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

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Visible and near-infrared absorption spectroscopy by an integrating sphere and optical fibers for quantifying and discriminating the adulteration of extra virgin olive oil from Tuscany

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

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Rapid Determination of Free Fatty Acid in Extra Virgin Olive Oil by Raman Spectroscopy and Multivariate Analysis

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Geographical Characterization of Greek Virgin Olive Oils (Cv. Koroneiki) Using1H and31P NMR Fingerprinting with Canonical Discriminant Analysis and Classification Binary Trees

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