Multivariate approaches for stability control of the olive oil reference materials for sensory analysis - part II: applications-Reference-Cited by-同舟云学术

Multivariate approaches for stability control of the olive oil reference materials for sensory analysis - part II: applications

Published:2018-03-25 Issue:11 Volume:98 Page:4245-4252
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Valverde-Som Lucia¹^ORCID,Ruiz-Samblás Cristina¹,Rodríguez-García Francisco P²,Cuadros-Rodríguez Luis¹

Affiliation:

1. Department of Analytical Chemistry, Faculty of Science; University of Granada; Granada Spain

2. Agricultural and Fishery Research Institute (IFAPA) Consejería de Agricultura, Pesca y Desarrollo Rural; Junta de Andalucía, Sevilla Spain

Funder

Andalusia Regional Government (Consejería de Agricultura, Pesca y Desarrollo Rural, Spain)

European funds (ERDF, European Regional Development Fund in Andalusia)

Publisher

Wiley

Subject

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

Reference34 articles.

1. Commission Regulation (EEC) No. 2568/91 on characteristics of olive oil and olive-residue oil and on the relevant methods of analysis (consolidated version 01991R2568);European Union;OJEU,2016

2. Chromatographic Methodologies: Compounds for Olive Oil Odor Issues

3. Olive and Olive Oil

4. Analytical Methodologies: Phenolic Compounds Related to Olive Oil Taste Issues

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The chromatographic similarity profile – An innovative methodology to detect fraudulent blends of virgin olive oils;Journal of Chromatography A;2022-08

2. Innovative and thorough practice to certify reference materials for sensory defects of olive oil;Food Chemistry;2022-06

3. The Chromatographic Similarity Profile – an Innovative Methodology to Detect Fraudulent Blends of Virgin Olive Oils;SSRN Electronic Journal;2022

4. Performance testing of new artificial olfactory reference materials in virgin olive oil sensory assessment;International Journal of Gastronomy and Food Science;2021-10

5. Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC–MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive Oil;Journal of Agricultural and Food Chemistry;2021-04-27