Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review
Ana María Gómez‐Caravaca(Universidad de Granada), Lorenzo Cerretani(University of Bologna), Rubén M. Maggio(National University of Rosario)
Cited by 176
Related Papers
Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective
|Trends in Food Science & Technology|2017|971
Advances in the analysis of phenolic compounds in products derived from bees
|Journal of Pharmaceutical and Biomedical Analysis|2006|442
Phenolic compounds in olive leaves: Analytical determination, biotic and abiotic influence, and health benefits
|Food Research International|2015|329
Evaluation of the Antioxidant Capacity of Individual Phenolic Compounds in Virgin Olive Oil
|Journal of Agricultural and Food Chemistry|2005|283