A critical review on analytical techniques to detect adulteration of extra virgin olive oil

Author:

Meenu Maninder,Cai Qianxi,Xu Baojun

Funder

Beijing Normal University-Hong Kong Baptist University United International College

Zhuhai Higher Education Construction Project (Zhuhai Key Laboratory of Agricultural Product Quality and Food Safety)

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference119 articles.

1. Food genomics for the characterization of PDO and PGI virgin olive oils;Agrimonti;European Journal of Lipid Science and Technology,2019

2. Detection of olive oil adulteration with some plant oils by GLC analysis of sterols using polar column;Al-Ismail;Food Chemistry,2010

3. Application of FTIR spectroscopy in the assessment of olive oil adulteration;Allam;Journal of Applied Sciences Research,2007

4. Polar lipid profiling of olive oils as a useful tool in helping to decipher their unique fingerprint;Alves;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2016

5. Soft-deodorization of virgin olive oil: Study of the changes of quality and chemical composition;Aparicio-Ruiz;Food Chemistry,2017

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