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Journal Abstract Search

391 related items for PubMed ID: 18724997

  • 1. Differential scanning calorimetry: a potential tool for discrimination of olive oil commercial categories.
    Chiavaro E, Rodriguez-Estrada MT, Barnaba C, Vittadini E, Cerretani L, Bendini A.
    Anal Chim Acta; 2008 Sep 12; 625(2):215-26. PubMed ID: 18724997
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  • 2. Monovarietal extra virgin olive oils. Correlation between thermal properties and chemical composition: heating thermograms.
    Chiavaro E, Vittadini E, Rodriguez-Estrada MT, Cerretani L, Bendini A.
    J Agric Food Chem; 2008 Jan 23; 56(2):496-501. PubMed ID: 18167077
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  • 3. Monovarietal extra virgin olive oils: correlation between thermal properties and chemical composition.
    Chiavaro E, Vittadini E, Rodriguez-Estrada MT, Cerretani L, Bonoli M, Bendini A, Lercker G.
    J Agric Food Chem; 2007 Dec 26; 55(26):10779-86. PubMed ID: 18038973
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  • 4. Thermal decomposition study of monovarietal extra virgin olive oil by simultaneous thermogravimetry/differential scanning calorimetry: relation with chemical composition.
    Vecchio S, Cerretani L, Bendini A, Chiavaro E.
    J Agric Food Chem; 2009 Jun 10; 57(11):4793-800. PubMed ID: 19489623
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  • 5. Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study.
    Chiavaro E, Cerretani L, Paradiso VM, Summo C, Paciulli M, Gallina Toschi T, Caponio F.
    J Sci Food Agric; 2013 Sep 10; 93(12):2909-16. PubMed ID: 23580481
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  • 6. Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils.
    Chiavaro E, Rodriguez-Estrada MT, Bendini A, Rinaldi M, Cerretani L.
    J Sci Food Agric; 2011 Jan 30; 91(2):198-206. PubMed ID: 20859929
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  • 7. 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 20; 53(8):2810-6. PubMed ID: 15826023
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  • 12. Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state.
    Bendini A, Valli E, Cerretani L, Chiavaro E, Lercker G.
    J Agric Food Chem; 2009 Nov 11; 57(21):10055-62. PubMed ID: 19813731
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  • 14. Detection of the presence of refined hazelnut oil in refined olive oil by fluorescence spectroscopy.
    Sayago A, García-Gonzalez DL, Morales MT, Aparicio R.
    J Agric Food Chem; 2007 Mar 21; 55(6):2068-71. PubMed ID: 17319679
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  • 15. Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production.
    Kalua CM, Bedgood DR, Bishop AG, Prenzler PD.
    J Agric Food Chem; 2006 Oct 04; 54(20):7641-51. PubMed ID: 17002434
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  • 16. 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 03; 52(22):6673-9. PubMed ID: 15506799
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  • 17. Comparative differential scanning calorimetric analysis of vegetable oils: I. Effects of heating rate variation.
    Tan CP, Man YC.
    Phytochem Anal; 2002 Nov 03; 13(3):129-41. PubMed ID: 12099103
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  • 18. Comparative differential scanning calorimetric analysis of vegetable oils: II. Effects of cooling rate variation.
    Che Man YB, Tan CP.
    Phytochem Anal; 2002 Nov 03; 13(3):142-51. PubMed ID: 12099104
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  • 20. DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents.
    Cerretani L, Bendini A, Rinaldi M, Paciulli M, Vecchio S, Chiavaro E.
    J Oleo Sci; 2012 Nov 03; 61(6):303-9. PubMed ID: 22687775
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