Assessing the varietal origin of extra-virgin olive oil using liquid chromatography fingerprints of phenolic compound, data fusion and chemometrics-Reference-Cited by-同舟云学术

Assessing the varietal origin of extra-virgin olive oil using liquid chromatography fingerprints of phenolic compound, data fusion and chemometrics

Published:2017-01 Issue: Volume:215 Page:245-255
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bajoub Aadil,Medina-Rodríguez Santiago,Gómez-Romero María,Ajal El Amine,Bagur-González María Gracia,Fernández-Gutiérrez Alberto,Carrasco-Pancorbo Alegría

Funder

AECID

University of Granada

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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3. Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade;Bendini;Molecules,2007

4. Data-fusion for multiplatform characterization of an italian craft beer aimed at its authentication;Biancolillo;Analytica Chimica Acta,2014

5. Olive oil sensory defects classification with data fusion of instrumental techniques and multivariate analysis (PLS-DA);Borràs;Food Chemistry,2016

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