Olive Oil by Capillary Electrophoresis: Characterization and Genuineness-Reference-Cited by-同舟云学术

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Olive Oil by Capillary Electrophoresis: Characterization and Genuineness

Published:2013-05-03 Issue:19 Volume:61 Page:4477-4496
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Monasterio Romina P.¹²,Fernández María de los Ángeles¹,Silva María Fernanda¹

Affiliation:

1. Instituto de Biologı́a Agrícola de Mendoza (IBAM-CONICET), Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Mendoza, Argentina

2. Departamento de Quı́mica, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de La Pampa, Santa Rosa, Argentina

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf400864q

Reference89 articles.

1. Evaluation of the Antioxidant Capacity of Individual Phenolic Compounds in Virgin Olive Oil

2. Characterisation of the phenolic compounds retained in different organic and inorganic filter aids used for filtration of extra virgin olive oil

3. Volatile compounds and compositional quality of virgin olive oil from Oueslati variety: Influence of geographical origin

Cited by 27 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. Chemical Composition of Monovarietal Extra Virgin Olive Oils Obtained from Tunisian Mills: Influence of Geographical Origin;Polish Journal of Food and Nutrition Sciences;2023-11-28

2. Application of Capillary Electrophoresis to Food Authentication;Current and Future Developments in Food Science;2022-06-19

3. Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety;Comprehensive Reviews in Food Science and Food Safety;2022-04-02

4. Instrumental Techniques to Classify Olive Oils according to Their Quality;Critical Reviews in Analytical Chemistry;2021-07-14

5. Development of a screening method to rapidly discriminate extravirgin olive oil from other edible vegetable oil by means of direct sample analysis with high resolution mass spectrometry;Journal of Food Science and Technology;2021-03-18

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