Application of partial least square regression to differential scanning calorimetry data for fatty acid quantitation in olive oil

Author:

Cerretani Lorenzo,Maggio Rubén M.,Barnaba Carlo,Toschi Tullia Gallina,Chiavaro Emma

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Characterization of oils by differential scanning calorimetry;Aboul-Gheit;Thermochimica Acta,1997

2. New FTIR method for the determination of FFA in oils;Al-Alawi;Journal of the American Oil Chemists’ Society,2004

3. How heating affects extra virgin olive oil quality indexes and chemical composition;Allouche;Journal of Agricultural and Food Chemistry,2007

4. Effect of various compounds on virgin olive oil stability measured by rancimat;Aparicio;Journal of Agricultural and Food Chemistry,1999

5. Preliminary chemical characterization of Tunisian monovarietal virgin olive oils and comparison with Sicilian ones;Baccouri;European Journal of Lipid Science and Technology,2007

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