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https://olympias.lib.uoi.gr/jspui/handle/123456789/10083Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | I. Karabagias, | en |
| dc.contributor.author | Ch. Michos, | en |
| dc.contributor.author | A. Badeka, | en |
| dc.contributor.author | S. Kontakos, | en |
| dc.contributor.author | I. Stratis | en |
| dc.contributor.author | M.G. Kontominas | en |
| dc.date.accessioned | 2015-11-24T16:53:54Z | - |
| dc.date.available | 2015-11-24T16:53:54Z | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/10083 | - |
| dc.rights | Default Licence | - |
| dc.subject | Olive oil | en |
| dc.subject | Classification | en |
| dc.subject | Geographical origin | en |
| dc.subject | Physicochemical parameters | en |
| dc.subject | Chemometric analysis | en |
| dc.title | Classification of Western Greek virgin olive oils according to geographical origin based on chromatographic, spectroscopic, conventional and chemometric analyses | en |
| heal.type | journalArticle | - |
| heal.type.en | Journal article | en |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.identifier.primary | http://dx.doi.org/10.1016/j.foodres.2013.09.023 | - |
| heal.identifier.secondary | http://www.sciencedirect.com/science/article/pii/S0963996913005103 | - |
| heal.language | en | - |
| heal.access | campus | - |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.publicationDate | 2013 | - |
| heal.abstract | Forty seven monovarietal olive oils were collected from four Western Greek islands during the 2007-2008 harvesting period. Samples were subjected to physicochemical parameter analysis including determination of acidity, peroxide value, K232, K270, Ξ”K indices, chlorophyll and carotenoid content, trace elements, fatty acids and Ξ΄18O and Ξ΄13C isotope ratios in an effort to classify olive oil samples according to geographical origin. Chemometric analysis including MANOVA and Linear Discriminant Analysis (LDA) showed that when all above (14 different physicochemical parameters) were combined, a correct classification rate of 94.5% and 82.6% was achieved using the original and cross validation method respectively. | en |
| heal.publisher | Elsevier | en |
| heal.journalName | Food Research International | en |
| heal.journalType | peer reviewed | - |
| heal.fullTextAvailability | TRUE | - |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Badeka-2013-Classification of western.pdf | 504.14 kB | Adobe PDF | View/Open Request a copy |
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