Mono-and polyunsaturated lipids are widely distributed in Nature, and are structurally and
functionally a diverse class of molecules with a variety of physicochemical, biological …

Lipid oxidation analysis in food samples is a relevant topic since the compounds generated
in the process are related to undesirable sensory and biological effects. Proper …

Covering the literature from mid-2004 until the end of 2011, this review continues a previous
literature overview on quantitative 1H NMR (qHNMR) methodology and its applications in …

Nuclear Magnetic Resonance (NMR) Spectroscopy has been extensively used for the
analysis of olive oil and it has been established as a valuable tool for its quality assessment …

It was aimed to predict fatty acid ethyl ester (FAEE), wax, diacylglycerol (DAG) and color
pigment contents of olive oils by using rapid and non-destructive spectroscopic techniques …

Supercritical extraction of oil from grape seed samples obtained from a Portuguese industry
was carried out at temperatures from (313–333) K, pressures up to 40.0 MPa and different …

The fatty acid composition is a parameter that determines the quality and origin of vegetable
oils. The standard method used in the analysis of fatty acid composition is gas …

BACKGROUND The transesterification of butteroil has been shown to alter its lipid chemistry
and thus alter the crystallization of the fat. The reaction kinetics and resulting crystallization …

Background Consumption and production of olive oils have been increasing steadily
worldwide mainly due to proven health benefits and sensorial characteristics of olive oil. At …

In recent years, new different methods for the determination of fatty acid types (FAT) by
nuclear magnetic resonance (NMR) have been developed. Although in general good results …