Thermal oxidative process in extra-virgin olive oils studied by FTIR, rheology and time-resolved luminescence

Author:

Navarra Giovanna,Cannas Marco,D’Amico Michele,Giacomazza Daniela,Militello Valeria,Vaccaro Lavinia,Leone Maurizio

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Oil and fat classification by FT-Raman spectroscopy;Baeten;Journal of Agricultural and Food Chemistry,1998

2. Assesing the extent of oxidation in thermally stressed vegetable oils. Part I: Optical characterization by photothermal and some conventional physical methods;Bicanic;Analytical Science,2001

3. Oxidative stress biomarkers and antioxidants protocols;Borchman,2002

4. Mechanism and factors for edible oil oxidation;Choe;Comprehensive Reviews in Food Science and Food Safety,2006

5. Simultaneous fluorometric determination of chlorophylls a and b and pheophytins a and b in olive oil by partial least-squares calibration;Diaz;Journal of Agricultural Food Chemistry,2003

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