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A Theoretical Approach for the Impact of Adulteration on the Shelf Life of Olive Oils

https://doi.org/10.2139/ssrn.3973759
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Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/ejlt.201600065openalex-extracted
Rapid and innovative instrumental approaches for quality and authenticity of olive oils
inferredcites →https://doi.org/10.1007/s00217-004-0933-2openalex-extracted
Shelf life predictions for packaged olive oil using flavor compounds as markers
inferredcites →https://doi.org/10.1016/j.foodres.2013.07.039openalex-extracted
Authenticity of olive oil: Mapping and comparing official methods and promising alternatives
inferredcites →https://doi.org/10.1016/j.jfoodeng.2005.01.008openalex-extracted
Experimental and theoretical investigation of packaged olive oil: Development of a quality indicator based on mathematical predictions
inferredcites →https://doi.org/10.1021/jf960585+openalex-extracted
Changes in the Volatile Composition of Virgin Olive Oil during Oxidation: Flavors and Off-Flavors
inferredcites →https://doi.org/10.1080/10408398.2016.1225666openalex-extracted
Olive oil authentication: A comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review
inferredcites →https://doi.org/10.1515/chem-2016-0038openalex-extracted
Preservation engineering assets developed from an oxidation predictive model
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