Importance of some minor compounds in olive oil authenticity and quality

Color‐pigment correlation in virgin olive oil

María Isabel Mínguez‐Mosquera, Luis Rejano‐Navarro, Beatriz Gandul‐Rojas et al. · Journal of the American Oil Chemists Society · 1991 · 576 citations

Agriculture, Food Science, Horticultural Sciences +17

Classification of Edible Oils by Employing ³¹P and ¹H NMR Spectroscopy in Combination with Multivariate Statistical Analysis. A Proposal for the Detection of Seed Oil Adulteration in Virgin Olive Oils

Georgia Vigli, Aggelos Philippidis, Apostolos Spyros et al. · Journal of Agricultural and Food Chemistry · 2003 · 226 citations

Agriculture, Biochemistry, Food Science +15

Detection of Extra Virgin Olive Oil Adulteration with Lampante Olive Oil and Refined Olive Oil Using Nuclear Magnetic Resonance Spectroscopy and Multivariate Statistical Analysis

Georgia Fragaki, Apostolos Spyros, George Siragakis et al. · Journal of Agricultural and Food Chemistry · 2005 · 161 citations

Agriculture, Chemistry, Food Science +17

Rapid method of quantification of chlorophylls and carotenoids in virgin olive oil by high-performance liquid chromatography

María Isabel Mínguez‐Mosquera, Beatriz Gandul‐Rojas, M. Lourdes. Gallardo-Guerrero · Journal of Agricultural and Food Chemistry · 1992 · 151 citations

Agriculture, Biochemistry, Food Science +14

Authenticity of olive oil: Mapping and comparing official methods and promising alternatives

Ramón Aparicio, M. T. Morales, Ramón Aparicio-Ruı́z et al. · Food Research International · 2013 · 135 citations · Full text

Agriculture, Food Science, Food Analysis +9