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For: Azizian H, Wang SC, Li X, Kramer JKG. Improvement of the Fourier Transform Near Infrared Method to Evaluate Extra Virgin Olive Oils by Analyzing 1,2-Diacylglycerols and 1,3-Diacylglycerols and Adding Unesterified Fatty Acids. Lipids 2019;53:1097-1112. [DOI: 10.1002/lipd.12113] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2018] [Revised: 11/18/2018] [Accepted: 11/21/2018] [Indexed: 11/10/2022]

For:	Azizian H, Wang SC, Li X, Kramer JKG. Improvement of the Fourier Transform Near Infrared Method to Evaluate Extra Virgin Olive Oils by Analyzing 1,2-Diacylglycerols and 1,3-Diacylglycerols and Adding Unesterified Fatty Acids. Lipids 2019;53:1097-1112. [DOI: 10.1002/lipd.12113] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2018] [Revised: 11/18/2018] [Accepted: 11/21/2018] [Indexed: 11/10/2022]

Number

Cited by Other Article(s)

Lozano‐Castellón J, López‐Yerena A, Domínguez‐López I, Siscart‐Serra A, Fraga N, Sámano S, López‐Sabater C, Lamuela‐Raventós RM, Vallverdú‐Queralt A, Pérez M. Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety. Compr Rev Food Sci Food Saf 2022;21:2639-2664. [DOI: 10.1111/1541-4337.12949] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 02/28/2022] [Accepted: 03/04/2022] [Indexed: 01/19/2023]

Affiliation(s)

Julián Lozano‐Castellón Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
Anallely López‐Yerena Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
Inés Domínguez‐López Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
Aina Siscart‐Serra Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
Nathalia Fraga Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
Samantha Sámano Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
Carmen López‐Sabater Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
Rosa M Lamuela‐Raventós Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
Anna Vallverdú‐Queralt Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
Maria Pérez Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain Laboratory of Organic Chemistry, Faculty of Pharmacy and Food Sciences University of Barcelona Barcelona Spain

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Azizian H, Dugan MER, Kramer JKG. Clarifications of the Carbonyl and Water Absorptions in Fourier Transform Near Infrared Spectra from Extra Virgin Olive Oil. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000288] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]

Rapid Detection of Adulteration in Extra Virgin Olive Oil by Low-Field Nuclear Magnetic Resonance Combined with Pattern Recognition. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-01973-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]

Uncu O, Ozen B. Importance of some minor compounds in olive oil authenticity and quality. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.013] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]