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Food Additives & Contaminants: Part A Volume 37, 2020 - Issue 7
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Pigment profiles of Spanish extra virgin olive oils by ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry

Ane Arrizabalaga-Larrañagaa Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Barcelona, SpainORCID Iconhttps://orcid.org/0000-0002-9379-5775View further author information
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Pilar Rodríguezb Laboratori Agroalimentari, Generalitat De Catalunya, Cabrils, SpainORCID Iconhttps://orcid.org/0000-0002-9864-1070View further author information
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Mireia Medinab Laboratori Agroalimentari, Generalitat De Catalunya, Cabrils, SpainORCID Iconhttps://orcid.org/0000-0002-7296-3514View further author information
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Francisco Javier Santosa Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Barcelona, SpainORCID Iconhttps://orcid.org/0000-0002-8959-0363View further author information
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Encarnacion Moyanoa Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Barcelona, SpainCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-1233-8864View further author information
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Pages 1075-1086 | Received 14 Jan 2020, Accepted 02 Apr 2020, Published online: 19 May 2020

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Su-Jin Ahn, Hyung Joo Kim, Ayoung Lee, Seung-sik Min & Suncheun Kim. (2023) Classification of Angelica species found in various foods using an LC-QTOF/MS-based metabolomics approach. Food Additives & Contaminants: Part A 40:7, pages 787-796.
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Articles from other publishers (3)

Cong-Hui Lu, Bao-Qiong Li, Quan Jing, Dong Pei & Xin-Yi Huang. (2023) A classification and identification model of extra virgin olive oil adulterated with other edible oils based on pigment compositions and support vector machine. Food Chemistry 420, pages 136161.
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Raquel Moral & Eduard Escrich. (2022) Influence of Olive Oil and Its Components on Breast Cancer: Molecular Mechanisms. Molecules 27:2, pages 477.
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Eva Bruna-García, Beatriz Isabel Redondo & Marta Miguel Castro. (2022) New Method for Obtaining a Bioactive Essence Extracted from Iberian Ham Fat Rich in MUFA and Antioxidants. Molecules 27:2, pages 428.
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