Effectiveness of determinations of fatty acids and triglycerides for the detection of adulteration of olive oils with vegetable oils

Authentication of European Virgin Olive Oils by Their Chemical Compounds, Sensory Attributes, and Consumers' Attitudes

Ramón Aparicio, M. T. Morales, Victoria Alonso · Journal of Agricultural and Food Chemistry · 1997 · 139 citations

Agriculture, Food Science, Food Authentication +16

Food flavors, ingredients and composition

Trends in Food Science & Technology · 1994 · 136 citations

Agriculture, Food Science, Nutritional Sciences +12

Recent developments in food authentication†

Michael J. Dennis · The Analyst · 1998 · 92 citations

Agriculture, Food Science, Authentication +5

Detection of olive oil adulteration by measuring its authenticity factor using reversed-phase high-performance liquid chromatography

Ali H. El‐Hamdy, Naima K. El-Fizga · Journal of Chromatography A · 1995 · 71 citations

Agriculture, Food Science, Chromatographic Analysis +15

Effect of climate on the chemical composition of virgin olive oil

R. Aparicio, Luis F. Rebollo Ferreiro, Victoria Alonso · Analytica Chimica Acta · 1994 · 64 citations

Agriculture, Food Science, Climate Science +8