Exploring the Scientific Interest for Olive Oil Origin: A Bibliometric Study from 1991 to 2018

Autor: Astrid Maléchaux, Yveline Le Dréau, Jacques Artaud, Nathalie Dupuy

Publikováno v: Foods, Vol 9, Iss 5, p 556 (2020)

The authenticity and traceability of olive oils have been a growing concern over the past decades, generating numerous scientific studies. This article applies the tools of bibliometric analyses to explore the evolution and strategic orientation of t

Externí odkaz: https://doaj.org/article/e7c884746ed74977ba15ee3b00d0a337

Chemometric Discrimination of the Varietal Origin of Extra Virgin Olive Oils: Usefulness of 13C Distortionless Enhancement by Polarization Transfer Pulse Sequence and 1H Nuclear Magnetic Resonance Data and Effectiveness of Fusion with Mid-Infrared Spectroscopy Data

Autor: Nathalie Dupuy, Raquel Garcia, Astrid Maléchaux, A. M. M. Pires, Yveline Le Dréau, Maria João Cabrita

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, 2021, 69 (14), pp.4177-4190. ⟨10.1021/acs.jafc.0c06594⟩
Journal of Agricultural and Food Chemistry, American Chemical Society, 2021, 69 (14), pp.4177-4190. ⟨10.1021/acs.jafc.0c06594⟩

International audience; The label authentication of monovarietal extra virgin olives is of great relevance from a socio-economical point of view. This work aims to gain insights into the prediction of the varietal origin of extra virgin olive oil (EV

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c66494f084443a18b4d0aff3c7c4ca3a
https://hal.science/hal-03572989

Multiblock chemometrics for the discrimination of three extra virgin olive oil varieties

Autor: Astrid Maléchaux, Nathalie Dupuy, Yveline Le Dréau, Jacques Artaud, Sonda Laroussi-Mezghani

Publikováno v: Food Chemistry
Food Chemistry, 2020, 309, pp.125588. ⟨10.1016/j.foodchem.2019.125588⟩
Food Chemistry, Elsevier, 2020, 309, pp.125588. ⟨10.1016/j.foodchem.2019.125588⟩

International audience; To discriminate samples from three varieties of Tunisian extra virgin olive oils, weighted and non-weighted multiblock partial least squares-discriminant analysis (MB-PLS1-DA) models were compared to PLS1-DA models using data

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67b1faf895de4d75df11577e00c3f2ee
https://hal.science/hal-02338766

Chemometric Characterization of Eight Monovarietal Algerian Virgin Olive Oils

Autor: Jacques Artaud, Yveline Le Dréau, Toufik Madani, Mokhtar Guissous, Hasna Boulkhroune

Publikováno v: Journal of the American Oil Chemists' Society
Journal of the American Oil Chemists' Society, 2018, 95 (3), pp.267-281. ⟨10.1002/aocs.12030⟩
Journal of the American Oil Chemists' Society, Springer Verlag, 2018, 95 (3), pp.267-281. ⟨10.1002/aocs.12030⟩

International audience; Differences in triacylglycerol, fatty acid, squa-lene, and tocopherol compositions were demonstrated between 8 varieties of virgin olive oils (Aberkane, Aguenaou, Aharoun, Aimel, Bouchouk Guergour, Bouichret, Chemlal, and Sigo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::81347d52e8bae7ae8db3f07c7a40f75c
https://hal.science/hal-01923325/document

Discrimination of extra virgin olive oils from five French cultivars: En route to a control chart approach

Autor: Pierre Vanloot, Astrid Maléchaux, Yveline Le Dréau, Nathalie Dupuy, Jacques Artaud

Publikováno v: Food Control
Food Control, 2019, 106, pp.106691. ⟨10.1016/j.foodcont.2019.06.017⟩
Food Control, Elsevier, 2019, 106, pp.106691. ⟨10.1016/j.foodcont.2019.06.017⟩

International audience; The control of varietal origin is an important issue to insure the authenticity of olive oils. In this study, extra virgin olive oils from five French cultivars were discriminated by applying partial least square discriminant

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb5461d46974a08d44bc48a3ffa5095e
https://doi.org/10.1016/j.foodcont.2019.06.017