The potential of HPLC triglyceride profiles for the classification of cretan olive oils

Geographical classification of Greek virgin olive oil by non‐parametric multivariate evaluation of fatty acid composition

María Z. Tsimidou, Kostas × Karakostas · Journal of the Science of Food and Agriculture · 1993 · 79 citations

Agriculture, Food Science, Food Analysis +14

Chemometric analysis of Tuscan olive oils

Carla Armanino, Riccardo Leardi, Silvia Lanteri et al. · Chemometrics and Intelligent Laboratory Systems · 1989 · 73 citations

Agriculture, Chemistry, Food Science +14

Authentication of virgin olive oils using principal component analysis of triglyceride and fatty acid profiles: Part 1—Classification of greek olive oils

María Z. Tsimidou, Robert Macrae, Ian Wilson · Food Chemistry · 1987 · 71 citations

Agriculture, Biochemistry, Food Science +15

Development of high‐performance liquid chromatography criteria for determination of grades of commercial olive oils. Part I. The normal ranges for the triacylglycerols

Richard V. Flor, Le Tiet Hecking, Brian David Martin · Journal of the American Oil Chemists Society · 1993 · 39 citations

Agriculture, Biochemistry, Food Science +16

Influence of altitude on chemical composition of Andalusian virgin olive oil. Mathematical classification equations

Luis F. Rebollo Ferreiro, R. Aparicio · Grasas y Aceites · 1992 · 21 citations · Full text

Agriculture, Crop Sciences, Plant Sciences +9