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Pure Appl. Chem., 1995, Vol. 67, No. 10, pp. 1781-1787

http://dx.doi.org/10.1351/pac199567101781

CHEMISTRY AND THE ENVIRONMENT DIVISION
COMMISSION ON OILS, FATS AND DERIVATIVES

Determination of chlorophyll pigments in crude vegetable oils: Results of a collaborative study and the standardized method (Technical Report)

J. Pokorny, L. Kalinova and P. Dysseler

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  • Cevik S., Ozkan G., Kiralan M., Bayrak A.: Effect of harvest time on physicochemical quality parameters, oxidation stability, and volatile compounds of extra virgin olive oil. Acta Alimentaria 2014, 1, 1. <http://dx.doi.org/10.1556/AAlim.2013.0002>
  • Kraljić Klara, Škevin Dubravka, Pospišil Milan, Obranović Marko, Neđeral Sandra, Bosolt Tina: Quality of Rapeseed Oil Produced by Conditioning Seeds at Modest Temperatures. J Am Oil Chem Soc 2013, 90, 589. <http://dx.doi.org/10.1007/s11746-012-2195-7>
  • Masella Piernicola, Parenti Alessandro, Spugnoli Paolo, Calamai Luca: Vertical centrifugation of virgin olive oil under inert gas. Eur. J. Lipid Sci. Technol. 2012, 114, 1094. <http://dx.doi.org/10.1002/ejlt.201100400>
  • Daun James K.: Spectrophotometric analysis of chlorophyll pigments in canola and rapeseed oils. Lipid Technology 2012, 24, 134. <http://dx.doi.org/10.1002/lite.201200204>
  • Worasith Niramon, Goodman Bernard A., Jeyashoke Narumon, Thiravetyan Paitip: Decolorization of Rice Bran Oil Using Modified Kaolin. Journal of American Oil Chemical Society 2011, 88, 2005. <http://dx.doi.org/10.1007/s11746-011-1872-2>
  • Giuliani Angela, Cerretani Lorenzo, CICHELLI ANGELO: Chlorophylls in Olive and in Olive Oil: Chemistry and Occurrences. CRC Crit Rev Food Sci 2011, 51, 678. <http://dx.doi.org/10.1080/10408391003768199>
  • Nenadis Nikolaos, Moutafidou Avgi, Gerasopoulos Dimitrios, Tsimidou Maria Z.: Quality characteristics of olive leaf-olive oil preparations. Eur J Lipid Sci Technol 2010, 112, 1337. <http://dx.doi.org/10.1002/ejlt.201000332>
  • Masella Piernicola, Parenti Alessandro, Spugnoli Paolo, Calamai Luca: Influence of Vertical Centrifugation on Extra Virgin Olive Oil Quality. J Am Oil Chem Soc 2009, 86, 1137. <http://dx.doi.org/10.1007/s11746-009-1445-9>
  • Parenti Alessandro, Spugnoli Paolo, Masella Piernicola, Calamai Luca: The effect of malaxation temperature on the virgin olive oil phenolic profile under laboratory-scale conditions. Eur J Lipid Sci Technol 2008, 110, 735. <http://dx.doi.org/10.1002/ejlt.200700307>
  • Bottino Aldo, Capannelli Gustavo, Mattei Alissa, Rovellini Pierangela, Zunin Paola: Effect of membrane filtration on the flavor of virgin olive oil. Eur J Lipid Sci Technol 2008, 110, 1109. <http://dx.doi.org/10.1002/ejlt.200800075>
  • Parenti Alessandro, Spugnoli Paolo, Masella Piernicola, Calamai Luca, Pantani Ottorino Luca: Improving olive oil quality using CO2 evolved from olive pastes during processing. Eur J Lipid Sci Technol 2006, 108, 904. <http://dx.doi.org/10.1002/ejlt.200600182>
  • Parenti A., Spugnoli P., Masella P., Calamai L.: Carbon dioxide emission from olive oil pastes during the transformation process: technological spin offs. Eur Food Res Technol 2006, 222, 521. <http://dx.doi.org/10.1007/s00217-005-0003-4>
  • Anniva Christina, Grigoriadou Despina, Psomiadou Eleni, Tsimidou Maria Z.: Pheophytin α degradation products as useful indices in the quality control of virgin olive oil. J Amer Oil Chem Soc 2006, 83, 371. <http://dx.doi.org/10.1007/s11746-006-1215-x>
  • Psomiadou Eleni, Tsimidou Maria: Pigments in Greek virgin olive oils: occurrence and levels. J Sci Food Agric 2001, 81, 640. <http://dx.doi.org/10.1002/jsfa.859>
  • Čmolík Jiří, Schwarz Walter, Svoboda Zdeněk, Pokorný Jan, Réblová Zuzana, Doležal Marek, Valentová Helena: Effects of plant-scale alkali refining and physical refining on the quality of rapeseed oil. Eur J Lipid Sci Technol 2000, 102, 15. <http://dx.doi.org/10.1002/(SICI)1438-9312(200001)102:1<15::AID-EJLT15>3.0.CO;2-H>