Related references
Note: Only part of the references are listed.A discriminant method for classification of Moroccan olive varieties by using direct FT-IR analysis of the mesocarp section
W. Terouzi et al.
VIBRATIONAL SPECTROSCOPY (2011)
Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy
M. J. Lerma-Garcia et al.
FOOD CHEMISTRY (2010)
A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils
Ruben M. Maggio et al.
FOOD CONTROL (2010)
DETECTION OF OLIVE OIL ADULTERATION WITH RAPESEED AND SUNFLOWER OILS USING MOS ELECTRONIC NOSE AND SMPE-MS
Sylwia Mildner-Szkudlarz et al.
JOURNAL OF FOOD QUALITY (2010)
Applications of Fourier transform-infrared spectroscopy to edible oils
N. Vlachos et al.
ANALYTICA CHIMICA ACTA (2006)
Performance of some variable selection methods when multicollinearity is present
IG Chong et al.
CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS (2005)
Gas-chromatographic fatty-acid fingerprints and partial least squares modeling as a basis for the simultaneous determination of edible oil mixtures
M Hajimahmoodi et al.
TALANTA (2005)
The detection and quantification of adulteration in olive oil by near-infrared spectroscopy and chemometrics
AA Christy et al.
ANALYTICAL SCIENCES (2004)
Selection of calibration set samples in determination of olive oil acidity by partial least squares-attenuated total reflectance-Fourier transform infrared spectroscopy
FA Iñón et al.
ANALYTICA CHIMICA ACTA (2003)
Detection of hazelnut oil adulteration using FT-IR spectroscopy
BF Ozen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
An investigation of orthogonal signal correction algorithms and their characteristics
O Svensson et al.
JOURNAL OF CHEMOMETRICS (2002)
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)
Comparison of near-infrared, Fourier transform-infrared, and Fourier transform-Raman methods for determining olive pomace oil adulteration in extra virgin olive oil
H Yang et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2001)
Analysis of olive oil and seed oil triglycerides by capillary gas chromatography as a tool for the detection of the adulteration of olive oil
NK Andrikopoulos et al.
JOURNAL OF CHROMATOGRAPHIC SCIENCE (2001)
Share Paper
