Rapid detection of Chinese-specific peony seed oil by using confocal Raman spectroscopy and chemometrics

Olive oil mixtures. Part one: Decisional trees or how to verify the olive oil percentage in declared blends

(2020) Raquel B. Gómez-Coca et al.   FOOD CHEMISTRY

Using Raman spectroscopy and an exponential equation approach to detect adulteration of olive oil with rapeseed and corn oil

(2020) Thaís Karine de Lima et al.   FOOD CHEMISTRY

Visible, near- and mid-infrared spectroscopy coupled with an innovative chemometric strategy to control apple puree quality

(2020) Weijie Lan et al.   FOOD CONTROL

Cultivar and geographical origin authentication of Italian extra virgin olive oil using front-face fluorescence spectroscopy and chemometrics

(2020) Dimas Firmanda Al Riza et al.   FOOD CONTROL

An overview on molecular imprinted polymers combined with surface-enhanced Raman spectroscopy chemical sensors toward analytical applications

(2020) Jun Ma et al.   TALANTA

Authenticity and Concentration Analysis of Extra Virgin Olive Oil Using Spontaneous Raman Spectroscopy and Multivariate Data Analysis

(2019) Shiyamala Duraipandian et al.   Applied Sciences-Basel

A comparative study of mid-infrared, UV–Visible and fluorescence spectroscopy in combination with chemometrics for the detection of adulteration of fresh olive oils with old olive oils

(2019) Oguz Uncu et al.   FOOD CONTROL

Optimal management of oil content variability in olive mill batches by NIR spectroscopy

(2019) E. C. Correa et al.   Scientific Reports

Stimulated Brillouin scattering in combination with visible absorption spectroscopy for authentication of vegetable oils and detection of olive oil adulteration

(2018) Jiulin Shi et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Safety analysis of edible oil products via Raman spectroscopy

(2018) Rui Hu et al.   TALANTA

Synchronous fluorescence spectroscopy combined with chemometrics for rapid assessment of cold–pressed grape seed oil adulteration: Qualitative and quantitative study

(2018) Şükriye Nihan Karuk Elmas et al.   TALANTA

Authentication of virgin olive oil by a novel curve resolution approach combined with visible spectroscopy

(2017) Marta Ferreiro-González et al.   FOOD CHEMISTRY

Chemical Composition Analysis, Sensory, and Feasibility Study of Tree Peony Seed

(2017) Yingyi Mao et al.   JOURNAL OF FOOD SCIENCE

Chemical Profile and Antioxidant Activity of the Oil from Peony Seeds (Paeonia suffruticosa Andr.)

(2017) Xin Yang et al.   Oxidative Medicine and Cellular Longevity

Alternative method to quantify biodiesel and vegetable oil in diesel-biodiesel blends through 1 H NMR spectroscopy

(2017) Gustavo G. Shimamoto et al.   TALANTA

QSAR study of the non-peptidic inhibitors of procollagen C-proteinase based on Multiple linear regression, principle component regression, and partial least squares

(2017) Ardeshir Khazaei et al.   Arabian Journal of Chemistry

Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review

(2016) Ana M. Gómez-Caravaca et al.   ANALYTICA CHIMICA ACTA

Comparative Study using Raman and Visible Spectroscopy of Cretan Extra Virgin Olive Oil Adulteration with Sunflower Oil

(2016) Aggelos Philippidis et al.   ANALYTICAL LETTERS

Use of Raman spectroscopy for analyzing edible vegetable oils

(2016) César Jiménez-Sanchidrián et al.   APPLIED SPECTROSCOPY REVIEWS

Chemometric Classification of Different Tree Peony Species Native to China Based on the Assessment of Major Fatty Acids of Seed Oil and Phenotypic Characteristics of the Seeds

(2016) Xiao-Xiao Zhang et al.   CHEMISTRY & BIODIVERSITY

Determination of the Fatty Acid Composition in Tree Peony Seeds Using Near-Infrared Spectroscopy

(2016) Cui Huliang et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Quantification of soybean oil adulteration in extra virgin olive oil using portable raman spectroscopy

(2016) Gulgun Yildiz Tiryaki et al.   Journal of Food Measurement and Characterization

Review: Recent Advances in the Use of Non-Destructive near Infrared Spectroscopy for Intact Olive Fruits

(2015) Elisabetta Stella et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY

Chromatogram baseline estimation and denoising using sparsity (BEADS)

(2014) Xiaoran Ning et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Herbaceous peony seed oil: A rich source of unsaturated fatty acids and γ-tocopherol

(2014) Chuanlong Ning et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Application of multivariate chemometric techniques for simultaneous determination of five parameters of cottonseed oil by single bounce attenuated total reflectance Fourier transform infrared spectroscopy

(2014) M. Younis Talpur et al.   TALANTA

Classification of vegetable oils based on their concentration of saturated fatty acids using laser induced breakdown spectroscopy (LIBS)

(2013) Yvon G. Mbesse Kongbonga et al.   FOOD CHEMISTRY

Detection and Identification of Extra Virgin Olive Oil Adulteration by GC-MS Combined with Chemometrics

(2013) Yang Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Classification of Amazonian rosewood essential oil by Raman spectroscopy and PLS-DA with reliability estimation

(2013) Mariana R. Almeida et al.   TALANTA

Assessment of input variables determination on the SVM model performance using PCA, Gamma test, and forward selection techniques for monthly stream flow prediction

(2011) R. Noori et al.   JOURNAL OF HYDROLOGY

Discrimination of carotenoid and flavonoid content in petals of pansy cultivars (Viola x wittrockiana) by FT-Raman spectroscopy

(2011) Sonja Gamsjaeger et al.   JOURNAL OF RAMAN SPECTROSCOPY

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

Successive projections algorithm combined with uninformative variable elimination for spectral variable selection

(2007) Shengfeng Ye et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS