Implementation of Physicochemical and Sensory Analysis in Conjunction with Multivariate analysis towards Assessing Olive Oil Authentication/Adulteration-Reference-Cited by-同舟云学术

Implementation of Physicochemical and Sensory Analysis in Conjunction with Multivariate analysis towards Assessing Olive Oil Authentication/Adulteration

Published:2007-06-28 Issue:5 Volume:47 Page:441-498
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Arvanitoyannis Ioannis S.,Vlachos Antonios

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408390600846325

Reference209 articles.

1. Determination of copper, lead, and nickel in edible oils by plasma and furnace atomic spectroscopies

2. Analysis of Olive Oil and Seed Oil Triglycerides by Capillary Gas Chromatography as a Tool for the Detection of the Adulteration of Olive Oil

3. Characterization of phenolic and secoiridoid aglycons present in virgin olive oil by gas chromatography-chemical ionization mass spectrometry

4. Characterization of Seven New Hydrocarbon Compounds Present in the Aroma of Virgin Olive Oils

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