title: Review about olive oil characterization using high-field nuclear magnetic resonance.
abstract: In the last years Nuclear Magnetic Resonance (NMR) spectroscopy has found many applications in food analysis. Here, we present a review of the most significant results we have obtained in the olive oil characterization using NMR techniques in combination with multivariate statistical methods.
authors.affiliation: Università del Molise, Facoltà di Scienze MM. FF.NN., Via Mazzini 8, 86170 Isernia, Italy. mannina@mlib.cnr.it
authors.forename: Luisa
authors.initials: L
authors.lastname: Mannina
authors.forename: Cristina
authors.initials: C
authors.lastname: Calcagni
authors.forename: Enrico
authors.initials: E
authors.lastname: Rossi
authors.forename: Annalaura
authors.initials: A
authors.lastname: Segre
mesh_terms: D005504:Food Analysis; D009682:Magnetic Resonance Spectroscopy; D015233:Models, Statistical; D000069463:Olive Oil; D010938:Plant Oils / Q000032:analysis* / Q000737:chemistry*
chemical_list: D000069463:Olive Oil; D010938:Plant Oils