Multianalyte analysis of volatile compounds in virgin olive oils using SPME‐GC with FID or MS detection: results of an international interlaboratory validation

Simulation of Transport under Different Temperature Conditions: Effects on Extra Virgin Olive Oil Quality

(2022) Carlotta Breschi et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Contribution of Specific Volatile Markers to Green and Ripe Fruity Attributes in Extra Virgin Olive Oils Studied with Three Analytical Methods

(2022) Rocío Ríos-Reina et al.   FOOD CHEMISTRY

Clustering Monovarietal Extra Virgin Olive Oil According to Sensory Profile, Volatile Compounds, and k ‐Mean Algorithm

(2022) Lorenzo Cecchi et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Authenticity in Olive Oils from an Empeltre Clonal Selection in Aragon (Spain): How Environmental, Agronomic, and Genetic Factors Affect Sterol Composition

(2022) Raquel Rey-Giménez et al.   Foods

Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID

(2022) Ramón Aparicio-Ruiz et al.   MethodsX

Application of new emerging techniques in combination with classical methods for the determination of the quality and authenticity of olive oil: a review

(2021) Hicham Zaroual et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Impact of Olive Harvesting Date on Virgin Olive Oil Volatile Composition in Four Spanish Varieties

(2021) Nicola Caporaso et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions

(2021) Soraya Mousavi et al.   Foods

Characterization of the Key Odorants Causing the Musty and Fusty/Muddy Sediment Off-Flavors in Olive Oils

(2021) Anja Neugebauer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analytical artefacts: H 2 carrier gas hydrogenation of plant volatiles during headspace solid‐phase microextraction gas chromatography

(2021) Catherine E. Sansom et al.   PHYTOCHEMICAL ANALYSIS

Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils

(2021) Ramón Aparicio-Ruiz et al.   FOOD CONTROL

Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective

(2020) Ana Lobo-Prieto et al.   MOLECULES

Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach

(2020) Sara Barbieri et al.   Foods

Peer inter-laboratory validation study of a harmonized SPME-GC-FID method for the analysis of selected volatile compounds in virgin olive oils

(2020) Enrico Casadei et al.   FOOD CONTROL

Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future

(2019) Lanfranco Conte 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

Physicochemical Characteristics and Antioxidant Potential of the Greek PDO and PGI Virgin Olive Oils (VOOs)

(2018) Nikolaos Nenadis et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

A study of the differences between trade standards inside and outside Europe

(2017) D. L. García-González et al.   GRASAS Y ACEITES

Solid-phase microextraction may catalize hydrogenation when using hydrogen as carrier in gas chromatography

(2016) D. Fiorini et al.   JOURNAL OF CHROMATOGRAPHY A