Výsledky vyhledávání - "Ole Winkelmann"

Akademický článek

Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach

Autor: Sara Barbieri, Karolina Brkić Bubola, Alessandra Bendini, Milena Bučar-Miklavčič, Florence Lacoste, Ummuhan Tibet, Ole Winkelmann, Diego Luis García-González, Tullia Gallina Toschi

Publikováno v: Foods, Vol 9, Iss 3, p 355 (2020)

A set of 334 commercial virgin olive oil (VOO) samples were evaluated by six sensory panels during the H2020 OLEUM project. Sensory data were elaborated with two main objectives: (i) to classify and characterize samples in order to use them for possi

Externí odkaz: https://doaj.org/article/28c9d5299261489cb7e71184c6bdafe9

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Akademický článek

Toward a Harmonized and Standardized Protocol for the Determination of Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil (VOO). The Pros of a Fit for the Purpose Ultra High Performance Liquid Chromatography (UHPLC) Procedure

Autor: Maria Z. Tsimidou, Nikolaos Nenadis, Aspasia Mastralexi, Maurizio Servili, Bojan Butinar, Stefania Vichi, Ole Winkelmann, Diego Luis García-González, Tullia Gallina Toschi

Publikováno v: Molecules, Vol 24, Iss 13, p 2429 (2019)

Τoward a harmonized and standardized procedure for the determination of total hydroxytyrosol and tyrosol content in virgin olive oil (VOO), the pros of a recently published in house validated ultra high performance liquid chromatography (UHPLC) prot

Externí odkaz: https://doaj.org/article/f0042873eac842a2ba578042b1cc0682

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Performance testing of new artificial olfactory reference materials in virgin olive oil sensory assessment

Autor: Milena Bučar-Miklavčič, Ole Winkelmann, Ummuhan Tibet, Sara Barbieri, Ramón Aparicio-Ruiz, Tullia Gallina Toschi, Karolina Brkić Bubola, Alessandra Bendini, Florence Lacoste, Diego L. García-González

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
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5 Tablas.- 2 Figuras
The use of reference materials for sensory evaluation of virgin olive oils by tasters, panel leaders and trainers represents a fundamental tool to ensure the performance of panel test in meeting regulatory demands and protec

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b236a3903e5f6d306296cdcfe6636b04
http://hdl.handle.net/10261/261922

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Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach

Autor: Diego L. García-González, Ummuhan Tibet, Ole Winkelmann, Milena Bučar-Miklavčič, Sara Barbieri, Tullia Gallina Toschi, Alessandra Bendini, Florence Lacoste, Karolina Brkić Bubola

Publikováno v: Foods
Volume 9
Issue 3
Digital.CSIC. Repositorio Institucional del CSIC
instname
Foods, Vol 9, Iss 3, p 355 (2020)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7cbe5c7b686690db5c8c8af6024463e0

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A rapid screening method based on volatile compounds to support the sensory analysis of virgin olive oils

Autor: Sara Barbieri, Chiara Cevoli, Alessandra Bendini, Ole Winkelmann, Florence Lacoste, Milena Bučar-Miklavčič, Karolina Brkić Bubola, Ummuhan Tibet, Diego Luis García González, Tullia Gallina Toschi

Innovative, rapid and environmentally friendly analytical methods are highly desirable in the quality control of the olive oils, thus a growing interest in their deep investigation exists. Despite many methods to assess VOO quality are available at i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______4094::9a41f3895bf0cbb5305be726104e5102
http://hdl.handle.net/11585/647252

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Toward a harmonized and standardized protocol for the determination of total hydroxytyrosol and tyrosol content in virgin olive oil (VOO). The pros of a fit for the purpose ultra high performance liquid chromatography (UHPLC) procedure

Autor: Bojan Butinar, Ole Winkelmann, Stefania Vichi, Diego L. García-González, Maurizio Servili, Tullia Gallina Toschi, Aspasia Mastralexi, Maria Z. Tsimidou, Nikolaos Nenadis

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname
Molecules
Volume 24
Issue 13
Dipòsit Digital de la UB
Universidad de Barcelona
Molecules, Vol 24, Iss 13, p 2429 (2019)

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oward a harmonized and standardized procedure for the determination of total hydroxytyrosol and tyrosol content in virgin olive oil (VOO), the pros of a recently published in house validated ultra high performance liquid chromatography (UHP

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15984c200217cf299270a01698140d3a
http://hdl.handle.net/10261/195874

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Rapid approach to identify the presence of Arabica and Robusta species in coffee using 1H NMR spectroscopy

Autor: Thomas Kuballa, Bernd Diehl, Ole Winkelmann, Yulia B. Monakhova, Freddy Thomas, Dirk W. Lachenmeier, Maren Ilse, Winfried Ruge

Publikováno v: Food Chemistry. 182:178-184

NMR spectroscopy was used to verify the presence of Arabica and Robusta species in coffee. Lipophilic extracts of authentic roasted and green coffees showed the presence of established markers for Robusta (16-O-methylcafestol (16-OMC)) and for Arabic

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1d67c0313fdc34b46da5bab8d35efab
https://doi.org/10.1016/j.foodchem.2015.02.132

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