Characterization of extra virgin olive oils derived from the Croatian cultivar Oblica-Reference-Cited by-同舟云学术

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Characterization of extra virgin olive oils derived from the Croatian cultivar Oblica

Published:2010-10-15 Issue:11 Volume:112 Page:1248-1252
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Zeiner Michaela¹,Juranovic‐Cindric Iva²,Škevin Dubravka³

Affiliation:

1. Department of Analytical Chemistry and Food Chemistry, University of Vienna, Austria (at time of research)

2. Laboratory of Analytical Chemistry, Faculty of Science, University of Zagreb, Croatia

3. Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201000006

Reference15 articles.

1. Detection of Virgin Olive Oil Adulteration by Fourier Transform Raman Spectroscopy

2. Chromatographic analysis of minor constituents in vegetable oils

3. Electrothermal atomic absorption spectrometric determination of aluminium, cadmium, chromium, copper, iron, manganese, nickel and lead in olive oil

4. Trace elemental characterization of edible oils by ICP–AES and GFAAS

5. Determination of copper, iron and nickel in edible oils using emulsified solutions by ICP-AES

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1. ICP-MS triple quadrupole as analytical technique to define trace and ultra-trace fingerprint of extra virgin olive oil;Food Chemistry;2023-02

2. Analytical Methods for the Characterization of Vegetable Oils;Molecules;2022-12-24

3. Trace Elements Analysis of Tunisian and European Extra Virgin Olive Oils by ICP-MS and Chemometrics for Geographical Discrimination;Foods;2021-12-29

4. Multielement Characterization and Antioxidant Activity of Italian Extra-Virgin Olive Oils;Frontiers in Chemistry;2021-11-16

5. The effects of geographic region and cultivar on oxidative stability and elemental analysis of Tunisian extra virgin olive oil;European Food Research and Technology;2021-03-28

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