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。Novel technologies for monitoring the in-line quality of virgin olive oil during manufacturing and storage
Julio Beltran Ortega et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)
Optical path length and wavelength selection using Vis/NIR spectroscopy for olive oil's free acidity determination
Juan Francisco Garcia-Martin
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)
Near infrared spectroscopy and artificial neural network to characterise olive fruit and oil online for process optimisation
Yosra Allouche et al.
JOURNAL OF NEAR INFRARED SPECTROSCOPY (2015)
Sorting Olive Batches for the Milling Process Using Image Processing
Daniel Aguilera Puerto et al.
SENSORS (2015)
The current status of process analytical technologies in the dairy industry
M. Tajammal Munir et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
Sample presentation, sources of error and future perspectives on the application of vibrational spectroscopy in the wine industry
Daniel Cozzolino
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2015)
Review: Near infrared spectroscopy for analysing olive oils
Monica Casale et al.
JOURNAL OF NEAR INFRARED SPECTROSCOPY (2014)
Binary PSO with mutation operator for feature selection using decision tree applied to spam detection
Yudong Zhang et al.
KNOWLEDGE-BASED SYSTEMS (2014)
Evaluation of minor components, sensory characteristics and quality of virgin olive oil by near infrared (NIR) spectroscopy
A. M. Inarejos-Garcia et al.
FOOD RESEARCH INTERNATIONAL (2013)
Expert system based on computer vision to estimate the content of impurities in olive oil samples
P. Cano Marchal et al.
JOURNAL OF FOOD ENGINEERING (2013)
Process Analytical Technology in the food industry
Frans van den Berg et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)
Analysis of Total Contents of Hydroxytyrosol and Tyrosol in Olive Oils
Concepcion Romero et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
On-line analysis of intact olive fruits by vis-NIR spectroscopy: Optimisation of the acquisition parameters
Lourdes Salguero-Chaparro et al.
JOURNAL OF FOOD ENGINEERING (2012)
Influence of Turbidity Grade on Color and Appearance of Virgin Olive Oil
Belen Gordillo et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2011)
Current situation and future perspectives on virgin olive oil elaboration process control.
P. Cano Marchal et al.
REVISTA IBEROAMERICANA DE AUTOMATICA E INFORMATICA INDUSTRIAL (2011)
The Use of Near-Infrared Spectrometry in the Olive Oil Industry
S. Armenta et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2010)
Olive oil and health: Summary of the II international conference on olive oil and health consensus report, Jaen and Cordoba (Spain) 2008
J. Lopez-Miranda et al.
NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES (2010)
Effect of Malaxation Conditions on Phenol and Volatile Profiles in Olive Paste and the Corresponding Virgin Olive Oils (Olea europaea L. Cv. Cornicabra)
Aurora Gomez-Rico et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Comparison of Fourier transform near infrared spectroscopy partial least square regression models for South African extra virgin olive oil using spectra collected on two spectrophotometers at different resolutions and path lengths
Marena Manley et al.
JOURNAL OF NEAR INFRARED SPECTROSCOPY (2006)
Multivariate determination of free fatty acids and moisture in fish oils by partial least-squares regression and near-infrared spectroscopy
D Cozzolino et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2005)
Rapid evaluation of olive oil quality by NIR reflectance spectroscopy
RJ Mailer
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2004)
分享论文
