Novel technologies for monitoring the in-line quality of virgin olive oil during manufacturing and storage

On-line system based on hyperspectral information to estimate acidity, moisture and peroxides in olive oil samples

(2015) D.M. Martínez Gila et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

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

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

Sorting Olive Batches for the Milling Process Using Image Processing

(2015) Daniel Puerto et al.   SENSORS

Artificial vision and chemometrics analyses of olive stones for varietal identification of five French cultivars

(2014) Pierre Vanloot et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Design and implementation of an automatically controlled malaxer pilot plant equipped with an in-line oxygen injection system into the olive paste

(2014) Antonia Tamborrino et al.   JOURNAL OF FOOD ENGINEERING

Review: Near Infrared Spectroscopy for Analysing Olive Oils

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

Near infrared spectroscopy (NIRS) for on-line determination of quality parameters in intact olives

(2013) Lourdes Salguero-Chaparro et al.   FOOD CHEMISTRY

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

Rapid Determination of Olive Oil Oxidative Stability and Its Major Quality Parameters Using Vis/NIR Transmittance Spectroscopy

(2013) José A. Cayuela Sánchez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rapid Screening of Fatty Acid Alkyl Esters in Olive Oils by Time Domain Reflectometry

(2013) Annachiara Berardinelli et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Expert system based on computer vision to estimate the content of impurities in olive oil samples

(2013) P. Cano Marchal et al.   JOURNAL OF FOOD ENGINEERING

Determination of the olive maturity index of intact fruits using image analysis

(2013) Elena Guzmán et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

On-line versus off-line NIRS analysis of intact olives

(2013) Lourdes Salguero-Chaparro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Infrared machine vision system for the automatic detection of olive fruit quality

(2013) Elena Guzmán et al.   TALANTA

An oxygen monitoring and control system inside a malaxation machine to improve extra virgin olive oil quality

(2012) Pietro Catania et al.   BIOSYSTEMS ENGINEERING

Edible and non-edible olive oils discrimination by the application of a sensory olfactory system based on tin dioxide sensors

(2012) María E. Escuderos et al.   FOOD CHEMISTRY

Evaluation of minor components, sensory characteristics and quality of virgin olive oil by near infrared (NIR) spectroscopy

(2012) A.M. Inarejos-García et al.   FOOD RESEARCH INTERNATIONAL

Real time continuous oxygen concentration monitoring system during malaxation for the production of Virgin Olive Oil

(2012) M. Vallone et al.   GRASAS Y ACEITES

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

Assessment of the water content in extra virgin olive oils by Time Domain Reflectometry (TDR) and Partial Least Squares (PLS) regression methods

(2012) Luigi Ragni et al.   JOURNAL OF FOOD ENGINEERING

Classification and adulteration control of vegetable oils based on microwave reflectometry analysis

(2012) Andrea Cataldo et al.   JOURNAL OF FOOD ENGINEERING

On-line analysis of intact olive fruits by vis–NIR spectroscopy: Optimisation of the acquisition parameters

(2012) Lourdes Salguero-Chaparro et al.   JOURNAL OF FOOD ENGINEERING

A capacitive technique to assess water content in extra virgin olive oils

(2012) Luigi Ragni et al.   JOURNAL OF FOOD ENGINEERING

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

Situación actual y perspectivas futuras del control del proceso de elaboración del aceite de oliva virgen

(2012) P. Cano Marchal et al.   Revista Iberoamericana de Automatica e Informatica Industrial

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

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

Comparison between classical and innovative class-modelling techniques for the characterisation of a PDO olive oil

(2010) Paolo Oliveri 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

Prediction of quality of intact olives by near infrared spectroscopy

(2010) José Antonio Cayuela et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Rapid FTIR determination of water, phenolics and antioxidant activity of olive oil

(2010) Lorenzo Cerretani et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Chemometric analysis of combined NIR and MIR spectra to characterize French olives

(2010) Nathalie Dupuy et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

ANN-based method for olive Ripening Index automatic prediction

(2010) Rocco Furferi et al.   JOURNAL OF FOOD ENGINEERING

Determination of Olive Oil Adulteration with Vegetable Oils by near Infrared Spectroscopy Coupled with Multivariate Calibration

(2010) Betül Öztürk et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY

Quality and anti-adulteration control of vegetable oils through microwave dielectric spectroscopy

(2010) Andrea Cataldo et al.   MEASUREMENT

Influence of time of harvest and maturity index on olive oil yield and quality

(2010) Arnon Dag et al.   SCIENTIA HORTICULTURAE

Prediction of olive quality using FT-NIR spectroscopy in reflectance and transmittance modes

(2009) Ismail Kavdir et al.   BIOSYSTEMS ENGINEERING

Olive oil content prediction models based on image processing

(2009) Tomer Ram et al.   BIOSYSTEMS ENGINEERING

Identification of Geographical Origin of Olive Oil Using Visible and Near-Infrared Spectroscopy Technique Combined with Chemometrics

(2009) Ping Lin et al.   Food and Bioprocess Technology

Metal oxide semiconductor sensors for monitoring of oxidative status evolution and sensory analysis of virgin olive oils with different phenolic content

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

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

NIR prediction of fruit moisture, free acidity and oil content in intact olives

(2009) José Antonio Cayuela et al.   GRASAS Y ACEITES

Rapid Determination of Free Fatty Acid in Extra Virgin Olive Oil by Raman Spectroscopy and Multivariate Analysis

(2009) Rasha M. El-Abassy et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Determination of oil and water in olive and olive pomace by NIR and multivariate analysis

(2009) António S. Barros et al.   Journal of Food Measurement and Characterization

Evaluation of the polyphenolic content of extra virgin olive oils using an array of voltammetric sensors

(2008) M.L. Rodríguez-Méndez et al.   ELECTROCHIMICA ACTA

Monitoring of virgin olive oil volatile compounds evolution during olive malaxation by an array of metal oxide sensors

(2008) Esposto Sonia et al.   FOOD CHEMISTRY

Confirmation of Declared Provenance of European Extra Virgin Olive Oil Samples by NIR Spectroscopy

(2008) Tony Woodcock et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Olive classification according to external damage using image analysis

(2008) M.T. Riquelme et al.   JOURNAL OF FOOD ENGINEERING

Dielectric properties of edible oils and fatty acids as a function of frequency, temperature, moisture and composition

(2008) Hu Lizhi et al.   JOURNAL OF FOOD ENGINEERING

Near Infrared Spectroscopy and Class Modelling Techniques for the Geographical Authentication of Ligurian Extra Virgin Olive Oil

(2008) Monica Casale et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY

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

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

A sensor-software based on artificial neural network for the optimization of olive oil elaboration process

(2007) A. Jiménez et al.   SENSORS AND ACTUATORS B-CHEMICAL