4.2 Article Proceedings Paper

Characterisation and classification of Italian virgin olive oils by near- and mid-infrared spectroscopy

Related references

Note: Only part of the references are listed.
Article Agriculture, Multidisciplinary

Detection of the presence of hazelnut oil in olive oil by FT-Raman and FT-MIR spectroscopy

V Baeten et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Article Agriculture, Multidisciplinary

Detection of hazelnut oil adulteration using FT-IR spectroscopy

BF Ozen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Food Science & Technology

Authentication of olive oil adulterated with vegetable oils using Fourier transform infrared spectroscopy

A Tay et al.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2002)

Article Agriculture, Multidisciplinary

Geographical characterization of Italian extra virgin olive oils using high-field 1H NMR spectroscopy

L Mannina et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)

Article Instruments & Instrumentation

Oil and fat classification by selected bands of near-infrared spectroscopy

P Hourant et al.

APPLIED SPECTROSCOPY (2000)