Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares-Reference-Cited by-同舟云学术

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Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares

Published:2009-06 Issue:4 Volume:114 Page:1549-1554
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Maggio Rubén M.,Kaufman Teodoro S.,Carlo Michele Del,Cerretani Lorenzo,Bendini Alessandra,Cichelli Angelo,Compagnone Dario

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

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

2. 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

3. Preliminary evaluation of the application of the FTIR spectroscopy to control the geographic origin and quality of virgin olive oils;Bendini;Journal of Food Quality,2007

4. Protective effects of extra virgin olive oil phenolics on oxidative stability in the presence or absence of copper ions;Bendini;Journal of Agricultural and Food Chemistry,2006

5. Determination of olive oil free fatty acid by Fourier transform infrared spectroscopy;Bertran;Journal of the American Oil Chemists’ Society,1999

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