Emerging trends in olive oil fraud and possible countermeasures

An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test

(2020) Enrico Valli et al.   Foods

Compliance with EU vs. extra-EU labelled geographical provenance in virgin olive oils: A rapid untargeted chromatographic approach based on volatile compounds

(2020) Rosa Palagano et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Flash Gas Chromatography in Tandem with Chemometrics: A Rapid Screening Tool for Quality Grades of Virgin Olive Oils

(2020) Sara Barbieri et al.   Foods

Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method

(2020) Rosa Palagano et al.   Foods

Food fraud vulnerability assessment: Reliable data sources and effective assessment approaches

(2019) Louise Manning et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Food supplements’ non-conformity in Europe – Poland: A case study

(2019) Aleksandra Kowalska et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Virgin olive oil volatile fingerprint and chemometrics: Towards an instrumental screening tool to grade the sensory quality

(2019) Beatriz Quintanilla-Casas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Discrimination of processing grades of olive oil and other vegetable oils by monochloropropanediol esters and glycidyl esters

(2018) Jing Yan et al.   FOOD CHEMISTRY

Development of food fraud media monitoring system based on text mining

(2018) Y. Bouzembrak et al.   FOOD CONTROL

Economically Motivated Food Fraud and Adulteration in Brazil: Incidents and Alternatives to Minimize Occurrence

(2018) Casiane Salete Tibola et al.   JOURNAL OF FOOD SCIENCE

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

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

Official quality controls and the fight against fraud in the olive oil sector in Catalonia. Results 2011–2014

(2016) G. Cugat et al.   GRASAS Y ACEITES

Identification and quantification of Cu-chlorophyll adulteration of edible oils

(2015) Mingchih Fang et al.   Food Additives & Contaminants Part B-Surveillance

Misdescription of edible oils: Flowcharts of analytical choices in a forensic view

(2013) Tullia Gallina Toschi et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Defining the Public Health Threat of Food Fraud

(2011) John Spink et al.   JOURNAL OF FOOD SCIENCE

Isotopic and Elemental Data for Tracing the Origin of European Olive Oils

(2009) Federica Camin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Soybean Oil: Genetic Approaches for Modification of Functionality and Total Content

(2009) T. E. Clemente et al.   PLANT PHYSIOLOGY