Novel, Rapid Identification, and Quantification of Adulterants in Extra Virgin Olive Oil Using Near-Infrared Spectroscopy and Chemometrics

Detection of Chemlali Extra-Virgin Olive Oil Adulteration Mixed with Soybean Oil, Corn Oil, and Sunflower Oil by Using GC and HPLC

(2014) Hazem Jabeur et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

60MHz 1H NMR spectroscopy for the analysis of edible oils

(2014) T. Parker et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

The Use of FTIR Spectroscopy and Chemometrics for Rapid Authentication of Extra Virgin Olive Oil

(2013) Abdul Rohman et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Olive oil assessment in edible oil blends by means of ATR-FTIR and chemometrics

(2011) Paulina de la Mata et al.   FOOD CONTROL

Rapid quantitation of fish oil fatty acids and their ethyl esters by FT-NIR models

(2010) Hormoz Azizian et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Ambient mass spectrometry employing direct analysis in real time (DART) ion source for olive oil quality and authenticity assessment

(2009) Lukas Vaclavik et al.   ANALYTICA CHIMICA ACTA

Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data

(2009) Gozde Gurdeniz et al.   FOOD CHEMISTRY

A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils

(2009) Rubén M. Maggio et al.   FOOD CONTROL

Fourier transform infrared (FTIR) spectroscopy for analysis of extra virgin olive oil adulterated with palm oil

(2009) A. Rohman et al.   FOOD RESEARCH INTERNATIONAL

Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as a rapid tool to classify extra virgin olive oil on the basis of fruity attribute intensity

(2009) Nicoletta Sinelli et al.   FOOD RESEARCH INTERNATIONAL

Incorporating Chemical Band-Assignment in near Infrared Spectroscopy Regression Models

(2008) Frank Westad et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY