Extra Virgin Olive Oil (EVOO): Quality, Safety, Authenticity, and Adulteration-Reference-Cited by-同舟云学术

Extra Virgin Olive Oil (EVOO): Quality, Safety, Authenticity, and Adulteration

Published:2021-05-02 Issue:5 Volume:10 Page:995
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Varzakas Theodoros^ORCID

Abstract

The prevention and bioactivity effects associated with the so-called “Mediterranean diet” make olive oil the most consumed edible fat in the food intake of the Mediterranean basin [...]

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

https://www.mdpi.com/2304-8158/10/5/995/pdf

Reference8 articles.

1. Olive Fruit Refrigeration during Prolonged Storage Preserves the Quality of Virgin Olive Oil Extracted Therefrom

2. An Artificial Intelligence Approach for Italian EVOO Origin Traceability through an Open Source IoT Spectrometer

3. Non-Targeted Authentication Approach for Extra Virgin Olive Oil

4. Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach

5. Comparison and Discrimination of Two Major Monocultivar Extra Virgin Olive Oils in the Southern Region of Peloponnese, According to Specific Compositional/Traceability Markers

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