OLEUM researchers have published a new scientific paper in the MDPI journal Foods – Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics. Click here to read the full article.
OLEUM researchers have published a new scientific paper in the MDPI journal Foods – An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test.
OLEUM researchers have published a new scientific paper in the MDPI journal Foods - Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach.
OLEUM researchers have published a new scientific paper in the journal Food Chemistry - Olive oil mixtures. Part one: Decisional trees or how to verify the olive oil percentage in declared blends.
OLEUM researchers have published a new scientific paper in the journal LWT - Food Science and Technology: Virgin olive oil volatile fingerprint and chemometrics: Towards an instrumental screening tool to grade the sensory quality
OLEUM researchers have published a new scientific paper in the journal Food Chemistry: Profiling versus fingerprinting analysis of sesquiterpene hydrocarbons for the geographical authentication of extra virgin olive oils
OLEUM researchers have published a new scientific paper in the journal Food Control: Design and in-house validation of a portable system for the determination of free acidity in virgin olive oil
OLEUM researchers have published a new scientific paper in the journal Molecules: In House Validated UHPLC Protocol for the Determination of the Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil Fit for the Purpose of the Health Claim Introduced by the EC Regulation 432/2012 for “Olive Oil Polyphenols”
