Detection of Virgin Olive Oil Adulteration Using Low Field Unilateral NMR

Diverse food-based applications of nuclear magnetic resonance (NMR) technology

(2013) Massimo F. Marcone et al.   FOOD RESEARCH INTERNATIONAL

Fingerprinting food: current technologies for the detection of food adulteration and contamination

(2012) David I. Ellis et al.   CHEMICAL SOCIETY REVIEWS

NMR Analyses and Diffusion Coefficient Determination of Minor Constituents of Olive Oil: Combined Experimental and Theoretical Studies

(2012) Ahmet Altun et al.   JOURNAL OF CHEMICAL AND ENGINEERING DATA

Virgin Olive Oil Authentication by Multivariate Analyses of1H NMR Fingerprints and δ13C and δ2H Data

(2010) Rosa M. Alonso-Salces et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemistry of Extra Virgin Olive Oil: Adulteration, Oxidative Stability, and Antioxidants

(2010) Edwin N. Frankel   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

High-power gradient diffusion NMR spectroscopy for the rapid assessment of extra-virgin olive oil adulteration

(2009) Daniela Šmejkalová et al.   FOOD CHEMISTRY

Rapid Authentication of Olive Oil Adulteration by Raman Spectrometry

(2009) Ming-Qiang Zou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY