Non-Invasive Methodology to Estimate Polyphenol Content in Extra Virgin Olive Oil Based on Stepwise Multilinear Regression

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

(2016) Julio Beltrán Ortega et al.   JOURNAL OF THE SCIENCE OF FOOD AND 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

The current status of process analytical technologies in the dairy industry

(2015) M. Tajammal Munir et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Review: Near Infrared Spectroscopy for Analysing Olive Oils

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

Sample presentation, sources of error and future perspectives on the application of vibrational spectroscopy in the wine industry

(2014) Daniel Cozzolino   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Binary PSO with mutation operator for feature selection using decision tree applied to spam detection

(2014) Yudong Zhang et al.   KNOWLEDGE-BASED SYSTEMS

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

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

Analysis of Total Contents of Hydroxytyrosol and Tyrosol in Olive Oils

(2012) Concepción Romero et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Process Analytical Technology in the food industry

(2012) Frans van den Berg et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of Turbidity Grade on Color and Appearance of Virgin Olive Oil

(2011) Belen Gordillo et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

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

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

Olive oil and health: Summary of the II international conference on olive oil and health consensus report, Jaén and Córdoba (Spain) 2008

(2010) J. López-Miranda et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Effect of Malaxation Conditions on Phenol and Volatile Profiles in Olive Paste and the Corresponding Virgin Olive Oils (Olea europaea L. Cv. Cornicabra)

(2009) Aurora Gómez-Rico et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY