Chemistry of extra virgin olive oil: adulteration, oxidative stability, and antioxidants.
about
Infrared Spectroscopy as a Versatile Analytical Tool for the Quantitative Determination of Antioxidants in Agricultural Products, Foods and PlantsDetection of virgin olive oil adulteration using low field unilateral NMR.High resolution NMR characterization of olive oils in terms of quality, authenticity and geographical origin.Visually impaired researchers get their hands on quantum chemistry: application to a computational study on the isomerization of a sterol.Improving oxidative stability of virgin olive oil by addition of microalga Chlorella vulgaris biomass.High-throughput determination of phenolic compounds in virgin olive oil using dispersive liquid-liquid microextraction- capillary zone electrophoresis.The origin of aliphatic hydrocarbons in olive oil.Antioxidant properties of whole-cell Spirulina (Arthrospira platensis) powder expressed in olive oil under accelerated storage conditionsEvaluation of synergistic effect of and citric acid on oxidative stability of virgin olive oilFatty acid composition and δ13C of bulk and individual fatty acids as marker for authenticating Italian PDO/PGI extra virgin olive oils by means of isotopic ratio mass spectrometry
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P2860
Chemistry of extra virgin olive oil: adulteration, oxidative stability, and antioxidants.
description
2010 nî lūn-bûn
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2010年の論文
@ja
2010年学术文章
@wuu
2010年学术文章
@zh
2010年学术文章
@zh-cn
2010年学术文章
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2010年学术文章
@zh-my
2010年学术文章
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2010年學術文章
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2010年學術文章
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name
Chemistry of extra virgin olive oil: adulteration, oxidative stability, and antioxidants.
@en
Chemistry of extra virgin olive oil: adulteration, oxidative stability, and antioxidants.
@nl
type
label
Chemistry of extra virgin olive oil: adulteration, oxidative stability, and antioxidants.
@en
Chemistry of extra virgin olive oil: adulteration, oxidative stability, and antioxidants.
@nl
prefLabel
Chemistry of extra virgin olive oil: adulteration, oxidative stability, and antioxidants.
@en
Chemistry of extra virgin olive oil: adulteration, oxidative stability, and antioxidants.
@nl
P356
P1476
Chemistry of extra virgin olive oil: adulteration, oxidative stability, and antioxidants.
@en
P2093
Edwin N Frankel
P304
P356
10.1021/JF1007677
P407
P577
2010-05-01T00:00:00Z