Over the years mainly three unconventional fluorescence techniques, Excitation–emission
matrix fluorescence (EEMF), synchronous fluorescence spectroscopy (SFS), and total …

The deep changes caused by oxidation on virgin olive oil (VOO), which is a high‐quality
product, not subjected to ameliorative refining, make this phenomenon one of the most …

The influence of light exposure on the quality of commercially available extra-virgin olive oils
(EVOOs) of different chemical composition was studied as a function of storage (11 weeks) …

Detailed regions of excitation and emission wavelengths for extra virgin olive oil samples
have been extracted from three dimensional front-face fluorescence spectra. Information …

The thermal properties of many organic extra Virgin Olive Oils (eVOOs) coming from different
countries of the world were investigated by Differential Scanning Calorimetry (DSC). This …

In this work, an oxidation predictive model was proposed, following a methodical
consideration of the natural laws and principles that determine the phenomena occurring …

El aceite de oliva virgen extra (AOVE) una vez una vez elaborado comienza a sufrir un
deterioro de su calidad. Por ello es esencial conocer la evolución de sus características …

Nowadays olive oil is considered a global consumption product recognized by the
numerous benefits it confers to human health. Its quality is regulated by the International …

Актуальность. Для повышения эффективности инвестиций необходим постоянный и
тщательный контроль стоимостных параметров проекта на всех стадиях его …

Actualmente, existe preocupación dentro del sector del aceite de oliva por obtener métodos
objetivos que permitan predecir, tanto la vida útil de los aceites, como su fecha de consumo …