138 related articles for article (PubMed ID: 32427055)
1. Pigment profiles of Spanish extra virgin olive oils by ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry.
Arrizabalaga-Larrañaga A; Rodríguez P; Medina M; Santos FJ; Moyano E
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2020 Jul; 37(7):1075-1086. PubMed ID: 32427055
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Simultaneous analysis of natural pigments and E-141i in olive oils by liquid chromatography-tandem mass spectrometry.
Arrizabalaga-Larrañaga A; Rodríguez P; Medina M; Santos FJ; Moyano E
Anal Bioanal Chem; 2019 Aug; 411(21):5577-5591. PubMed ID: 31172239
[TBL] [Abstract][Full Text] [Related]
4. Extraction of pigment information from near-UV vis absorption spectra of extra virgin olive oils.
Domenici V; Ancora D; Cifelli M; Serani A; Veracini CA; Zandomeneghi M
J Agric Food Chem; 2014 Sep; 62(38):9317-25. PubMed ID: 25178056
[TBL] [Abstract][Full Text] [Related]
5. Pigment profile in non-Spanish olive varieties ( Olea europaea L. Var. Coratina, Frantoio, and Koroneiki).
Aparicio-Ruiz R; Gandul-Rojas B; Roca M
J Agric Food Chem; 2009 Nov; 57(22):10831-6. PubMed ID: 19883073
[TBL] [Abstract][Full Text] [Related]
6. Rapid and quantitative extraction method for the determination of chlorophylls and carotenoids in olive oil by high-performance liquid chromatography.
Mateos R; García-Mesa JA
Anal Bioanal Chem; 2006 Aug; 385(7):1247-54. PubMed ID: 16705414
[TBL] [Abstract][Full Text] [Related]
7. Lutein/β-carotene ratio in extra virgin olive oil: An easy and rapid quantification method by Raman spectroscopy.
Portarena S; Anselmi C; Leonardi L; Proietti S; Bizzarri AR; Brugnoli E; Baldacchini C
Food Chem; 2023 Mar; 404(Pt B):134748. PubMed ID: 36327502
[TBL] [Abstract][Full Text] [Related]
8. Geographical discrimination of extra-virgin olive oils from the Italian coasts by combining stable isotope data and carotenoid content within a multivariate analysis.
Portarena S; Baldacchini C; Brugnoli E
Food Chem; 2017 Jan; 215():1-6. PubMed ID: 27542443
[TBL] [Abstract][Full Text] [Related]
9. Detecting Food Fraud in Extra Virgin Olive Oil Using a Prototype Portable Hyphenated Photonics Sensor.
Weesepoel Y; Alewijn M; Wijtten M; Müller-Maatsch J
J AOAC Int; 2021 Mar; 104(1):7-15. PubMed ID: 33259580
[TBL] [Abstract][Full Text] [Related]
10. Discrimination of extra-virgin-olive oils from different cultivars and geographical origins by untargeted metabolomics.
Ghisoni S; Lucini L; Angilletta F; Rocchetti G; Farinelli D; Tombesi S; Trevisan M
Food Res Int; 2019 Jul; 121():746-753. PubMed ID: 31108805
[TBL] [Abstract][Full Text] [Related]
11. Quality evaluation of extra-virgin olive oils from Sicilian genotypes grown in a high-density system.
Grilo F; Novara ME; D'Oca MC; Rubino S; Lo Bianco R; Di Stefano V
Int J Food Sci Nutr; 2020 Jun; 71(4):397-409. PubMed ID: 31530051
[TBL] [Abstract][Full Text] [Related]
12. Evaluation of olive oils from the Mediterranean region by UV-Vis spectroscopy and Independent Component Analysis.
Alves FCGBS; Coqueiro A; Março PH; Valderrama P
Food Chem; 2019 Feb; 273():124-129. PubMed ID: 30292357
[TBL] [Abstract][Full Text] [Related]
13. Changes in chloroplast pigments of olive varieties during fruit ripening.
Roca M; Mínguez-Mosquera MI
J Agric Food Chem; 2001 Feb; 49(2):832-9. PubMed ID: 11262037
[TBL] [Abstract][Full Text] [Related]
14. Lipid Profiling and Stable Isotopic Data Analysis for Differentiation of Extra Virgin Olive Oils Based on Their Origin.
Lukić I; Da Ros A; Guella G; Camin F; Masuero D; Mulinacci N; Vrhovsek U; Mattivi F
Molecules; 2019 Dec; 25(1):. PubMed ID: 31861325
[TBL] [Abstract][Full Text] [Related]
15. Comparative Evaluation of Different Targeted and Untargeted Analytical Approaches to Assess Greek Extra Virgin Olive Oil Quality and Authentication.
Drakopoulou S; Orfanakis E; Karagiannaki I; Gaitis F; Skoulika S; Papaioannou A; Boukouvalas G; Petropoulos G; Katsoudas V; Kontzedaki R; Philippidis A; Zoumi A; Dasenaki M; Thomaidis NS; Velegrakis M
Molecules; 2022 Feb; 27(4):. PubMed ID: 35209139
[TBL] [Abstract][Full Text] [Related]
16. Insights into the Analysis of Phenolic Secoiridoids in Extra Virgin Olive Oil.
Celano R; Piccinelli AL; Pugliese A; Carabetta S; di Sanzo R; Rastrelli L; Russo M
J Agric Food Chem; 2018 Jun; 66(24):6053-6063. PubMed ID: 29800514
[TBL] [Abstract][Full Text] [Related]
17. Characterization and evaluation of phenolic profiles and color as potential discriminating features among Spanish extra virgin olive oils with protected designation of origin.
Becerra-Herrera M; Vélez-Martín A; Ramos-Merchante A; Richter P; Beltrán R; Sayago A
Food Chem; 2018 Feb; 241():328-337. PubMed ID: 28958536
[TBL] [Abstract][Full Text] [Related]
18. Simultaneous Determination of Pigments, Tocopherols, and Squalene in Greek Olive Oils: A Study of the Influence of Cultivation and Oil-Production Parameters.
Martakos I; Kostakis M; Dasenaki M; Pentogennis M; Thomaidis N
Foods; 2019 Dec; 9(1):. PubMed ID: 31905742
[TBL] [Abstract][Full Text] [Related]
19. Changes in extra-virgin olive oil added with Lycium barbarum L. carotenoids during frying: Chemical analyses and metabolomic approach.
Blasi F; Rocchetti G; Montesano D; Lucini L; Chiodelli G; Ghisoni S; Baccolo G; Simonetti MS; Cossignani L
Food Res Int; 2018 Mar; 105():507-516. PubMed ID: 29433242
[TBL] [Abstract][Full Text] [Related]
20. Quality classification of Spanish olive oils by untargeted gas chromatography coupled to hybrid quadrupole-time of flight mass spectrometry with atmospheric pressure chemical ionization and metabolomics-based statistical approach.
Sales C; Cervera MI; Gil R; Portolés T; Pitarch E; Beltran J
Food Chem; 2017 Feb; 216():365-73. PubMed ID: 27596432
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
