Using offline HPLC-GC-FID 4-Desmethylsterols Concentration Profiles, Combined with Chemometric Tools, to Discriminate Different Vegetable Oils

Analysis of free and esterified sterols in edible oils by online reversed phase liquid chromatography–gas chromatography (RPLC–GC) using the through oven transfer adsorption desorption (TOTAD) interface

(2012) Rosa M. Toledano et al.   FOOD CHEMISTRY

On-line derivatization with on-line coupled normal phase liquid chromatography–gas chromatography using the through oven transfer adsorption desorption interface: Application to the analysis of total sterols in edible oils

(2012) Rosa M. Toledano et al.   JOURNAL OF CHROMATOGRAPHY A

Evaluation of the uncertainty associated with the off line HPLC–GC(FID) determination of 4-desmethyl sterols in vegetable oils

(2012) E. Pérez-Castaño et al.   TALANTA

Direct classification of olive oils by using two types of ion mobility spectrometers

(2011) Rocío Garrido-Delgado et al.   ANALYTICA CHIMICA ACTA

Application of partial least square regression to differential scanning calorimetry data for fatty acid quantitation in olive oil

(2011) Lorenzo Cerretani et al.   FOOD CHEMISTRY

Sample classification for improved performance of PLS models applied to the quality control of deep-frying oils of different botanic origins analyzed using ATR-FTIR spectroscopy

(2010) Julia Kuligowski et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Discriminating olive and non-olive oils using HPLC-CAD and chemometrics

(2010) P. de la Mata-Espinosa et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Derivative FTIR spectroscopy for cluster analysis and classification of morocco olive oils

(2010) Michele De Luca et al.   FOOD CHEMISTRY

Comparison of PLS1-DA, PLS2-DA and SIMCA for classification by origin of crude petroleum oils by MIR and virgin olive oils by NIR for different spectral regions

(2010) O. Galtier et al.   VIBRATIONAL SPECTROSCOPY

Classification Methods in Chemometrics

(2009) Federico Marini   Current Analytical Chemistry

Geographical origin classification of olive oils by PTR-MS

(2007) Nooshin Araghipour et al.   FOOD CHEMISTRY