Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils-Reference-Cited by-同舟云学术

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Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils

Published:2014-08-21 Issue:1 Volume:117 Page:92-102
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Wójcicki Krzysztof¹,Khmelinskii Igor²,Sikorski Marek³,Caponio Francesco⁴,Paradiso Vito M.⁴,Summo Carmine⁴,Pasqualone Antonella⁴,Sikorska Ewa¹

Affiliation:

1. Faculty of Commodity SciencePoznań University of EconomicsPoznańPoland

2. FCT and CIQAUniversidade do AlgarveCampus de Gambelas, FaroPortugal

3. Faculty of ChemistryAdam Mickiewicz UniversityPoznańPoland

4. Food Science and Technology Unit, Department of Soil, Plant and Food SciencesUniversity of BariBariItaly

Funder

Ministry of Science and Higher Education (National Science Centre) Poland )

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201300402

Reference35 articles.

1. Research in Olive Oil: Challenges for the Near Future

2. Implementation of Physicochemical and Sensory Analysis in Conjunction with Multivariate analysis towards Assessing Olive Oil Authentication/Adulteration

3. Differentiation of Refined and Virgin Edible Oils by Means of the trans- and cis-Phytol Isomer Distribution

4. Alkyl Esters of Fatty Acids a Useful Tool to Detect Soft Deodorized Olive Oils

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