scholarly journals A comparative study of the main international extra virgin olive oil competitions: Their impact on producers and consumers

2021 ◽  
Vol 107 ◽  
pp. 445-454
Author(s):  
Catherine Rébufa ◽  
Christian Pinatel ◽  
Jacques Artaud ◽  
Fabien Girard
Keyword(s):  
Comparative Study ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil

Quantification of Extra-virgin Olive Oil Adulteration with Soybean Oil: a Comparative Study of NIR, MIR, and Raman Spectroscopy Associated with Chemometric Approaches

2015 ◽  
Vol 8 (9) ◽  
pp. 2339-2346 ◽  
Author(s):  
Thiago O. Mendes ◽  
Roney A. da Rocha ◽  
Brenda L. S. Porto ◽  
Marcone A. L. de Oliveira ◽  
Virgilio de C. dos Anjos ◽  
...  
Keyword(s):  
Raman Spectroscopy ◽  
Comparative Study ◽  
Soybean Oil ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil

Comparative Study using Raman and Visible Spectroscopy of Cretan Extra Virgin Olive Oil Adulteration with Sunflower Oil

2016 ◽  
Vol 50 (7) ◽  
pp. 1182-1195 ◽  
Author(s):  
Aggelos Philippidis ◽  
Emmanouil Poulakis ◽  
Antigoni Papadaki ◽  
Michalis Velegrakis
Keyword(s):  
Comparative Study ◽  
Olive Oil ◽  
Sunflower Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Visible Spectroscopy

scholarly journals Chemical evaluation and thermal behavior of Chilean hazelnut oil (Gevuina avellana Mol) a comparative study with extra virgin olive oil

2018 ◽  
Vol 245 (5) ◽  
pp. 1021-1029 ◽  
Author(s):  
Marcos Flores García ◽  
Claudia E. Vergara ◽  
Oscar Forero-Doria ◽  
Luis Guzman ◽  
Maria del Carmen Perez-Camino
Keyword(s):  
Comparative Study ◽  
Thermal Behavior ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Hazelnut Oil ◽  
Chemical Evaluation ◽  
Gevuina Avellana

A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products

2013 ◽  
Vol 54 (2) ◽  
pp. 1995-2000 ◽  
Author(s):  
Francesco Caponio ◽  
Mariagrazia Giarnetti ◽  
Carmine Summo ◽  
Vito M. Paradiso ◽  
Lucrezia Cosmai ◽  
...  
Keyword(s):  
Comparative Study ◽  
Olive Oil ◽  
Hydrolytic Stability ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Bakery Products

Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils

2012 ◽  
Vol 48 (1) ◽  
pp. 82-88 ◽  
Author(s):  
Francesco Caponio ◽  
Mariagrazia Giarnetti ◽  
Vito M. Paradiso ◽  
Carmine Summo ◽  
Tommaso Gomes
Keyword(s):  
Comparative Study ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Bakery Products ◽  
Potential Use
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