Classification of Western Greek virgin olive oils according to geographical origin based on chromatographic, spectroscopic, conventional and chemometric analyses

Tracing the geographical origin of food: The application of multi-element and multi-isotope analysis

Simon Kelly, Karl Heaton, Jurian Hoogewerff · Trends in Food Science & Technology · 2005 · 791 citations

Agriculture, Food Science, Food Analysis +10

An overview of analytical methods for determining the geographical origin of food products

Dion M.A.M. Luykx, Saskia M. van Ruth · Food Chemistry · 2007 · 538 citations

Agriculture, Food Science, Food Analysis +13

Effect of Olive Ripeness on the Oxidative Stability of Virgin Olive Oil Extracted from the Varieties Picual and Hojiblanca and on the Different Components Involved

F. Gutiérrez, Brígida Jiménez, Antonio Martínez Ruíz et al. · Journal of Agricultural and Food Chemistry · 1998 · 301 citations

Agriculture, Food Science, Horticultural Sciences +17

Determination of trace element in Italian virgin olive oils and their characterization according to geographical origin by statistical analysis

Cinzia Benincasa, John W. Lewis, Enzo Perri et al. · Analytica Chimica Acta · 2007 · 190 citations

Agriculture, Food Science, Plant Sciences +12

Characterisation of authentic Italian extra-virgin olive oils by stable isotope ratios of C, O and H and mineral composition

Federica Camin, Roberto Larcher, Matteo Perini et al. · Food Chemistry · 2008 · 154 citations · Full text

Agriculture, Chemistry, Plant Sciences +14