Fast, Low-Cost and Non-Destructive Physico-Chemical Analysis of Virgin Olive Oils Using Near-Infrared Reflectance Spectroscopy

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

Review: Near Infrared Spectroscopy for Analysing Olive Oils

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

Physicochemical and sensory characteristics of virgin olive oils in relation to cultivar, extraction system and storage conditions

(2013) Kaouther Ben-Hassine et al.   FOOD RESEARCH INTERNATIONAL

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

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

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

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

Alkyl Esters of Fatty Acids a Useful Tool to Detect Soft Deodorized Olive Oils

(2008) María del Carmen Pérez-Camino et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY