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Year | Number of Results |
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2019 | 1 |
2020 | 3 |
2024 | 0 |
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Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation.
Foods. 2020 Dec 15;9(12):1870. doi: 10.3390/foods9121870.
Foods. 2020.
PMID: 33333860
Free PMC article.
An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test.
Valli E, Panni F, Casadei E, Barbieri S, Cevoli C, Bendini A, García-González DL, Gallina Toschi T.
Valli E, et al.
Foods. 2020 May 20;9(5):657. doi: 10.3390/foods9050657.
Foods. 2020.
PMID: 32443697
Free PMC article.
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Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach.
Barbieri S, Brkić Bubola K, Bendini A, Bučar-Miklavčič M, Lacoste F, Tibet U, Winkelmann O, García-González DL, Gallina Toschi T.
Barbieri S, et al.
Foods. 2020 Mar 19;9(3):355. doi: 10.3390/foods9030355.
Foods. 2020.
PMID: 32204346
Free PMC article.
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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".
Tsimidou MZ, Sotiroglou M, Mastralexi A, Nenadis N, García-González DL, Gallina Toschi T.
Tsimidou MZ, et al.
Molecules. 2019 Mar 16;24(6):1044. doi: 10.3390/molecules24061044.
Molecules. 2019.
PMID: 30884804
Free PMC article.
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