Extra-Virgin Olive Oils from Nine Italian Regions: An 1H NMR-Chemometric Characterization

Direct study of minor extra-virgin olive oil components without any sample modification. 1 H NMR multisupression experiment: A powerful tool

(2017) Ainhoa Ruiz-Aracama et al.   FOOD CHEMISTRY

The use of IRMS, 1 H NMR and chemical analysis to characterise Italian and imported Tunisian olive oils

(2016) Federica Camin et al.   FOOD CHEMISTRY

Robustness of NMR-based metabolomics to generate comparable data sets for olive oil cultivar classification. An inter-laboratory study on Apulian olive oils

(2016) Sara Piccinonna et al.   FOOD CHEMISTRY

Protected Designation of Origin Extra Virgin Olive Oils Assessment by Nuclear Magnetic Resonance and Multivariate Statistical Analysis: “Terra di Bari”, an Apulian (Southeast Italy) Case Study

(2016) Laura Del Coco et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Determination of 1,2/1,3-diglycerides in Sicilian extra-virgin olive oils by 1H-NMR over a one-year storage period

(2016) Andrea Salvo et al.   NATURAL PRODUCT RESEARCH

Validation of chemometric models – A tutorial

(2015) Frank Westad et al.   ANALYTICA CHIMICA ACTA

Influence of Harvest Method and Period on Olive Oil Composition: an NMR and Statistical Study

(2010) Marco D’Imperio et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

NMR and chemometrics in tracing European olive oils: The case study of Ligurian samples

(2009) L. Mannina et al.   TALANTA

Geographical Characterization of Greek Virgin Olive Oils (Cv. Koroneiki) Using1H and31P NMR Fingerprinting with Canonical Discriminant Analysis and Classification Binary Trees

(2008) Panos V. Petrakis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY