Extra virgin olive oil (EVOO) is a high‐quality product that has become one of the stars in the
food fraud context in recent years. EVOO can encounter different types of fraud, from …

Background Vegetable oils have gained more attention accounting for their high nutrition
value. The common 11 vegetable oils can be classified into four types: palmitic acid oil (palm …

Olive oil, being very salubrious, is one of the main ingredients of the Mediterranean diet.
However, high oil prices combined with high consumption have increasingly subjected olive …

Despite the advances in low-field nuclear magnetic resonance (NMR), there are limited
spectroscopic applications for untargeted analysis and metabolomics. To evaluate its …

Extra virgin olive oil traceability and authenticity are important quality indicators, and are
currently the subject of exhaustive research, for developing methods to secure olive oil …

Virgin olive oil (VOO) production is in a constant state of evolution as it adapts to meet the
demands of an increasingly competitive global market. However, despite the significant …

Olive growing is undergoing a transition from traditional cultivation systems to a more
technological model characterized by increased mechanization and a higher density of …

Coffee waste, commonly referred to as spent coffee grounds (SCG), is currently discarded
and has a negative impact on the environment. However, SCG are rich in valuable …

Extra-virgin olive oil (EVOO) is one of the most appreciated vegetable oils worldwide, but its
high price makes it prone to suffer adulteration with lower quality oils. Therefore, it is …

Avocado oil is a nutritious, edible oil produced from avocado fruit. It has high commercial
value and is increasing in popularity, thus powerful analytical methods are needed to ensure …