Chemometric Studies on zNose™ and Machine Vision Technologies for Discrimination of Commercial Extra Virgin Olive Oils

Electronic nose and tongue combination for improved classification of Moroccan virgin olive oil profiles

(2013) Z. Haddi et al.   FOOD RESEARCH INTERNATIONAL

Phenolic characterization and geographical classification of commercial Arbequina extra-virgin olive oils produced in southern Catalonia

(2012) Abdelhakim Bakhouche et al.   FOOD RESEARCH INTERNATIONAL

Classification of olive oils according to geographical origin by using 1H NMR fingerprinting combined with multivariate analysis

(2011) F. Longobardi et al.   FOOD CHEMISTRY

Characterization and classification of Western Greek olive oils according to cultivar and geographical origin based on volatile compounds

(2011) Eirini Pouliarekou et al.   JOURNAL OF CHROMATOGRAPHY A

The potential of coupling information using three analytical techniques for identifying the geographical origin of Liguria extra virgin olive oil

(2009) Monica Casale et al.   FOOD CHEMISTRY

Color Measurements in Blue-Tinted Cups for Virgin-Olive-Oil Tasting

(2009) M. Melgosa et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Characterization of Turkish Virgin Olive Oils Produced from Early Harvest Olives

(2009) Harun Dıraman et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy

(2008) Gozde Gurdeniz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils

(2008) Olfa Baccouri et al.   FOOD CHEMISTRY

Monitoring of virgin olive oil volatile compounds evolution during olive malaxation by an array of metal oxide sensors

(2008) Esposto Sonia et al.   FOOD CHEMISTRY

Prediction of the identity of fats and oils by their fatty acid, triacylglycerol and volatile compositions using PLS-DA

(2008) S.M. van Ruth et al.   FOOD CHEMISTRY

Multivariate analysis of NMR fingerprint of the unsaponifiable fraction of virgin olive oils for authentication purposes

(2008) R.M. Alonso-Salces et al.   FOOD CHEMISTRY

Geographical origin classification of olive oils by PTR-MS

(2007) Nooshin Araghipour et al.   FOOD CHEMISTRY

Volatile compounds of virgin olive oil obtained from Italian cultivars grown in Calabria.

(2007) A. Runcio et al.   FOOD CHEMISTRY