Authenticity and adulteration detection are primary concerns of various stakeholders, such
as researchers, consumers, manufacturers, traders, and regulatory agencies. Traditional …

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 …

Background: The purpose of the study was to demonstrate the usefulness of the Fourier
transform infrared spectroscopy (FTIR) method for the evaluation of the modification process …

In the current study, different processing times including 90, 180 and 270 s and microwave
powers including 180, 540 and 900 W were applied for optimizing of the extraction process …

The structural changes induced in extra virgin olive oil (EVOO) by adulteration with soybean
oil (SBO) and heat treatment at 185° C for 4 and 8 h were investigated using Attenuated …

Vegetable oils are major lipid sources with high nutritional and calorific values for human
diet. Specifically, virgin coconut oil and extra virgin olive oil are the functional oils widely …

Food is a complex system comprised predominantly of water, fat, proteins and carbohy‐-
drates together with numerous minor components. The functional properties of these com …

Fluorescence spectroscopy is a well established and extensively used research and
analytical tool in many disciplines. In recent years, a remarkable growth in the use of …

Infrared spectroscopic techniques and chemometric methods were used to study oxidation
of olive, sunflower and rapeseed oils. Accelerated oxidative degradation of oils at 60° C was …

Due to high price and nutritional values of extra virgin olive oil (EVOO), it is vulnerable to
adulteration internationally. Refined oil or other vegetable oils are commonly blended with …