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Analysis of Volatile Markers for Virgin Olive Oil Aroma Defects by SPME-GC/FID: Possible Sources of Incorrect Data

artículo científico publicado en 2015

Characterization of Virgin Olive Oils with Two Kinds of 'Frostbitten Olives' Sensory Defect

artículo científico publicado en 2016

Detection of the presence of hazelnut oil in olive oil by FT-raman and FT-MIR spectroscopy

scientific article published on 01 August 2005

Does "best before" date embody extra-virgin olive oil freshness?

artículo científico publicado en 2014

Identification and quantification of metallo-chlorophyll complexes in bright green table olives by high-performance liquid chromatrography-mass spectrometry quadrupole/time-of-flight.

artículo científico publicado en 2011

In-depth assessment of analytical methods for olive oil purity, safety, and quality characterization.

artículo científico publicado en 2015

Mathematical model to predict the formation of pyropheophytin a in virgin olive oil during storage.

artículo científico publicado en 2012

Pigment profile in non-Spanish olive varieties ( Olea europaea L. Var. Coratina, Frantoio, and Koroneiki).

artículo científico publicado en 2009

Relationship between sensory attributes and volatile compounds qualifying dry-cured hams ⬇️

artículo científico publicado el 20 de febrero de 2008

Sensor responses to fat food aroma: a comprehensive study of dry-cured ham typicality

artículo científico publicado en 2013

Soft-deodorization of virgin olive oil: Study of the changes of quality and chemical composition

scientific article published on 28 September 2016

Study of Volatile Compounds of Virgin Olive Oils with 'Frostbitten Olives' Sensory Defect

artículo científico publicado en 2017

Thermal Degradation Kinetics of Chlorophyll Pigments in Virgin Olive Oils. 1. Compounds of Seriesa

artículo científico publicado en 2010

Thermal degradation kinetics of neoxanthin, violaxanthin, and antheraxanthin in virgin olive oils.

artículo científico publicado en 2012

Time Course Analysis of Fractionated Thermoxidized Virgin Olive Oil by FTIR Spectroscopy

artículo científico publicado en 2013

Validation of SPME-GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects

artículo científico publicado en 2014

Volatile and amino acid profiling of dry cured hams from different swine breeds and processing methods.

artículo científico publicado en 2013

Volatile compounds characterizing Tunisian Chemlali and Chétoui virgin olive oils.

artículo científico publicado en 2007

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