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Biochemical Characterization of Some Tunisian Olive Oils
Ibtissem Hamrouni
Journal of Food Lipids, 2004
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Use of whole electrophoretic profile and chemometric tools for the differentiation of three olive oil qualities
Halina Rusek
Talanta, 2019
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Classification of edible oils and uncovering adulteration of virgin olive oil using FTIR with the aid of chemometrics
Wasfy Obeidat
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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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Olive oil quantification of edible vegetable oil blends using triacylglycerols chromatographic fingerprints and chemometric tools
P. de la Mata-Espinosa
Talanta, 2011
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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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Rapid Authentication of Extra Virgin Olive Oil using UV and FTIR Spectroscopy
adel magdy
Middle East Journal of Applied Sciences, 2020
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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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Chromatographic Fingerprinting Enables Effective Discrimination and Identitation of High-Quality Italian Extra-Virgin Olive Oils
Luis Cuadros-rodríguez
Journal of Agricultural and Food Chemistry, 2021
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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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Comparative study of virgin olive oil from Moroccan Picholine cultivars in TADLA perimeter -Morocco
OUMAIMA AMESLEK
E3S web of conferences, 2024
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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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Combined untargeted and targeted fingerprinting with comprehensive two-dimensional chromatography for volatiles and ripening indicators in olive oil
Federico Magagna
Analytica Chimica Acta, 2016
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Discriminating olive and non-olive oils using HPLC-CAD and chemometrics
J. Bosque-sendra , Luis Cuadros-rodríguez
Analytical and Bioanalytical Chemistry, 2011
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Classification of organic olives based on chemometric analysis of elemental data
Eduardo Marchevsky
Microchemical Journal, 2018
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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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Characterization of olive oils obtained from wild olive trees (Olea ferruginea Royle) in Pakistan
Pervez Anwar
Food Research International, 2013
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Chemometrics Methods for Specificity, Authenticity and Traceability Analysis of Olive Oils: Principles, Classifications and Applications
habib messai
Foods, 2016
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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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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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Use of 1-acetoxypinoresinol to authenticate Picual olive oils
Juan Rios Garcia
International Journal of Food Science and Technology, 2002
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Comparison of fatty acid profiles and mid-infrared spectral data for classification of olive oils
Banu Ozen
European Journal of Lipid Science and Technology, 2010
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Chemometric analysis for discrimination of extra virgin olive oils from whole and stoned olive pastes
Donatella Restuccia , Gaetano Ragno
Food chemistry, 2016
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Classification of Turkish Monocultivar (Ayvalık and Memecik cv.) Virgin Olive Oils from North and South Zones of Aegean Region Based on Their Triacyglycerol Profiles
Durmuş Özdemir
Journal of the American Oil Chemists' Society, 2013
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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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Olive oil assessment in edible oil blends by means of ATR-FTIR and chemometrics
J. Bosque-sendra , Antonio Medina , Luis Cuadros-rodríguez
Food Control, 2012
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Evaluation of fatty acid profile of oils/fats by GC-MS through two quantification approaches
Laura Mihai
Romanian Biotechnological Letters
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Authentication of Tunisian virgin olive oils by chemometric analysis of fatty acid compositions and NIR spectra. Comparison with Maghrebian and French virgin olive oils
Mohamed Hammami
Food chemistry, 2015
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Classification of olive oils using chromatography, principal component analysis and artificial neural network modelling
Erkan Yasar
Journal of Food Measurement and Characterization, 2018
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Chemometric classification of edible oils
Viera Mrázová
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Chemometric Characterization of Eight Monovarietal Algerian Virgin Olive Oils
Jacques Artaud
Journal of the American Oil Chemists' Society, 2018
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Assessment of Tunisian virgin olive oils via synchronized analysis of sterols, phenolic acids, and fatty acids in combination with multivariate chemometrics
Ennio Ottaviani
European Food Research and Technology, 2019
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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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Chemometric discrimination of Turkish olive oils by variety and region using PCA and comparison of classification viability of SIMCA and PLS-DA
Onur Özdikicierler
European Food Research and Technology, 2020
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Discrimination of Tunisian and Italian extra-virgin olive oils according to their phenolic and sterolic fingerprints
Sihem Ben Ali
Food Research International, 2018
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Geography
Mohamed Fakir
