Fluorescence spectroscopy in monitoring of extra virgin olive oil during storage-Reference-Cited by-同舟云学术

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Fluorescence spectroscopy in monitoring of extra virgin olive oil during storage

Published:2008-01 Issue:1 Volume:43 Page:52-61
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Sikorska Ewa,Khmelinskii Igor V.,Sikorski Marek,Caponio Francesco,Bilancia Maria T.,Pasqualone Antonella,Gomes Tommaso

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.01384.x/fullpdf

Reference40 articles.

1. Introduction to multivariate calibration in analytical chemistry;Brereton;Analyst,2000

2. Phenolic compounds in virgin olive oils: influence on the degree of olive ripeness on organoleptic characteristic and shelf-life;Caponio;European Food Research and Technology,2001

3. Assessment of the oxidative and hydrolytic degradation of oils used as liquid medium of in-oil preserved vegetables;Caponio;Journal of Food Science,2003

4. Influence of the exposure to light on extra virgin olive oil quality during storage;Caponio;European Food Research and Technology,2005

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