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Review article

First published 2014-4

Review: Near Infrared Spectroscopy for Analysing Olive Oils

Monica Casale, Remo Simonetti

Journal of Near Infrared Spectroscopy

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Research article

First published 2019-6

Branding influence on consumer behaviour regarding olive oil

Sotiria Baziana, Eirini Tzimitra-Kalogianni

Outlook on Agriculture

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Research article

First published 2008-12

Olive-oil Phenolics and Health: Potential Biological Properties

Francesco Visioli, Francesca Ieri, Nadia Mulinacci [...]

Natural Product Communications

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Research article

First published 2010-12

Characterization of the Olive Oil from Three Potentially Interesting Varieties from Aragon (Spain)

M. Benito, R. Oria, A.C. Sánchez-Gimeno

Food Science and Technology International

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Research article

First published 2004-4

Simulation of the Visible Spectra for Edible Virgin Olive Oils: Potential Uses

Jesús Ayuso, María R. Haro, Daniel Escolar

Applied Spectroscopy

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Research article

First published 2010-6

Determination of Olive Oil Adulteration with Vegetable Oils by near Infrared Spectroscopy Coupled with Multivariate Calibration

Betül Öztürk, Ayşegül Yalçin, Durmuş Özdemir

Journal of Near Infrared Spectroscopy

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Research article

First published 2017-6

Short Distance Standoff Raman Detection of Extra Virgin Olive Oil Adulterated with Canola and Grapeseed Oils

Carlton Farley, Aschalew Kassu, Nayana Bose [...]

Applied Spectroscopy

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Research article

First published 2017-5

Co-processing of olive bagasse with crude rapeseed oil via pyrolysis

Suat Uçar, Selhan Karagöz

Waste Management & Research: The Journal for a Sustainable Circular Economy

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Research article

First published 2017-5

Assessing olive oil peroxide value by NIRS,and on reference methods

José A Cayuela

NIR news

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Research article

First published 2011-8-14

Chemical and oxidative properties of olive and argan oils sold on the Moroccan market. A comparative study

Saïd Gharby, Hicham Harhar, Hanae El Monfalouti [...]

Mediterranean Journal of Nutrition and Metabolism

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