A conference abstract from NIRItalia online 2021 in English and Italian.This work has been supported by the AGER 2 Project, grant n° 2016-0105
Authentication of extra virgin olive oil requires fast and cost-effective analytical procedures, suc...
An authentic food is one which is what it purports to be. Food processors and consumers need to be a...
A sensory analysis of 112 virgin olive oils was performed by a fully trained taste panel. The sample...
The olive oil industry is a significant productive sector in the European Union and the related prod...
The analysis of the physico-chemical parameters of quality of olive oil is still carried out in labo...
A conference abstract from NIRItalia online 2021 in English and Italian.This work has been supported...
Conventional ripeness analyses performed on olives require different analytical tools, chemicals, sa...
Miniaturization of analytical technology has paved the way for in-situ screening of foods. In the cu...
29 Páginas; 4 Tablas; 8 FigurasThis study sets the basis for developing a rapid technique for measur...
L’obiettivo principale di questa tesi è stato quello di applicare la spettroscopia nel vicino infrar...
The aim of this preliminary feasibility study was to verify whether visible/near infrared(vis/NIR) s...
In the olive sector, there is a growing interest in developing new analytical methodologies able to ...
Increasing consumption of olive oil and table olives has recently determined an expansion of olive t...
The use of near and mid infrared spectroscopy combined with chemometric analysis was explored as a t...
The introduction of the two-phases extraction systems of olive oil require a exhaustive control of t...
Authentication of extra virgin olive oil requires fast and cost-effective analytical procedures, suc...
An authentic food is one which is what it purports to be. Food processors and consumers need to be a...
A sensory analysis of 112 virgin olive oils was performed by a fully trained taste panel. The sample...
The olive oil industry is a significant productive sector in the European Union and the related prod...
The analysis of the physico-chemical parameters of quality of olive oil is still carried out in labo...
A conference abstract from NIRItalia online 2021 in English and Italian.This work has been supported...
Conventional ripeness analyses performed on olives require different analytical tools, chemicals, sa...
Miniaturization of analytical technology has paved the way for in-situ screening of foods. In the cu...
29 Páginas; 4 Tablas; 8 FigurasThis study sets the basis for developing a rapid technique for measur...
L’obiettivo principale di questa tesi è stato quello di applicare la spettroscopia nel vicino infrar...
The aim of this preliminary feasibility study was to verify whether visible/near infrared(vis/NIR) s...
In the olive sector, there is a growing interest in developing new analytical methodologies able to ...
Increasing consumption of olive oil and table olives has recently determined an expansion of olive t...
The use of near and mid infrared spectroscopy combined with chemometric analysis was explored as a t...
The introduction of the two-phases extraction systems of olive oil require a exhaustive control of t...
Authentication of extra virgin olive oil requires fast and cost-effective analytical procedures, suc...
An authentic food is one which is what it purports to be. Food processors and consumers need to be a...
A sensory analysis of 112 virgin olive oils was performed by a fully trained taste panel. The sample...
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