Detection of Soft‐Deodorized Olive Oil and Refined Vegetable Oils in Virgin Olive Oil Using Near Infrared Spectroscopy and Traditional Analytical Parameters

Investigation of polymers and alcohols produced in oxidized soybean oil at frying temperatures

(2020) Hong-Sik Hwang et al.   FOOD CHEMISTRY

A New Statistical Approach to Describe the Quality of Extra Virgin Olive Oils Using Near Infrared Spectroscopy (NIR) and Traditional Analytical Parameters

(2018) Ina Willenberg et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

A new analytical and statistical approach to predict the sensory properties of deep frying fats and oils to determine the point of discard during processing

(2017) Christian Gertz et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Soft-deodorization of virgin olive oil: Study of the changes of quality and chemical composition

(2017) Ramón Aparicio-Ruiz et al.   FOOD CHEMISTRY

Tutorial: Items to be included in a report on a near infrared spectroscopy project

(2017) Phil Williams et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY

Rapid and innovative instrumental approaches for quality and authenticity of olive oils

(2016) Enrico Valli et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effect of olive storage conditions on Chemlali olive oil quality and the effective role of fatty acids alkyl esters in checking olive oils authenticity

(2015) Hazem Jabeur et al.   FOOD CHEMISTRY

Authenticity Assessment of Extra Virgin Olive Oil: Evaluation of Desmethylsterols and Triterpene Dialcohols

(2015) Cynthia T. Srigley et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Novel, Rapid Identification, and Quantification of Adulterants in Extra Virgin Olive Oil Using Near-Infrared Spectroscopy and Chemometrics

(2015) Hormoz Azizian et al.   LIPIDS

Oxidation and structural decomposition of fats and oils at elevated temperatures

(2014) Christian Gertz et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Fundamentals of the frying process*

(2014) Christian Gertz   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Application of FT-NIR spectroscopy in assessment of used frying fats and oils*

(2014) Christian Gertz et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Pyropheophytin a and 1,2-Diacyl-glycerols Over Time Under Different Storage Conditions in Natural Olive Oils

(2014) C. Guillaume et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Phenolic Composition and Antioxidant Activity of Monovarietal and Commercial Portuguese Olive Oils

(2014) Irene Gouvinhas et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

7th International Symposium on Deep-Fat Frying, San Francisco, CA (USA): Recommendations to enhance frying

(2013) Christian Gertz et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Influence of Polydimethylsiloxane on the Oxygen Concentration of Oils at Various Temperatures

(2011) Jose A. Gerde et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Thermal Degradation Kinetics of Chlorophyll Pigments in Virgin Olive Oils. 1. Compounds of Seriesa

(2010) Ramón Aparicio-Ruiz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Conventional Heating on the Stability of Major Olive Oil Phenolic Compounds by Tandem Mass Spectrometry and Isotope Dilution Assay

(2010) Mohamed Attya et al.   MOLECULES

Alkyl Esters of Fatty Acids a Useful Tool to Detect Soft Deodorized Olive Oils

(2008) María del Carmen Pérez-Camino et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY