Analysis of Extra Virgin Olive Oils from Two Italian Regions by Means of Proton Nuclear Magnetic Resonance Relaxation and Relaxometry Measurements
Author:
Affiliation:
1. Department of Condensed Matter Physics, Jožef Stefan Institute, 39 Jamova Cesta, SI-1000 Ljubljana, Slovenia
2. Dipartimento di Chimica e Chimica Industriale, Università di Pisa, Via Moruzzi 3, 56124 Pisa, Italy
Funder
Javna Agencija za Raziskovalno Dejavnost RS
European Cooperation in Science and Technology
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c00622
Reference45 articles.
1. Characterisation of PDO olive oil Chianti Classico by non-selective (UV–visible, NIR and MIR spectroscopy) and selective (fatty acid composition) analytical techniques
2. Classification of Spanish extra virgin olive oils by data fusion of visible spectroscopic fingerprints and chemical descriptors
3. High-power gradient diffusion NMR spectroscopy for the rapid assessment of extra-virgin olive oil adulteration
4. Bioactives and nutraceutical phytochemicals naturally occurring in virgin olive oil. The case study of theNocellara del BeliceItalian olive cultivar
5. Hydrophilic antioxidants of virgin olive oil. Part 1: Hydrophilic phenols: A key factor for virgin olive oil quality
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