Background Extra virgin olive oil (EVOO) is acknowledged as a liquid gold. It is cherished for
its unique aroma, flavour and health benefits. Due to its high demand and high cost …

The increase of food adulteration, inducing losing a large amount of money as well as of the
confidence of consumers, has become an urgent issue for producers, researchers …

The growing demand for extra virgin olive oil (EVOO), appreciated for its unique
organoleptic properties and health benefits, has led to various fraudulent practices to …

Food authentication and origin traceability are popular research topics, especially as
concerns about food quality continue to increase. Mass spectrometry (MS) plays an …

Hydrothermal processing of high lipid feedstock such as microalgae is an alternative method
of oil extraction which has obvious benefits for high moisture containing biomass. A range of …

Vegetable oils are a dietary source of lipids that constitute an essential component of a
healthy diet. The commonly used vegetable oils differ significantly for their triacylglycerol …

Triacylglycerols (TAGs) as the major component of milk fat are significant factors to ensure
the healthy growth of infants. An efficient method for identifying TAGs in human milk (HM) …

The characterization and authentication of fats and oils is a subject of great importance for
market and health aspects. Identification and quantification of triacylglycerols in fats and oils …

The potential benefit of data fusion based on different complementary analytical techniques
was investigated for two different classification tasks in the field of foodstuff authentication …

Commercially, extra virgin olive oil (EVOO) is subjected to be adulterated with low‐price oils
having similar color to EVOO. Fourier transform infrared (FTIR) spectroscopy combined with …