Halina Rusek
2019, Talanta
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19 pages
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Biochemical Characterization of Some Tunisian Olive Oils
Ibtissem Hamrouni
Journal of Food Lipids, 2004
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Chemometric Analysis of Croatian Extra Virgin Olive Oils from Central Dalmatia Region
Ozren Jovic
Croatica Chemica Acta, 2013
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Chemometric Characterization of Three Varietal Olive Oils (Cvs. Cobrançosa, Madural and Verdeal Transmontana) Extracted From Olives With Different Maturation Indices
Beatriz Oliveira
Food Chemistry, 2007
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Sensory Perceptions of Virgin Olive Oil: New Panel Evaluation Method and the Chemical Compounds Responsible
Maria Teresa Frangipane
Natural Science, 2015
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Effect of Various Agro-Climatic Conditions on the Quality and Quantity of Olive Oil
Tariq Masood
Zenodo (CERN European Organization for Nuclear Research), 2023
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Comparative analysis of quality parameters of Italian extra virgin olive oils according to their region of origin
Debora Tura
Optical Sensors 2008, 2008
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Classification of organic olives based on chemometric analysis of elemental data
Eduardo Marchevsky
Microchemical Journal, 2018
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Characterization of olive oils obtained from wild olive trees (Olea ferruginea Royle) in Pakistan
Pervez Anwar
Food Research International, 2013
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Determination of Total Polyphenolic Antioxidants Contents in West-Bank Olive Oil
Oday Zaid
Journal of Natural Sciences Research, 2014
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Varietal discrimination of extra virgin olive oils by near and mid infrared spectroscopy
Debora Tura
Food Research International, 2010
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Trace Element Content of Monovarietal and Commercial Portuguese Olive Oils
Marisa Pereira
Journal of Oleo Science, 2015
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Characterization and Classification of Different Tunisian Geographical Olive Oils using Voltammetric Electronic Tongue
Sana Mabrouk
Journal of Food Processing & Technology, 2016
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Physicochemical Changes of Olive Oil and Selected Vegetable Oils During Frying
Evangelos Zoidis
Journal of Food Lipids, 2006
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Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics
Tullia Gallina Toschi
Foods, 2020
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Making Sense of Olive Oil: Simple Experiments To Connect Sensory Observations with the Underlying Chemistry
Zeynep Delen
Journal of Chemical Education, 2014
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Cultivar influence on virgin olive (Olea europea L.) oil flavor based on aromatic compounds and sensorial profile
Debora Tura
Scientia Horticulturae, 2008
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Volatiles as markers of bioactive components found in Croatian extra virgin olive oils
Anna Bzducha-Wróbel
LWT, 2021
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Evolution of monovarietal virgin olive oils as a function of chemical composition and oxidation status
Sandro Dettori
Natural Product Research, 2022
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Analysis of phenolic compounds in extra virgin olive oil by using reversed-phase capillary electrochromatography
Anna Rocco, Salvatore Fanali
ELECTROPHORESIS, 2008
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Industrial trials on coadjuvants for olive oil extraction
Manuel Moya
Journal of Food Engineering, 2010
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Monovarietal Extra Virgin Olive Oils: Correlation Between Thermal Properties and Chemical Composition
A. Bendini
Journal of Agricultural and Food Chemistry, 2007
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Homogeneity assessment of reference materials for sensory analysis of liquid foodstuffs. The virgin olive oil as case study
Luis Cuadros-rodríguez
Food Chemistry, 2020
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Extraction of Interesting Organic Compounds From Olive Oil Waste
GUILLERMO RODRIGUEZ
Grasas y aceites, 2006
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Cultivar influence on variability in olive oil phenolic profiles determined through an extensive germplasm survey
D. Barranco
Food Chemistry, 2018
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Chemometric authentification of Moroccan Picholine virgin olive oil by automatic classification based on the composition of fatty acids and sterols
Mohamed Fakir
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Olive oil analysis results
Prokopios Magiatis
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A rapid and simple method for the analysis of bioactive compounds in olive oil refining by-products by liquid chromatography with ultraviolet and mass spectrometry detection
josep manuel grases
Journal of Food Composition and Analysis, 2018
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Physico-Chemical Properties, Composition, and Oxidative Stability of Olive and Soybean Oils Under Different Conditions
Mohamed Makni
International Journal of Food Properties, 2014
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Evaluation of physicochemical, bioactive composition and profile of fatty acids in leaves of different olive cultivars
Rui Zambiazi
Revista Ceres, 2021
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Effect of crop season on the composition of virgin olive oil with protected designation of origin “Les garrigues”
Maria-paz Romero
Journal of the American Oil Chemists' Society, 2003
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Degradation of olive oil by light or heating. Electronic nose and sensory data analysis
Amalia calviño
Anales de la …, 2005
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Analytical Definition of the Quality of Extra-Virgin Olive Oil Stored in Polyethylene Terephthalate Bottles
Paolo Passamonti
Journal of Food Lipids, 2006
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Genetic and environmental features for oil composition in olive varieties
Andre Berville
OCL, 2014
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It Is Feasible to Produce Olive Oil in Temperate Humid Climate Regions
Yesica Bernaschina
Frontiers in Plant Science, 2019
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Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from southern Greece
Naziha Kamoun
Grasas y Aceites, 2010
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ChemistryAnalytical ChemistryMedicine