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| Suitability of elemental fingerprinting for assessing the geographic origin of pumpkin (Cucurbita pepo var. styriaca) seed oil | | Food chemistry |
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| Analysis of Difference QTLs for Oil Content Between Two Environments in Brassica napus L. | | Acta agronomica sinica |
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| Geographical origin and drying methodology may affect the essential oil of Lippia alba (Mill) N.E. Brown | | Industrial crops and products |
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| Identification of Geographical Origin of Olive Oil Using Visible and Near-Infrared Spectroscopy Technique Combined with Chemometrics | | Food and bioprocess technology |
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| Corymbia leaf oils, latitude, hybrids and herbivory: A test using common‐garden field trials | | Austral ecology |
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| Chemical variation in essential oil of Cryptomeria fortunei from various areas of China | | Industrial crops and products |
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| Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy | | European food research and technology |
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| Application of class-modelling techniques to near infrared data for food authentication purposes | | Food chemistry |
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| Construction of a crop--wild hybrid population for broadening genetic diversity in cultivated sunflower and first evaluation of its combining ability: the concept of neodomestication | | Euphytica |
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| Geographical provenance of palm oil by fatty acid and volatile compound fingerprinting techniques | | Food chemistry |
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| Environmental impacts of plant-based salmonid diets at feed and farm scales | | Aquaculture |
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| Molecular mechanisms of the effects of olive oil and other dietary lipids on cancer | | Molecular nutrition and food research |
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| Characterisation and quantification of phenolic compounds of extra-virgin olive oils according to their geographical origin by a rapid and resolutive LC–ESI-TOF MS method | | Food chemistry |
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| In situ quality evaluation of Camelina sativa landrace | | European journal of lipid science and technology |
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| Comparison of fatty acid profiles and contents of seed oils recovered from dessert and cider apples and further Rosaceous plants | | European food research and technology |
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| Consumer expectations for sensory properties in virgin olive oils | | Food quality and preference |
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| Substrate specificity of acyl-Δ6-desaturases from Continental versus Macaronesian Echium species | | Phytochemistry |
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| Modeling the Response of Fatty Acid Composition to Temperature in a Traditional Sunflower Hybrid | | Agronomy journal |
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| Evaluation of potential and real quality of virgin olive oil from the designation of origin “Aceite Campo de Montiel” (Ciudad Real, Spain) | | Food chemistry |
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| A Metabolomic Approach to the Evaluation of the Origin of Extra Virgin Olive Oil: A Convenient Statistical Treatment of Mass Spectrometric Analytical Data | | Journal of agricultural and food chemistry |
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| Statistical analysis on Sicilian olive oils | | Food chemistry |
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| Profiles of volatile compounds from some monovarietal Tunisian virgin olive oils. Comparison with French PDO | | Food chemistry |
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| Distribution of fatty acids and phytosterols as a criterion to discriminate geographic origin of pistachio seeds | | Food chemistry |
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| Characterization of Pentadesma butyracea sabine Butters of Different Production Regions in Benin | | journal of the American Oil Chemists' Society |
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| Analysis of the volatile fraction of “Pesto Genovese” by headspace sorptive extraction (HSSE) | | Food chemistry |
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| NMR and statistical study of olive oils from Lazio: A geographical, ecological and agronomic characterization | | Food chemistry |
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| Characterization of Monovarietal Argentinian Olive Oils from New Productive Zones | | journal of the American Oil Chemists' Society |
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| Water scarcity and food trade in the Southern and Eastern Mediterranean countries | | Food policy |
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| DNA fingerprinting of olive varieties in Istria (Croatia) by microsatellite markers | | Scientia horticulturae |
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| Geographical origin classification of olive oils by PTR-MS | | Food chemistry |
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| Statistical Characterization of Sicilian Olive Oils from the Peloritana and Maghrebian Zones According to the Fatty Acid Profile | | Journal of agricultural and food chemistry |
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| Correcting for Underlying Absorption Interferences in Fourier Transform Infrared trans Analysis of Edible Oils Using Two-Dimensional Correlation Techniques | | Journal of agricultural and food chemistry |
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| Natural infraspecific variation in fatty acid composition of Cuphea (Lythraceae) seed oils | | Industrial crops and products |
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| Geographical Characterization of Greek Virgin Olive Oils (Cv. Koroneiki) Using 1H and 31P NMR Fingerprinting with Canonical Discriminant Analysis and Classification Binary Trees | | Journal of agricultural and food chemistry |
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| Sensory and chemical properties of extra virgin olive oils produced in two different Italian regions: Tuscany and Emilia-Romagna | | Journal of food, agriculture and environment |
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| Year, Region, and Temperature Effects on the Quality of Minnesota's Soybean Crop | | Agronomy journal |
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| Application of chemometric tools to compare Algerian olive oils produced in different locations | | Journal of food, agriculture and environment |
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| Influence of Olive Maturity Stage and Geographical Origin on Some Minor Components in Virgin Olive Oil of the Chemlali Variety | | Journal of agricultural and food chemistry |
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| Alkyl Esters of Fatty Acids a Useful Tool to Detect Soft Deodorized Olive Oils | | Journal of agricultural and food chemistry |
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| Characterization of Volatiles in Virgin Olive Oil Produced in the Tunisian Area of Tataouine | | Journal of agricultural and food chemistry |
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