✦ LIBER ✦

Chemical analysis, quality control and packaging issues of olive oil

✍ Scribed by Apostolos Kiritsakis; Antonis Kanavouras; Konstantinos Kiritsakis

Publisher: John Wiley and Sons
Year: 2002
Tongue: English
Weight: 214 KB
Volume: 104
Category: Article
ISSN: 1438-7697
DOI: 10.1002/1438-9312(200210)104:9/10<628::aid-ejlt628>3.0.co;2-1

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Chemical Analysis, Quality Control and P

Chemical Analysis, Quality Control and Packaging Issues of Olive Oil

✍ Apostolos Kiritsakis; Antonis Kanavouras; Konstantinos Kiritsakis 📂 Article 📅 2003 🏛 John Wiley and Sons ⚖ 51 KB

On the quality control of ‘olive paste’,

On the quality control of ‘olive paste’, a specialty based on olives and olive oil

✍ Christina Anniva; Maria Z. Tsimidou 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 239 KB 👁 1 views

Quality control and storage studies of v

Quality control and storage studies of virgin olive oil: Exploiting UV spectrophotometry potential

✍ Despina Grigoriadou; Maria Z. Tsimidou 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 171 KB

Quality evaluation of cold pressed sunfl

Quality evaluation of cold pressed sunflower oils by sensory and chemical analysis

✍ Alessandra Bendini; Sara Barbieri; Enrico Valli; Kirsten Buchecker; Maurizio Can 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 200 KB 👁 2 views

Application of chemometrically processed

Application of chemometrically processed chemical and thermoanalytical data for quality control of soybean oils

✍ M. Wesołowski 📂 Article 📅 1997 🏛 Springer Netherlands 🌐 English ⚖ 304 KB

31P NMR spectroscopy in the quality cont

31P NMR spectroscopy in the quality control and authentication of extra-virgin olive oil: A review of recent progress

✍ Photis Dais; Apostolos Spyros 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 487 KB 👁 1 views

## Abstract This review is a brief account on the application of a novel methodology to the quality control and authentication of extra‐virgin olive oil. This methodology is based on the derivatization of the labile hydrogens of functional groups, such as hydroxyl and carboxyl groups, of olive oil