Data fusion of GC-IMS data and FT-MIR spectra for the authentication of olive oils and honeys—is it worth to go the extra mile?

NMR assessment of European acacia honey origin and composition of EU-blend based on geographical floral markers

(2019) Elisabetta Schievano et al.   FOOD CHEMISTRY

Volatile-Compound Fingerprinting by Headspace-Gas-Chromatography Ion-Mobility Spectrometry (HS-GC-IMS) as a Benchtop Alternative to 1H NMR Profiling for Assessment of the Authenticity of Honey

(2018) Natalie Gerhardt et al.   ANALYTICAL CHEMISTRY

Chemical profiling and multivariate data fusion methods for the identification of the botanical origin of honey

(2018) Davide Ballabio et al.   FOOD CHEMISTRY

Olive oil characterization and classification by 13 C NMR with a polarization transfer technique: A comparison with gas chromatography and 1 H NMR

(2018) Noelle Merchak et al.   FOOD CHEMISTRY

FTIR-ATR spectroscopy of pollen and honey as a tool for unifloral honey authentication. The case study of rape honey

(2018) I. Kasprzyk et al.   FOOD CONTROL

Rapid quantification of honey adulteration by visible-near infrared spectroscopy combined with chemometrics

(2018) Marta Ferreiro-González et al.   TALANTA

Stimulated Brillouin scattering in combination with visible absorption spectroscopy for authentication of vegetable oils and detection of olive oil adulteration

(2018) Jiulin Shi et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Rapid volatiles fingerprinting by dopant-assisted positive photoionization ion mobility spectrometry for discrimination and characterization of Green Tea aromas

(2018) Jia Li et al.   TALANTA

Safety analysis of edible oil products via Raman spectroscopy

(2018) Rui Hu et al.   TALANTA

Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM

(2018) Natalie Gerhardt et al.   FOOD CHEMISTRY

Development and optimization of an efficient qPCR system for olive authentication in edible oils

(2017) Alba Alonso-Rebollo et al.   FOOD CHEMISTRY

Quality classification of Spanish olive oils by untargeted gas chromatography coupled to hybrid quadrupole-time of flight mass spectrometry with atmospheric pressure chemical ionization and metabolomics-based statistical approach

(2017) C. Sales et al.   FOOD CHEMISTRY

An investigative study on discrimination of honey of various floral and geographical origins using UPLC-QToF MS and multivariate data analysis

(2017) Z. Jandrić 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

Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review

(2016) Ana M. Gómez-Caravaca et al.   ANALYTICA CHIMICA ACTA

Improving high-dimensional data fusion by exploiting the multivariate advantage

(2016) B.P. Geurts et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Using sensor and spectral analysis to classify botanical origin and determine adulteration of raw honey

(2016) Zhilin Gan et al.   JOURNAL OF FOOD ENGINEERING

OGDD (Olive Genetic Diversity Database): a microsatellite markers' genotypes database of worldwide olive trees for cultivar identification and virgin olive oil traceability

(2016) Rayda Ben Ayed et al.   Database-The Journal of Biological Databases and Curation

Data fusion methodologies for food and beverage authentication and quality assessment – A review

(2015) Eva Borràs et al.   ANALYTICA CHIMICA ACTA

Quantification of Extra-virgin Olive Oil Adulteration with Soybean Oil: a Comparative Study of NIR, MIR, and Raman Spectroscopy Associated with Chemometric Approaches

(2015) Thiago O. Mendes et al.   Food Analytical Methods

Differentiation of Anatolian honey samples from different botanical origins by ATR-FTIR spectroscopy using multivariate analysis

(2015) Seher Gok et al.   FOOD CHEMISTRY

Determination of volatile compounds by GC–IMS to assign the quality of virgin olive oil

(2015) Rocío Garrido-Delgado et al.   FOOD CHEMISTRY

Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches

(2015) Giuseppe Procida et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Adulteration of honey and available methods for detection – a review

(2015) Blanka Zábrodská et al.   ACTA VETERINARIA BRNO

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

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

Blends of olive oil and seeds oils: Characterisation and olive oil quantification using fatty acids composition and chemometric tools. Part II

(2013) M. Monfreda et al.   FOOD CHEMISTRY

Putative markers of adulteration of extra virgin olive oil with refined olive oil: Prospects and limitations

(2013) Raquel Garcia et al.   FOOD RESEARCH INTERNATIONAL

Discrimination of edible olive oils by means of synchronous fluorescence spectroscopy with multivariate data analysis

(2013) A. Dankowska et al.   GRASAS Y ACEITES

Quality assessment and authentication of virgin olive oil by NMR spectroscopy: A critical review

(2012) Photis Dais et al.   ANALYTICA CHIMICA ACTA

Quantification of blending of olive oils and edible vegetable oils by triacylglycerol fingerprint gas chromatography and chemometric tools

(2012) Cristina Ruiz-Samblás et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Multi-capillary column-ion mobility spectrometry: a potential screening system to differentiate virgin olive oils

(2011) Rocío Garrido-Delgado et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Classification of olive oils according to geographical origin by using 1H NMR fingerprinting combined with multivariate analysis

(2011) F. Longobardi et al.   FOOD CHEMISTRY

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

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

Volatile Compounds in Honey: A Review on Their Involvement in Aroma, Botanical Origin Determination and Potential Biomedical Activities

(2011) Christy E. Manyi-Loh et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

The equivalence of Tucker3 and Parafac models with two components

(2010) P.M. Kroonenberg et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

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

Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy

(2009) M.J. Lerma-García et al.   FOOD CHEMISTRY