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Journal Abstract Search

126 related items for PubMed ID: 25038644

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  • 8. 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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  • 14. Quality assessment and authentication of virgin olive oil by NMR spectroscopy: a critical review.
    Dais P, Hatzakis E.
    Anal Chim Acta; 2013 Feb 26; 765():1-27. PubMed ID: 23410622
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  • 15. Improvement of the Fourier Transform Near Infrared Method to Evaluate Extra Virgin Olive Oils by Analyzing 1,2-Diacylglycerols and 1,3-Diacylglycerols and Adding Unesterified Fatty Acids.
    Azizian H, Wang SC, Li X, Kramer JKG.
    Lipids; 2018 Nov 26; 53(11-12):1097-1112. PubMed ID: 30652315
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  • 17. Column and high-performance size exclusion chromatography applications to the in vivo digestibility study of a thermoxidized and polymerized olive oil.
    Sánchez-Muniz FJ, Bastida S, González-Muñoz MJ.
    Lipids; 1999 Nov 26; 34(11):1187-92. PubMed ID: 10606041
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  • 20. 31P NMR spectroscopy in the quality control and authentication of extra-virgin olive oil: a review of recent progress.
    Dais P, Spyros A.
    Magn Reson Chem; 2007 May 26; 45(5):367-77. PubMed ID: 17372968
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