Classification of extra virgin olive oil and verification of adulteration using digital images and discriminant analysis

A likelihood ratio model for the determination of the geographical origin of olive oil

(2015) Patryk Własiuk et al.   ANALYTICA CHIMICA ACTA

Near infrared reflectance spectrometry classification of lettuce using linear discriminant analysis

(2015) Anna Luiza Bizerra Brito et al.   Analytical Methods

NIRS and iSPA-PLS for predicting total anthocyanin content in jaboticaba fruit

(2015) Nathália Cristina Torres Mariani et al.   FOOD CHEMISTRY

Discrimination and characterisation of extra virgin olive oils from three cultivars in different maturation stages using Fourier transform infrared spectroscopy in tandem with chemometrics

(2015) Irene Gouvinhas et al.   FOOD CHEMISTRY

Evaluation of the overall quality of olive oil using fluorescence spectroscopy

(2015) Elena Guzmán et al.   FOOD CHEMISTRY

Modeling excitation–emission fluorescence matrices with pattern recognition algorithms for classification of Argentine white wines according grape variety

(2015) Silvana M. Azcarate et al.   FOOD CHEMISTRY

Classification of Brazilian and foreign gasolines adulterated with alcohol using infrared spectroscopy

(2015) Neirivaldo C. da Silva et al.   FORENSIC SCIENCE INTERNATIONAL

Pattern Recognition in Latin America in the “Big Data” Era

(2015) Alicia Fernández et al.   PATTERN RECOGNITION

Thermal oxidation process accelerates degradation of the olive oil mixed with sunflower oil and enables its discrimination using synchronous fluorescence spectroscopy and chemometric analysis

(2015) Fazal Mabood et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Independent components analysis to increase efficiency of discriminant analysis methods (FDA and LDA): Application to NMR fingerprinting of wine

(2015) Yulia B. Monakhova et al.   TALANTA

Detection of sunflower oil in extra virgin olive oil by fast differential scanning calorimetry

(2015) I.A. van Wetten et al.   THERMOCHIMICA ACTA

Image acquisition techniques for assessment of legume quality

(2015) Shveta Mahajan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Detection of virgin olive oil adulteration using a voltammetric e-tongue

(2014) I.M. Apetrei et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

A digital image analysis method for assessment of lentil size traits

(2014) L.S. LeMasurier et al.   JOURNAL OF FOOD ENGINEERING

An electroanalytical method to detect adulteration of ethanol fuel by using multivariate analysis

(2013) Adenilton Camilo Silva et al.   ELECTROCHIMICA ACTA

Classification of gasoline as with or without dispersant and detergent additives using infrared spectroscopy and multivariate classification

(2013) Michelle Patrícia Ferreira da Silva et al.   FUEL

Self-organizing maps based on chaotic parameters to detect adulterations of extra virgin olive oil with inferior edible oils

(2013) José S. Torrecilla et al.   JOURNAL OF FOOD ENGINEERING

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

Classification of edible vegetable oil using digital image and pattern recognition techniques

(2013) Karla Danielle Tavares Melo Milanez et al.   MICROCHEMICAL JOURNAL

Using a simple digital camera and SPA-LDA modeling to screen teas

(2012) Paulo H. G. D. Diniz et al.   Analytical Methods

Automatic classification of non-touching cereal grains in digital images using limited morphological and color features

(2012) H.K. Mebatsion et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Discrimination between authentic and counterfeit banknotes using Raman spectroscopy and PLS-DA with uncertainty estimation

(2012) Mariana R. de Almeida et al.   MICROCHEMICAL JOURNAL

Detection of adulteration in hydrated ethyl alcohol fuel using infrared spectroscopy and supervised pattern recognition methods

(2012) Adenilton Camilo Silva et al.   TALANTA

High-power gradient diffusion NMR spectroscopy for the rapid assessment of extra-virgin olive oil adulteration

(2009) Daniela Šmejkalová et al.   FOOD CHEMISTRY

UV–Vis spectrometric classification of coffees by SPA–LDA

(2009) Urijatan Teixeira Carvalho Polari Souto 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 systematic analysis of performance measures for classification tasks

(2009) Marina Sokolova et al.   INFORMATION PROCESSING & MANAGEMENT

Analysis and classification of commercial ham slice images using directional fractal dimension features

(2008) Fernando Mendoza et al.   MEAT SCIENCE