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Biosensors and Other More Traditional Methods for the Development of Kinetic Models to Describe the Isothermal Rancidification Process in Several Kinds of Olive Oils

[ Vol. 7 , Issue. 3 ]


Mauro Tomassetti, Stefano Vecchio and Luigi Campanella   Pages 207 - 215 ( 9 )


Extra-virgin olive oil, Olive oil, Olive oil residue, Thermal oxidative rancidification, A.O.M. method, Kinetic rate constant, Activation energy, Reaction order, Superoxide Dismutase (SOD) Biosensor, Tyrosinase OPEE, ORAC Spectrofluorimetric Method


Dipartimento di Chimica, Sapienza Universita di Roma, P.le Aldo Moro 5, I-00185 Rome, Italy.

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