Motivated by a previous report of surprisingly large Verdet constant measurements for olive oil at 633 nm and 650 nm (Shakir, et. al., 2013), and the practical utility of materials possessing such large values, we considered it worthwhile to validate those results. In this work, high precision Faraday rotation measurements were performed utilizing ac magnetic fields, phase sensitive detection, and a collection of diode lasers. Specifically, we measured the dispersion of the Verdet constant for a single brand of olive oil from 410 nm to 675 nm. In addition, we determined the Verdet constant for eight different samples of olive oil at 654 nm, very near the wavelength where the “anomalous” results, i.e. large Verdet constants, were reported. O...
Adulteration of olive oil using unhealthy substitutes is considered a threat for public health. Low-...
Phenolic compounds contribute to the bioactive properties of olive oil. However, olive oils can only...
The interest in development of new non-destructive methods for characterization of extra virgin oliv...
Motivated by a previous report of surprisingly large Verdet constant measurements for olive oil at 6...
We present a simple permanent magnet set-up that can be used to measure the Faraday effect in gases,...
In this study we report on the measurements of the Verdet constant for olive and other vegetable oil...
Abstract- Most of the liquid crystal devices are driven by the electric field due to their relativel...
Electro optics effects are important branches of nonlinear optics. In this research olive oil has be...
The detection of adulteration in edible oils is a concern in the food industry, especially for the h...
The present work is a preliminary study to settle the optimum experimental conditions and data p...
Olive oils and, in particular, extra-virgin olive oils (EVOOs) are one of the most frauded food. Amo...
In this report, we study the electro-optics effect on cooking oil to obtain the relative dissociatio...
In this report we have succeeded to map various cooking oils using change of fluorescence polarizati...
This work systematically investigates the oxidation of extra virgin olive oil (EVOO) under accelerat...
We have shown that strongly overcoupled resonant modes of long-period fiber gratings (LPFGs) can be ...
Adulteration of olive oil using unhealthy substitutes is considered a threat for public health. Low-...
Phenolic compounds contribute to the bioactive properties of olive oil. However, olive oils can only...
The interest in development of new non-destructive methods for characterization of extra virgin oliv...
Motivated by a previous report of surprisingly large Verdet constant measurements for olive oil at 6...
We present a simple permanent magnet set-up that can be used to measure the Faraday effect in gases,...
In this study we report on the measurements of the Verdet constant for olive and other vegetable oil...
Abstract- Most of the liquid crystal devices are driven by the electric field due to their relativel...
Electro optics effects are important branches of nonlinear optics. In this research olive oil has be...
The detection of adulteration in edible oils is a concern in the food industry, especially for the h...
The present work is a preliminary study to settle the optimum experimental conditions and data p...
Olive oils and, in particular, extra-virgin olive oils (EVOOs) are one of the most frauded food. Amo...
In this report, we study the electro-optics effect on cooking oil to obtain the relative dissociatio...
In this report we have succeeded to map various cooking oils using change of fluorescence polarizati...
This work systematically investigates the oxidation of extra virgin olive oil (EVOO) under accelerat...
We have shown that strongly overcoupled resonant modes of long-period fiber gratings (LPFGs) can be ...
Adulteration of olive oil using unhealthy substitutes is considered a threat for public health. Low-...
Phenolic compounds contribute to the bioactive properties of olive oil. However, olive oils can only...
The interest in development of new non-destructive methods for characterization of extra virgin oliv...