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260 related items for PubMed ID: 19813707

  • 1. Prediction of the genetic variety of extra virgin olive oils produced at La Comunitat Valenciana, Spain, by fourier transform infrared spectroscopy.
    Concha-Herrera V, Lerma-García MJ, Herrero-Martínez JM, Simó-Alfonso EF.
    J Agric Food Chem; 2009 Nov 11; 57(21):9985-9. PubMed ID: 19813707
    [Abstract] [Full Text] [Related]

  • 2. Classification of extra virgin olive oils produced at La Comunitat Valenciana according to their genetic variety using sterol profiles established by high-performance liquid chromatography with mass spectrometry detection.
    Lerma-García MJ, Concha-Herrera V, Herrero-Martínez JM, Simó-Alfonso EF.
    J Agric Food Chem; 2009 Nov 25; 57(22):10512-7. PubMed ID: 19883071
    [Abstract] [Full Text] [Related]

  • 3. Classification of pumpkin seed oils according to their species and genetic variety by attenuated total reflection Fourier-transform infrared spectroscopy.
    Saucedo-Hernández Y, Lerma-García MJ, Herrero-Martínez JM, Ramis-Ramos G, Jorge-Rodríguez E, Simí-Alfonso EF.
    J Agric Food Chem; 2011 Apr 27; 59(8):4125-9. PubMed ID: 21410160
    [Abstract] [Full Text] [Related]

  • 4. FTIR spectroscopy and multivariate analysis can distinguish the geographic origin of extra virgin olive oils.
    Tapp HS, Defernez M, Kemsley EK.
    J Agric Food Chem; 2003 Oct 08; 51(21):6110-5. PubMed ID: 14518931
    [Abstract] [Full Text] [Related]

  • 5. Preliminary study on application of mid infrared spectroscopy for the evaluation of the virgin olive oil "freshness".
    Sinelli N, Cosio MS, Gigliotti C, Casiraghi E.
    Anal Chim Acta; 2007 Aug 13; 598(1):128-34. PubMed ID: 17693316
    [Abstract] [Full Text] [Related]

  • 6. Radical scavenging-linked antioxidant activity of ethanolic extracts of diverse types of extra virgin olive oils.
    Lee OH, Lee BY, Kim YC, Shetty K, Kim YC.
    J Food Sci; 2008 Sep 13; 73(7):C519-25. PubMed ID: 18803696
    [Abstract] [Full Text] [Related]

  • 7. Geographic classification of extra virgin olive oils from the eastern Mediterranean by chemometric analysis of visible and near-infrared spectroscopic data.
    Downey G, McIntyre P, Davies AN.
    Appl Spectrosc; 2003 Feb 13; 57(2):158-63. PubMed ID: 14610952
    [Abstract] [Full Text] [Related]

  • 8. Chemometrical strategies for feature selection and data compression applied to NIR and MIR spectra of extra virgin olive oils for cultivar identification.
    Casale M, Sinelli N, Oliveri P, Di Egidio V, Lanteri S.
    Talanta; 2010 Mar 15; 80(5):1832-7. PubMed ID: 20152419
    [Abstract] [Full Text] [Related]

  • 9. Confirmation of food origin claims by fourier transform infrared spectroscopy and chemometrics: extra virgin olive oil from Liguria.
    Hennessy S, Downey G, O'Donnell CP.
    J Agric Food Chem; 2009 Mar 11; 57(5):1735-41. PubMed ID: 19206534
    [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 30; 75(4):937-43. PubMed ID: 18585166
    [Abstract] [Full Text] [Related]

  • 11. Comparative study of virgin olive oil quality from single varieties cultivated in Chile and Spain.
    García-González DL, Romero N, Aparicio R.
    J Agric Food Chem; 2010 Dec 22; 58(24):12899-905. PubMed ID: 21090684
    [Abstract] [Full Text] [Related]

  • 12. 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
    [Abstract] [Full Text] [Related]

  • 13. Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue.
    Dias LG, Fernandes A, Veloso AC, Machado AA, Pereira JA, Peres AM.
    Food Chem; 2014 Oct 01; 160():321-9. PubMed ID: 24799245
    [Abstract] [Full Text] [Related]

  • 14. Sensory properties of Californian and imported extra virgin olive oils.
    Delgado C, Guinard JX.
    J Food Sci; 2011 Apr 01; 76(3):S170-6. PubMed ID: 21535856
    [Abstract] [Full Text] [Related]

  • 15. Secoiridoids, tocopherols, and antioxidant activity of monovarietal extra virgin olive oils extracted from destoned fruits.
    Lavelli V, Bondesan L.
    J Agric Food Chem; 2005 Feb 23; 53(4):1102-7. PubMed ID: 15713026
    [Abstract] [Full Text] [Related]

  • 16. Classification of Spanish extra virgin olive oils by data fusion of visible spectroscopic fingerprints and chemical descriptors.
    Pizarro C, Rodríguez-Tecedor S, Pérez-del-Notario N, Esteban-Díez I, González-Sáiz JM.
    Food Chem; 2013 Jun 01; 138(2-3):915-22. PubMed ID: 23411196
    [Abstract] [Full Text] [Related]

  • 17. Combination of an e-nose, an e-tongue and an e-eye for the characterisation of olive oils with different degree of bitterness.
    Apetrei C, Apetrei IM, Villanueva S, de Saja JA, Gutierrez-Rosales F, Rodriguez-Mendez ML.
    Anal Chim Acta; 2010 Mar 17; 663(1):91-7. PubMed ID: 20172102
    [Abstract] [Full Text] [Related]

  • 18. Quality of extra virgin olive oils produced in an emerging olive growing area in north-western Spain.
    Reboredo-Rodríguez P, González-Barreiro C, Cancho-Grande B, Simal-Gándara J.
    Food Chem; 2014 Dec 01; 164():418-26. PubMed ID: 24996353
    [Abstract] [Full Text] [Related]

  • 19. Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy.
    Lerma-García MJ, Gori A, Cerretani L, Simó-Alfonso EF, Caboni MF.
    J Dairy Sci; 2010 Oct 01; 93(10):4490-6. PubMed ID: 20854982
    [Abstract] [Full Text] [Related]

  • 20. Quality characterization of the new virgin olive oil var. Sikitita by phenols and volatile compounds.
    García-González DL, Tena N, Aparicio R.
    J Agric Food Chem; 2010 Jul 28; 58(14):8357-64. PubMed ID: 20593825
    [Abstract] [Full Text] [Related]

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