AIMC Topic: Olive Oil

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Neural networks applied to characterize blends containing refined and extra virgin olive oils.

Talanta
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...

Spectroscopic determination of the photodegradation of monovarietal extra virgin olive oils and their binary mixtures through intelligent systems.

Talanta
A common phenomenon that takes place in bottled extra virgin olive oil (EVOO) is the photooxidation of its pigments, especially chlorophyll, which acts as a singlet-oxygen sensitizer. This translates into a severe decrease of quality, potentially lea...

Evaluation of extra virgin olive oil stability by artificial neural network.

Food chemistry
The stability of extra virgin olive oil in polyethylene terephthalate bottles and tinplate cans stored for 6 months under dark and light conditions was evaluated. The following analyses were carried out: free fatty acids, peroxide value, specific ext...

[LORENZO'S OIL AND ADRENOLEUKODYSTROPHY EXAMINING AN ARTIFICIAL INTELLIGENCE TOOL INTENDED FOR CONDUCTING LITERATURE SEARCHES AND ANALYSES].

Harefuah
Adrenoleukodystrophy is a genetic metabolic disorder characterized by a heterogeneous phenotype. Its severe form, known as cerebral adrenoleukodystrophy, involves unpredictable cerebral damage and progressive central nervous system deterioration. Thi...