Improving the prediction of the fatty acid profile of olive oils by considering statistically relevant harvests and agro‐climatic variables-Reference-Cited by-同舟云学术

Improving the prediction of the fatty acid profile of olive oils by considering statistically relevant harvests and agro‐climatic variables

Published:2019-02-10 Issue:7 Volume:99 Page:3417-3425
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Sánchez‐Rodríguez M Isabel¹^ORCID,Caridad José M¹^ORCID,Sánchez‐López Elena²^ORCID,Marinas Alberto²^ORCID,Urbano Francisco J²^ORCID

Affiliation:

1. Statistics and Business DepartmentUniversity of Cordoba Cordoba Spain

2. Organic Chemistry DepartmentUniversity of Cordoba Cordoba Spain

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9559

Reference38 articles.

1. Olive oil phenolic compounds decrease the postprandial inflammatory response by reducing postprandial plasma lipopolysaccharide levels

2. Nutrition and Atherosclerosis

3. Regulations of the Commission Delegated Regulation (EU) 2016/2095 of September 2016 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive‐residue oil and on the relevant methods of analysis;European Commission;Official Journal of the European Union: Legislation,2016

4. Blends of olive oil and sunflower oil: Characterisation and olive oil quantification using fatty acid composition and chemometric tools

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1. Effect of pedoclimatic variables on analytical and organoleptic characteristics in olive fruit and virgin olive oil;European Journal of Agronomy;2023-08

2. Correlation structure between agroclimatic big data and EVOO fatty acid profile determined by GC and NMR spectra;Journal of Chemometrics;2020-06-23

3. Rapid quantitative detection of mineral oil contamination in vegetable oil by near-infrared spectroscopy;Chinese Optics Letters;2020

4. Functional approach and agro‐climatic information to improve the estimation of olive oil fatty acid content from near‐infrared data;Food Science & Nutrition;2019-12-05