305 related articles for article (PubMed ID: 26010536)
1. Identification and quantification of Cu-chlorophyll adulteration of edible oils.
Fang M; Tsai CF; Wu GY; Tseng SH; Cheng HF; Kuo CH; Hsu CL; Kao YM; Shih DY; Chiang YM
Food Addit Contam Part B Surveill; 2015; 8(3):157-62. PubMed ID: 26010536
[TBL] [Abstract][Full Text] [Related]
2. Migrated phthalate levels into edible oils.
Sungur S; Okur R; Turgut FH; Ustun I; Gokce C
Food Addit Contam Part B Surveill; 2015; 8(3):190-4. PubMed ID: 25896944
[TBL] [Abstract][Full Text] [Related]
3. [Screening and confirmation of copper chlorophyll adulteration in olive oils].
Song S; Wang D; Yang J; Liu Q; Zhao Y
Zhonghua Yu Fang Yi Xue Za Zhi; 2015 Jan; 49(1):45-9. PubMed ID: 25876495
[TBL] [Abstract][Full Text] [Related]
4. Control of olive oil adulteration with copper-chlorophyll derivatives.
Roca M; Gallardo-Guerrero L; Mínguez-Mosquera MI; Gandul Rojas B
J Agric Food Chem; 2010 Jan; 58(1):51-6. PubMed ID: 20000773
[TBL] [Abstract][Full Text] [Related]
5. Direct Photometric Assay for Copper Chlorophyll Adulterants in Edible Oil by the Aid of an Ultraviolet-Photobleaching Pretreatment.
Wang HC; Hou YT; Hsieh BC
J Agric Food Chem; 2018 Aug; 66(33):8859-8863. PubMed ID: 30067024
[TBL] [Abstract][Full Text] [Related]
6. Rapid detection of copper chlorophyll in vegetable oils based on surface-enhanced Raman spectroscopy.
Lian WN; Shiue J; Wang HH; Hong WC; Shih PH; Hsu CK; Huang CY; Hsing CR; Wei CM; Wang JK; Wang YL
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2015; 32(5):627-34. PubMed ID: 25822695
[TBL] [Abstract][Full Text] [Related]
7. A Simple Screening Method for Extra Virgin Olive Oil Adulteration by Determining Squalene and Tyrosol.
Hayakawa T; Yanagawa M; Yamamoto A; Aizawa SI; Taga A; Mochizuki N; Itabashi Y; Uchida H; Ishihara Y; Kodama S
J Oleo Sci; 2020 Jul; 69(7):677-684. PubMed ID: 32522947
[TBL] [Abstract][Full Text] [Related]
8. Chemical characterization of a variety of cold-pressed gourmet oils available on the Brazilian market.
Cicero N; Albergamo A; Salvo A; Bua GD; Bartolomeo G; Mangano V; Rotondo A; Di Stefano V; Di Bella G; Dugo G
Food Res Int; 2018 Jul; 109():517-525. PubMed ID: 29803478
[TBL] [Abstract][Full Text] [Related]
9. Putative Markers of Adulteration of Higher-Grade Olive Oil with Less Expensive Pomace Olive Oil Identified by Gas Chromatography Combined with Chemometrics.
Jabeur H; Drira M; Rebai A; Bouaziz M
J Agric Food Chem; 2017 Jul; 65(26):5375-5383. PubMed ID: 28609617
[TBL] [Abstract][Full Text] [Related]
10. Quantitative analysis and health risk assessment of polycyclic aromatic hydrocarbons in edible vegetable oils marketed in Shandong of China.
Jiang D; Xin C; Li W; Chen J; Li F; Chu Z; Xiao P; Shao L
Food Chem Toxicol; 2015 Sep; 83():61-7. PubMed ID: 26072099
[TBL] [Abstract][Full Text] [Related]
11. Detection and identification of extra virgin olive oil adulteration by GC-MS combined with chemometrics.
Yang Y; Ferro MD; Cavaco I; Liang Y
J Agric Food Chem; 2013 Apr; 61(15):3693-702. PubMed ID: 23528132
[TBL] [Abstract][Full Text] [Related]
12. Barcode DNA high-resolution melting (Bar-HRM) analysis as a novel close-tubed and accurate tool for olive oil forensic use.
Ganopoulos I; Bazakos C; Madesis P; Kalaitzis P; Tsaftaris A
J Sci Food Agric; 2013 Jul; 93(9):2281-6. PubMed ID: 23400707
[TBL] [Abstract][Full Text] [Related]
13. Review of the use of phytosterols as a detection tool for adulteration of olive oil with hazelnut oil.
Azadmard-Damirchi S
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2010 Jan; 27(1):1-10. PubMed ID: 19763990
[TBL] [Abstract][Full Text] [Related]
14. High-performance liquid chromatographic analysis of chlorophylls, pheophytins and carotenoids in virgin olive oils: chemometric approach to variety classification.
Cichelli A; Pertesana GP
J Chromatogr A; 2004 Aug; 1046(1-2):141-6. PubMed ID: 15387182
[TBL] [Abstract][Full Text] [Related]
15. Analysis of olive oil and seed oil triglycerides by capillary gas chromatography as a tool for the detection of the adulteration of olive oil.
Andrikopoulos NK; Giannakis IG; Tzamtzis V
J Chromatogr Sci; 2001 Apr; 39(4):137-45. PubMed ID: 11318065
[TBL] [Abstract][Full Text] [Related]
16. Review of some adulteration detection techniques of edible oils.
Salah WA; Nofal M
J Sci Food Agric; 2021 Feb; 101(3):811-819. PubMed ID: 32833235
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Simultaneous determination of 14 oil-soluble synthetic dyes in chilli products by high performance liquid chromatography with a gel permeation chromatography clean-up procedure.
Zhu Y; Zhao B; Xiao R; Yun W; Xiao Z; Tu D; Chen S
Food Chem; 2014 Feb; 145():956-62. PubMed ID: 24128569
[TBL] [Abstract][Full Text] [Related]
19. Validation of Fluorescence Spectroscopy to Detect Adulteration of Edible Oil in Extra Virgin Olive Oil (EVOO) by Applying Chemometrics.
Ali H; Saleem M; Anser MR; Khan S; Ullah R; Bilal M
Appl Spectrosc; 2018 Sep; 72(9):1371-1379. PubMed ID: 29712442
[TBL] [Abstract][Full Text] [Related]
20. Detection and quantification of extra virgin olive oil adulteration by means of autofluorescence excitation-emission profiles combined with multi-way classification.
Durán Merás I; Domínguez Manzano J; Airado Rodríguez D; Muñoz de la Peña A
Talanta; 2018 Feb; 178():751-762. PubMed ID: 29136891
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]