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Phenolic profiling for geographical and varietal authentication of extra virgin olive oil

  • Published:2024-05 Issue: Volume:147 Page:104444
  • ISSN:0924-2244
  • Container-title:Trends in Food Science & Technology
  • language:en
  • Short-container-title:Trends in Food Science & Technology

Author:

Blasi FrancescaORCID,Ianni FedericaORCID,Cossignani Lina

Funder

Government of Italy Ministry of Education University and Research

European Commission

Università degli Studi di Perugia

Ministero dell’Istruzione, dell’Università e della Ricerca

Publisher

Elsevier BV

Reference67 articles.

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

2. Cultivar and geographical origin authentication of Italian extra virgin olive oil using front-face fluorescence spectroscopy and chemometrics;Al Riza;Food Control,2021

3. Fingerprinting of tocopherol, phenolic compounds and oxidative properties of unstudied minor and rare Tunisian olive oils;Baccouri;South African Journal of Botany,2023

4. Characterization of the fingerprint profile of bioactive constituents of extra virgin olive oils from Peninsula Tunisian Cap Bon with regard to altitude;Baccouri;European Food Research and Technology,2023

5. To target or not to target?;Ballin;Definitions and nomenclature for targeted versus non-targeted analytical food authentication,2019

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