استفاده از روش گرماسنجی برای تعیین تقلب روغن زیتون فوق بکر با روغن کلزا به عنوان جایگزین روش کروماتوگرافی گازی

بی­نام، 1377. استاندارد ملی ایران، شماره 4091. انتشارات موسسه استاندارد و تحقیقات صنعتی ایران. تجزیه متیل استرهای اسیدهای چرب به روش گازکروماتوگرافی، چاپ اول.

بی­نام، 1389. استاندارد ملی ایران، شماره 1446. انتشارات موسسه استاندارد و تحقیقات صنعتی ایران. روغن زیتون، ویژگیها و روش های آزمون، تجدیدنظر دوم.

فقیهیان ح، شاهرخیان س و کاظمیان ح، 1385. روش های تجزیه حرارتی. چاپ دوم. اصفهان : دانشگاه اصفهان ، 185 صفحه.

فهیم دانش م و شریعتی س، 1388. تشخیص تقلب در روغن زیتون به روش گاز کروماتوگرافی. مجله علوم و فناوری غذایی 2 : 76-71.

Angiuli M, Bussolino GC, Ferrari C, Matteoli E, Righetti MC, Salvetti G and  Tombari E , 2009. Calorimetry for Fast Authentication of Edible Oils. International Journal of Termophysics 30:1014-1024.

Chiavaro E, Rodriguez-Estradab MT, Barnaba C, Vittadini E, Cerretanic L and Bendinic A, 2008a. Differential scanning calorimetry: A potential tool for discrimination of olive oil commercial categories. Analytica Chimica Acta 625:215-226.

Chiavaro E, Vittadini E, Rodriguez-Estradab MT, Cerretanic L and Bendinic A, 2008b. Differential scanning calorimeter application to the detection of refined hazelnut oil in extra virgin olive oil. Food Chemistry 110:248–256.

Christopoulou E, Lazaraki M, Komaitis M and Kaselimis K, 2004. Effectiveness of determination of fatty acids and triglycerides for the detection of adulteration of olive oils with vegetable oils. Food Chemistry 84:463-474. Costas GB, 1983. Differential Scanning Calorimetry in Food Research Canada. Food Chemistry 10:239-265.

Covas MI, 2007. Olive oil and the cardiovascular system. Pharmacological Research 55:175-186.

Dourtoglou VG, Dourtoglou, TH, Antonopoulos A, Stefanou E, Lalas S and Poulos C , 2003. Detection of olive oil adulteration using principal component analysis applied on total and regio FA content. Journal of American oil Chemists, Society 80:203-208.

Dourtoglou V.G, Dourtoglou, Th, , Antonopoulos A, Stefanou E, Lalas S, Poulos C. 2003. Detection of olive oil adulteration using principal component analysis applied on total and regio FA content. Journal of American oil Chemists, Society 80:203-208.

Ferrari C, Angiuli M, Tombari E, Righetti MC, Matteoli E and Salvetti G , 2007. Promoting calorimetry for olive oil authentication. Thermochimica Acta 459:58–63.

Jafari M, Kadivar M and keramat J, 2009. Detection of adulteration in Iranian olive oils using instrumental (GC, NMR, DSC) methods. Journal of American oil Chemists, Society 86:103-110.

Li-Chan E, 1994. Developments in the detection of adulteration of olive oil. Trends in food science and Technology 5:3-11.

Metcalf LD, Schmitz AA and Pelka JR, 1966. Rapid preparation of fatty acid esters from lipids for gas chromatographic analysis. Analytical Chemistry 38:514-515

Monfreda M, Gobbi L and Grippa A, 2012. Blends of olive oil and sunflower oil: Characterization and olive oil quantification using fatty acid composition and chemometric tools. Food Chemistry 134:2283–2290.

Nielsen S, 1998. Food Analysis.2nd Ed. Aspen pub. Chapman & Hall Food Sci. chapter 36 .Thermal Analysis 588-598.

Piravi Vanak Z, Ghasemi JB, Ghavami M and Ezzatpanah H, 2010. Detection and quantification of adulteration in olive oils by global method and extinction coefficient. Australian Journal of Basic and Applied Sciences. 4 (12):6254-6259.