Olive oil characterization and classification by 13C NMR with a polarization transfer technique: A comparison with gas chromatography and 1H NMR-Reference-Cited by-同舟云学术

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Olive oil characterization and classification by 13C NMR with a polarization transfer technique: A comparison with gas chromatography and 1H NMR

Published:2018-04 Issue: Volume:245 Page:717-723
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Merchak Noelle,Rizk Toufic,Silvestre Virginie,Remaud Gerald S.,Bejjani Joseph,Akoka Serge

Funder

Lebanese National Council for Scientific Research

Research Council of Saint-Joseph University of Beirut

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

1. Characterisation of virgin olive oil of Italian olive cultivars: Frantoio' and Leccino', grown in Andalusia;Aguilera;Food Chemistry,2005

2. Characterization of European virgin olive oils using fatty acids;Alonso Garcķa;Grasas y aceites,1993

3. Olive oil authentication;Aparicio,2013

4. Chemometric classification of olive cultivars based on compositional data of oils;Brescia;Journal of the American Oil Chemists’ Society,2003

5. Isotopic finger-printing of active pharmaceutical ingredients by 13C NMR and polarization transfer techniques as a tool to fight against counterfeiting;Bussy;Talanta,2011

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