A Marker of Quality of Olive Oils
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Publisher
Elsevier
Reference18 articles.
1. Advance technology in virgin olive oil production from traditional and de-stoned pastes: Influence of the introduction of a heat exchanger on oil quality;Amirante;Food Chem.,2000
2. Rapid evaluation of Phenolic component profile and analysis of Oleuropein Aglycon in olive oil by atmospheric pressure chemical Ionization-Mass Spectrometry (APCI-MS);Caruso;J. Agric. Food Chem.,2000
3. Virtual freezing of the hemiacetal–aldehyde equilibrium of the aglycones of oleuropein and ligstroside present in olive oils from Carolea and Coratina cultivars by ionspray ionization tandem mass spectrometry;De Nino;J. Mass Spectrom.,2000
4. Characterization of Cassanese olive cultivar through the identification of new trace components by Ionspray Tandem Mass Spectrometry;De Nino;J. Mass Spectrom.,1999
5. Oleuropein expression in olive oils produced from drupes stoned in a spring pitting apparatus (SPIA);De Nino;Food Chem.,2008
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