A study of the dynamic changes of stability taking place during virgin olive oil storage period examined by mesh cell-FTIR spectroscopy

Author:

Lobo-Prieto AnaORCID,Tena NoeliaORCID,Aparicio-Ruiz Ramón,Morales María T.,García-González Diego L.ORCID

Funder

European Regional Development Fund

Agencia Estatal de Investigacion

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Oil stability Index (OSI). Cd 12b-92,2017

2. Phenolic profile of virgin olive oils with and without sensory defects: Oils with non-oxidative defects exhibit a considerable concentration of phenols;Aparicio-Ruiz;European Journal of Lipid Science and Technology,2016

3. Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy;Aparicio-Ruiz;Grasas y Aceites,2017

4. Development of rapid extra virgin olive oil quality assessment procedures based on spectroscopic techniques;Baltazar;Agronomy,2020

5. The decrease in the health benefits of extra virgin olive oil during storage is conditioned by the initial phenolic profile;Castillo-Luna;Food Chemistry,2021

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