Measurement Strategies for the Classification of Edible Oils Using Low-Cost Miniaturised Portable NIR Instruments

Application of new emerging techniques in combination with classical methods for the determination of the quality and authenticity of olive oil: a review

(2021) Hicham Zaroual et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

Detecting food fraud in extra virgin olive oil using a prototype portable hyphenated photonics sensor

(2020) Yannick Weesepoel et al.   JOURNAL OF AOAC INTERNATIONAL

Review of NIR spectroscopy methods for nondestructive quality analysis of oilseeds and edible oils

(2020) Xue Li et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Rapid Analysis of Milk Using Low-Cost Pocket-Size NIR Spectrometers and Multivariate Analysis

(2020) Jordi Riu et al.   Foods

Principles and applications of miniaturized near‐infrared (NIR) spectrometers

(2020) Krzysztof Bec et al.   CHEMISTRY-A EUROPEAN JOURNAL

Quantification and classification of vegetable oils in extra virgin olive oil samples using a portable near-infrared spectrometer associated with chemometrics

(2020) Flavia T. Borghi et al.   MICROCHEMICAL JOURNAL

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

(2020) Laurence Souza Vieira et al.   FOOD CHEMISTRY

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

Multivariate comparison of classification performance measures

(2018) Davide Ballabio et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Portable Spectroscopy

(2018) Richard A. Crocombe   APPLIED SPECTROSCOPY

From NIR spectra to singular wavelengths for the estimation of the oil and water contents in olive fruits

(2018) N. Hernández-Sánchez et al.   GRASAS Y ACEITES

Discriminative capacities of infrared spectroscopy and e-nose on Turkish olive oils

(2017) Olusola Samuel Jolayemi et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Assessment of beer quality based on foamability and chemical composition using computer vision algorithms, near infrared spectroscopy and machine learning algorithms

(2017) Claudia Gonzalez Viejo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Fast, Low-Cost and Non-Destructive Physico-Chemical Analysis of Virgin Olive Oils Using Near-Infrared Reflectance Spectroscopy

(2017) Ana Garrido-Varo et al.   SENSORS

Rapid Determination of Olive Oil Oxidative Stability and Its Major Quality Parameters Using Vis/NIR Transmittance Spectroscopy

(2013) José A. Cayuela Sánchez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Varietal discrimination of extra virgin olive oils by near and mid infrared spectroscopy

(2010) Nicoletta Sinelli et al.   FOOD RESEARCH INTERNATIONAL

Confirmation of Declared Provenance of European Extra Virgin Olive Oil Samples by NIR Spectroscopy

(2008) Tony Woodcock et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY