Virgin olive oil consumption, as final seasoning or within cooked foods, is increasing
worldwide, mainly due to its recognized nutritional benefits. However, the maintenance of its …

Ochratoxin A (OTA) is one of the mycotoxins secreted by Aspergillus and Penicillium that
can easily colonize various grains like coffee, peanut, rice, and maize. Since OTA is a …

Background: The modern Western lifestyle is characterized by the consumption of high-heat-
treated foods because of their characteristic taste and flavor. However, it has been shown …

The fluorescence spectra of some olive oils were examined in their natural and oxidised
state, with wavelength range emissions of 300–800 nm and 300–400 nm used as excitation …

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 …

Within olive oils, extra virgin olive oil is the highest quality and, in consequence, the most
expensive one. Because of that, it is common that some merchants attempt to take economic …

Results presented in this paper show the ability to analyze vegetable oils with very cheap
and easy method based on fluorescence spectroscopy. We have recorded, with a very …

Synchronous front-face fluorescence spectroscopy has been developed for the
discrimination of used frying oil (UFO) from edible vegetable oil (EVO), the estimation of the …

Fluorescence spectroscopy studies fluorescent components directly in a food matrix.
Hyperspectral fluorescence imaging additionally reveals spatial distribution of fluorescent …

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 …