Quantitative analysis of adulteration of extra virgin olive oil using Raman spectroscopy improved by Bayesian framework least squares support vector machines

Rapid Authentication of Olive Oil by Raman Spectroscopy Using Principal Component Analysis

(2011) Xiaofang Zhang et al.   ANALYTICAL LETTERS

Determination of Calcium Content in Powdered Milk Using Near and Mid-Infrared Spectroscopy with Variable Selection and Chemometrics

(2011) Di Wu et al.   Food and Bioprocess Technology

Olive oil assessment in edible oil blends by means of ATR-FTIR and chemometrics

(2011) Paulina de la Mata et al.   FOOD CONTROL

Quantitative detection of adulterated olive oil by Raman spectroscopy and chemometrics

(2011) Xiao-Fang Zhang et al.   JOURNAL OF RAMAN SPECTROSCOPY

Tocopherol speciation as first screening for the assessment of extra virgin olive oil quality by reversed-phase high-performance liquid chromatography/fluorescence detector

(2010) Huilun Chen et al.   FOOD CHEMISTRY

Determination of filbertone in spiked olive oil samples using headspace-programmed temperature vaporization-gas chromatography–mass spectrometry

(2009) José Luis Pérez Pavón et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data

(2009) Gozde Gurdeniz et al.   FOOD CHEMISTRY

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

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

A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils

(2009) Rubén M. Maggio et al.   FOOD CONTROL

Exploring Near and Midinfrared Spectroscopy to Predict Trace Iron and Zinc Contents in Powdered Milk

(2009) Di Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination by Fourier Transform Raman Spectroscopy of Conjugated Linoleic Acid in I2-Photoisomerized Soybean Oil

(2009) Bruno Bernuy et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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 α-linolenic acid and linoleic acid in edible oils using near-infrared spectroscopy improved by wavelet transform and uninformative variable elimination

(2008) Di Wu et al.   ANALYTICA CHIMICA ACTA

Raman spectroscopy a promising technique for quality assessment of meat and fish: A review

(2007) Ana M. Herrero   FOOD CHEMISTRY