Comparison of different classification methods for analyzing fluorescence spectra to characterize type and freshness of olive oils

Detection of adulteration in extra virgin olive oils by using UV-IMS and chemometric analysis

(2018) Rocío Garrido-Delgado et al.   FOOD CONTROL

Chemometric classification and quantification of olive oil in blends with any edible vegetable oils using FTIR-ATR and Raman spectroscopy

(2017) Ana M. Jiménez-Carvelo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quantification of Coffea arabica and Coffea canephora var. robusta concentration in blends by means of synchronous fluorescence and UV-Vis spectroscopies

(2017) A. Dankowska et al.   TALANTA

A combination of chemometrics methods and GC–MS for the classification of edible vegetable oils

(2016) Xinhui Li et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Classification of vegetable oils according to their botanical origin using n-alkane profiles established by GC–MS

(2015) F. Troya et al.   FOOD CHEMISTRY

Chemometric classification of Chinese lager beers according to manufacturer based on data fusion of fluorescence, UV and visible spectroscopies

(2015) Jin Tan et al.   FOOD CHEMISTRY

Classification of food vegetable oils by fluorimetry and artificial neural networks

(2015) Carlos Eduardo Tanajura da Silva et al.   FOOD CONTROL

Freshness estimation of intact frozen fish using fluorescence spectroscopy and chemometrics of excitation–emission matrix

(2015) Gamal ElMasry et al.   TALANTA

Spectroscopy-based food classification with extreme learning machine

(2014) Wenbin Zheng et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Classification of vegetable oils based on their concentration of saturated fatty acids using laser induced breakdown spectroscopy (LIBS)

(2013) Yvon G. Mbesse Kongbonga et al.   FOOD CHEMISTRY

Application of random forests to select premium quality vegetable oils by their fatty acid composition

(2013) Fang-fang Ai et al.   FOOD CHEMISTRY

Classification of Spanish extra virgin olive oils by data fusion of visible spectroscopic fingerprints and chemical descriptors

(2012) C. Pizarro et al.   FOOD CHEMISTRY

Classification and adulteration control of vegetable oils based on microwave reflectometry analysis

(2012) Andrea Cataldo et al.   JOURNAL OF FOOD ENGINEERING

Phenolic profile and antioxidant activity of olive fruits of the Turkish variety “Sarıulak” from different locations

(2011) D. Arslan et al.   GRASAS Y ACEITES

Optimization and application of methods of triacylglycerol evaluation for characterization of olive oil adulteration by soybean oil with HPLC–APCI-MS–MS

(2010) Maíra Fasciotti et al.   TALANTA

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

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

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