Olive oil is an essential diet component in all Mediterranean countries having a considerable impact on the local economies, which are producing almost 90% of the world production. Therefore, the quality assessment of olive oil in terms of its acidit...
Critical reviews in food science and nutrition
Jan 1, 2019
Artificial neural networks (ANN) are computationally based mathematical tools inspired by the fundamental cell of the nervous system, the neuron. ANN constitute a simplified artificial replica of the human brain consisting of parallel processing neur...
The development of an efficient and accurate method for extra-virgin olive oils cultivar and origin authentication is complicated by the broad range of variables (e.g., multiplicity of varieties, pedo-climatic aspects, production and storage conditio...
The identification and quantification of binary blends of refined olive oil with four different extra virgin olive oil (EVOO) varietals (Picual, Cornicabra, Hojiblanca and Arbequina) was carried out with a simple method based on combining visible spe...