Review: Near Infrared Spectroscopy for Analysing Olive Oils

Simultaneous data pre-processing and SVM classification model selection based on a parallel genetic algorithm applied to spectroscopic data of olive oils

(2013) Olivier Devos et al.   FOOD CHEMISTRY

Rapid Determination of Olive Oil Oxidative Stability and Its Major Quality Parameters Using Vis/NIR Transmittance Spectroscopy

(2013) José A. Cayuela Sánchez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of minor components, sensory characteristics and quality of virgin olive oil by near infrared (NIR) spectroscopy

(2012) A.M. Inarejos-García et al.   FOOD RESEARCH INTERNATIONAL

Multivariate class modeling for the verification of food-authenticity claims

(2012) Paolo Oliveri et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Characterisation of PDO olive oil Chianti Classico by non-selective (UV–visible, NIR and MIR spectroscopy) and selective (fatty acid composition) analytical techniques

(2011) M. Casale et al.   ANALYTICA CHIMICA ACTA

Comparison between NIR, MIR, concatenated NIR and MIR analysis and hierarchical PLS model. Application to virgin olive oil analysis

(2010) N. Dupuy et al.   ANALYTICA CHIMICA ACTA

Visible and near-infrared absorption spectroscopy by an integrating sphere and optical fibers for quantifying and discriminating the adulteration of extra virgin olive oil from Tuscany

(2010) Anna Grazia Mignani et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Comparison between classical and innovative class-modelling techniques for the characterisation of a PDO olive oil

(2010) Paolo Oliveri et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

The Use of Near-Infrared Spectrometry in the Olive Oil Industry

(2010) S. Armenta et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress

(2010) Rubén M. Maggio et al.   FOOD CHEMISTRY

Varietal discrimination of extra virgin olive oils by near and mid infrared spectroscopy

(2010) Nicoletta Sinelli et al.   FOOD RESEARCH INTERNATIONAL

Determination of Olive Oil Adulteration with Vegetable Oils by near Infrared Spectroscopy Coupled with Multivariate Calibration

(2010) Betül Öztürk et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY

Identification of Geographical Origin of Olive Oil Using Visible and Near-Infrared Spectroscopy Technique Combined with Chemometrics

(2009) Ping Lin et al.   Food and Bioprocess Technology

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

Chemometrical strategies for feature selection and data compression applied to NIR and MIR spectra of extra virgin olive oils for cultivar identification

(2009) Monica Casale et al.   TALANTA

Multivariate range modeling, a new technique for multivariate class modeling

(2008) M. Forina et al.   ANALYTICA CHIMICA ACTA

Confirmation of Declared Provenance of European Extra Virgin Olive Oil Samples by NIR Spectroscopy

(2008) Tony Woodcock et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Near Infrared Spectroscopy and Class Modelling Techniques for the Geographical Authentication of Ligurian Extra Virgin Olive Oil

(2008) Monica Casale et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY

Characterisation and Classification of Italian Virgin Olive Oils by Near- and Mid-Infrared Spectroscopy

(2008) Nicolett Sinelli et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY