Nowadays, food adulteration and authentication are topics of utmost importance for
consumers, food producers, business operators and regulatory agencies. Therefore, there is …

Olive oils from seven Portuguese regions were selected to study the effect of the
geographical origin on the oils' composition. Quality parameters, fatty acids, tocopherols …

BACKGROUND Consumers today wish to know the botanical origin of the olive oil they
purchase. The objective of the present study was the development of robust chemometric …

Olive oil commercialization has a great impact on the economy of several countries, namely
Tunisia, being prone to frauds. Therefore, it is important to establish analytical techniques to …

This study was performed to evaluate the classification and prediction capability of Fourier
transform infrared (FT-IR) spectroscopy for functional properties of chickpea samples for the …

To develop a new and rapid qualitative and quantitative analysis of flaxseed oil adulteration
with different vegetable oils, we investigated the dielectric spectroscopy coupled with …

In this study, fresh and 12 month stored virgin olive oils (VOOs) were monitored with
Attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) as a quick …

Four Portuguese monovarietal olive oils (cvs. Cobrançosa, Madural, Santulhana and
Verdeal Transmontana) were evaluated, totalizing 24 independent samples. Olive cultivar …

The application of non-targeted analytical strategies such as instrumental chromatographic
fingerprinting is commonly applied in the field of food authentication/food quality. Although …

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 …