Guida Olio, il riferimento italiano per l'olio extravergine di oliva

Bibliografia - Oil Calorimetry


OIL CALORIMETRY

Selected bibliography in chronological order

 

  1. S. M. Dyszel Characterization of peanuts by DSC for country of origin Thermochimica Acta 226 (1993) 265–274
     
  2. C. P. Tan and Y. B. Che Man  Differential scanning calorimetric analysis of edible oils: comparison of thermal properties and chemical composition J. Am. Oil Chem. Soc. 77 (2000) 143-155
     
  3. N. Jannotta, C. Oliviero, G. A. Ranieri, N. Uccella Determination of the oil content in olives by DSC technique Eur. Food Res. Technol. 212 (2001) 240-243
     
  4. Z. Jianga, J.M. Hutchinson, C.T. Imrie Measurement of the wax appearance temperatures of crude oils by temperature modulated differential scanning calorimetry Fuel 80 (2001) 367-371
     
  5. C. P. Tan and Y. B. Che Man  Comparative Differential Scanning Calorimetric Analysis of Vegetable Oils: I. Effects of Heating Rate Variation Phytochemical Analysis 13 (2002), 129–141
     
  6. Y. B. Che Man* and C. P. Tan Comparative Differential Scanning Calorimetric Analysis of Vegetable Oils: II. Effects of Cooling Rate Variation Phytochem. Anal. 13 (2002), 142–151
     
  7. J.M.N. Marikkara, H.M. Ghazalia, Y.B. Che Manb, O.M. Laia, The use of cooling and heating thermograms for monitoring of tallow, lard and chicken fat adulterations in canola oil  Food Research International 35 (2002) 1007–1014
     
  8. A. Jimenez Marquez, G. Beltran Maza Application of Differential Scanning Calorimetry (DSC) at the characterization of virgin olive oil  Grasas y Aceites 54 (2003), 403-409
     
  9. A. Adhvaryu, S.Z. Erhan, J.M. Perez  Wax appearance temperatures of vegetable oils determined by differential scanning calorimetry: effect of triacylglycerol structure and its modification Thermochimica Acta 395 (2003) 191–200
     
  10. Marija Matovic,  J. Cees van Miltenburg, Jan Los Francois, G. Gandolfo, Eckhard Flöter Thermal Properties of Tristearin by Adiabatic and Differential Scanning Calorimetry J. Chem. Eng. Data, 50 (2005), 1624-1630
     
  11. Angiuli, C. Ferrari, L. Lepori, E. Matteoli, G. Salvetti, E. Tombari, A. Banti, N. Minnaja  Studio preliminare sull’uso della calorimetria  per test di qualità e tracciabilità dell’olio extravergine d’oliva, Atti del 7° Congresso Italiano di Scienza e Tecnologia degli Alimenti (CISETA), Cernobbio (CO, Italy) (2005).668-673
     
  12. E. Tombari, M. Angiuli, C. Ferrari, M.C. Righetti, G. Salvetti, A. Mattei, O. Lorenzini Adulterazioni dell’olio di oliva extra vergine per aggiunta di olio di semi rilevabili con calorimetria DSC. Atti del 7° Congresso Italiano di Scienza e Tecnologia degli Alimenti (CISETA), Cernobbio (CO, Italy), ( 2005) 674-679.
     
  13. M. Angiuli, C. Ferrari, L. Lepori, E. Matteoli, G. Salvetti, E. Tombari, A. Banti and N. Minnaja On testing quality and traceability of virgin olive oil by calorimetry Journal of Thermal Analysis and Calorimetry, 84 (2006): 1, 105–112
     
  14. M. Angiuli, C. Ferrari, M. C. Rigetti, E. Tombari, G. Salvetti  Calorimetry of edible oils: Isothermal freezing curve for assessing extra-virgin olive oil storage history  Eur. J. Lipid Sci. Technol. 109 (2007) 1010–1014
     
  15. C. Ferrari, M. Angiuli, E. Tombari, M.C. Righetti, E. Matteoli, G. Salvetti  Promoting calorimetry for olive oil authentication  Thermochimica Acta 459 (2007), 58–63
     
  16. E. Chiavaro, E. Vittadini, M. T. Rodriguez-Estrada, L. Cerretani, M. Bonoli, A. Bendini, G. Lercker Monovarietal extra virgin olive oils: correlation between thermal properties and chemical composition J. Agric. Food Chem. 55 (2007) 10779-10786
  1. E. Chiavaro, E. Vittadini, M. T. Rodriguez-Estrada, L. Cerretani, M. Bonoli, A. Bendini Monovarietal extra virgin olive oils. Correlation between thermal properties and chemical composition: heating thermogram J. Agric. Food Chem. 56 (2008) 496-501
     
  2. E. Chiavaro, E. Vittadini, M. T. Rodriguez-Estrada, L. Cerretani, A. Bendini Differential scanning calorimeter application to the detection of refined hazelnut oil in extra virgin olive oil  Food Chemistry 110 (2008), 248–256
     
  3. E. Chiavaro, M. T. Rodriguez-Estrada, C. Barnaba, E. Vittadini,  L. Cerretani, A. Bendini Differential scanning calorimetry:a potential tool for discrimination of olive oil commercial categories. Anal. Chem. Acta 625 (2008), 215-226
     
  4. M. Angiuli, G. C. Bussolino, C. Ferrari, E. Matteoli, M. C. Rigetti, G. Salvetti, E. Tombari,  Calorimetry for Fast Authentication of Edible Oils  Int. J. Thermophys. 30 (2009)1014–1024
     
  5. L. Cerretani, R. M. Maggio, C. Barnaba, T.G. Toschi, E. Chiavaro, application of least square regression to differential scanning calorimetry data for fatty acid quantitation in olive oil Food Chem. 127 (2011) 1899-1904
     
  6. M. Angiuli, T. Pardi, M. C. Rigetti, G. Salvetti, E. Tombari, Una carta d’identità per l’OEVO Italiano: un progetto CNR impresa agricola Atti del 10° Congresso Italiano di Scienza e Tecnologia degli Alimenti (CISETA), Milano Italy, ( 2011) 317-322.
     
  7. M. Angiuli, C. Cantini,T. Pardi,M. C. Rigetti, G. Salvetti, G.Sani, E. Tombari, Oli monovarietali Toscani: Uno studio calorimetrico Atti del 10° Congresso Italiano di Scienza e Tecnologia degli Alimenti (CISETA), Milano Italy, ( 2011) 423-428.
     
  8. M. Angiuli, M. C. Rigetti, G. Salvetti, E. Tombari, Dall’olio extra vergine di oliva all’olio di nocciola piemontese: Studio calorimetrico delle miscele Atti del 10° Congresso Italiano di Scienza e Tecnologia degli Alimenti (CISETA), Milano
    Italy, ( 2011) 428-432.
     
  9. Grodji Albarin Gbogouri, Kouakou Brou, Michel Linder, Elmira Arab Tehrany, Dago Gnakri,  Irié Arsène Zoro BI Comparative study of physicochemical and thermal properties of the seed oils of three cucurbit species  Int. J. Biol.
    Chem. Sci. 5 (2011)1165-1177
     
  10. José S. Torrecilla, Julián García, Francisco Rodríguez Quantification of adulterant agents in extra virgin olive oil by models based on thermophysical properties J. Food  Engin. 103 (2011) 211-218
     
  11. Huri Ilyasoglu, Beraat Ozcelik Determination of seasonal changes in olive oil using Differential Scanning Calorimetry heating thermograms J. Am. Oil Chem. Soc. 88 (2011) 907-913
     
  12. B. Laddomada, G. Colella, M. Tufariello, M. Durante, M. Angiuli, G. Salvetti, G. Mita  Application of a simplified calorimetric assay for the evaluation of extra virgin olive oil quality  Food Research International 54 (2013), 2062–2068
     
  13. S.E. Chatziantoniou, D. J. Triantafillou, P.D. Karayannakidis, E. Diamantopoulos Traceability monitoring of Greek extra virgin olive oil by Differential Scanning Calorimetry Thermochimica Acta 576 (2014) 9–17