Identification of coriander oil adulteration using a portable NIR spectrometer

Impact of the pretreatment of ATR-FTIR signals on the figures of merit when PLS is used

(2020) C. Mas et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Discrimination of oils and fuels using a portable NIR spectrometer

(2020) Francine D. Santos et al.   FUEL

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

(2020) Flavia T. Borghi et al.   MICROCHEMICAL JOURNAL

Portable NIR Spectrometer for Prediction of Palm Oil Acidity

(2019) Karine Cristine Kaufmann et al.   JOURNAL OF FOOD SCIENCE

Determination of the Acidity of Waste Cooking Oils by Near Infrared Spectroscopy

(2019) García Martín et al.   Processes

FT-NIR, MicroNIR and LED-MicroNIR for detection of adulteration in palm oil via PLS and LDA

(2018) Katrul Nadia Basri et al.   Analytical Methods

Tocopherols and Polyphenols in Pumpkin Seed Oil Are Moderately Affected by Industrially Relevant Roasting Conditions

(2017) Vera Van Hoed et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Rapid Purity Determination of Copaiba Oils by a Portable NIR Spectrometer and PLSR

(2017) Alessandro Cézar de Oliveira Moreira et al.   Food Analytical Methods

Impact of Crude Oil Quality on the Refining Conditions and Composition of Nutraceuticals in Refined Palm Oil

(2017) Klicia A. Sampaio et al.   JOURNAL OF FOOD SCIENCE

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

Classification and quantification of palm oil adulteration via portable NIR spectroscopy

(2017) Katrul Nadia Basri et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Vibrational spectroscopic approaches for the quality evaluation and authentication of virgin olive oil

(2016) Pei Wang et al.   APPLIED SPECTROSCOPY REVIEWS

Non-destructive fraud detection in rosehip oil by MIR spectroscopy and chemometrics

(2016) Felipe Bachion de Santana et al.   FOOD CHEMISTRY

Determination of adulterated neem and flaxseed oil compositions by FTIR spectroscopy and multivariate regression analysis

(2016) Brianda Elzey et al.   FOOD CONTROL

Characterization of French Coriander Oil as Source of Petroselinic Acid

(2016) Evelien Uitterhaegen et al.   MOLECULES

Petroselinic acid purification and its use for the fermentation of new sophorolipids

(2016) Elisabeth I. P. Delbeke et al.   AMB Express

Rapid identification of edible oil and swill-cooked dirty oil by using near-infrared spectroscopy and sparse representation classification

(2015) Yang Zhou et al.   Analytical Methods

Authentication of Tunisian virgin olive oils by chemometric analysis of fatty acid compositions and NIR spectra. Comparison with Maghrebian and French virgin olive oils

(2015) S. Laroussi-Mezghani et al.   FOOD CHEMISTRY

Fourier Transform Infrared Spectroscopy Combined with Multivariate Calibrations for the Authentication of Avocado Oil

(2015) Abdul Rohman et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Optical path length and wavelength selection using Vis/NIR spectroscopy for olive oil's free acidity determination

(2015) Juan Francisco García Martín   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Novel, Rapid Identification, and Quantification of Adulterants in Extra Virgin Olive Oil Using Near-Infrared Spectroscopy and Chemometrics

(2015) Hormoz Azizian et al.   LIPIDS

Rapid Determination of Degradation of Frying Oil Using Near-Infrared Spectroscopy

(2014) Jinkui Ma et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Characterizing multivariate calibration tradeoffs (bias, variance, selectivity, and sensitivity) to select model tuning parameters

(2014) John H. Kalivas et al.   JOURNAL OF CHEMOMETRICS

Evaluation of the Quality of Deep Frying Oils with Fourier Transform Near-infrared and Mid-infrared Spectroscop

(2012) Rui Du et al.   JOURNAL OF FOOD SCIENCE

Coriander (Coriandrum sativumL.): A Potential Source of High-Value Components for Functional Foods and Nutraceuticals-A Review

(2012) Najla Gooda Sahib et al.   PHYTOTHERAPY RESEARCH

NIR Spectroscopy Applications for Internal and External Quality Analysis of Citrus Fruit—A Review

(2011) Lembe S. Magwaza et al.   Food and Bioprocess Technology

Direct determination of polymerised triacylglycerides in deep-frying vegetable oil by near infrared spectroscopy using Partial Least Squares regression

(2011) Julia Kuligowski et al.   FOOD CHEMISTRY

Detection and quantification of adulteration in sandalwood oil through near infrared spectroscopy

(2010) Saji Kuriakose et al.   ANALYST

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

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

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

Frying Stability of Canola Oil Blended with Palm Olein, Olive, and Corn Oils

(2008) Reza Farhoosh et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY