المؤلفون: Slim, Souihli, Rodrigues, Nuno, Veloso, Ana C.A., Dias, L.G., Cruz, Rebeca, Casal, Susana, Oueslati, Souheib, Pereira, J.A., Peres, António M.

مصطلحات موضوعية: Chemometrics, Fatty acids profile, Quality Physico-chemical parameters, Tocopherols profile, Tunisian olive oils

Relation: info:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F00616%2F2013/PT; info:eu-repo/grantAgreement/FCT/5876/PEst-OE%2FAGR%2FUI0690%2F2014/PT; info:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBD%2F104038%2F2014/PT; Slim, Souihli; Rodrigues, Nuno; Veloso, Ana C.A.; Dias, L.G.; Cruz, Rebeca; Casal, Susana; Oueslati, Souheib; Pereira, J.A.; Peres, António M. (2018). Characterization of commercial Tunisian monovarietal olive oils produced from autochthonous olive cultivars. Emirates Journal of Food and Agriculture. ISSN 2079-052X. 30, p. 581-591; http://hdl.handle.net/10198/18535

الاتاحة: http://hdl.handle.net/10198/18535
https://doi.org/10.9755/ejfa.2018.v30.i7.1741

المؤلفون: Slim, Souihli, Rodrigues, Nuno, Dias, Luís G., Veloso, Ana C. A., Pereira, José A., Oueslati, Souheib, Peres, António M.

مصطلحات موضوعية: Electronic tongue, Chemometrics, Tunisian olive oils, Autochthonous Chetoui olive cultivar, Autochthonous Sahli olive cultivar, Science & Technology

وصف الملف: application/pdf

Relation: info:eu-repo/grantAgreement/FCT/5876/147416/PT; info:eu-repo/grantAgreement/FCT/5876/147337/PT; SFRH/BD/104038/2014; http://www.springer.com/food+science/journal/217; Slim, Souihli; Rodrigues, Nuno; Dias, Luís G.; Veloso, Ana C. A.; Pereira, José A.; Oueslati, Souheib; Peres, António M., Application of an electronic tongue for Tunisian olive oils' classification according to olive cultivar or physicochemical parameters. European Food Research and Technology, 243(8), 1459-1470, 2017; http://hdl.handle.net/1822/56409

الاتاحة: http://hdl.handle.net/1822/56409
https://doi.org/10.1007/s00217-017-2856-8

المؤلفون: Laroussi-Mezghani, S, Vanloot, P, Molinet, J, Dupuy, Nathalie, Hammami, M, Grati-Kamoun, N, Artaud, J

المساهمون: Laboratoire d'Instrumentation et Sciences Analytiques (LISA), Aix Marseille Université (AMU)-Centre National de la Recherche Scientifique (CNRS), Institut de l’olivier de Sfax, Université de Monastir - University of Monastir (UM)

المصدر: ISSN: 0308-8146.

مصطلحات موضوعية: Tunisian olive oils, Fatty acids, NIR, Chemometrics, Authentication, [CHIM.ANAL]Chemical Sciences/Analytical chemistry, [SDV.IDA]Life Sciences [q-bio]/Food engineering

Relation: hal-01451435; https://hal.science/hal-01451435; https://hal.science/hal-01451435/document; https://hal.science/hal-01451435/file/food%20chem%202015.pdf

الاتاحة: https://hal.science/hal-01451435
https://hal.science/hal-01451435/document
https://hal.science/hal-01451435/file/food%20chem%202015.pdf
https://doi.org/10.1016/j.foodchem.2014.10.002

المؤلفون: Nuno Rodrigues, Luís G. Dias, Souihli Slim, António M. Peres, Souheib Oueslati, José Alberto Pereira, Ana C. A. Veloso

المساهمون: Universidade do Minho

المصدر: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

مصطلحات موضوعية: Autochthonous Chetoui olive cultivar, Electronic tongue, Autochthonous Chétoui olive cultivar, 01 natural sciences, Biochemistry, Industrial and Manufacturing Engineering, 0404 agricultural biotechnology, Food science, Cultivar, Chemometrics, Autochthonous Sahli olive cultivar, Mathematics, Tunisian olive oils, Olive oil quality, Science & Technology, 010401 analytical chemistry, 04 agricultural and veterinary sciences, General Chemistry, 040401 food science, 0104 chemical sciences, Quality level, Linear discrimination analysis, Food Science, Biotechnology, Olive oil

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43ea23cb8fbc49ab0f404145be4ac9f6

المؤلفون: N. Semmar, Naziha Grati-Kamoun, Mohamed Hammami, Sonda Laroussi-Mezghani, Jacques Artaud

المساهمون: Laboratoire de Bioinformatique, biomathématiques, biostatistiques (BIMS) (LR11IPT09), Institut Pasteur de Tunis, Réseau International des Instituts Pasteur (RIIP)-Réseau International des Instituts Pasteur (RIIP)-Université de Tunis El Manar (UTM), Laboratoire d'Instrumentation et Sciences Analytiques (LISA), Aix Marseille Université (AMU)-Centre National de la Recherche Scientifique (CNRS), Faculté de Médecine de Monastir [Tunisie], Institut de l'olivier de Sfax, Ministère de l’Agriculture, des Ressources Hydrauliques et de la Pêche Maritime [Tunisie], Université de Tunis El Manar (UTM)-Institut Pasteur de Tunis, Réseau International des Instituts Pasteur (RIIP)-Réseau International des Instituts Pasteur (RIIP)

المصدر: Food Chemistry
Food Chemistry, Elsevier, 2016, 208, pp.150-160. ⟨10.1016/j.foodchem.2016.03.087⟩
Food Chemistry, 2016, 208, pp.150-160. ⟨10.1016/j.foodchem.2016.03.087⟩

مصطلحات موضوعية: Optimization, Chromatography, Gas, Blend authentication, Traceability, [SDV.SA.AGRO]Life Sciences [q-bio]/Agricultural sciences/Agronomy, Quantitative Evaluations, Mixture design, 01 natural sciences, MESH: Chromatography, Gas/methods, Analytical Chemistry, 0404 agricultural biotechnology, Predictability, Fatty acids, [SDV.BBM.BC]Life Sciences [q-bio]/Biochemistry, Molecular Biology/Biochemistry [q-bio.BM], MESH: Models, Theoretical, Olive Oil, Mathematics, Tunisian olive oils, Complex matrix, Simplex, business.industry, 010401 analytical chemistry, 04 agricultural and veterinary sciences, General Medicine, Models, Theoretical, Linear discriminant analysis, 040401 food science, Discriminant analysis, 0104 chemical sciences, Biotechnology, Biochemical engineering, business, MESH: Olive Oil/chemistry, Food Science, Olive oil, MESH: Fatty Acids/analysis

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0c5cbefddef6222b72affb6a5d0984d
https://hal-riip.archives-ouvertes.fr/pasteur-01968118

المؤلفون: Semmar, N., Laroussi-Mezghani, S., Grati-Kamoun, N., Hammami, M., Artaud, J.

المساهمون: Laboratoire de Bioinformatique, biomathématiques, biostatistiques (BIMS) (LR11IPT09), Université de Tunis El Manar (UTM)-Institut Pasteur de Tunis, Réseau International des Instituts Pasteur (RIIP)-Réseau International des Instituts Pasteur (RIIP), Laboratoire d'Instrumentation et Sciences Analytiques (LISA), Aix Marseille Université (AMU)-Centre National de la Recherche Scientifique (CNRS), Faculté de Médecine de Monastir Tunisie, Institut de l'olivier de Sfax, Ministère de l’Agriculture, des Ressources Hydrauliques et de la Pêche Maritime Tunisie

المصدر: ISSN: 0308-8146.

مصطلحات موضوعية: Tunisian olive oils, Discriminant analysis, Blend authentication, Traceability, Simplex, Optimization, Mixture design, Fatty acids, MESH: Chromatography, Gas/methods, MESH: Fatty Acids/analysis, MESH: Models, Theoretical, MESH: Olive Oil/chemistry, [SDV.BBM.BC]Life Sciences [q-bio]/Biochemistry, Molecular Biology/Biochemistry [q-bio.BM], [SDV.SA.AGRO]Life Sciences [q-bio]/Agricultural sciences/Agronomy

Relation: info:eu-repo/semantics/altIdentifier/pmid/27132835; pasteur-01968118; https://hal-riip.archives-ouvertes.fr/pasteur-01968118; PUBMED: 27132835

الاتاحة: https://hal-riip.archives-ouvertes.fr/pasteur-01968118
https://doi.org/10.1016/j.foodchem.2016.03.087

المؤلفون: Pierre Vanloot, Josiane Molinet, S Laroussi-Mezghani, Nathalie Dupuy, Mohamed Hammami, Jacques Artaud, Naziha Grati-Kamoun

المساهمون: Laboratoire d'Instrumentation et Sciences Analytiques (LISA), Aix Marseille Université (AMU)-Centre National de la Recherche Scientifique (CNRS), Institut de l’olivier de Sfax, Université de Monastir - University of Monastir (UM)

المصدر: Food Chemistry
Food Chemistry, Elsevier, 2015, 173, pp.122-132. ⟨10.1016/j.foodchem.2014.10.002⟩
Food Chemistry, 2015, 173, pp.122-132. ⟨10.1016/j.foodchem.2014.10.002⟩

مصطلحات موضوعية: Chromatography, Gas, Tunisia, Food Contamination, 01 natural sciences, Analytical Chemistry, Squalene, chemistry.chemical_compound, 0404 agricultural biotechnology, Africa, Northern, [CHIM.ANAL]Chemical Sciences/Analytical chemistry, Botany, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Plant Oils, Food science, Fatty acids, Chemometrics, Olive Oil, Tunisian olive oils, chemistry.chemical_classification, Authentication, Spectroscopy, Near-Infrared, Chemistry, 010401 analytical chemistry, Fatty acid, 04 agricultural and veterinary sciences, General Medicine, NIR, 040401 food science, 0104 chemical sciences, Nir spectra, Gas chromatography, France, Food Science, Olive oil

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56251ace1e6ff0115f37b70ed8ffd13f
https://hal.archives-ouvertes.fr/hal-01451435