The centenarian olive trees are part of the historical and cultural heritage of the Côa Valley region where a significant number of these specimens can be found. They have high importance in olive grove heritage; however, their genetic and phenotypic diversity is still poorly studied. The identification of olive tree varieties is not an easy task, being required a morphological characterisation complemented with genetics, making this identification a time-consuming and expensive procedure. Recently, Fourier Transform Infrared (FTIR) spectroscopy start to be widely used in several studies in the food field, becoming a powerful analytical tool for the analysis of edible oils and fats1. This technique has numerous advantages, allowing a fast a...
The freshness of extra virgin olive oils (EVOO) from typical cultivars of Garda regions was evaluate...
International audienceThe high biodiversity of olive tree and the economic needs require tools for t...
The freshness of virgin olive oils (VOO) from typical cultivars of Garda regions was evaluated by at...
The centenarian olive trees are part of the historical and cultural heritage of the Côa Valley regio...
This work investigates whether Fourier transform infrared spectroscopy (FTIR), in combination with m...
Four Portuguese monovarietal olive oils (cvs. Cobrançosa, Madural, Santulhana and Verdeal Transmonta...
A rapid Fourier transform infrared (FTIR) attenuated total reflectance spectroscopic method was appl...
One of the most important challenges in the authentication of olive oil is the determination of the ...
Olive oil is one of the most consumed vegetable oils in the world and its production has increased i...
The composition of olive oils may vary depending on environmental and technological factors. Fatty a...
In inland areas of Portugal and some regions of the Mediterranean basin, olive production is based o...
Olive oil is one of the most consumed vegetable oils in the world, and its production has been incre...
Fourier transform infrared (FT-IR) spectroscopy in combination with chemometric techniques has becom...
Olive oil is a liquid fat obtained from the fruit of Olea europaea, a plant belonging to the Oleacea...
Fourier transform infrared (FTIR) and fluorescence spectroscopy, combined with chemometric approache...
The freshness of extra virgin olive oils (EVOO) from typical cultivars of Garda regions was evaluate...
International audienceThe high biodiversity of olive tree and the economic needs require tools for t...
The freshness of virgin olive oils (VOO) from typical cultivars of Garda regions was evaluated by at...
The centenarian olive trees are part of the historical and cultural heritage of the Côa Valley regio...
This work investigates whether Fourier transform infrared spectroscopy (FTIR), in combination with m...
Four Portuguese monovarietal olive oils (cvs. Cobrançosa, Madural, Santulhana and Verdeal Transmonta...
A rapid Fourier transform infrared (FTIR) attenuated total reflectance spectroscopic method was appl...
One of the most important challenges in the authentication of olive oil is the determination of the ...
Olive oil is one of the most consumed vegetable oils in the world and its production has increased i...
The composition of olive oils may vary depending on environmental and technological factors. Fatty a...
In inland areas of Portugal and some regions of the Mediterranean basin, olive production is based o...
Olive oil is one of the most consumed vegetable oils in the world, and its production has been incre...
Fourier transform infrared (FT-IR) spectroscopy in combination with chemometric techniques has becom...
Olive oil is a liquid fat obtained from the fruit of Olea europaea, a plant belonging to the Oleacea...
Fourier transform infrared (FTIR) and fluorescence spectroscopy, combined with chemometric approache...
The freshness of extra virgin olive oils (EVOO) from typical cultivars of Garda regions was evaluate...
International audienceThe high biodiversity of olive tree and the economic needs require tools for t...
The freshness of virgin olive oils (VOO) from typical cultivars of Garda regions was evaluated by at...