Rapid prediction of fatty acid composition of vegetable oil by Raman spectroscopy coupled with least squares support vector machines

Application of visible and near infrared hyperspectral imaging for non-invasively measuring distribution of water-holding capacity in salmon flesh

(2013) Di Wu et al.   TALANTA

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

(2012) Wei Dong et al.   Analytical Methods

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

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

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

Visible Raman spectroscopy for the discrimination of olive oils from different vegetable oils and the detection of adulteration

(2009) R. M. El-Abassy et al.   JOURNAL OF RAMAN SPECTROSCOPY

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

Prediction of the fatty acid composition of beef by near infrared transmittance spectroscopy

(2007) V. Sierra et al.   MEAT SCIENCE