31P NMR Spectroscopy for Assessment of Lipid Oxidation
Author:
Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-319-54196-9_6
Reference9 articles.
1. Christophoridou S, Dais P (2006) Novel approach to the detection and quantification of phenolic compounds in olive oil based on 31P nuclear magnetic resonance spectroscopy. J Agric Food Chem 54(3):656–664. doi: 10.1021/jf058138u
2. Dais P, Hatzakis E (2013) Quality assessment and authentication of virgin olive oil by NMR spectroscopy: a critical review. Anal Chim Acta 765:1–27. doi: 10.1016/j.aca.2012.12.003
3. Dayrit FM, Dimzon IKD, Valde MF, Santos JER, Garrovillas MJM, Villarino BJ (2011) Quality characteristics of virgin coconut oil: comparisons with refined coconut oil. Pure Appl Chem 83(9):1789–1799. doi: 10.1351/pac-con-11-04-01
4. Hatzakis E, Dais P (2008) Determination of water content in olive oil by 31P NMR spectroscopy. J Agric Food Chem 56(6):1866–1872. doi: 10.1021/jf073227n
5. Hatzakis E, Koidis A, Boskou D, Dais P (2008) Determination of phospholipids in olive oil by 31P NMR spectroscopy. J Agric Food Chem 56(15):6232–6240. doi: 10.1021/jf800690t
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