Foods fried in olive oil received great attention due to its bioactive profile, antioxidants, high
stability, and health benefits. However, several chemical alterations contribute to olive oil …

The work aimed to detect and quantify adulteration of fresh olive oils with old olive oils from
the previous harvest year by using different spectroscopic approaches in combination with …

The study of bioactive compounds like food antioxidants is getting huge attention and
curiosity by researchers and other relevant stakeholders (eg, food and pharmaceutical …

One of the most important issues in the field of quality assurance of olive oils is the detection
of the freshness of olive oil. In this study, 400 nm laser‐induced fluorescence spectroscopy …

The main objective of this study was to evaluate the feasibility of developing multivariate
models to estimate physico-chemical characteristics and antioxidant content of extra virgin …

BACKGROUND Argan oil is one of the purest and rarest oils in the world, so that the addition
of any further product is strictly prohibited by international regulations. Consequently, it is …

This proof-of-concept study explored the use of an RGB colour sensor to identify different
blends of vegetable oils in avocado oil. The main aim of this work was to distinguish …

Front-face fluorescence method has been used to obtain fluorescence excitation emission
matrix (EEM) characteristic of various Italian monocultivar extra virgin olive oil (EVOO) …

Internal disorder is a major problem in fruit production and is responsible for considerable
economical losses. Symptoms are not externally visible, making it difficult to assess the …

A fast and easy methodology to estimate total polyphenol content in extra virgin olive oil was
developed by applying the chemometric multiblock method sequential and orthogonalized …