Extra virgin olive oil (EVOO) is a cornerstone of the Mediterranean diet (MedD). In this
narrative review, we synthesize and illustrate the various characteristics and clinical …

Food safety and quality concern increasingly both consumers and the entire food sector
involved. The European Union has implemented specific legislation for food products in …

Multivariate stable isotope analysis combined with chemometrics was used to investigate
and discriminate rice samples from six rice producing provinces in China (Heilongjiang …

This work explores the potential of multi-element fingerprinting in combination with
advanced data mining strategies to assess the geographical origin of extra virgin olive oil …

Α stable isotope ratio mass spectrometer was used for stable isotope ratio (ie, δ13C, δ18O,
and δ2H) measurements, achieving geographical discrimination using orthogonal …

n-Alkanes and n-alkenes are components of the unsaponifiable fraction of an olive oil.
These were analysed by GC on-column analysis and are here proposed as an additional …

To differentiate extra virgin olive oils (EVOO) according to the origin of purchase, such as
monocultivar Italian EVOO with protected denomination of origin (PDO) and commercially …

Vegetable oils contain endogenous linear hydrocarbons, namely n-alkanes, ranging from n-
C21 to n-C35, with odd chain lengths prevalent. Different vegetable oils, as well as oils of …

The quantitative variability of isotopic and fatty acid compositions in extra virgin olive oil was
investigated in relation to variety, olive ripeness index and geographical origin. The study …

The stable carbon isotopic composition (δ 13 C) of terrestrial leaf wax components, such as
n-alkanes (δ 13 C alk), is used extensively to address questions about past changes in …