Discriminative capacities of infrared spectroscopy and e-nose on Turkish olive oils

Geographical discrimination of extra-virgin olive oils from the Italian coasts by combining stable isotope data and carotenoid content within a multivariate analysis

(2017) S. Portarena et al.   FOOD CHEMISTRY

Effects of malaxation temperature and harvest time on the chemical characteristics of olive oils

(2016) Olusola Samuel Jolayemi et al.   FOOD CHEMISTRY

Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics

(2016) Dora Melucci et al.   FOOD CHEMISTRY

Prediction of olive oil sensory descriptors using instrumental data fusion and partial least squares (PLS) regression

(2016) Eva Borràs et al.   TALANTA

Variable influence on projection (VIP) for OPLS models and its applicability in multivariate time series analysis

(2015) Beatriz Galindo-Prieto et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Identification of olive oil sensory defects by multivariate analysis of mid infrared spectra

(2015) Eva Borràs et al.   FOOD CHEMISTRY

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

Artificial nose, NIR and UV–visible spectroscopy for the characterisation of the PDO Chianti Classico olive oil

(2015) M. Forina et al.   TALANTA

Olive Oil by Capillary Electrophoresis: Characterization and Genuineness

(2013) Romina P. Monasterio et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Traceability monitoring of Greek extra virgin olive oil by Differential Scanning Calorimetry

(2013) S.E. Chatziantoniou et al.   THERMOCHIMICA ACTA

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

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

Phenolic Characterization and Geographical Classification of Commercial Extra Virgin Olive Oils Produced in Turkey

(2011) Derya Alkan et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

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

Combination of an e-nose, an e-tongue and an e-eye for the characterisation of olive oils with different degree of bitterness

(2010) C. Apetrei 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

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

(2010) Nicoletta Sinelli et al.   FOOD RESEARCH INTERNATIONAL

Classification of Turkish Extra Virgin Olive Oils by a SAW Detector Electronic Nose

(2010) Pınar Kadiroğlu et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy

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

Confirmation of Food Origin Claims by Fourier Transform Infrared Spectroscopy and Chemometrics: Extra Virgin Olive Oil from Liguria

(2009) Siobhán Hennessy et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ensemble preprocessing of near-infrared (NIR) spectra for multivariate calibration

(2008) Lu Xu et al.   ANALYTICA CHIMICA ACTA