Comparison of fatty acid profiles and mid‐infrared spectral data for classification of olive oils
Gözde Gürdeniz(Izmir Institute of Technology), Figen Tokatlı(Izmir Institute of Technology), Banu Özen(Izmir Institute of Technology)
Cited by 45
Related Papers
Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years
|Food Chemistry|2008|122
Optimization of a growth medium using a statistical approach for the production of an alkaline protease from a newly isolated Bacillus sp. L21
|Process Biochemistry|2005|114
Optimization of biomass, pellet size and polygalacturonase production by Aspergillus sojae ATCC 20235 using response surface methodology
|Enzyme and Microbial Technology|2006|94
Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy
|European Food Research and Technology|2008|94
Antimicrobial and Antioxidant Activities of Turkish Extra Virgin Olive Oils
|Journal of Agricultural and Food Chemistry|2010|85