Now showing items 1-3 of 3
Effects of malaxation temperature and harvest time on the chemical characteristics of olive oils
The aim of the study was to determine the effects of harvest time and malaxation temperature on chemical composition of olive oils produced from economically important olive varieties with a full factorial experimental ...
Geographical differentiation of a monovarietal olive oil using various chemical parameters and mid-infrared spectroscopy
(Royal Society of Chemistry, 2016-06-28)
Increased demand for monovarietal olive oils from local olive varieties with unique characteristics as well as regulations such as 'Protected Designation of Origin' makes it necessary to identify methods for geographical ...
Combination of visible and mid-infrared spectra for the prediction of chemical parameters of wines
Rapid and environmentally friendly methods for the prediction of chemical compositions have been an interest in the wine industry. The objective of the study was to show the potentials of combined use of visible and ...