OLEA Framework for non Refined Olive Oil Traceability and Quality Assurance (original) (raw)
Effect of Various Agro-Climatic Conditions on the Quality and Quantity of Olive Oil
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Quality of extra virgin olive oil affected by several packaging variables
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Evolution of monovarietal virgin olive oils as a function of chemical composition and oxidation status
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Varietal discrimination of extra virgin olive oils by near and mid infrared spectroscopy
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Monovarietal Extra Virgin Olive Oils: Correlation Between Thermal Properties and Chemical Composition
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Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics
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Susceptibility of water-emulsified extra virgin olive oils to oxidation
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Physico-Chemical Properties, Composition, and Oxidative Stability of Olive and Soybean Oils Under Different Conditions
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Rapid Authentication of Extra Virgin Olive Oil using UV and FTIR Spectroscopy
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The Olive (Olea Europaea L.) Production in Northern Cyprus
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Olive Oil in Indian Kitchen: a Food for Thought, a Thought for Food
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Physicochemical Changes of Olive Oil and Selected Vegetable Oils During Frying
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‘Cobrançosa’ Olive Oil and Drupe: Chemical Composition at Two Ripening Stages
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Degradation of olive oil by light or heating. Electronic nose and sensory data analysis
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Genetic and environmental features for oil composition in olive varieties
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Volatiles as markers of bioactive components found in Croatian extra virgin olive oils
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The Effect of Plant Essential Oil and Extracts on Fatty Acid Profile of Virgin Olive Oil Stored in Different Packaging Materials
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Making Sense of Olive Oil: Simple Experiments To Connect Sensory Observations with the Underlying Chemistry
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Journal of Chemical Education, 2014
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