Characterization of italian olive oils based on analytical and nuclear magnetic resonance determinations-Reference-Cited by-同舟云学术

Characterization of italian olive oils based on analytical and nuclear magnetic resonance determinations

Published:2000-06 Issue:6 Volume:77 Page:619-625
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Sacco Antonio¹,Brescia Maria Antonietta¹,Liuzzi Vitantonio²,Reniero Fabiano³,Guillou Glaude³,Ghelli Stefano⁴,van der Meer Pieter⁵

Affiliation:

1. ; Dipartimento di Chimica; Università di Bari; Campus Universitario 70126 Bari Italy

2. ; Facoltà di Agraria, Istituto di tecnologia dei Prodotti Agroalimentari; Università di Bari; Campus Universitario 70126 Bari Italy

3. Joint Research Centre, Institute for Health and Consumer Protection, Food Products and Consumer Goods Unit; Commission of the European Communities; I-21020 Ispra (VA) Italy

4. SPIN; 42048 Rubiera (RE) Italy

5. ; Agrotechnological Research Institute (ATO-DLO); Wageningen The Netherlands

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference15 articles.

1. Pattern Recognition Methods in the Prediction of Italian Olive Oil Origin by Their Fatty Acid Content;Forina;Ann. Chim. (Rome),1982

2. Caraterización de aceites de oliva vírgenes andaluces;Aparicio;Grasas Aceites,1990

3. Geographical Classification of Greek Virgin Olive Oil by Nonparametric Multivariate Evaluation of Fatty Acid Composition;Tsimidou;J. Sci. Food Agric.,1993

4. Characterization of Italian Extra Virgin Olive Oils Using 1H NMR Spectroscopy;Sacchi;J. Agric. Food Chem.,1998

5. Discrimination of the Variety and Region of Origin of Extra Virgin Olive Oils Using 13C NMR and Multivariate Calibration with Variable Reduction;Shaw;Anal. Chim. Acta,1997

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