Quantification and classification of vegetable oils in extra virgin olive oil samples using a portable near-infrared spectrometer associated with chemometrics

Visible/Near Infrared (VIS/NIR) spectroscopy as an optical sensor for evaluating olive oil quality

(2020) Nawaf Abu-Khalaf et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Review of NIR spectroscopy methods for nondestructive quality analysis of oilseeds and edible oils

(2020) Xue Li et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Evolution of Frying Oil Quality Using Fourier Transform Near-Infrared (FT-NIR) Spectroscopy

(2018) Antonia M Calero et al.   APPLIED SPECTROSCOPY

Differences in fraud vulnerability in various food supply chains and their tiers

(2018) S.M. van Ruth et al.   FOOD CONTROL

An overview of multivariate qualitative methods for food fraud detection

(2018) M. Pilar Callao et al.   FOOD CONTROL

Olive oil nutritional labeling by using Vis/NIR spectroscopy and compositional statistical methods

(2018) José A. Cayuela-Sánchez et al.   Innovative Food Science & Emerging Technologies

Economically Motivated Food Fraud and Adulteration in Brazil: Incidents and Alternatives to Minimize Occurrence

(2018) Casiane Salete Tibola et al.   JOURNAL OF FOOD SCIENCE

Quantification of sterols and fatty acids of extra virgin olive oils by FT-NIR spectroscopy and multivariate statistical analyses

(2018) İbrahim Sani Özdemir et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of olive trees density on the quality and composition of olive oil from cv. Arbequina

(2018) Nuno Rodrigues et al.   SCIENTIA HORTICULTURAE

Portable near infrared spectroscopy applied to quality control of Brazilian coffee

(2018) Radigya M. Correia et al.   TALANTA

What are the scientific challenges in moving from targeted to non-targeted methods for food fraud testing and how can they be addressed? – Spectroscopy case study

(2018) Terry F. McGrath et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Towards innovation in paper dating: a MicroNIR analytical platform and chemometrics

(2018) Roberta Risoluti et al.   ANALYST

Fast Methodology for Identification of Olive Oil Adulterated with a Mix of Different Vegetable Oils

(2018) Paula Freitas Filoda et al.   Food Analytical Methods

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

(2018) Ina Willenberg et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Comparative chemometric analysis of fluorescence and near infrared spectroscopies for authenticity confirmation and geographical origin of Argentinean extra virgin olive oils

(2018) Ana M. Jiménez-Carvelo et al.   FOOD CONTROL

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

Application of independent components analysis with the JADE algorithm and NIR hyperspectral imaging for revealing food adulteration

(2016) Puneet Mishra et al.   JOURNAL OF FOOD ENGINEERING

Food authentication: Techniques, trends & emerging approaches

(2016) Georgios P. Danezis et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

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

Rapid detection of whey in milk powder samples by spectrophotometric and multivariate calibration

(2015) Bruna Mara Aparecida de Carvalho et al.   FOOD CHEMISTRY

A review of vibrational spectroscopic techniques for the detection of food authenticity and adulteration

(2015) Santosh Lohumi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

IUPAC-Consistent Approach to the Limit of Detection in Partial Least-Squares Calibration

(2014) Franco Allegrini et al.   ANALYTICAL CHEMISTRY

Classification tools in chemistry. Part 1: linear models. PLS-DA

(2013) Davide Ballabio et al.   Analytical Methods

A Review on the Applications of Portable Near-Infrared Spectrometers in the Agro-Food Industry

(2013) Cláudia A. Teixeira dos Santos et al.   APPLIED SPECTROSCOPY

Detection of roasted and ground coffee adulteration by HPLC by amperometric and by post-column derivatization UV–Vis detection

(2013) Diego S. Domingues et al.   FOOD CHEMISTRY

Multivariate screening in food adulteration: Untargeted versus targeted modelling

(2013) M. Isabel López et al.   FOOD CHEMISTRY

Oil composition and genetic biodiversity of ancient and new olive (Olea europea L.) varieties and accessions of southern Italy

(2013) Angela Cicatelli et al.   PLANT SCIENCE

Blends of olive oil and sunflower oil: Characterisation and olive oil quantification using fatty acid composition and chemometric tools

(2012) M. Monfreda et al.   FOOD CHEMISTRY

Surface Enhanced Raman Spectroscopy (SERS) and multivariate analysis as a screening tool for detecting Sudan I dye in culinary spices

(2011) Carolina V. Di Anibal et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

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

(2010) Nicoletta Sinelli et al.   FOOD RESEARCH INTERNATIONAL

Repeated double cross validation

(2009) Peter Filzmoser et al.   JOURNAL OF CHEMOMETRICS