A New Statistical Approach to Describe the Quality of Extra Virgin Olive Oils Using Near Infrared Spectroscopy (NIR) and Traditional Analytical Parameters

A new analytical and statistical approach to predict the sensory properties of deep frying fats and oils to determine the point of discard during processing

(2017) Christian Gertz et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Tutorial: Items to be included in a report on a near infrared spectroscopy project

(2017) Phil Williams et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY

Fast, Low-Cost and Non-Destructive Physico-Chemical Analysis of Virgin Olive Oils Using Near-Infrared Reflectance Spectroscopy

(2017) Ana Garrido-Varo et al.   SENSORS

Perspective of vibrational spectroscopy analytical methods in on-field/official control of olives and virgin olive oil

(2016) Nikolaos Nenadis et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Rapid and innovative instrumental approaches for quality and authenticity of olive oils

(2016) Enrico Valli et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Shelf-Life Prediction of Extra Virgin Olive Oils Using an Empirical Model Based on Standard Quality Tests

(2016) Claudia Guillaume et al.   Journal of Chemistry

In-Depth Assessment of Analytical Methods for Olive Oil Purity, Safety, and Quality Characterization

(2015) Noelia Tena et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Review: Recent Advances in the Use of Non-Destructive near Infrared Spectroscopy for Intact Olive Fruits

(2015) Elisabetta Stella et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY

Review: Near Infrared Spectroscopy for Analysing Olive Oils

(2014) Monica Casale et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY

Pyropheophytin a and 1,2-Diacyl-glycerols Over Time Under Different Storage Conditions in Natural Olive Oils

(2014) C. Guillaume et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Physicochemical characteristics of extra virgin olive oil in function of tree age and harvesting period using chemometric analysis

(2014) Fatma Chtourou Bouchaala et al.   SCIENTIA HORTICULTURAE

Diacylglycerol isomers in extra virgin olive oil: Effect of different storage conditions

(2012) Francesco Caponio et al.   FOOD CHEMISTRY

Thermal Degradation Kinetics of Chlorophyll Pigments in Virgin Olive Oils. 1. Compounds of Seriesa

(2010) Ramón Aparicio-Ruiz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A Review of Genetic Algorithms in near Infrared Spectroscopy and Chemometrics: Past and Future

(2008) Janne Koljonen et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY