Identification of olive oil in vegetable blend oil by one-dimensional convolutional neural network combined with Raman spectroscopy

Deep Learning-Assisted Three-Dimensional Fluorescence Difference Spectroscopy for Identification and Semiquantification of Illicit Drugs in Biofluids

(2019) Li Ju et al.   ANALYTICAL CHEMISTRY

Occurrence of aflatoxins in edible vegetable oils in Sri Lanka

(2019) Nuwan B. Karunarathna et al.   FOOD CONTROL

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

Rapid identification of pathogenic bacteria using Raman spectroscopy and deep learning

(2019) Chi-Sing Ho et al.   Nature Communications

An expert system based on 1H NMR spectroscopy for quality evaluation and adulteration identification of edible oils

(2019) Shihao Cai et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Complementary Use of Multi-dimensional Gas Chromatography and Proton Transfer Reaction Mass Spectrometry for Identification of Rapeseed Oil Quality Indicators

(2018) Tomasz Majchrzak et al.   Food Analytical Methods

Multiclass partial least squares discriminant analysis: Taking the right way-A critical tutorial

(2018) Alexey L. Pomerantsev et al.   JOURNAL OF CHEMOMETRICS

Direct olive oil analysis by mass spectrometry: A comparison of different ambient ionization methods

(2018) Felipe J. Lara-Ortega et al.   TALANTA

Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils

(2017) S. Ok   GRASAS Y ACEITES

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

Transfer Learning with Deep Convolutional Neural Network for SAR Target Classification with Limited Labeled Data

(2017) Zhongling Huang et al.   Remote Sensing

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

(2016) Aggelos Philippidis et al.   ANALYTICAL LETTERS

A combination of chemometrics methods and GC–MS for the classification of edible vegetable oils

(2016) Xinhui Li et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Characterisation of minor components in vegetable oil by comprehensive gas chromatography with dual detection

(2016) Giorgia Purcaro et al.   FOOD CHEMISTRY

Simultaneous determination of zearalenone and its derivatives in edible vegetable oil by gel permeation chromatography and gas chromatography–triple quadrupole mass spectrometry

(2015) Mingrong Qian et al.   FOOD CHEMISTRY

Enhanced detection of aldehydes in Extra-Virgin Olive Oil by means of band selective NMR spectroscopy

(2015) Giacomo Dugo et al.   PHYSICA A-STATISTICAL MECHANICS AND ITS APPLICATIONS

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