Fourier transform infrared spectroscopy coupled with chemometrics for the monitoring of virgin olive oil quality during storage up to 18 months-Reference-Cited by-同舟云学术

Fourier transform infrared spectroscopy coupled with chemometrics for the monitoring of virgin olive oil quality during storage up to 18 months

Published:2024-04-11 Issue:7 Volume:250 Page:1969-1986
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Zaroual Hicham^ORCID,El Hadrami El Mestafa,Chénè Christine,Karoui Romdhane

Funder

Erasmus +MIC

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s00217-024-04505-z.pdf

Reference50 articles.

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3. Aroca-Santos R, Lastra-Mejías M, Cancilla JC, Torrecilla JS (2018) Intelligent modelling to monitor the evolution of quality of extra virgin olive oil in simulated distribution conditions. Biosyst Eng 172:49–56. https://doi.org/10.1016/j.biosystemseng.2018.05.007

4. Martín-Peláez S, Covas MI, Fitó M et al (2013) Health effects of olive oil polyphenols: recent advances and possibilities for the use of health claims. Mol Nutr Food Res 57:760–771. https://doi.org/10.1002/mnfr.201200421

5. Esposto S, Taticchi A, Urbani S et al (2017) Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. Food Chem 229:726–733. https://doi.org/10.1016/j.foodchem.2017.02.151