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1Academic Journal
المصدر: Arriaza M, Salazar‑Ordóñez M, Rodríguez‑Entrena M (2022). Análisis del impacto multifacético de la componente monetaria en la elección de los aceites de oliva. ITEA‑Información Técnica Económica Agraria 118(1): 101-118.
مصطلحات موضوعية: Elección de aceite, Datos de panel, Aceite de oliva virgen extra, Aceite de oliva refinado, Modelo logístico de parámetros aleatorios, Olive oil choice, Panel data, Extra virgin olive oil, Refined olive oil, Random parameters logit model
وصف الملف: application/pdf
Relation: https://doi.org/10.12706/itea.2021.015; Gobierno de España.MINECO/RTA2013-00032-00-00; http://hdl.handle.net/10396/27843
الاتاحة: http://hdl.handle.net/10396/27843
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2Academic Journal
المؤلفون: Dankowska, A., Małecka, M., Kowalewski, W.
المصدر: Grasas y Aceites; Vol. 64 No. 4 (2013); 425-431 ; Grasas y Aceites; Vol. 64 Núm. 4 (2013); 425-431 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2013.v64.i4
مصطلحات موضوعية: Extra virgin olive oil, Pomace olive oil, Refined olive oil, Successive projections algorithm, Synchronous fluorescence spectroscopy, Aceite de oliva refinado, Aceite de oliva virgen extra, Aceite de orujo, Espectroscopía de fluorescencia sincrónica, Proyecciones algorítmicas sucesivas
وصف الملف: application/pdf
Relation: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1449/1454; Agiomyrgianaki A, Petrakis PV, Dais PP. 2010. Detection of refined olive oil adulteration with refined hazelnut oil by employing NMR spectroscopy and multivariate statistical analysis. Talanta 80, 2165-2171. http://dx.doi.org/10.1016/j.talanta.2009.11.024 PMid:20152467; Al-Ismail KM, Alsaed AK, Ahmad R, Al-Dabbas M. 2010. Detection of olive oil adulteration with some plant oils by GLC analysis of sterols using polar column. Food Chem. 121, 1255-1259. http://dx.doi.org/10.1016/j.foodchem.2010.01.016; Arslan D, Özcan MM 2011. Phenolic profile and antioxidant activity of olive fruits of the Turkish variety "Sariulak" from different locations. Grasas Aceites 62, 453-461. http://dx.doi.org/10.3989/gya.034311; Cichelli A, Pertesana GP. 2004. High-performance liquid chromatographic analysis of chlorophylls, pheophytins and carotenoids in virgin olive oils: chemometric approach to variety classification. J. Chromatogr. A 1046, 141-146. PMid:15387182; Dankowska A, Małecka M. 2009. Application of synchronous fluorescence spectroscopy for determination of extra virgin olive oil adulteration. Eur. J. Lipid Sci. Technol. 111, 1233-1239. http://dx.doi.org/10.1002/ejlt.200800295; Dourtoglou VG, Dourtoglou T, Antonopoulos A, Stefanou E, Lalas S, Poulos C. 2003. Detection of olive oil adulteration using principal component analysis applied on total and regio FA content. J. Am. Oil Chem. Soc. 80, 203-208. http://dx.doi.org/10.1007/s11746-003-0677-1; Fasciotti M, Pereira Netto AD. 2010. Optimization and application of methods of triacylglycerol evaluation for characterization of olive oil adulteration by soybean oil with HPLC–APCI–MS–MS. Talanta 81, 1116-1125. http://dx.doi.org/10.1016/j.talanta.2010.02.006 PMid:20298902; Fernandes-Silva AA, Falco V, Correia CM, Villalobos FJ. 2013. Sensory analysis and volatile compounds of olive oil (cv. Cobrançosa) from different irrigation regimes. Grasas Aceites 64, 59-67. http://dx.doi.org/10.3989/gya.069712; Guimet F, Boqué R, Ferré J. 2006. Application of nonnegative matrix factorization combined with Fisher's linear discriminant analysis for classification of olive oil excitation–emission fluorescence spectra. Chemom. Intell. Lab. Sys. 81, 94-106. http://dx.doi.org/10.1016/j.chemolab.2005.10.003; IOC. 2011. Trade standard applying to olive oils and olive-pomace oils. International Olive Council.; Kawakami Harrop Galvão R, Pimentel MF, Ugolino Araújo MC, Yoneyamaa T, Visani V. 2001. Aspects of the successive projections algorithm for variable selection in multivariate calibration applied to plasma emission spectrometry. Anal. Chim. Acta 443, 107-115. http://dx.doi.org/10.1016/S0003-2670(01)01182-5; Liu F, He Y. 2009. Application of successive projections algorithm for variable selection to determine organic acids of plum vinegar. Food Chem. 115, 1430-1436. http://dx.doi.org/10.1016/j.foodchem.2009.01.073; Maggio RM, Cerretani L, Chiavaro E, Kaufman T S, Bendin A. 2010. A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils. Food Control 21, 890-895. http://dx.doi.org/10.1016/j.foodcont.2009.12.006; Mannina L, Segre A. 2002. High Resolution Nuclear Magnetic Resonance: From Chemical Structure to Food Authenticity. Grasas Aceites 53, 22-33. http://dx.doi.org/10.3989/gya.2002.v53.i1.287; Massart DL, Vandeginste BGM, Buydens LMC, De Jong S, Lewi PL, Smeyers-Verbeke J. 1998. Handbook of chemometrics and qualimetrics: part B. Elsevier.; Ourrach I, Rada M, Pérez-Camino MC, Benaissa M, Guinda Á. 2012. Detection of argan oil adulterated with vegetable oils: new markers. Grasas Aceites 63, 355-364. http://dx.doi.org/10.3989/gya.047212; Patra D, Mishra AK. 2002. Recent developments in multicomponent synchronous fluorescence scan analysis. Trac-Trend Anal. Chem. 21, 787-798.; Polari Souto UTC, Coelho Pontes MJ, Cirino Silva E, Harrop Galvão RK, Ugulino Araújo MC, Castriani Sanches FA, Silva Cunha FA, Ribeiro Oliveira MS. 2010. UV–Vis spectrometric classification of coffees by SPA–LDA. Food Chem. 119, 368-371. http://dx.doi.org/10.1016/j.foodchem.2009.05.078; Pontes MJC, Kawakami Harrop Galvão R, Ugulino Araújo MC, Teles Moreira PN, Pessoa Neto OD, Emídio José G, Bezerra Saldanha TC. 2005. The successive projections algorithm for spectral variable selection in classification problems. Chemom. Intell. Lab. Sys. 78, 11-18. http://dx.doi.org/10.1016/j.chemolab.2004.12.001; Poulli KI, Mousdis GA, Georgiou CA. 2006. Synchronous fluorescence spectroscopy for quantitative determination of virgin olive oil adulteration with sunflower oil. Anal. Bioanal. Chem. 386, 1571-1575. http://dx.doi.org/10.1007/s00216-006-0729-2 PMid:16953317; Poulli KI, Mousdis GA, Georgiou CA. 2006. Synchronous fluorescence spectroscopy for quantitative determination of virgin olive oil adulteration with sunflower oil. Anal. Bioanal. Chem. 86, 1571-1575. http://dx.doi.org/10.1007/s00216-006-0729-2 PMid:16953317; Poulli KI. Mousdis GA, Georgiou C.A. 2005. Classification of edible and lampante virgin olive oil based on synchronous fluorescence and total luminescence spectroscopy. Anal. Chim. Acta 542, 151-156. http://dx.doi.org/10.1016/j.aca.2005.03.061; Rezzia S, Axelsonb DE, Hébergera K, Renieroa F, Marianid C, Guilloua C. 2005. Classification of olive oils using high throughput flow 1H NMR fingerprinting with principal component analysis, linear discriminant analysis and probabilistic neural networks. Anal. Chim. Acta 552, 13-24. http://dx.doi.org/10.1016/j.aca.2005.07.057; Sayago A, Morales MT, Aparicio R. 2004. Detection of hazelnut oil in virgin olive oil by a spectrofluorimetric method. Eur. Food Res. Technol. 218, 480-483. http://dx.doi.org/10.1007/s00217-004-0874-9; Sikorska E, Górecki T, Khmelinskii IV, Sikorski M, Kozioł J. 2005. Classification of edible oils using synchronous scanning fluorescence spectroscopy. Food Chem. 89, 217-225. http://dx.doi.org/10.1016/j.foodchem.2004.02.028; Sikorska E, Romaniuk A, Khmelinskii,IV, Herance R, Bourdelande JL, Sikorski M, Kozioł J. 2004. Characterization of edible oils using total luminescence spectroscopy. J Fluoresc. 14, 25-35. http://dx.doi.org/10.1023/B:JOFL.0000014656.75245.62 PMid:15622857; Sinelli N, Cerretani L, di Egidio V, Bendini A, Casiraghi E. 2010. Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as a rapid tool to classify extra virgin olive oil on the basis of fruity attribute intensity. Food Res. Inter. 43, 369-375. http://dx.doi.org/10.1016/j.foodres.2009.10.008; Ugolino Araújo MC, Bezerra Saldanha TC, Kawakami Harrop Galvão R, Yoneyama T, Chame HC, Visani V. 2001. The successive projections algorithm for variable selection inspectroscopic multicomponent analysis. Chemom. Intell. Lab. Sys. 57, 65-73. http://dx.doi.org/10.1016/S0169-7439(01)00119-8; Vaz Freire L, Gouveia JM, Costa Freitas AM. 2008. Analytical characteristics of olive oils produced by two different extraction techniques, in the Portuguese olive variety Galega Vulgar. Grasas Aceites 59, 260-266.; Vlahov G, Del Re P, Simone N. 2003. Determination of geographical origin of olive oils using 13C nuclear magnetic resonance spectroscopy. I − Classification of olive oils of the puglia region with denomination of protected origin. J. Agric. Food Chem. 51, 5612-5615. http://dx.doi.org/10.1021/jf0207124 PMid:12952409; Wu Y, Zhang H, Han J, Wang B, Wang W, Ju X, Chen Y. 2011. PCR-CE-SSCP applied to detect cheap oil blended in olive oil. Eur. Food Res. and Technol. 233, 313-324. http://dx.doi.org/10.1007/s00217-011-1520-y; Zamora R, Navarro JL, Hidalgo FJ. 1994. Identification and classification of olive oils by high-resolution13C nuclear magnetic resonance. J. Am. Oil Chem. Soc. 71, 361-364. http://dx.doi.org/10.1007/BF02540514; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1449
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3
المؤلفون: MARTÍNEZ DE LA CASA, NIEVES
المساهمون: MARTÍNEZ CAÑAMERO, MAGDALENA, PRIETO GÓMEZ, Mª ISABEL, COBO MOLINOS, ANTONIO, Universidad de Jaén. Departamento de Ciencias de la Salud
مصطلحات موضوعية: Aceite de oliva virgen, microbiota intestinal, aceite de oliva refinado
وصف الملف: application/pdf
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4
المؤلفون: Sánchez Arcas, Beatriz
المساهمون: Martínez Cañamero, Magdalena, Cobo Molinos, Antonio, Gálvez del Postigo Ruíz, Antonio, Universidad de Jaén. Departamento de Ciencias de la Salud
المصدر: RUJA. Repositorio Institucional de la Producción Científica de la Universidad de Jaén
instnameمصطلحات موضوعية: intestinal microbiota, Enterococos, virgin olive oil, Enterococci, Microbiología (2414), microbiota intestinal, aceite de oliva refinado, refined olive oil, aceite de oliva virgen, Ciencias de la Vida (24)
وصف الملف: application/pdf
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5Academic Journal
المصدر: Grasas y Aceites; Vol. 44 No. 2 (1993); 91-96 ; Grasas y Aceites; Vol. 44 Núm. 2 (1993); 91-96 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.1993.v44.i2
مصطلحات موضوعية: Glyceridic minor compounds, Refined olive oil, Size exclusion chromatography, Virgin olive oil, Aceite de oliva refinado, Aceite de oliva virgen, Componentes menores glicerídicos, Cromatografía de exclusión
وصف الملف: application/pdf
Relation: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1103/1110; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1103
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6Academic Journal
المؤلفون: Lanzón, A., Albi, T., Cert, A., Gracián, J.
المصدر: Grasas y Aceites; Vol. 43 No. 5 (1992); 271-276 ; Grasas y Aceites; Vol. 43 Núm. 5 (1992); 271-276 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.1992.v43.i5
مصطلحات موضوعية: Component of intermediate polarity, Isoprene alcohol, Refined olive oil, Unsaponifiable, Aceite de oliva refinado, Alcohol isoprenoide, Componente de polaridad intermedia, Insaponificable
وصف الملف: application/pdf
Relation: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1139/1146; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1139
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7
المؤلفون: Wojciech Kowalewski, Anna Dankowska, Maria Małecka
المصدر: Grasas y Aceites, Vol 64, Iss 4, Pp 425-431 (2013)
Grasas y Aceites; Vol. 64 No. 4 (2013); 425-431
Grasas y Aceites; Vol. 64 Núm. 4 (2013); 425-431
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)مصطلحات موضوعية: Aceite de orujo, Materials science, Multivariate analysis, Aceite de oliva virgen extra, Synchronous fluorescence spectroscopy, Analytical chemistry, Successive projections algorithm, lcsh:TX341-641, Fluorescence spectroscopy, Spectral line, Extra virgin olive oil, Pomace olive oil, TX341-641, Spectroscopy, Dykstra's projection algorithm, Synchronous fluorescence, Nutrition. Foods and food supply, Organic Chemistry, Aceite de oliva refinado, Linear discriminant analysis, Wavelength, Proyecciones algorítmicas sucesivas, Espectroscopía de fluorescencia sincrónica, lcsh:Nutrition. Foods and food supply, Food Science, Refined olive oil
وصف الملف: application/pdf
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8
المؤلفون: J. Gracian, T. Albi, Arturo Cert, A. Lanzon
المصدر: Grasas y Aceites, Vol 43, Iss 5, Pp 271-276 (1992)
مصطلحات موضوعية: Carbon atom, Chemistry, Stereochemistry, Component of intermediate polarity, Organic Chemistry, Aceite de oliva refinado, Insaponificable, Alcohol, lcsh:TX341-641, Componente de polaridad intermedia, Squalene, chemistry.chemical_compound, Unsaponifiable, Alcohol isoprenoide, Organic chemistry, Isoprene alcohol, Long chain, lcsh:Nutrition. Foods and food supply, Food Science, Refined olive oil
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9
المصدر: Grasas y Aceites; Vol. 44 No. 2 (1993); 91-96
Grasas y Aceites; Vol. 44 Núm. 2 (1993); 91-96
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites, Vol 44, Iss 2, Pp 91-96 (1993)مصطلحات موضوعية: Componentes menores glicerídicos, animal structures, Glyceridic minor compounds, Nutrition. Foods and food supply, Aceite de oliva virgen, glyceridic minor compounds, Aceite de oliva refinado, size exclusion chromatography, virgin olive oil, Size exclusion chromatography, Virgin olive oil, TX341-641, Cromatografía de exclusión, refined olive oil, Refined olive oil
وصف الملف: application/pdf
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10
المؤلفون: A. Lanzón, T. Albi, A. Cert, J. Gracián
المصدر: Grasas y Aceites; Vol. 43 No. 5 (1992); 271-276
Grasas y Aceites; Vol. 43 Núm. 5 (1992); 271-276
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites, Vol 43, Iss 5, Pp 271-276 (1992)مصطلحات موضوعية: Nutrition. Foods and food supply, Component of intermediate polarity, Aceite de oliva refinado, Insaponificable, Componente de polaridad intermedia, component of intermediate polarity, Alcohol isoprenoide, unsaponifiable, TX341-641, Isoprene alcohol, refined olive oil, isoprene alcohol, Refined olive oil, Unsaponifiable
وصف الملف: application/pdf