Comparison of different analytical classification scenarios: application for the geographical origin of edible palm oil by sterolic (NP) HPLC fingerprinting

Application of data mining methods for classification and prediction of olive oil blends with other vegetable oils

(2014) Cristina Ruiz-Samblás et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Principal component analysis

(2014) Rasmus Bro et al.   Analytical Methods

Classification tools in chemistry. Part 1: linear models. PLS-DA

(2013) Davide Ballabio et al.   Analytical Methods

Using offline HPLC-GC-FID 4-Desmethylsterols Concentration Profiles, Combined with Chemometric Tools, to Discriminate Different Vegetable Oils

(2013) D. Gázquez-Evangelista et al.   Food Analytical Methods

Authentication of geographical origin of palm oil by chromatographic fingerprinting of triacylglycerols and partial least square-discriminant analysis

(2013) Cristina Ruiz-Samblás et al.   TALANTA

Combining chromatography and chemometrics for the characterization and authentication of fats and oils from triacylglycerol compositional data—A review

(2012) Juan M. Bosque-Sendra et al.   ANALYTICA CHIMICA ACTA

Fingerprinting food: current technologies for the detection of food adulteration and contamination

(2012) David I. Ellis et al.   CHEMICAL SOCIETY REVIEWS

Geographical provenance of palm oil by fatty acid and volatile compound fingerprinting techniques

(2012) A. Tres et al.   FOOD CHEMISTRY

Quantification of blending of olive oils and edible vegetable oils by triacylglycerol fingerprint gas chromatography and chemometric tools

(2012) Cristina Ruiz-Samblás et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

icoshift: An effective tool for the alignment of chromatographic data

(2011) Giorgio Tomasi et al.   JOURNAL OF CHROMATOGRAPHY A

Olive oil quantification of edible vegetable oil blends using triacylglycerols chromatographic fingerprints and chemometric tools

(2011) P. de la Mata-Espinosa et al.   TALANTA

Multivariate analysis of HT/GC-(IT)MS chromatographic profiles of triacylglycerol for classification of olive oil varieties

(2010) Cristina Ruiz-Samblás et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Discriminating olive and non-olive oils using HPLC-CAD and chemometrics

(2010) P. de la Mata-Espinosa et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Classification of extra virgin olive oils according to their genetic variety using linear discriminant analysis of sterol profiles established by ultra-performance liquid chromatography with mass spectrometry detection

(2010) M.J. Lerma-García et al.   FOOD RESEARCH INTERNATIONAL

Classification Methods in Chemometrics

(2009) Federico Marini   Current Analytical Chemistry

Review of the use of phytosterols as a detection tool for adulteration of olive oil with hazelnut oil

(2009) Sodeif Azadmard-Damirchi   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Class-modeling techniques, classic and new, for old and new problems

(2008) M. Forina et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

An experimental comparison of performance measures for classification

(2008) C. Ferri et al.   PATTERN RECOGNITION LETTERS

Classification of vegetable oils according to their botanical origin using sterol profiles established by direct infusion mass spectrometry

(2008) María J. Lerma-García et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY