The Experts below are selected from a list of 276 Experts worldwide ranked by ideXlab platform
Flavia Gasperi - One of the best experts on this subject based on the ideXlab platform.
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Proton Transfer Reaction−Mass Spectrometry (PTR-MS) Headspace Analysis for Rapid Detection of Oxidative Alteration of Olive Oil
Journal of agricultural and food chemistry, 2006Co-Authors: Eugenio Aprea, Franco Biasioli, Tilmann D. Märk, Graziano Sani, Claudio Cantini, Flavia GasperiAbstract:Olive oil has been characterized by rapid proton transfer reaction−mass spectrometry (PTR-MS) Headspace Analysis without any concentration of the volatiles or pretreatment of the samples. Compariso...
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Proton Transfer Reaction−Mass Spectrometry (PTR-MS) Headspace Analysis for Rapid Detection of Oxidative Alteration of Olive Oil
Journal of agricultural and food chemistry, 2006Co-Authors: Eugenio Aprea, Franco Biasioli, Tilmann D. Märk, Graziano Sani, Claudio Cantini, Flavia GasperiAbstract:Olive oil has been characterized by rapid proton transfer reaction-mass spectrometry (PTR-MS) Headspace Analysis without any concentration of the volatiles or pretreatment of the samples. Comparison of extra virgin and defective (rancid) samples, as described by a panel of sensory judges, and the monitoring of thermo-oxidation processes are discussed. Multivariate Analysis of PTR-MS data has been carried out and cross-validated, providing (i) reliable classification models for extra virgin oil as opposed to defective oil and (ii) calibration models able to predict independently thermo-oxidative degradation and the corresponding peroxide value. PTR-MS fragmentation patterns of volatiles considered in this study are also reported.
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proton transfer reaction mass spectrometry ptr ms Headspace Analysis for rapid detection of oxidative alteration of olive oil
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Eugenio Aprea, Franco Biasioli, Tilmann D. Märk, Graziano Sani, Claudio Cantini, Flavia GasperiAbstract:Olive oil has been characterized by rapid proton transfer reaction-mass spectrometry (PTR-MS) Headspace Analysis without any concentration of the volatiles or pretreatment of the samples. Comparison of extra virgin and defective (rancid) samples, as described by a panel of sensory judges, and the monitoring of thermo-oxidation processes are discussed. Multivariate Analysis of PTR-MS data has been carried out and cross-validated, providing (i) reliable classification models for extra virgin oil as opposed to defective oil and (ii) calibration models able to predict independently thermo-oxidative degradation and the corresponding peroxide value. PTR-MS fragmentation patterns of volatiles considered in this study are also reported.
Eugenio Aprea - One of the best experts on this subject based on the ideXlab platform.
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Proton Transfer Reaction−Mass Spectrometry (PTR-MS) Headspace Analysis for Rapid Detection of Oxidative Alteration of Olive Oil
Journal of agricultural and food chemistry, 2006Co-Authors: Eugenio Aprea, Franco Biasioli, Tilmann D. Märk, Graziano Sani, Claudio Cantini, Flavia GasperiAbstract:Olive oil has been characterized by rapid proton transfer reaction−mass spectrometry (PTR-MS) Headspace Analysis without any concentration of the volatiles or pretreatment of the samples. Compariso...
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Proton Transfer Reaction−Mass Spectrometry (PTR-MS) Headspace Analysis for Rapid Detection of Oxidative Alteration of Olive Oil
Journal of agricultural and food chemistry, 2006Co-Authors: Eugenio Aprea, Franco Biasioli, Tilmann D. Märk, Graziano Sani, Claudio Cantini, Flavia GasperiAbstract:Olive oil has been characterized by rapid proton transfer reaction-mass spectrometry (PTR-MS) Headspace Analysis without any concentration of the volatiles or pretreatment of the samples. Comparison of extra virgin and defective (rancid) samples, as described by a panel of sensory judges, and the monitoring of thermo-oxidation processes are discussed. Multivariate Analysis of PTR-MS data has been carried out and cross-validated, providing (i) reliable classification models for extra virgin oil as opposed to defective oil and (ii) calibration models able to predict independently thermo-oxidative degradation and the corresponding peroxide value. PTR-MS fragmentation patterns of volatiles considered in this study are also reported.
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proton transfer reaction mass spectrometry ptr ms Headspace Analysis for rapid detection of oxidative alteration of olive oil
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Eugenio Aprea, Franco Biasioli, Tilmann D. Märk, Graziano Sani, Claudio Cantini, Flavia GasperiAbstract:Olive oil has been characterized by rapid proton transfer reaction-mass spectrometry (PTR-MS) Headspace Analysis without any concentration of the volatiles or pretreatment of the samples. Comparison of extra virgin and defective (rancid) samples, as described by a panel of sensory judges, and the monitoring of thermo-oxidation processes are discussed. Multivariate Analysis of PTR-MS data has been carried out and cross-validated, providing (i) reliable classification models for extra virgin oil as opposed to defective oil and (ii) calibration models able to predict independently thermo-oxidative degradation and the corresponding peroxide value. PTR-MS fragmentation patterns of volatiles considered in this study are also reported.
Claudio Cantini - One of the best experts on this subject based on the ideXlab platform.
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Proton Transfer Reaction−Mass Spectrometry (PTR-MS) Headspace Analysis for Rapid Detection of Oxidative Alteration of Olive Oil
Journal of agricultural and food chemistry, 2006Co-Authors: Eugenio Aprea, Franco Biasioli, Tilmann D. Märk, Graziano Sani, Claudio Cantini, Flavia GasperiAbstract:Olive oil has been characterized by rapid proton transfer reaction−mass spectrometry (PTR-MS) Headspace Analysis without any concentration of the volatiles or pretreatment of the samples. Compariso...
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Proton Transfer Reaction−Mass Spectrometry (PTR-MS) Headspace Analysis for Rapid Detection of Oxidative Alteration of Olive Oil
Journal of agricultural and food chemistry, 2006Co-Authors: Eugenio Aprea, Franco Biasioli, Tilmann D. Märk, Graziano Sani, Claudio Cantini, Flavia GasperiAbstract:Olive oil has been characterized by rapid proton transfer reaction-mass spectrometry (PTR-MS) Headspace Analysis without any concentration of the volatiles or pretreatment of the samples. Comparison of extra virgin and defective (rancid) samples, as described by a panel of sensory judges, and the monitoring of thermo-oxidation processes are discussed. Multivariate Analysis of PTR-MS data has been carried out and cross-validated, providing (i) reliable classification models for extra virgin oil as opposed to defective oil and (ii) calibration models able to predict independently thermo-oxidative degradation and the corresponding peroxide value. PTR-MS fragmentation patterns of volatiles considered in this study are also reported.
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proton transfer reaction mass spectrometry ptr ms Headspace Analysis for rapid detection of oxidative alteration of olive oil
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Eugenio Aprea, Franco Biasioli, Tilmann D. Märk, Graziano Sani, Claudio Cantini, Flavia GasperiAbstract:Olive oil has been characterized by rapid proton transfer reaction-mass spectrometry (PTR-MS) Headspace Analysis without any concentration of the volatiles or pretreatment of the samples. Comparison of extra virgin and defective (rancid) samples, as described by a panel of sensory judges, and the monitoring of thermo-oxidation processes are discussed. Multivariate Analysis of PTR-MS data has been carried out and cross-validated, providing (i) reliable classification models for extra virgin oil as opposed to defective oil and (ii) calibration models able to predict independently thermo-oxidative degradation and the corresponding peroxide value. PTR-MS fragmentation patterns of volatiles considered in this study are also reported.
Franco Biasioli - One of the best experts on this subject based on the ideXlab platform.
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Proton Transfer Reaction−Mass Spectrometry (PTR-MS) Headspace Analysis for Rapid Detection of Oxidative Alteration of Olive Oil
Journal of agricultural and food chemistry, 2006Co-Authors: Eugenio Aprea, Franco Biasioli, Tilmann D. Märk, Graziano Sani, Claudio Cantini, Flavia GasperiAbstract:Olive oil has been characterized by rapid proton transfer reaction−mass spectrometry (PTR-MS) Headspace Analysis without any concentration of the volatiles or pretreatment of the samples. Compariso...
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Proton Transfer Reaction−Mass Spectrometry (PTR-MS) Headspace Analysis for Rapid Detection of Oxidative Alteration of Olive Oil
Journal of agricultural and food chemistry, 2006Co-Authors: Eugenio Aprea, Franco Biasioli, Tilmann D. Märk, Graziano Sani, Claudio Cantini, Flavia GasperiAbstract:Olive oil has been characterized by rapid proton transfer reaction-mass spectrometry (PTR-MS) Headspace Analysis without any concentration of the volatiles or pretreatment of the samples. Comparison of extra virgin and defective (rancid) samples, as described by a panel of sensory judges, and the monitoring of thermo-oxidation processes are discussed. Multivariate Analysis of PTR-MS data has been carried out and cross-validated, providing (i) reliable classification models for extra virgin oil as opposed to defective oil and (ii) calibration models able to predict independently thermo-oxidative degradation and the corresponding peroxide value. PTR-MS fragmentation patterns of volatiles considered in this study are also reported.
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proton transfer reaction mass spectrometry ptr ms Headspace Analysis for rapid detection of oxidative alteration of olive oil
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Eugenio Aprea, Franco Biasioli, Tilmann D. Märk, Graziano Sani, Claudio Cantini, Flavia GasperiAbstract:Olive oil has been characterized by rapid proton transfer reaction-mass spectrometry (PTR-MS) Headspace Analysis without any concentration of the volatiles or pretreatment of the samples. Comparison of extra virgin and defective (rancid) samples, as described by a panel of sensory judges, and the monitoring of thermo-oxidation processes are discussed. Multivariate Analysis of PTR-MS data has been carried out and cross-validated, providing (i) reliable classification models for extra virgin oil as opposed to defective oil and (ii) calibration models able to predict independently thermo-oxidative degradation and the corresponding peroxide value. PTR-MS fragmentation patterns of volatiles considered in this study are also reported.
Graziano Sani - One of the best experts on this subject based on the ideXlab platform.
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Proton Transfer Reaction−Mass Spectrometry (PTR-MS) Headspace Analysis for Rapid Detection of Oxidative Alteration of Olive Oil
Journal of agricultural and food chemistry, 2006Co-Authors: Eugenio Aprea, Franco Biasioli, Tilmann D. Märk, Graziano Sani, Claudio Cantini, Flavia GasperiAbstract:Olive oil has been characterized by rapid proton transfer reaction−mass spectrometry (PTR-MS) Headspace Analysis without any concentration of the volatiles or pretreatment of the samples. Compariso...
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Proton Transfer Reaction−Mass Spectrometry (PTR-MS) Headspace Analysis for Rapid Detection of Oxidative Alteration of Olive Oil
Journal of agricultural and food chemistry, 2006Co-Authors: Eugenio Aprea, Franco Biasioli, Tilmann D. Märk, Graziano Sani, Claudio Cantini, Flavia GasperiAbstract:Olive oil has been characterized by rapid proton transfer reaction-mass spectrometry (PTR-MS) Headspace Analysis without any concentration of the volatiles or pretreatment of the samples. Comparison of extra virgin and defective (rancid) samples, as described by a panel of sensory judges, and the monitoring of thermo-oxidation processes are discussed. Multivariate Analysis of PTR-MS data has been carried out and cross-validated, providing (i) reliable classification models for extra virgin oil as opposed to defective oil and (ii) calibration models able to predict independently thermo-oxidative degradation and the corresponding peroxide value. PTR-MS fragmentation patterns of volatiles considered in this study are also reported.
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proton transfer reaction mass spectrometry ptr ms Headspace Analysis for rapid detection of oxidative alteration of olive oil
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Eugenio Aprea, Franco Biasioli, Tilmann D. Märk, Graziano Sani, Claudio Cantini, Flavia GasperiAbstract:Olive oil has been characterized by rapid proton transfer reaction-mass spectrometry (PTR-MS) Headspace Analysis without any concentration of the volatiles or pretreatment of the samples. Comparison of extra virgin and defective (rancid) samples, as described by a panel of sensory judges, and the monitoring of thermo-oxidation processes are discussed. Multivariate Analysis of PTR-MS data has been carried out and cross-validated, providing (i) reliable classification models for extra virgin oil as opposed to defective oil and (ii) calibration models able to predict independently thermo-oxidative degradation and the corresponding peroxide value. PTR-MS fragmentation patterns of volatiles considered in this study are also reported.
