Seeking a Fast Screening Method of the Varietal Origin of Olive Oil: The Usefulness of an NMR-Based Approach

Virgin olive oil metabolomics: A review

(2020) Artemis Lioupi et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

NMR Determination of Free Fatty Acids in Vegetable Oils

(2020) Maria Enrica Di Pietro et al.   Processes

Application of 1H and 13C NMR Fingerprinting as a Tool for the Authentication of Maltese Extra Virgin Olive Oil

(2020) Frederick Lia et al.   Foods

1H NMR Spectroscopy to Characterize Italian Extra Virgin Olive Oil Blends, Using Statistical Models and Databases Based on Monocultivar Reference Oils

(2020) Chiara Roberta Girelli et al.   Foods

Rapid assessment of monovarietal Portuguese Extra Virgin Olive Oil's (EVOO's) fatty acids by Fourier-transform Near-Infrared Spectroscopy (FT-NIRS)

(2019) Jelena Milinovic et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Assessment of the triacylglycerol fraction of olive oil by 1D-NMR spectroscopy: exploring the usefulness of DEPT tool on the peak assignments of 13C NMR spectra

(2019) Raquel Garcia et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Revisiting 3D van Krevelen diagrams as a tool for the visualization of volatile profile of varietal olive oils from Alentejo region, Portugal

(2019) Nuno Martins et al.   TALANTA

Applying high-resolution melting (HRM) technology to olive oil and wine authenticity

(2018) Leonor Pereira et al.   FOOD RESEARCH INTERNATIONAL

Cultivar classification of Apulian olive oils: Use of artificial neural networks for comparing NMR, NIR and merceological data

(2017) Giulio Binetti et al.   FOOD CHEMISTRY

Tunisian Extra Virgin Olive Oil Traceability in the EEC Market: Tunisian/Italian (Coratina) EVOOs Blend as a Case Study

(2017) et al.   Sustainability

Characterization of monovarietal extra virgin olive oils from the province of Béjaïa (Algeria)

(2016) Firdousse Laincer et al.   FOOD RESEARCH INTERNATIONAL

1H NMR spectroscopy and multivariate analysis as possible tool to assess cultivars, from specific geographical areas, in EVOOs

(2015) Chiara Roberta Girelli et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Discrimination and characterisation of extra virgin olive oils from three cultivars in different maturation stages using Fourier transform infrared spectroscopy in tandem with chemometrics

(2015) Irene Gouvinhas et al.   FOOD CHEMISTRY

Short wavelength Raman spectroscopy applied to the discrimination and characterization of three cultivars of extra virgin olive oils in different maturation stages

(2015) Irene Gouvinhas et al.   TALANTA

Quality assessment and authentication of virgin olive oil by NMR spectroscopy: A critical review

(2012) Photis Dais et al.   ANALYTICA CHIMICA ACTA

Influence of harvest year, cultivar and geographical origin on Greek extra virgin olive oils composition: A study by NMR spectroscopy and biometric analysis

(2012) Alexia Agiomyrgianaki et al.   FOOD CHEMISTRY

High resolution NMR characterization of olive oils in terms of quality, authenticity and geographical origin

(2012) Luisa Mannina et al.   MAGNETIC RESONANCE IN CHEMISTRY

Chemometric classification of several olive cultivars from Trás-os-Montes region (northeast of Portugal) using artificial neural networks

(2010) António M. Peres et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Comprehensive two-dimensional gas chromatography for fingerprint pattern recognition in olive oils produced by two different techniques in Portuguese olive varieties Galega Vulgar, Cobrançosa e Carrasquenha

(2008) L. Torres Vaz-Freire et al.   ANALYTICA CHIMICA ACTA