Geographical origin classification of olive oils by PTR-MS

On-line monitoring of volatile organic compounds at pptv levels by means of proton-transfer-reaction mass spectrometry (PTR-MS) medical applications, food control and environmental research

W. Lindinger, Armin Hansel, Alfons Jordan · International Journal of Mass Spectrometry and Ion Processes · 1998 · 1.7K citations

Natural Sciences, Chemistry, Toxicology +17

Recent technological advances for the determination of food authenticity

Linda M. Reid, Colm P. O’Donnell, Gérard Downey · Trends in Food Science & Technology · 2006 · 491 citations

Agriculture, Food Science, Food Analysis +13

Volatile compounds in virgin olive oil: occurrence and their relationship with the quality

Franca Angerosa, Maurizio Servili, Roberto Selvaggini et al. · Journal of Chromatography A · 2004 · 398 citations

Agriculture, Food Science, Food Analysis +12

Volatile compounds in virgin olive oil: occurrence and their relationship with the quality

Franca Angerosa, Maurizio Servili, Roberto Selvaggini et al. · Journal of Chromatography A · 2004 · 361 citations

Agriculture, Food Science, Food Analysis +12

Changes in the Volatile Composition of Virgin Olive Oil during Oxidation:  Flavors and Off-Flavors

M. T. Morales, José Julián Ríos, Ramón Aparicio · Journal of Agricultural and Food Chemistry · 1997 · 331 citations

Agriculture, Chemistry, Food Science +17