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Journal Abstract Search

177 related items for PubMed ID: 20411585

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  • 6. Virgin olive oil authentication by multivariate analyses of 1H NMR fingerprints and delta13C and delta2H data.
    Alonso-Salces RM, Moreno-Rojas JM, Holland MV, Reniero F, Guillou C, Héberger K.
    J Agric Food Chem; 2010 May 12; 58(9):5586-96. PubMed ID: 20373822
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  • 7. Characterization of rapeseed (Brassica napus) oils by bulk C, O, H, and fatty acid C stable isotope analyses.
    Richter EK, Spangenberg JE, Kreuzer M, Leiber F.
    J Agric Food Chem; 2010 Jul 14; 58(13):8048-55. PubMed ID: 20536244
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  • 8. Olive oil or lard?: distinguishing plant oils from animal fats in the archeological record of the eastern Mediterranean using gas chromatography/combustion/isotope ratio mass spectrometry.
    Steele VJ, Stern B, Stott AW.
    Rapid Commun Mass Spectrom; 2010 Dec 15; 24(23):3478-84. PubMed ID: 21072805
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  • 9. 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 01; 196():98-105. PubMed ID: 26593470
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  • 12. Fatty acid and stable carbon isotope characterization of Camelina sativa oil: implications for authentication.
    Hrastar R, Petrisic MG, Ogrinc N, Kosir IJ.
    J Agric Food Chem; 2009 Jan 28; 57(2):579-85. PubMed ID: 19123821
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  • 13. Classification of edible oils by employing 31P and 1H NMR spectroscopy in combination with multivariate statistical analysis. A proposal for the detection of seed oil adulteration in virgin olive oils.
    Vigli G, Philippidis A, Spyros A, Dais P.
    J Agric Food Chem; 2003 Sep 10; 51(19):5715-22. PubMed ID: 12952424
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  • 14. Differentiation of the geographical origin of durum wheat semolina samples on the basis of isotopic composition.
    Brescia MA, Di Martino G, Guillou C, Reniero F, Sacco A, Serra F.
    Rapid Commun Mass Spectrom; 2002 Sep 10; 16(24):2286-90. PubMed ID: 12478573
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  • 15. Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil.
    Rotondi A, Bendini A, Cerretani L, Mari M, Lercker G, Toschi TG.
    J Agric Food Chem; 2004 Jun 02; 52(11):3649-54. PubMed ID: 15161244
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  • 16. Characterisation and attempted differentiation of European and extra-European olive oils using stable isotope ratio analysis.
    Bontempo L, Paolini M, Franceschi P, Ziller L, García-González DL, Camin F.
    Food Chem; 2019 Mar 15; 276():782-789. PubMed ID: 30409663
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  • 18. Isotopic and elemental data for tracing the origin of European olive oils.
    Camin F, Larcher R, Nicolini G, Bontempo L, Bertoldi D, Perini M, Schlicht C, Schellenberg A, Thomas F, Heinrich K, Voerkelius S, Horacek M, Ueckermann H, Froeschl H, Wimmer B, Heiss G, Baxter M, Rossmann A, Hoogewerff J.
    J Agric Food Chem; 2010 Jan 13; 58(1):570-7. PubMed ID: 20000737
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  • 19. Nicotine, acetanilide and urea multi-level 2H-, 13C- and 15N-abundance reference materials for continuous-flow isotope ratio mass spectrometry.
    Schimmelmann A, Albertino A, Sauer PE, Qi H, Molinie R, Mesnard F.
    Rapid Commun Mass Spectrom; 2009 Nov 13; 23(22):3513-21. PubMed ID: 19844968
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  • 20. Effect of pedoclimatic conditions on the chemical composition of the Sigoise olive cultivar.
    Dabbou S, Sifi S, Rjiba I, Esposto S, Taticchi A, Servili M, Montedoro GF, Hammami M.
    Chem Biodivers; 2010 Apr 13; 7(4):898-908. PubMed ID: 20397230
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