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Journal Abstract Search

309 related items for PubMed ID: 26010536

  • 1. Identification and quantification of Cu-chlorophyll adulteration of edible oils.
    Fang M, Tsai CF, Wu GY, Tseng SH, Cheng HF, Kuo CH, Hsu CL, Kao YM, Shih DY, Chiang YM.
    Food Addit Contam Part B Surveill; 2015; 8(3):157-62. PubMed ID: 26010536
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  • 2. Migrated phthalate levels into edible oils.
    Sungur S, Okur R, Turgut FH, Ustun I, Gokce C.
    Food Addit Contam Part B Surveill; 2015; 8(3):190-4. PubMed ID: 25896944
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  • 3. [Screening and confirmation of copper chlorophyll adulteration in olive oils].
    Song S, Wang D, Yang J, Liu Q, Zhao Y.
    Zhonghua Yu Fang Yi Xue Za Zhi; 2015 Jan; 49(1):45-9. PubMed ID: 25876495
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  • 4. Control of olive oil adulteration with copper-chlorophyll derivatives.
    Roca M, Gallardo-Guerrero L, Mínguez-Mosquera MI, Gandul Rojas B.
    J Agric Food Chem; 2010 Jan 13; 58(1):51-6. PubMed ID: 20000773
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  • 7. A Simple Screening Method for Extra Virgin Olive Oil Adulteration by Determining Squalene and Tyrosol.
    Hayakawa T, Yanagawa M, Yamamoto A, Aizawa SI, Taga A, Mochizuki N, Itabashi Y, Uchida H, Ishihara Y, Kodama S.
    J Oleo Sci; 2020 Jul 02; 69(7):677-684. PubMed ID: 32522947
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  • 10. Quantitative analysis and health risk assessment of polycyclic aromatic hydrocarbons in edible vegetable oils marketed in Shandong of China.
    Jiang D, Xin C, Li W, Chen J, Li F, Chu Z, Xiao P, Shao L.
    Food Chem Toxicol; 2015 Sep 02; 83():61-7. PubMed ID: 26072099
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  • 12. Barcode DNA high-resolution melting (Bar-HRM) analysis as a novel close-tubed and accurate tool for olive oil forensic use.
    Ganopoulos I, Bazakos C, Madesis P, Kalaitzis P, Tsaftaris A.
    J Sci Food Agric; 2013 Jul 02; 93(9):2281-6. PubMed ID: 23400707
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  • 13. Review of the use of phytosterols as a detection tool for adulteration of olive oil with hazelnut oil.
    Azadmard-Damirchi S.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2010 Jan 02; 27(1):1-10. PubMed ID: 19763990
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  • 14. 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 13; 1046(1-2):141-6. PubMed ID: 15387182
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  • 18. Simultaneous determination of 14 oil-soluble synthetic dyes in chilli products by high performance liquid chromatography with a gel permeation chromatography clean-up procedure.
    Zhu Y, Zhao B, Xiao R, Yun W, Xiao Z, Tu D, Chen S.
    Food Chem; 2014 Feb 15; 145():956-62. PubMed ID: 24128569
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  • 19. Validation of Fluorescence Spectroscopy to Detect Adulteration of Edible Oil in Extra Virgin Olive Oil (EVOO) by Applying Chemometrics.
    Ali H, Saleem M, Anser MR, Khan S, Ullah R, Bilal M.
    Appl Spectrosc; 2018 Sep 15; 72(9):1371-1379. PubMed ID: 29712442
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  • 20. Detection and quantification of extra virgin olive oil adulteration by means of autofluorescence excitation-emission profiles combined with multi-way classification.
    Durán Merás I, Domínguez Manzano J, Airado Rodríguez D, Muñoz de la Peña A.
    Talanta; 2018 Feb 01; 178():751-762. PubMed ID: 29136891
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