{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,30]],"date-time":"2026-09-30T19:34:56Z","timestamp":1790796896599,"version":"4.1.0"},"reference-count":16,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2014,1,24]],"date-time":"2014-01-24T00:00:00Z","timestamp":1390521600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/3.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Sensors"],"abstract":"<jats:p>The detection of adulteration in edible oils is a concern in the food industry, especially for the higher priced virgin olive oils. This article presents a low field unilateral nuclear magnetic resonance (NMR) method for the detection of the adulteration of virgin olive oil that can be performed through sealed bottles providing a non-destructive screening technique. Adulterations of an extra virgin olive oil with different percentages of sunflower oil and red palm oil were measured with a commercial unilateral instrument, the profile NMR-Mouse. The NMR signal was processed using a 2-dimensional Inverse Laplace transformation to analyze the transverse relaxation and self-diffusion behaviors of different oils. The obtained results demonstrated the feasibility of detecting adulterations of olive oil with percentages of at least 10% of sunflower and red palm oils.<\/jats:p>","DOI":"10.3390\/s140202028","type":"journal-article","created":{"date-parts":[[2014,1,24]],"date-time":"2014-01-24T11:30:50Z","timestamp":1390563050000},"page":"2028-2035","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":60,"title":["Detection of Virgin Olive Oil Adulteration Using Low Field Unilateral NMR"],"prefix":"10.3390","volume":"14","author":[{"given":"Zheng","family":"Xu","sequence":"first","affiliation":[{"name":"State Key Laboratory of Power Transmission Equipment & System Security and New Technology, Chongqing University, 174 Shazhengjie, Shapingba, Chongqing 400044, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Robert","family":"Morris","sequence":"additional","affiliation":[{"name":"School of Science and Technology, Nottingham Trent University, Clifton Lane, Nottingham,  NG11 8NS, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9501-3028","authenticated-orcid":false,"given":"Martin","family":"Bencsik","sequence":"additional","affiliation":[{"name":"School of Science and Technology, Nottingham Trent University, Clifton Lane, Nottingham,  NG11 8NS, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4231-1002","authenticated-orcid":false,"given":"Michael","family":"Newton","sequence":"additional","affiliation":[{"name":"School of Science and Technology, Nottingham Trent University, Clifton Lane, Nottingham,  NG11 8NS, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2014,1,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Aparicio, R., and Harwood, J. (2013). Handbook of Olive Oil, Springer. [2nd ed.].","DOI":"10.1007\/978-1-4614-7777-8"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"5706","DOI":"10.1039\/c2cs35138b","article-title":"Fingerprinting food current technologies for the detection of food adulteration and contamination","volume":"41","author":"Ellis","year":"2012","journal-title":"Chem. Soc. Rev."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"5991","DOI":"10.1021\/jf1007677","article-title":"Chemistry of Extra Virgin Olive Oil: Adulteration, Oxidative Stability, and Antioxidants","volume":"58","author":"Frankel","year":"2010","journal-title":"J. Agric. 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