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

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

On-field monitoring of fruit ripening evolution and quality parameters in olive mutants using a portable NIR-AOTF device

(2016) Marco Cirilli et al.   FOOD CHEMISTRY

Combining PLS regression with portable NIR spectroscopy to on-line monitor quality parameters in intact olives for determining optimal harvesting time

(2016) Antonio J. Fernández-Espinosa   TALANTA

Advanced detection methods for traceability of origin and authenticity of olive oils

(2015) Gaozhi Ou et al.   Analytical Methods

Cultivar discrimination of Spanish olives by using direct FTIR data combined with linear discriminant analysis

(2015) María Vergara-Barberán et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

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

Near and mid infrared spectroscopy and multivariate data analysis in studies of oxidation of edible oils

(2015) Krzysztof Wójcicki et al.   FOOD CHEMISTRY

Standardization of milk mid-infrared spectra from a European dairy network

(2015) C. Grelet et al.   JOURNAL OF DAIRY SCIENCE

Near Infrared Spectroscopy and Artificial Neural Network to Characterise Olive Fruit and Oil Online for Process Optimisation

(2015) Yosra Allouche et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY

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

Feasibility of NIR spectroscopy to detect olive fruit infested by Bactrocera oleae

(2015) Roberto Moscetti et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Use of ATR-FTIR spectroscopy to detect the changes in extra virgin olive oil by adulteration with soybean oil and high temperature heat treatment

(2015) Mariana-Atena Poiana et al.   Open Chemistry

Foodomics and infrared spectroscopy: from compounds to functionality

(2015) Daniel Cozzolino   Current Opinion in Food Science

Raman spectroscopy study of edible oils and determination of the oxidative stability at frying temperatures

(2014) María Á. Carmona et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Quantification of Chemical Characteristics of Olive Fruit and Oil of cv Cobrançosa in Two Ripening Stages Using MIR Spectroscopy and Chemometrics

(2014) Manuela Machado et al.   Food Analytical Methods

Review: Near Infrared Spectroscopy for Analysing Olive Oils

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

Olive domestication and diversification in the Mediterranean Basin

(2014) Concepcion M. Diez et al.   NEW PHYTOLOGIST

Adapting Raman Spectra from Laboratory Spectrometers to Portable Detection Libraries

(2013) James C. Weatherall et al.   APPLIED SPECTROSCOPY

Fourier transform mid-infrared spectroscopy evaluation of early stages of virgin olive oil autoxidation

(2013) Nikolaos Nenadis et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

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

Authenticity of olive oil: Mapping and comparing official methods and promising alternatives

(2013) Ramón Aparicio et al.   FOOD RESEARCH INTERNATIONAL

Vibrational spectroscopy and chemometrics to assess authenticity, adulteration and intrinsic quality parameters of edible oils and fats

(2013) Cleiton A. Nunes   FOOD RESEARCH INTERNATIONAL

Time Course Analysis of Fractionated Thermoxidized Virgin Olive Oil by FTIR Spectroscopy

(2013) Noelia Tena et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Detection of low-quality extra virgin olive oils by fatty acid alkyl esters evaluation: a preliminary and fast mid-infrared spectroscopy discrimination by a chemometric approach

(2012) Enrico Valli et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Feasible Application of a Portable NIR-AOTF Tool for On-Field Prediction of Phenolic Compounds during the Ripening of Olives for Oil Production

(2012) Andrea Bellincontro et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Kinetic Study of Olive Oil Degradation Monitored by Fourier Transform Infrared Spectrometry. Application to Oil Characterization

(2012) Iván P. Román Falcó et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluating the Transferability of FT-NIR Calibration Models for Fatty Acid Determination of Edible Fats and Oils Among Five Same-make Spectrometers Using Transmission or Transflection Modes with Different Pathlengths

(2012) Hormoz Azizian et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Oil accumulation in intact olive fruits measured by near infrared spectroscopy-acousto-optically tunable filter

(2012) Andrea Bellincontro et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Usefulness of portable near infrared spectroscopy in olive breeding programs

(2012) L. León-Moreno   SPANISH JOURNAL OF AGRICULTURAL RESEARCH

A portable Raman sensor for the rapid discrimination of olives according to fruit quality

(2012) Elena Guzmán et al.   TALANTA

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

Tracing the origin of extra virgin olive oils by infrared spectroscopy and chemometrics: A case study

(2011) Marta Bevilacqua et al.   ANALYTICA CHIMICA ACTA

Application of Fourier Transform Infrared Spectroscopy for Authentication of Functional Food Oils

(2011) Abdul Rohman et al.   APPLIED SPECTROSCOPY REVIEWS

Non-destructive assessment of olive fruit ripening by portable near infrared spectroscopy

(2011) L. León et al.   GRASAS Y ACEITES

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

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

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

Thermal oxidative process in extra-virgin olive oils studied by FTIR, rheology and time-resolved luminescence

(2010) Giovanna Navarra 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

Automated Principal Component-Based Orthogonal Signal Correction Applied to Fused Near Infrared−Mid-Infrared Spectra of French Olive Oils

(2009) Peter de B. Harrington et al.   ANALYTICAL CHEMISTRY

Preliminary studies on the mid-infrared analysis of edible oils by direct heating on an ATR diamond crystal

(2009) R. Climaco Pinto et al.   FOOD CHEMISTRY

Olive Fruit Growth and Ripening as Seen by Vibrational Spectroscopy

(2009) Macarena López-Sánchez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Recent advancement in the field of two-dimensional correlation spectroscopy

(2008) Isao Noda   JOURNAL OF MOLECULAR STRUCTURE

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

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

Physiological, biochemical and molecular changes occurring during olive development and ripening

(2008) Carlos Conde et al.   JOURNAL OF PLANT PHYSIOLOGY