相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra
G. Diaz et al.
FOOD ANALYTICAL METHODS (2019)
Cognitive fluorescence sensing to monitor the storage conditions and locate adulterations of extra virgin olive oil
Miguel Lastra-Mejias et al.
FOOD CONTROL (2019)
A critical review on analytical techniques to detect adulteration of extra virgin olive oil
Maninder Meenu et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Comparison of different classification methods for analyzing fluorescence spectra to characterize type and freshness of olive oils
A. Dankowska et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2019)
Monitoring oxidation changes in commercial extra virgin olive oils with fluorescence spectroscopy-based prototype
Puneet Mishra et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2018)
Validation of Fluorescence Spectroscopy to Detect Adulteration of Edible Oil in Extra Virgin Olive Oil (EVOO) by Applying Chemometrics
Hina Ali et al.
APPLIED SPECTROSCOPY (2018)
Potential Health Benefits of Olive Oil and Plant Polyphenols
Monika Gorzynik-Debicka et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2018)
Fast Fluorescence Spectroscopy Methodology to Monitor the Evolution of Extra Virgin Olive Oils Under Illumination
Natalia Hernandez-Sanchez et al.
FOOD AND BIOPROCESS TECHNOLOGY (2017)
Evaluation of the overall quality of olive oil using fluorescence spectroscopy
Elena Guzman et al.
FOOD CHEMISTRY (2015)
Study of the heat stability of sunflower oil enriched in natural antioxidants by different analytical techniques and front-face fluorescence spectroscopy combined with Independent Components Analysis
Faten Ammari et al.
TALANTA (2012)
Fluorescence Spectroscopy Measurement for Quality Assessment of Food Systems-a Review
Romdhane Karoui et al.
FOOD AND BIOPROCESS TECHNOLOGY (2011)
Fluorescence spectroscopy in monitoring of extra virgin olive oil during storage
Ewa Sikorska et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2008)
Fluorescence of vegetable oils: Olive oils
M Zandomeneghi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Classification of edible oils using synchronous scanning fluorescence spectroscopy
E Sikorska et al.
FOOD CHEMISTRY (2005)
Robustness of models developed by multivariate calibration. Part I: The assessment of robustness
M Zeaiter et al.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2004)
分享论文
