03.08. Department of Food Engineering

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Subject:  Olive oil

Results 1-16 of 16 (Search time: 0.006 seconds).

Issue DateTitleAuthor(s)
1Jul-2010Antimicrobial and antioxidant activities of turkish extra virgin olive oils
2Aug-2008Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy
32019A comparative study of mid-infrared, UV-Visible and fluorescence spectroscopy in combination with chemometrics for the detection of adulteration of fresh olive oils with old olive oils
4Feb-2010Comparison of fatty acid profiles and mid-infrared spectral data for classification of olive oils
5Sep-2009Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data
62007Differentiation of mixtures of monovarietal olive oils by mid-infrared spectroscopy and chemometrics
7Nov-2017Discriminative capacities of infrared spectroscopy and e-nose on Turkish olive oils
8Mar-2009Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years
92022Fatty acid alkyl ester and wax compositions of olive oils as varietal authentication indicators
102021Fatty acid alkyl ester and wax compositions of olive oils as varietal authentication indicators
1128-Jun-2016Geographical differentiation of a monovarietal olive oil using various chemical parameters and mid-infrared spectroscopy
122020Importance of some minor compounds in olive oil authenticity and quality
13Feb-2012Phenolic characterization and geographical classification of commercial extra virgin olive oils produced in Turkey
14Oct-2015Prediction of various chemical parameters of olive oils with Fourier transform infrared spectroscopy
152019Use of FTIR and UV-visible spectroscopy in determination of chemical characteristics of olive oils
162021UV-Vis spectroscopy for the estimation of variety and chemical parameters of olive oils