{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,13]],"date-time":"2025-10-13T09:06:53Z","timestamp":1760346413262},"reference-count":25,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2015,5,1]],"date-time":"2015-05-01T00:00:00Z","timestamp":1430438400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"funder":[{"DOI":"10.13039\/501100006280","name":"Spanish Ministry of Science and Technology","doi-asserted-by":"crossref","id":[{"id":"10.13039\/501100006280","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy"],"published-print":{"date-parts":[[2015,5]]},"DOI":"10.1016\/j.saa.2015.01.119","type":"journal-article","created":{"date-parts":[[2015,2,18]],"date-time":"2015-02-18T12:20:45Z","timestamp":1424262045000},"page":"298-303","update-policy":"http:\/\/dx.doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":19,"special_numbering":"C","title":["Thermal oxidation process accelerates degradation of the olive oil mixed with sunflower oil and enables its discrimination using synchronous fluorescence spectroscopy and chemometric analysis"],"prefix":"10.1016","volume":"143","author":[{"given":"Fazal","family":"Mabood","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ricard","family":"Boqu\u00e9","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Rita","family":"Folcarelli","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Olga","family":"Busto","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ahmed","family":"Al-Harrasi","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Javid","family":"Hussain","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"78","reference":[{"key":"10.1016\/j.saa.2015.01.119_b0005","series-title":"Rancidity in Foods","author":"Allen","year":"1983"},{"issue":"4","key":"10.1016\/j.saa.2015.01.119_b0010","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1093\/chromsci\/39.4.137","article-title":"Analysis of olive oil and seed oil triglycerides by capillary gas chromatography as a tool for the detection of the adulteration of olive oil","volume":"39","author":"Andrikopoulos","year":"2001","journal-title":"J. Chromatogr. Sci."},{"issue":"10","key":"10.1016\/j.saa.2015.01.119_b0015","doi-asserted-by":"crossref","first-page":"1051","DOI":"10.1007\/BF02543037","article-title":"Fast quantitative analysis of soybean oil in olive oil by high-temperature capillary gas chromatography","volume":"70","author":"Antoniosi","year":"1993","journal-title":"J. Am. Oil Chem. Soc."},{"issue":"6","key":"10.1016\/j.saa.2015.01.119_b0020","doi-asserted-by":"crossref","first-page":"935","DOI":"10.2116\/analsci.20.935","article-title":"The detection and quantification of adulteration in olive oil by nearinfrared spectroscopy and chemometrics","volume":"20","author":"Christy","year":"2004","journal-title":"Anal. Sci."},{"issue":"2","key":"10.1016\/j.saa.2015.01.119_b0025","doi-asserted-by":"crossref","first-page":"199","DOI":"10.1007\/BF02542626","article-title":"Development of high performance liquid chromatography criteria for determination of grades of commercial olive oils. Part I. The normal ranges for the triacylglycerols","volume":"70","author":"Flor","year":"1993","journal-title":"J. Am. Oil Chem. Soc."},{"issue":"8","key":"10.1016\/j.saa.2015.01.119_b0030","doi-asserted-by":"crossref","first-page":"2810","DOI":"10.1021\/jf040279t","article-title":"Detection of extra virgin olive oil adulteration with lampante olive oil and refined olive oil using nuclear magnetic resonance spectroscopy and multivariate statistical analysis","volume":"53","author":"Fragaki","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.saa.2015.01.119_b0035","unstructured":"J. Harwood, R. Aparicio, Handbook of olive oil, analysis and Properties, Maryland: Aspen Publishers. International Olive Oil Council (IOOC) (2003), Trade standard applying to olive oil and olive-pomace oil. COI\/T.15\/NC No 3, 2000, Madrid, Spain."},{"issue":"6","key":"10.1016\/j.saa.2015.01.119_b0040","doi-asserted-by":"crossref","first-page":"1435","DOI":"10.1093\/jaoac\/83.6.1435","article-title":"Fluorescence spectra measurement of olive oil and other vegetable oils","volume":"83","author":"Kyriakidis","year":"2000","journal-title":"J. AOAC Int."},{"issue":"1","key":"10.1016\/j.saa.2015.01.119_b0045","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1016\/0308-8146(95)95793-6","article-title":"Quantitative analysis of potential adulterants of extra virgin olive oil using infrared spectroscopy","volume":"53","author":"Lai","year":"1995","journal-title":"Food Chem."},{"key":"10.1016\/j.saa.2015.01.119_b0050","series-title":"Principles of Fluorescence Spectroscopy","article-title":"Instrumentation for fluorescence spectroscopy","author":"Lakowicz","year":"1999"},{"issue":"21","key":"10.1016\/j.saa.2015.01.119_b0055","doi-asserted-by":"crossref","first-page":"6145","DOI":"10.1021\/jf034493d","article-title":"Rapid quantitative assessment of the adulteration of virgin olive oils with hazelnut oils using Raman spectroscopy and chemometrics","volume":"51","author":"Lopez-D\u0131ez","year":"2003","journal-title":"J. Agric. Food Chem."},{"issue":"4","key":"10.1016\/j.saa.2015.01.119_b0060","doi-asserted-by":"crossref","first-page":"405","DOI":"10.1007\/s11746-000-0065-x","article-title":"A novel analytical method to detect adulteration of virgin olive oil by other oils","volume":"77","author":"Mavromoustakos","year":"2000","journal-title":"J. Am. Oil Chem. Soc."},{"key":"10.1016\/j.saa.2015.01.119_b0065","series-title":"The Olive Industry: A Marketing Study","author":"McEvoy","year":"1999"},{"issue":"14","key":"10.1016\/j.saa.2015.01.119_b0070","doi-asserted-by":"crossref","first-page":"3898","DOI":"10.1021\/jf0201834","article-title":"Detection of hazelnut oil adulteration using FT-IR spectroscopy","volume":"50","author":"Ozen","year":"2002","journal-title":"J. Agric. Food Chem."},{"issue":"12","key":"10.1016\/j.saa.2015.01.119_b0075","doi-asserted-by":"crossref","first-page":"787","DOI":"10.1016\/S0165-9936(02)01201-3","article-title":"Recent developments in multicomponent synchronous fluorescence scan analysis","volume":"21","author":"Patra","year":"2002","journal-title":"Trac \u2013 Trends Anal. Chem."},{"issue":"4\u20135","key":"10.1016\/j.saa.2015.01.119_b0080","doi-asserted-by":"crossref","first-page":"304","DOI":"10.1007\/s00216-002-1330-y","article-title":"Total synchronous fluorescence scan spectra of petroleum products","volume":"373","author":"Patra","year":"2002","journal-title":"Anal. Bioanal. Chem."},{"issue":"2","key":"10.1016\/j.saa.2015.01.119_b0085","doi-asserted-by":"crossref","first-page":"151","DOI":"10.1016\/j.aca.2005.03.061","article-title":"Classification of edible and lampante virgin olive oil based on synchronous fluorescence and total luminescence spectroscopy","volume":"542","author":"Poulli","year":"2005","journal-title":"Anal. Chim. Acta"},{"issue":"1","key":"10.1016\/j.saa.2015.01.119_b0090","doi-asserted-by":"crossref","first-page":"99","DOI":"10.1023\/B:JOFL.0000014667.62333.eb","article-title":"Assessing the maturity of crude petroleum oils using total synchronous fluorescence scan spectra","volume":"14","author":"Ryder","year":"2004","journal-title":"J. Fluoresc."},{"issue":"5","key":"10.1016\/j.saa.2015.01.119_b0095","doi-asserted-by":"crossref","first-page":"480","DOI":"10.1007\/s00217-004-0874-9","article-title":"Detection of hazelnut oil in virgin olive oil by a spectrofluorimetric method","volume":"218","author":"Sayago","year":"2004","journal-title":"Eur. Food Res. Technol."},{"issue":"1","key":"10.1016\/j.saa.2015.01.119_b0100","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1023\/B:JOFL.0000014656.75245.62","article-title":"Characterization of edible oils using total luminescence spectroscopy","volume":"14","author":"Sikorska","year":"2004","journal-title":"J. Fluoresc."},{"issue":"3","key":"10.1016\/j.saa.2015.01.119_b0105","doi-asserted-by":"crossref","first-page":"396","DOI":"10.1021\/ac50025a010","article-title":"Multicomponent analysis by synchronous luminescence spectrometry","volume":"50","author":"Vo-Dinh","year":"1978","journal-title":"Anal. Chem."},{"issue":"3\u20134","key":"10.1016\/j.saa.2015.01.119_b0110","doi-asserted-by":"crossref","first-page":"221","DOI":"10.1007\/BF01202914","article-title":"Charakterisierung von speise\u00f6len mit hilfe der fluoreszenztopographie","volume":"1","author":"Wolfbeis","year":"1984","journal-title":"Mikrochim. Acta"},{"issue":"1","key":"10.1016\/j.saa.2015.01.119_b0115","first-page":"375","article-title":"Rapid synchronous fluorescence method for virgin olive oil adulteration assessment","volume":"105","author":"Konstantina","year":"2007","journal-title":"Food Chem."},{"issue":"21","key":"10.1016\/j.saa.2015.01.119_b0120","doi-asserted-by":"crossref","first-page":"5962","DOI":"10.1021\/jf020506w","article-title":"Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil","volume":"50","author":"Brenes","year":"2002","journal-title":"J. Agric. Food Chem."},{"issue":"4","key":"10.1016\/j.saa.2015.01.119_b0125","doi-asserted-by":"crossref","first-page":"425","DOI":"10.3989\/gya.012613","article-title":"Discrimination of edible olive oils by means of synchronous fluorescence spectroscopy with multivariate data analysis. Discrimination of edible olive oils by means of synchronous fluorescence spectroscopy with multivariate data analysis","volume":"64","author":"Dankowska","year":"2013","journal-title":"Grasas Aceites"}],"container-title":["Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1386142515001407?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1386142515001407?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2020,8,29]],"date-time":"2020-08-29T23:50:16Z","timestamp":1598745016000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S1386142515001407"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2015,5]]},"references-count":25,"alternative-id":["S1386142515001407"],"URL":"https:\/\/doi.org\/10.1016\/j.saa.2015.01.119","relation":{},"ISSN":["1386-1425"],"issn-type":[{"value":"1386-1425","type":"print"}],"subject":[],"published":{"date-parts":[[2015,5]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Thermal oxidation process accelerates degradation of the olive oil mixed with sunflower oil and enables its discrimination using synchronous fluorescence spectroscopy and chemometric analysis","name":"articletitle","label":"Article Title"},{"value":"Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.saa.2015.01.119","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"Copyright \u00a9 2015 Elsevier B.V. All rights reserved.","name":"copyright","label":"Copyright"}]}}