Precise classification of virgin olive oils with various linoleic acid contents based on triacylglycerol analysis

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 · Food Chemistry · 1987 · 71 citations

Food Chemistry, Lipid Analysis, Food 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

Food Chemistry, Authenticity Factor, Food Authentication +8

Quantitative analysis of triglyceride species of vegetable oils by high performance liquid chromatography via a flame lonization detector

F. C. Phillips, Warren L. Erdahl, J. A. Schmit et al. · Lipids · 1984 · 59 citations

Rapid densitometric determination of triglyceride groups by argentation thin layer chromatography

D. Chobanov, R. Tarandjiska, Rossitsa Chobanova · Journal of the American Oil Chemists Society · 1976 · 51 citations

Lipid Analysis, Engineering, Food Analysis +20

Analyses of Vegetable Oil Triglyceride Molecular Species by Reversed Phase High Performance Liquid Chromatography

M. A. M. Zeitoun, W. E. Neff, E. Selke et al. · Journal of Liquid Chromatography · 1991 · 47 citations

Lipid Analysis, Supercritical Fluid Chromatography, Food Analysis +16