Applications of multivariate data analysis in shelf life studies of edible vegetal oils – A review of the few past years

Rapid detection of pure coconut oil adulteration with fried coconut oil using ATR-FTIR spectroscopy coupled with multivariate regression modelling

(2020) Amit et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations

(2020) Dani Dordevic et al.   Open Life Sciences

Data mining/machine learning methods in foodomics

(2020) Ana M Jimenez-Carvelo et al.   Current Opinion in Food Science

Processing multi-way chromatographic data for analytical calibration, classification and discrimination: A successful marriage between separation science and chemometrics

(2020) Maria B. Anzardi et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions

(2020) Ana Lobo-Prieto et al.   Foods

Extra virgin Argan oils’ shelf-life monitoring and prediction based on chemical properties or FTIR fingerprints and chemometrics

(2020) Mourad Kharbach et al.   FOOD CONTROL

1H–NMR fingerprinting and supervised pattern recognition to evaluate the stability of virgin olive oil during storage

(2020) Rosa María Alonso-Salces et al.   FOOD CONTROL

Alternative data mining/machine learning methods for the analytical evaluation of food quality and authenticity – A review

(2019) Ana M. Jiménez-Carvelo et al.   FOOD RESEARCH INTERNATIONAL

Assessment of Tunisian virgin olive oils via synchronized analysis of sterols, phenolic acids, and fatty acids in combination with multivariate chemometrics

(2019) Karim Ennouri et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Oxidative stability of virgin olive oil: Evaluation and prediction by adaptive neuro‐fuzzy inference system (ANFIS)

(2019) Majid Arabameri et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Application of an electronic tongue as a single-run tool for olive oils’ physicochemical and sensory simultaneous assessment

(2019) Nuno Rodrigues et al.   TALANTA

Determining the Arrhenius Kinetics of Avocado Oil: Oxidative Stability under Rancimat Test Conditions

(2019) Tugba Aktar et al.   Foods

Partial least squares-discriminant analysis (PLS-DA) for classification of high-dimensional (HD) data: a review of contemporary practice strategies and knowledge gaps

(2018) Loong Chuen Lee et al.   ANALYST

Monitoring the Oxidative Stability of Monovarietal Extra Virgin Olive Oils by UV–Vis Spectroscopy and MCR–ALS

(2018) Thays Raphaela Gonçalves et al.   Food Analytical Methods

Volatile molecular markers of VOO Thermo-oxidation: Effect of heating processes, macronutrients composition, and olive ripeness on the new emitted aldehydic compounds

(2018) Imen Oueslati et al.   FOOD RESEARCH INTERNATIONAL

Revealing the relationship between vegetable oil composition and oxidative stability: A multifactorial approach

(2018) Lucía Redondo-Cuevas et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Hyperspectral imaging and multivariate accelerated shelf life testing (MASLT) approach for determining shelf life of rocket leaves

(2018) Muahmmad M.A. Chaudhry et al.   JOURNAL OF FOOD ENGINEERING

Analysis of olive oil for authentication and shelf life determination

(2018) İlker Ün et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evaluation of the oxidative stability of chia oil-loaded microparticles by thermal, spectroscopic and chemometric methods

(2018) Alexandre Guimarães-Inácio et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment: A powerful data fusion approach

(2018) Susanna Buratti et al.   TALANTA

Chemometric approach to develop frying stable sunflower oil blends stabilized with oleoresin rosemary and ascorbyl palmitate

(2017) Rohit Upadhyay et al.   FOOD CHEMISTRY

An efficient instance selection algorithm for k nearest neighbor regression

(2017) Yunsheng Song et al.   NEUROCOMPUTING

Evaluation of extra-virgin olive oils shelf life using an electronic tongue—chemometric approach

(2016) Nuno Rodrigues et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Combined Application of Fluorescence Spectroscopy and Chemometrics Analysis in Oxidative Deterioration of Edible Oils

(2016) Jun Cao et al.   Food Analytical Methods

A novel method for qualitative analysis of edible oil oxidation using an electronic nose

(2016) Lirong Xu et al.   FOOD CHEMISTRY

Monitoring olive oils quality and oxidative resistance during storage using an electronic tongue

(2016) Nuno Rodrigues et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Vocabulary of concepts and terms in chemometrics (IUPAC Recommendations 2016)

(2016) David B. Hibbert   PURE AND APPLIED CHEMISTRY

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

(2015) Krzysztof Wójcicki et al.   FOOD CHEMISTRY

Chemical changes of thermally sterilized broccoli puree during shelf-life: Investigation of the volatile fraction by fingerprinting-kinetics

(2015) Biniam T. Kebede et al.   FOOD RESEARCH INTERNATIONAL

Predictive modeling for shelf life estimation of sunflower oil blended with oleoresin rosemary (Rosmarinus officinalis L.) and ascorbyl palmitate at low and high temperatures

(2015) Rohit Upadhyay et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Multivariate Curve Resolution (MCR). Solving the mixture analysis problem

(2014) Anna de Juan et al.   Analytical Methods

Principal component analysis

(2014) Rasmus Bro et al.   Analytical Methods

Variation in the composition and oxidative stability of commercial rapeseed oils during their shelf life

(2014) Beata Roszkowska et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Multivariate Analysis for Kinetic Modeling of Oxidative Stability and Shelf Life Estimation of Sunflower Oil Blended with Sage (Salvia officinalis) Extract Under Rancimat Conditions

(2014) Rohit Upadhyay et al.   Food and Bioprocess Technology

Thermal edible oil evaluation by UV–Vis spectroscopy and chemometrics

(2014) Rhayanna P. Gonçalves et al.   FOOD CHEMISTRY

A novel approach to monitor the oxidation process of different types of heated oils by using chemometric tools

(2014) Candelaria Poyato et al.   FOOD RESEARCH INTERNATIONAL

Monitoring of Quality and Stability Characteristics and Fatty Acid Compositions of Refined Olive and Seed Oils during Repeated Pan- and Deep-Frying Using GC, FT-NIRS, and Chemometrics

(2014) Akram Zribi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Clustering in Analytical Chemistry

(2014) Klaudia Drab et al.   JOURNAL OF AOAC INTERNATIONAL

From fingerprinting to kinetics in evaluating food quality changes

(2014) Tara Grauwet et al.   TRENDS IN BIOTECHNOLOGY

Enrichment of pan-frying refined oils with olive leaf phenolic-rich extract to extend the usage life

(2013) Akram Zribi et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Recent advances in analytical calibration with multi-way data

(2012) Alejandro C. Olivieri   Analytical Methods

Mathematical Model To Predict the Formation of Pyropheophytin a in Virgin Olive Oil during Storage

(2012) Ramón Aparicio-Ruiz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Authentication of edible vegetable oils adulterated with used frying oil by Fourier Transform Infrared Spectroscopy

(2011) Qing Zhang et al.   FOOD CHEMISTRY

A multiway chemometric and kinetic study for evaluating the thermal stability of edible oils by 1H NMR analysis: Comparison of methods

(2011) C.B.Y. Cordella et al.   TALANTA

A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress

(2010) Rubén M. Maggio et al.   FOOD CHEMISTRY

The use of electronic and human nose for monitoring rapeseed oil autoxidation

(2008) Sylwia Mildner-Szkudlarz et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Infrared study of aging of edible oils by oxidative spectroscopic index and MCR-ALS chemometric method

(2008) Y LEDREAU et al.   TALANTA