: 15941058
[TBL] [Abstract][Full Text] [Related]
4. Detection of Chemlali extra-virgin olive oil adulteration mixed with soybean oil, corn oil, and sunflower oil by using GC and HPLC.
Jabeur H; Zribi A; Makni J; Rebai A; Abdelhedi R; Bouaziz M
J Agric Food Chem; 2014 May; 62(21):4893-904. PubMed ID: 24811341
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: characterization of virgin olive oils from two distinct geographical areas of northern Italy.
Vichi S; Pizzale L; Conte LS; Buxaderas S; López-Tamames E
J Agric Food Chem; 2003 Oct; 51(22):6572-7. PubMed ID: 14558780
[TBL] [Abstract][Full Text] [Related]
7. Detection of refined olive oil adulteration with refined hazelnut oil by employing NMR spectroscopy and multivariate statistical analysis.
Agiomyrgianaki A; Petrakis PV; Dais P
Talanta; 2010 Mar; 80(5):2165-71. PubMed ID: 20152467
[TBL] [Abstract][Full Text] [Related]
8. Visible and near-infrared absorption spectroscopy by an integrating sphere and optical fibers for quantifying and discriminating the adulteration of extra virgin olive oil from Tuscany.
Mignani AG; Ciaccheri L; Ottevaere H; Thienpont H; Conte L; Marega M; Cichelli A; Attilio C; Cimato A
Anal Bioanal Chem; 2011 Jan; 399(3):1315-24. PubMed ID: 21107823
[TBL] [Abstract][Full Text] [Related]
9. Study of the cultivar-composition relationship in Sicilian olive oils by GC, NMR, and statistical methods.
Mannina L; Dugo G; Salvo F; Cicero L; Ansanelli G; Calcagni C; Segre A
J Agric Food Chem; 2003 Jan; 51(1):120-7. PubMed ID: 12502395
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. 13C nuclear magnetic resonance spectroscopic detection of the adulteration of extra virgin olive oils extracted from different cultivars with cold-pressed hazelnut oil.
Vlahov G
J AOAC Int; 2009; 92(6):1747-54. PubMed ID: 20166593
[TBL] [Abstract][Full Text] [Related]
12. Characterization of the olive oil from three potentially interesting varieties from Aragon (Spain).
Benito M; Oria R; Sánchez-Gimeno AC
Food Sci Technol Int; 2010 Dec; 16(6):523-30. PubMed ID: 21339168
[TBL] [Abstract][Full Text] [Related]
13. Olive oil quality and ripening in super-high-density Arbequina orchard.
Benito M; Lasa JM; Gracia P; Oria R; Abenoza M; Varona L; Sánchez-Gimeno AC
J Sci Food Agric; 2013 Jul; 93(9):2207-20. PubMed ID: 23413119
[TBL] [Abstract][Full Text] [Related]
14. Detection of hazelnut oil adulteration using FT-IR spectroscopy.
Ozen BF; Mauer LJ
J Agric Food Chem; 2002 Jul; 50(14):3898-901. PubMed ID: 12083856
[TBL] [Abstract][Full Text] [Related]
15. Sensory properties of Californian and imported extra virgin olive oils.
Delgado C; Guinard JX
J Food Sci; 2011 Apr; 76(3):S170-6. PubMed ID: 21535856
[TBL] [Abstract][Full Text] [Related]
16. A New Method for Olive Oil Screening Using Multivariate Analysis of Proton NMR Spectra.
Ray CL; Gawenis JA; Greenlief CM
Molecules; 2021 Dec; 27(1):. PubMed ID: 35011445
[TBL] [Abstract][Full Text] [Related]
17. Chemometric characterization of virgin olive oils of the two major Cypriot cultivars based on their fatty acid composition.
Kritioti A; Menexes G; Drouza C
Food Res Int; 2018 Jan; 103():426-437. PubMed ID: 29389633
[TBL] [Abstract][Full Text] [Related]
18. Barcode DNA length polymorphisms vs fatty acid profiling for adulteration detection in olive oil.
Uncu AT; Uncu AO; Frary A; Doganlar S
Food Chem; 2017 Apr; 221():1026-1033. PubMed ID: 27979055
[TBL] [Abstract][Full Text] [Related]
19. Chemistry of extra virgin olive oil: adulteration, oxidative stability, and antioxidants.
Frankel EN
J Agric Food Chem; 2010 May; 58(10):5991-6006. PubMed ID: 20433198
[TBL] [Abstract][Full Text] [Related]
20. Autochthonous cultivars of Emilia Romagna region and their clones: Comparison of the chemical and sensory properties of olive oils.
Rotondi A; Lapucci C; Morrone L; Neri L
Food Chem; 2017 Jun; 224():78-85. PubMed ID: 28159296
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]