Concepedia

Analysis of isomeric diacylglycerolic classes to evaluate the quality of olive oil in relation to storage conditions

Lina Cossignani, Roberto Luneia, Pietro Damiani, Maria Stella Simonetti, R. Riccieri, E. Tiscornia

European Food Research and Technology · 2006 · 23 citations · 6 references

DOI

Concepts

References

6

A high‐field<sup>1</sup>H nuclear magnetic resonance study of the minor components in virgin olive oils

Raffaele Sacchi, M. Patumi, G. Fontanazza et al. · Journal of the American Oil Chemists Society · 1996 · 153 citations

, , +16

Application of <sup>31</sup>P NMR Spectroscopy in Food Analysis. 1. Quantitative Determination of the Mono- and Diglyceride Composition of Olive Oils

Apostolos Spyros, Photis Dais · Journal of Agricultural and Food Chemistry · 2000 · 109 citations

, , +13

Effects of Olive Fruit Quality and Oil Storage Practices on the Diacylglycerol Content of Virgin Olive Oils

Wenceslao Moreda, Arturo Cert · Journal of Agricultural and Food Chemistry · 2001 · 66 citations

, , +14

Determination of the Diglyceride Content in Greek Virgin Olive Oils and Some Commercial Olive Oils by Employing <sup>31</sup>P NMR Spectroscopy

Penelope Fronimaki, Apostolos Spyros, Stella Christophoridou et al. · Journal of Agricultural and Food Chemistry · 2002 · 63 citations

, , +9

The triacylglycerol structure of olive oil determined by silver ion high‐performance liquid chromatography in combination with stereospecific analysis

F. Santinelli, Pietro Damiani, William W. Christie · Journal of the American Oil Chemists Society · 1992 · 52 citations

, , +17