280 related articles for article (PubMed ID: 25466003)
1. Authentication of Tunisian virgin olive oils by chemometric analysis of fatty acid compositions and NIR spectra. Comparison with Maghrebian and French virgin olive oils.
Laroussi-Mezghani S; Vanloot P; Molinet J; Dupuy N; Hammami M; Grati-Kamoun N; Artaud J
Food Chem; 2015 Apr; 173():122-32. PubMed ID: 25466003
[TBL] [Abstract][Full Text] [Related]
2. Combining different biomarkers to distinguish Chemlali virgin olive oils from different geographical areas of Tunisia.
Lazzez A; Quintanilla-Casas B; Vichi S
J Sci Food Agric; 2023 May; 103(7):3295-3305. PubMed ID: 36794483
[TBL] [Abstract][Full Text] [Related]
3. Comparison of the chemical composition and the organoleptic profile of virgin olive oil from two wild and two cultivated Tunisian Olea europaea.
Dabbou S; Dabbou S; Selvaggini R; Urbani S; Taticchi A; Servili M; Hammami M
Chem Biodivers; 2011 Jan; 8(1):189-202. PubMed ID: 21259429
[TBL] [Abstract][Full Text] [Related]
4. Geographical Discrimination of Virgin Olive Oils from the Tunisian Coasts by Combining Fatty Acids and Phenolic Acids Profiles within a Multivariate Analysis.
Hlima HB; Ayed RB; Ennouri K; Smaoui S
J Oleo Sci; 2017 Sep; 66(9):963-971. PubMed ID: 28794314
[TBL] [Abstract][Full Text] [Related]
5. Lipid compositions and French registered designations of origins of virgin olive oils predicted by chemometric analysis of mid-infrared spectra.
Galtier O; Le Dréau Y; Ollivier D; Kister J; Artaud J; Dupuy N
Appl Spectrosc; 2008 May; 62(5):583-90. PubMed ID: 18498701
[TBL] [Abstract][Full Text] [Related]
6. Volatile compounds characterizing Tunisian Chemlali and Chétoui virgin olive oils.
Tena N; Lazzez A; Aparicio-Ruiz R; García-González DL
J Agric Food Chem; 2007 Sep; 55(19):7852-8. PubMed ID: 17708651
[TBL] [Abstract][Full Text] [Related]
7. Microwave heating effects on the chemical composition and the antioxidant capacity of tataouine virgin olive oils from Tunisia.
Oueslati I; Taamalli W; Haddada FM; Zarrouk M
J Food Prot; 2010 Oct; 73(10):1891-901. PubMed ID: 21067678
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Analytical evaluation of two monovarietal virgin olive oils cultivated in the south of Tunisia: Jemri-Bouchouka and Chemlali-Tataouin cultivars.
Rigane G; Boukhris M; Salem RB; Sayadi S; Bouaziz M
J Sci Food Agric; 2013 Mar; 93(5):1242-8. PubMed ID: 22936570
[TBL] [Abstract][Full Text] [Related]
10. Geographic origins and compositions of virgin olive oils determinated by chemometric analysis of NIR spectra.
Galtier O; Dupuy N; Le Dréau Y; Ollivier D; Pinatel C; Kister J; Artaud J
Anal Chim Acta; 2007 Jul; 595(1-2):136-44. PubMed ID: 17605993
[TBL] [Abstract][Full Text] [Related]
11. Statistical characterization of sicilian olive oils from the Peloritana and Maghrebian zones according to the fatty acid profile.
Di Bella G; Maisano R; La Pera L; Lo Turco V; Salvo F; Dugo G
J Agric Food Chem; 2007 Aug; 55(16):6568-74. PubMed ID: 17616134
[TBL] [Abstract][Full Text] [Related]
12. Determination of esters of fatty acids with low molecular weight alcohols in olive oils.
Pérez-Camino MC; Moreda W; Mateos R; Cert A
J Agric Food Chem; 2002 Jul; 50(16):4721-5. PubMed ID: 12137504
[TBL] [Abstract][Full Text] [Related]
13. Effect of addition of olive leaves before fruits extraction process to some monovarietal Tunisian extra-virgin olive oils using chemometric analysis.
Sonda A; Akram Z; Boutheina G; Guido F; Mohamed B
J Agric Food Chem; 2014 Jan; 62(1):251-63. PubMed ID: 24328152
[TBL] [Abstract][Full Text] [Related]
14. Comparison of the amounts of volatile compounds in French protected designation of origin virgin olive oils.
Berlioz B; Cordella C; Cavalli JF; Lizzani-Cuvelier L; Loiseau AM; Fernandez X
J Agric Food Chem; 2006 Dec; 54(26):10092-101. PubMed ID: 17177546
[TBL] [Abstract][Full Text] [Related]
15. Multiblock chemometrics for the discrimination of three extra virgin olive oil varieties.
Maléchaux A; Laroussi-Mezghani S; Le Dréau Y; Artaud J; Dupuy N
Food Chem; 2020 Mar; 309():125588. PubMed ID: 31689589
[TBL] [Abstract][Full Text] [Related]
16. The use of IRMS, (1)H NMR and chemical analysis to characterise Italian and imported Tunisian olive oils.
Camin F; Pavone A; Bontempo L; Wehrens R; Paolini M; Faberi A; Marianella RM; Capitani D; Vista S; Mannina L
Food Chem; 2016 Apr; 196():98-105. PubMed ID: 26593470
[TBL] [Abstract][Full Text] [Related]
17. The use of near-infrared spectrometry in the olive oil industry.
Armenta S; Moros J; Garrigues S; de la Guardia M
Crit Rev Food Sci Nutr; 2010 Jun; 50(6):567-82. PubMed ID: 20544444
[TBL] [Abstract][Full Text] [Related]
18. Effect of controlled crossing on the triglyceride and fatty acid composition of virgin olive oils.
Dabbou S; Rjiba I; Echbili A; Gazzah N; Mechri B; Hammami M
Chem Biodivers; 2010 Jul; 7(7):1801-13. PubMed ID: 20658669
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Triacylglycerol and fatty acid compositions of French virgin olive oils. Characterization by chemometrics.
Ollivier D; Artaud J; Pinatel C; Durbec JP; Guérère M
J Agric Food Chem; 2003 Sep; 51(19):5723-31. PubMed ID: 12952425
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]