Application of new emerging techniques in combination with classical methods for the determination of the quality and authenticity of olive oil: a review-Reference-Cited by-同舟云学术

Application of new emerging techniques in combination with classical methods for the determination of the quality and authenticity of olive oil: a review

Published:2021-02-01 Issue: Volume: Page:1-24
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:

Zaroual Hicham¹²,Chénè Christine³,El Hadrami El Mestafa²,Karoui Romdhane¹⁴⁵⁶⁷

Affiliation:

1. Université d'Artois, UMRT 1158 BioEcoAgro, ICV-Institut Charles VIOLLETTE, Lens, France;

2. Sidi Mohamed Ben Abdellah University, Applied Organic Chemistry Laboratory, Fez, Morocco

3. Adrianor, Tilloy Les Mofflaines, France

4. INRA, USC 1281,Lille, France

5. Yncréa, Lille, France

6. University of the Littoral Opal Coast (ULCO), Boulogne sur Mer, France

7. University of Lille, Lille, France

Funder

French State

French Region of Hauts-de-France

Erasmus + MIC

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1876624

Reference123 articles.

1. Cultivar and geographical origin authentication of Italian extra virgin olive oil using front-face fluorescence spectroscopy and chemometrics

2. Application of FT-NIR and FT-IR spectroscopy to fish fillet authentication

3. Effect of the Planting Location (Elevation) on the Composition of Fatty Acids in Olive Oil

4. Utilisation de la spectroscopie dans le proche infrarouge et de la spectroscopie de fluorescence pour estimer la la qualité et la traçabilité de la viande

5. Liquid Crystalline Nanostructures as PEGylated Reservoirs of Omega-3 Polyunsaturated Fatty Acids: Structural Insights toward Delivery Formulations against Neurodegenerative Disorders

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