Aguilera, M.P., Beltran, G., Ortega, D., Fernandez, A., Jimenez, A., Uceda, M. (2005). Characterization of virgin olive oil of Italian olive cultivars: Frantoio and Leccino, grown in Andalousia. Food Chem. 89:387–391.
Boskou, D., G. Blekas and M. Tsimidou (2005). Phenolic compounds in olive oil and olives. Current Topics in Nutraceutical Res., 3(2), 125–136.
DeMan, J. M. (1999). Principles of food chemistry. N. Y.: Kluwer Academic/Plenum Publisher., 3: 222–228.
Gomez-Alonso, S., M.D. Salvador and G. Fregapane (2002). Phenolic compounds profile of Cornicabra virgin olive oil. J. Agric. Food Chem. 50: 6812–6817.
Kiritsakis, A.K., Nauos, G.D., Polymenoupoulos, Z., Thomai, T., Sfakiotakis, E.Y., (1998). Effect of fruit storage conditions on olive oil quality. J. Am. Oil Chem. Soc. 75: 721–724.
Konstantina I. P., A. M. George and A. G. Constantinos (2007). Rapid synchronous fluorescence method for virgin olive oil adulteration assessment, Food Chem. 105 : 369–375
Kyriakidis, N. B., and P. Skarkalis (2000). Fluorescence spectra measurement of olive oil and other vegetable oils. J. of AOAC Int. 83(6): 1435–1439.
Oldham P. B., M. E. McCarroll, L. B. McGown and I. M. Warner (2000). Molecular fluorescence, phosphorescence, and chemiluminescence spectrometry. Anal. Chem., 72:197R–209R.
Owen, R. W., A. Giacosa, W. E. Hull, R. Haubner, G. Wurtele, B. Spiegelhalder and H. Bartsch (2000). Olive oil consumption and health: The possible role of antioxidants. Lancet Oncology, 1: 107– 112.
Patre D. and A.K. Mishra (2002) Recent developments in multi-component synchronous fluorescence scan analysis. Dep. of Chem., Indian Inst. of Tec., Madras,India. Trends in Anal. Chem. 21 (12): 1220-1225.
Poulli, K. I. ;G. A. Mousdis and C. A. Georgiou (2007) Rapid synchronous fluorescence method for virgin olive oil adulteration assessment. Chem. Lab., Ag. Un. of Athens, Greece Food Chem. 105:369–375.
Poulli, K. I., G. A. Mousdis and C. A. Georgiou (2005). Classification of edible and lampante virgin olive oil based on synchronous fluorescence and total luminescence spectroscopy. Anal. Chimica Acta, 542(2): 151–156.
Psomiadou, E., and M. Tsimidou (2001). Pigments in Greek virgin olive oils: occurrence ., 3(2), 125–136
Roca, M., and M. I. Mınguez-Mosquera (2001c). Change in the natural ratio between chlorophylls and carotenoid in olive fruit during processing for virgin olive oil. J. of the Am. Oil Chem. Soc., 78: 133–138.
Sikorska E., G. Tomasz, V. K. Igor, S. Marek and K. Jacek (2005) Classification of edible oils using synchronous scanning fluorescence spectroscopy. Faculty of Commodity Sc., Pozna_n Un. of Ec., Poland. Food Chem. 89 : 217–225
Sikorska, E., A. Romaniuk, I. V. Khmelinskii, R. Herance, J. I. Bourdelande, M. Sikorski and J. Kozioł (2003). Characterization of edible oils using total luminescence spectroscopy. J. of Fluor. 14: 25–35.
Zandomeneghi, M., L. Carbonaro and C. Caffarata (2005). Fluorescence of vegetable oils: Olive oils. J. of Ag. and Food Chem. 53: 759–766.