Building robust models for identification of adulteration in olive oil using FT-NIR, PLS-DA and variable selection

A chemometric strategy to evaluate the comparability of PLS models obtained from quartz cuvettes and disposable glass vials in the determination of extra virgin olive oil quality parameters by NIR spectroscopy

(2020) Eleonora Mustorgi et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Detection of Soft‐Deodorized Olive Oil and Refined Vegetable Oils in Virgin Olive Oil Using Near Infrared Spectroscopy and Traditional Analytical Parameters

(2020) Christian Gertz et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Incorporation of two-dimensional correlation analysis into discriminant analysis as a potential tool for improving discrimination accuracy: Near-infrared spectroscopic discrimination of adulterated olive oils

(2020) Woosuk Sohng et al.   TALANTA

Determination of Adulteration Content in Extra Virgin Olive Oil Using FT-NIR Spectroscopy Combined with the BOSS–PLS Algorithm

(2019) Hui Jiang et al.   MOLECULES

Handheld Near‐Infrared Spectroscopy for Distinction of Extra Virgin Olive Oil from Other Olive Oil Grades Substantiated by Compositional Data

(2019) Jing Yan et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Virgin olive oil yeasts: A review

(2018) Gino Ciafardini et al.   FOOD MICROBIOLOGY

Applying high-resolution melting (HRM) technology to olive oil and wine authenticity

(2018) Leonor Pereira et al.   FOOD RESEARCH INTERNATIONAL

Quantification of sterols and fatty acids of extra virgin olive oils by FT-NIR spectroscopy and multivariate statistical analyses

(2018) İbrahim Sani Özdemir et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nondestructive measurement of squalene in olive oil by near infrared spectroscopy

(2018) José A. Cayuela et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rapid methodology via mass spectrometry to quantify addition of soybean oil in extra virgin olive oil: A comparison with traditional methods adopted by food industry to identify fraud

(2017) Roberta da Silveira et al.   FOOD RESEARCH INTERNATIONAL

Triacylglycerols in edible oils: Determination, characterization, quantitation, chemometric approach and evaluation of adulterations

(2017) Serena Indelicato et al.   JOURNAL OF CHROMATOGRAPHY A

First Application of Newly Developed FT-NIR Spectroscopic Methodology to Predict Authenticity of Extra Virgin Olive Oil Retail Products in the USA

(2017) Magdi M. Mossoba et al.   LIPIDS

Chemometric classification and quantification of olive oil in blends with any edible vegetable oils using FTIR-ATR and Raman spectroscopy

(2017) Ana M. Jiménez-Carvelo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Developing FT-NIR and PLS1 Methodology for Predicting Adulteration in Representative Varieties/Blends of Extra Virgin Olive Oils

(2016) Hormoz Azizian et al.   LIPIDS

Authenticity of olive oil: Mapping and comparing official methods and promising alternatives

(2013) Ramón Aparicio et al.   FOOD RESEARCH INTERNATIONAL

Proton transfer reaction-mass spectrometry volatile organic compound fingerprinting for monovarietal extra virgin olive oil identification

(2012) Cristina Ruiz-Samblás et al.   FOOD CHEMISTRY

Ambient mass spectrometry employing direct analysis in real time (DART) ion source for olive oil quality and authenticity assessment

(2009) Lukas Vaclavik et al.   ANALYTICA CHIMICA ACTA

Sorting variables by using informative vectors as a strategy for feature selection in multivariate regression

(2008) Reinaldo F. Teófilo et al.   JOURNAL OF CHEMOMETRICS