Shelf Life of Extra Virgin Olive Oil and Its Prediction Models

Evaluation of extra-virgin olive oils shelf life using an electronic tongue—chemometric approach

(2016) Nuno Rodrigues et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Shelf-Life Prediction of Extra Virgin Olive Oils Using an Empirical Model Based on Standard Quality Tests

(2016) Claudia Guillaume et al.   Journal of Chemistry

Stability of Virgin Olive Oil Phenolic Compounds during Long-Term Storage (18 Months) at Temperatures of 5–50 °C

(2015) Dhouha Krichene et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue

(2014) Luís G. Dias et al.   FOOD CHEMISTRY

Does “Best Before” Date Embody Extra-Virgin Olive Oil Freshness?

(2014) Ramón Aparicio-Ruiz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Effect of Different Cold Storage Conditions on the Compositions of Extra Virgin Olive Oil

(2014) Xueqi Li et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Shelf-life prediction of olive oils using empirical models developed at low and high temperatures

(2013) Reza Farhoosh et al.   FOOD CHEMISTRY

Impact of packaging material and storage time on olive oil quality

(2012) Samia Dabbou   AFRICAN JOURNAL OF BIOTECHNOLOGY

Evaluation of minor components, sensory characteristics and quality of virgin olive oil by near infrared (NIR) spectroscopy

(2012) A.M. Inarejos-García et al.   FOOD RESEARCH INTERNATIONAL

Mathematical Model To Predict the Formation of Pyropheophytin a in Virgin Olive Oil during Storage

(2012) Ramón Aparicio-Ruiz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Hybrid electronic tongue based on multisensor data fusion for discrimination of beers

(2012) Juan Manuel Gutiérrez et al.   SENSORS AND ACTUATORS B-CHEMICAL

Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil

(2009) G. Pristouri et al.   FOOD CONTROL

Kinetic study for the development of an accelerated oxidative stability test to estimate virgin olive oil potential shelf life

(2008) Vanessa Mancebo-Campos et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Oleic acid content is responsible for the reduction in blood pressure induced by olive oil

(2008) S. Teres et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA