Detection of soft-refined oils in extra virgin olive oil using data fusion approaches for LC-MS, GC-IMS and FGC-Enose techniques: The winning synergy of GC-IMS and FGC-Enose

Emerging trends in olive oil fraud and possible countermeasures

(2021) Enrico Casadei et al.   FOOD CONTROL

New strategies for the differentiation of fresh and frozen/thawed fish: A rapid and accurate non-targeted method by ambient mass spectrometry and data fusion (part A)

(2021) Andrea Massaro et al.   FOOD CONTROL

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

GC-IMS and FGC-Enose fingerprint as screening tools for revealing Extra Virgin Olive Oil blending with soft-refined olive oils: a feasibility study

(2020) Tito Damiani et al.   MICROCHEMICAL JOURNAL

A Non-Targeted High-Resolution Mass Spectrometry Study for Extra Virgin Olive Oil Adulteration with Soft Refined Oils: Preliminary Findings from Two Different Laboratories

(2020) Daniele Cavanna et al.   ACS Omega

Authentication of forage-based milk by mid-level data fusion of (+/−) DART-HRMS signatures

(2020) Giorgia Riuzzi et al.   INTERNATIONAL DAIRY JOURNAL

Multivariate modelling techniques applied to metabolomic, elemental and isotopic fingerprints for the verification of regional geographical origin of Austrian carrots

(2020) Zora Jandric et al.   FOOD CHEMISTRY

Data fusion strategy in quantitative analysis of spectroscopy relevant to olive oil adulteration

(2019) Yang Li et al.   VIBRATIONAL SPECTROSCOPY

Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future

(2019) Lanfranco Conte et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Data fusion of GC-IMS data and FT-MIR spectra for the authentication of olive oils and honeys—is it worth to go the extra mile?

(2019) Sebastian Schwolow et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

An overview of multivariate qualitative methods for food fraud detection

(2018) M. Pilar Callao et al.   FOOD CONTROL

Fusion of near-infrared and fluorescence spectroscopy for untargeted fraud detection of Chinese tea seed oil using chemometric methods

(2018) Ou Hu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comparative chemometric analysis of fluorescence and near infrared spectroscopies for authenticity confirmation and geographical origin of Argentinean extra virgin olive oils

(2018) Ana M. Jiménez-Carvelo et al.   FOOD CONTROL

Combining mid infrared spectroscopy and paper spray mass spectrometry in a data fusion model to predict the composition of coffee blends

(2018) Camila Assis et al.   FOOD CHEMISTRY

Assessing the varietal origin of extra-virgin olive oil using liquid chromatography fingerprints of phenolic compound, data fusion and chemometrics

(2017) Aadil Bajoub et al.   FOOD CHEMISTRY

Olive oil sensory defects classification with data fusion of instrumental techniques and multivariate analysis (PLS-DA)

(2016) Eva Borràs et al.   FOOD CHEMISTRY

Data fusion methodologies for food and beverage authentication and quality assessment – A review

(2015) Eva Borràs et al.   ANALYTICA CHIMICA ACTA

PLS/OPLS models in metabolomics: the impact of permutation of dataset rows on the K-fold cross-validation quality parameters

(2015) Mohamed N. Triba et al.   Molecular BioSystems

Lipid characterization of individual porcine oocytes by dual mode DESI-MS and data fusion

(2014) Valentina Pirro et al.   ANALYTICA CHIMICA ACTA

Data-fusion for multiplatform characterization of an italian craft beer aimed at its authentication

(2014) Alessandra Biancolillo et al.   ANALYTICA CHIMICA ACTA

Geographical traceability of extra virgin olive oils from Sabina PDO by chromatographic fingerprinting of the phenolic fraction coupled to chemometrics

(2014) Riccardo Nescatelli et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Classification of Spanish extra virgin olive oils by data fusion of visible spectroscopic fingerprints and chemical descriptors

(2012) C. Pizarro et al.   FOOD CHEMISTRY

Characterisation of PDO olive oil Chianti Classico by non-selective (UV–visible, NIR and MIR spectroscopy) and selective (fatty acid composition) analytical techniques

(2011) M. Casale et al.   ANALYTICA CHIMICA ACTA

The potential of coupling information using three analytical techniques for identifying the geographical origin of Liguria extra virgin olive oil

(2009) Monica Casale et al.   FOOD CHEMISTRY

Chemometrical strategies for feature selection and data compression applied to NIR and MIR spectra of extra virgin olive oils for cultivar identification

(2009) Monica Casale et al.   TALANTA

Assessment of PLSDA cross validation

(2008) Johan A. Westerhuis et al.   Metabolomics