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Rapid and innovative instrumental approaches for quality and authenticity of olive oils

https://doi.org/10.1002/ejlt.201600065

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/(sici)1097-0010(199709)75:1<1::aid-jsfa842>3.0.co;2-ropenalex-snapshot

Infrared spectroscopy in the study of edible oils and fats

inferredcites →https://doi.org/10.1002/0471716243openalex-snapshot

Impedance Spectroscopy

inferredcites →https://doi.org/10.1002/1097-0010(200011)80:14<2028::aid-jsfa713>3.0.co;2-4openalex-snapshot

Some of the most significant changes in the Fourier transform infrared spectra of edible oils under oxidative conditions

inferredcites →https://doi.org/10.1002/1438-9312(200210)104:9/10<628::aid-ejlt628>3.0.co;2-1openalex-snapshot

inferredcites →https://doi.org/10.1002/cem.1077openalex-snapshot

Geographical classification of olive oils by the application of CART and SVM to their FT‐IR

inferredcites →https://doi.org/10.1002/ejlt.200700001openalex-snapshot

In‐process monitoring in industrial olive mill by means of FT‐NIR

inferredcites →https://doi.org/10.1002/ejlt.200700087openalex-snapshot

Differentiation of mixtures of monovarietal olive oils by mid‐infrared spectroscopy and chemometrics

inferredcites →https://doi.org/10.1002/ejlt.200800229openalex-snapshot

Comparison of fatty acid profiles and mid‐infrared spectral data for classification of olive oils

inferredcites →https://doi.org/10.1002/ejlt.201000356openalex-snapshot

Rapid FTIR determination of water, phenolics and antioxidant activity of olive oil

inferredcites →https://doi.org/10.1002/ejlt.201600148openalex-snapshot

Perspective of vibrational spectroscopy analytical methods in on‐field/official control of olives and virgin olive oil

inferredcites →https://doi.org/10.1002/hyp.513openalex-snapshot

Time domain reflectometry measurement principles and applications

inferredcites →https://doi.org/10.1002/jrs.2891openalex-snapshot

Composition and authentication of virgin olive oil from French PDO regions by chemometric treatment of Raman spectra

inferredcites →https://doi.org/10.1007/978-1-4613-1119-5_7openalex-snapshot

Authenticity of vegetable oils

inferredcites →https://doi.org/10.1007/978-94-017-7333-1openalex-snapshot

Bioinspired Smell and Taste Sensors

inferredcites →https://doi.org/10.1007/bf02541084openalex-snapshot

Measurement of adulteration of olive oils by near‐infrared spectroscopy

inferredcites →https://doi.org/10.1007/bf02582355openalex-snapshot

Measurements of frying fat deterioration: A brief review

inferredcites →https://doi.org/10.1007/s00216-006-0729-2openalex-snapshot

Synchronous fluorescence spectroscopy for quantitative determination of virgin olive oil adulteration with sunflower oil

inferredcites →https://doi.org/10.1007/s11746-001-0360-6openalex-snapshot

Comparison of near‐infrared, fourier transform‐infrared, and fourier transform‐raman methods for determining olive pomace oil adulteration in extra virgin olive oil

inferredcites →https://doi.org/10.1007/s11746-004-0986-4openalex-snapshot

Rapid evaluation of olive oil quality by NIR reflectance spectroscopy

inferredcites →https://doi.org/10.1007/s11746-009-1389-0openalex-snapshot

Rapid Determination of Free Fatty Acid in Extra Virgin Olive Oil by Raman Spectroscopy and Multivariate Analysis

inferredcites →https://doi.org/10.1007/s11947-009-0302-zopenalex-snapshot

Identification of Geographical Origin of Olive Oil Using Visible and Near-Infrared Spectroscopy Technique Combined with Chemometrics

inferredcites →https://doi.org/10.1007/s12161-012-9399-1openalex-snapshot

A New Method for Determining Free Fatty Acid Content in Edible Oils by Using Electrical Conductivity

inferredcites →https://doi.org/10.1016/b978-0-12-374420-3.00057-7openalex-snapshot

Electronic Tongues Purposely Designed for the Organoleptic Characterization of Olive Oils

inferredcites →https://doi.org/10.1016/b978-0-12-374420-3.00060-7openalex-snapshot

Application of the Electronic Nose in Olive Oil Analyses

inferredcites →https://doi.org/10.1016/j.aca.2005.03.061openalex-snapshot

Classification of edible and lampante virgin olive oil based on synchronous fluorescence and total luminescence spectroscopy

inferredcites →https://doi.org/10.1016/j.aca.2006.03.035openalex-snapshot

Geographical origin and authentication of extra virgin olive oils by an electronic nose in combination with artificial neural networks

inferredcites →https://doi.org/10.1016/j.aca.2006.05.034openalex-snapshot

Applications of Fourier transform-infrared spectroscopy to edible oils

inferredcites →https://doi.org/10.1016/j.aca.2007.02.033openalex-snapshot

Geographic origins and compositions of virgin olive oils determinated by chemometric analysis of NIR spectra

inferredcites →https://doi.org/10.1016/j.aca.2007.02.043openalex-snapshot

Combining information from headspace mass spectrometry and visible spectroscopy in the classification of the Ligurian olive oils

inferredcites →https://doi.org/10.1016/j.aca.2007.06.028openalex-snapshot

Determination of edible oil parameters by near infrared spectrometry

inferredcites →https://doi.org/10.1016/j.aca.2007.07.024openalex-snapshot

Preliminary study on application of mid infrared spectroscopy for the evaluation of the virgin olive oil “freshness”

inferredcites →https://doi.org/10.1016/j.aca.2010.01.034openalex-snapshot

Combination of an e-nose, an e-tongue and an e-eye for the characterisation of olive oils with different degree of bitterness

inferredcites →https://doi.org/10.1016/j.aca.2011.12.035openalex-snapshot

Tracing the origin of extra virgin olive oils by infrared spectroscopy and chemometrics: A case study

inferredcites →https://doi.org/10.1016/j.aca.2012.12.003openalex-snapshot

Quality assessment and authentication of virgin olive oil by NMR spectroscopy: A critical review

inferredcites →https://doi.org/10.1016/j.aca.2016.01.025openalex-snapshot

Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review

inferredcites →https://doi.org/10.1016/j.chemolab.2005.06.019openalex-snapshot

Quantitative determination of saturated and unsaturated fatty acids in edible oils by infrared spectroscopy and chemometrics

inferredcites →https://doi.org/10.1016/j.chemolab.2005.10.003openalex-snapshot

Application of non-negative matrix factorization combined with Fisher's linear discriminant analysis for classification of olive oil excitation–emission fluorescence spectra

inferredcites →https://doi.org/10.1016/j.compag.2014.08.002openalex-snapshot

Detection of virgin olive oil adulteration using a voltammetric e-tongue

inferredcites →https://doi.org/10.1016/j.compag.2015.06.002openalex-snapshot

On-line system based on hyperspectral information to estimate acidity, moisture and peroxides in olive oil samples

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Evaluation of the polyphenolic content of extra virgin olive oils using an array of voltammetric sensors

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Discriminant analysis of edible oils and fats by FTIR, FT-NIR and FT-Raman spectroscopy

inferredcites →https://doi.org/10.1016/j.foodchem.2006.02.005openalex-snapshot

Evaluation of different storage conditions of extra virgin olive oils with an innovative recognition tool built by means of electronic nose and electronic tongue

inferredcites →https://doi.org/10.1016/j.foodchem.2007.10.056openalex-snapshot

Geographical origin classification of olive oils by PTR-MS

inferredcites →https://doi.org/10.1016/j.foodchem.2008.05.081openalex-snapshot

Looking through the qualities of a fluorimetric assay for the total phenol content estimation in virgin olive oil, olive fruit or leaf polar extract

inferredcites →https://doi.org/10.1016/j.foodchem.2008.11.029openalex-snapshot

Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares

inferredcites →https://doi.org/10.1016/j.foodchem.2009.02.068openalex-snapshot

Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data

inferredcites →https://doi.org/10.1016/j.foodchem.2009.04.052openalex-snapshot

Metal oxide semiconductor sensors for monitoring of oxidative status evolution and sensory analysis of virgin olive oils with different phenolic content

inferredcites →https://doi.org/10.1016/j.foodchem.2009.04.091openalex-snapshot

The potential of coupling information using three analytical techniques for identifying the geographical origin of Liguria extra virgin olive oil

inferredcites →https://doi.org/10.1016/j.foodchem.2010.06.054openalex-snapshot

Rapid evaluation of oxidised fatty acid concentration in virgin olive oil using Fourier-transform infrared spectroscopy and multiple linear regression

inferredcites →https://doi.org/10.1016/j.foodchem.2010.07.010openalex-snapshot

Derivative FTIR spectroscopy for cluster analysis and classification of morocco olive oils

inferredcites →https://doi.org/10.1016/j.foodchem.2010.12.018openalex-snapshot

A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress

inferredcites →https://doi.org/10.1016/j.foodchem.2012.02.135openalex-snapshot

Proton transfer reaction-mass spectrometry volatile organic compound fingerprinting for monovarietal extra virgin olive oil identification

inferredcites →https://doi.org/10.1016/j.foodchem.2012.09.051openalex-snapshot

Edible and non-edible olive oils discrimination by the application of a sensory olfactory system based on tin dioxide sensors

inferredcites →https://doi.org/10.1016/j.foodchem.2012.11.087openalex-snapshot

Classification of Spanish extra virgin olive oils by data fusion of visible spectroscopic fingerprints and chemical descriptors

inferredcites →https://doi.org/10.1016/j.foodchem.2014.03.072openalex-snapshot

Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue

inferredcites →https://doi.org/10.1016/j.foodchem.2014.10.002openalex-snapshot

Authentication of Tunisian virgin olive oils by chemometric analysis of fatty acid compositions and NIR spectra. Comparison with Maghrebian and French virgin olive oils

inferredcites →https://doi.org/10.1016/j.foodchem.2014.10.041openalex-snapshot

Evaluation of the overall quality of olive oil using fluorescence spectroscopy

inferredcites →https://doi.org/10.1016/j.foodchem.2015.04.030openalex-snapshot

Identification of olive oil sensory defects by multivariate analysis of mid infrared spectra

inferredcites →https://doi.org/10.1016/j.foodchem.2016.01.144openalex-snapshot

A novel method for qualitative analysis of edible oil oxidation using an electronic nose

inferredcites →https://doi.org/10.1016/j.foodchem.2016.02.018openalex-snapshot

Chemometric analysis for discrimination of extra virgin olive oils from whole and stoned olive pastes

inferredcites →https://doi.org/10.1016/j.foodchem.2016.02.131openalex-snapshot

Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics

inferredcites →https://doi.org/10.1016/j.foodchem.2016.04.073openalex-snapshot

A naphthoquinone/SAM-mediated biosensor for olive oil polyphenol content

inferredcites →https://doi.org/10.1016/j.foodcont.2009.12.006openalex-snapshot

A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils

inferredcites →https://doi.org/10.1016/j.foodcont.2013.03.025openalex-snapshot

Determination of the peroxide value in extra virgin olive oils through the application of the stepwise orthogonalisation of predictors to mid-infrared spectra

inferredcites →https://doi.org/10.1016/j.foodcont.2013.11.017openalex-snapshot

A novel method for determining peroxide value of edible oils using electrical conductivity

inferredcites →https://doi.org/10.1016/j.foodres.2009.10.008openalex-snapshot

Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as a rapid tool to classify extra virgin olive oil on the basis of fruity attribute intensity

inferredcites →https://doi.org/10.1016/j.foodres.2009.12.006openalex-snapshot

Fourier transform infrared (FTIR) spectroscopy for analysis of extra virgin olive oil adulterated with palm oil

inferredcites →https://doi.org/10.1016/j.foodres.2010.07.019openalex-snapshot

Varietal discrimination of extra virgin olive oils by near and mid infrared spectroscopy

inferredcites →https://doi.org/10.1016/j.foodres.2012.10.029openalex-snapshot

Evaluation of minor components, sensory characteristics and quality of virgin olive oil by near infrared (NIR) spectroscopy

inferredcites →https://doi.org/10.1016/j.foodres.2013.04.032openalex-snapshot

Voltammetric e-tongue for the quantification of total polyphenol content in olive oils

inferredcites →https://doi.org/10.1016/j.foodres.2013.09.036openalex-snapshot

Electronic nose and tongue combination for improved classification of Moroccan virgin olive oil profiles

inferredcites →https://doi.org/10.1016/j.jfoodeng.2007.12.035openalex-snapshot

Dielectric properties of edible oils and fatty acids as a function of frequency, temperature, moisture and composition

inferredcites →https://doi.org/10.1016/j.jfoodeng.2009.06.045openalex-snapshot

Discrimination of olive oil adulterated with vegetable oils using dielectric spectroscopy

inferredcites →https://doi.org/10.1016/j.jfoodeng.2011.05.035openalex-snapshot

A novel technique to control ice cream freezing by electrical characteristics analysis

inferredcites →https://doi.org/10.1016/j.jfoodeng.2012.01.028openalex-snapshot

Assessment of the water content in extra virgin olive oils by Time Domain Reflectometry (TDR) and Partial Least Squares (PLS) regression methods

inferredcites →https://doi.org/10.1016/j.jfoodeng.2012.10.031openalex-snapshot

A capacitive technique to assess water content in extra virgin olive oils

inferredcites →https://doi.org/10.1016/j.jfoodeng.2013.04.029openalex-snapshot

Self-organizing maps based on chaotic parameters to detect adulterations of extra virgin olive oil with inferior edible oils

inferredcites →https://doi.org/10.1016/j.jfoodeng.2014.08.015openalex-snapshot

An opto-electronic system for in-situ determination of peroxide value and total phenol content in olive oil

inferredcites →https://doi.org/10.1016/j.lwt.2015.05.002openalex-snapshot

Prediction of various chemical parameters of olive oils with Fourier transform infrared spectroscopy

inferredcites →https://doi.org/10.1016/j.lwt.2016.07.002openalex-snapshot

Monitoring olive oils quality and oxidative resistance during storage using an electronic tongue

inferredcites →https://doi.org/10.1016/j.measurement.2010.02.008openalex-snapshot

Quality and anti-adulteration control of vegetable oils through microwave dielectric spectroscopy

inferredcites →https://doi.org/10.1016/j.measurement.2012.04.009openalex-snapshot

Automatic ice-cream characterization by impedance measurements for optimal machine setting

inferredcites →https://doi.org/10.1016/j.mejo.2014.07.006openalex-snapshot

A novel electrochemical method for olive oil acidity determination

inferredcites →https://doi.org/10.1016/j.proeng.2011.12.280openalex-snapshot

Discrimination and identification of geographical origin virgin olive oil by an e-nose based on MOS sensors and pattern recognition techniques

inferredcites →https://doi.org/10.1016/j.proeng.2014.11.662openalex-snapshot

Oil Analysis by Fast DSC

inferredcites →https://doi.org/10.1016/j.saa.2012.11.067openalex-snapshot

Discrimination of edible oils and fats by combination of multivariate pattern recognition and FT-IR spectroscopy: A comparative study between different modeling methods

inferredcites →https://doi.org/10.1016/j.snb.2006.04.091openalex-snapshot

Novel method based on carbon paste electrodes for the evaluation of bitterness in extra virgin olive oils

inferredcites →https://doi.org/10.1016/j.snb.2008.03.039openalex-snapshot

Electrochemical sensor for hydroperoxides determination based on Prussian blue film modified electrode

inferredcites →https://doi.org/10.1016/j.snb.2010.01.071openalex-snapshot

Virgin olive oil sensory evaluation by an artificial olfactory system, based on Quartz Crystal Microbalance (QCM) sensors

inferredcites →https://doi.org/10.1016/j.snb.2010.03.058openalex-snapshot

Use of electronic nose to determine defect percentage in oils. Comparison with sensory panel results

inferredcites →https://doi.org/10.1016/j.snb.2011.09.002openalex-snapshot

Improving the training and data processing of an electronic olfactory system for the classification of virgin olive oil into quality categories

inferredcites →https://doi.org/10.1016/j.talanta.2010.09.048openalex-snapshot

Linear and non linear chemometric models to quantify the adulteration of extra virgin olive oil

inferredcites →https://doi.org/10.1016/j.talanta.2014.10.042openalex-snapshot

Short wavelength Raman spectroscopy applied to the discrimination and characterization of three cultivars of extra virgin olive oils in different maturation stages

inferredcites →https://doi.org/10.1016/j.talanta.2015.08.071openalex-snapshot

Sensory intensity assessment of olive oils using an electronic tongue

inferredcites →https://doi.org/10.1016/j.talanta.2016.05.014openalex-snapshot

Chemometric study of Andalusian extra virgin olive oils Raman spectra: Qualitative and quantitative information

inferredcites →https://doi.org/10.1016/j.trac.2014.02.006openalex-snapshot

60MHz 1H NMR spectroscopy for the analysis of edible oils

inferredcites →https://doi.org/10.1016/s0003-2670(00)01383-0openalex-snapshot

Electronic nose based on conducting polymers for the quality control of the olive oil aroma

inferredcites →https://doi.org/10.1016/s0003-2670(02)00119-8openalex-snapshot

Electronic nose based on metal oxide semiconductor sensors as a fast alternative for the detection of adulteration of virgin olive oils

inferredcites →https://doi.org/10.1016/s0003-2670(03)00560-9openalex-snapshot

Direct, reagent-free determination of free fatty acid content in olive oil and olives by Fourier transform Raman spectrometry

inferredcites →https://doi.org/10.1016/s0168-1699(00)00184-8openalex-snapshot

Measurement of soil water content and electrical conductivity by time domain reflectometry: a review

inferredcites →https://doi.org/10.1016/s0308-8146(01)00371-5openalex-snapshot

Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils

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Infrared Absorption Spectra of Inorganic Coördination Complexes. VIII. Normal Vibrations of Tetracyanoplatinate(II) Ion1

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Detecting and Quantifying Sunflower Oil Adulteration in Extra Virgin Olive Oils from the Eastern Mediterranean by Visible and Near-Infrared Spectroscopy

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Rapid Quantitative Assessment of the Adulteration of Virgin Olive Oils with Hazelnut Oils Using Raman Spectroscopy and Chemometrics

inferredcites →https://doi.org/10.1021/jf040169mopenalex-snapshot

Cluster Analysis Applied to the Exploratory Analysis of Commercial Spanish Olive Oils by Means of Excitation−Emission Fluorescence Spectroscopy

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Fluorescence of Vegetable Oils: Olive Oils

inferredcites →https://doi.org/10.1021/jf050595nopenalex-snapshot

Detection of the Presence of Hazelnut Oil in Olive Oil by FT-Raman and FT-MIR Spectroscopy

inferredcites →https://doi.org/10.1021/jf0507285openalex-snapshot

Synchronous Fluorescence Spectroscopy of Edible Vegetable Oils. Quantification of Tocopherols

inferredcites →https://doi.org/10.1021/jf051716mopenalex-snapshot

Origin of French Virgin Olive Oil Registered Designation of Origins Predicted by Chemometric Analysis of Synchronous Excitation−Emission Fluorescence Spectra

inferredcites →https://doi.org/10.1021/jf060103mopenalex-snapshot

Biosensor Measurements of Polar Phenolics for the Assessment of the Bitterness and Pungency of Virgin Olive Oil

inferredcites →https://doi.org/10.1021/jf060970ropenalex-snapshot

Proton Transfer Reaction−Mass Spectrometry (PTR-MS) Headspace Analysis for Rapid Detection of Oxidative Alteration of Olive Oil

inferredcites →https://doi.org/10.1021/jf1007677openalex-snapshot

Chemistry of Extra Virgin Olive Oil: Adulteration, Oxidative Stability, and Antioxidants

inferredcites →https://doi.org/10.1021/jf402872mopenalex-snapshot

Rapid Screening of Fatty Acid Alkyl Esters in Olive Oils by Time Domain Reflectometry

inferredcites →https://doi.org/10.1021/jf402943bopenalex-snapshot

Correlation of Basic Oil Quality Indices and Electrical Properties of Model Vegetable Oil Systems

inferredcites →https://doi.org/10.1021/jf5062265openalex-snapshot

In-Depth Assessment of Analytical Methods for Olive Oil Purity, Safety, and Quality Characterization

inferredcites →https://doi.org/10.1021/jf802792dopenalex-snapshot

Confirmation of Declared Provenance of European Extra Virgin Olive Oil Samples by NIR Spectroscopy

inferredcites →https://doi.org/10.1021/jf803714gopenalex-snapshot

Confirmation of Food Origin Claims by Fourier Transform Infrared Spectroscopy and Chemometrics: Extra Virgin Olive Oil from Liguria

inferredcites →https://doi.org/10.1021/jf900217sopenalex-snapshot

Rapid Authentication of Olive Oil Adulteration by Raman Spectrometry

inferredcites →https://doi.org/10.1039/b303009aopenalex-snapshot

Total luminescence spectroscopy with pattern recognition for classification of edible oils

inferredcites →https://doi.org/10.1080/00387010500316189openalex-snapshot

Partial Least Squares Processing of Near‐Infrared Spectra for Discrimination and Quantification of Adulterated Olive Oils

inferredcites →https://doi.org/10.1080/10408390600846325openalex-snapshot

Implementation of Physicochemical and Sensory Analysis in Conjunction with Multivariate analysis towards Assessing Olive Oil Authentication/Adulteration

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Research of edible oil detection and variety distinguish based on voltammetric electronic tongue

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Development and Application of a Database of Food Ingredient Fraud and Economically Motivated Adulteration from 1980 to 2010

inferredcites →https://doi.org/10.1117/12.724332openalex-snapshot

Toward a hyperspectral optical signature of extra virgin olive oil

inferredcites →https://doi.org/10.1255/jnirs.1106openalex-snapshot

Review: Near Infrared Spectroscopy for Analysing Olive Oils

inferredcites →https://doi.org/10.1255/jnirs.263openalex-snapshot

Near Infrared Spectrometry and Pattern Recognition as Screening Methods for the Authentication of Virgin Olive Oils of Very Close Geographical Origins

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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

inferredcites →https://doi.org/10.1255/jnirs.795openalex-snapshot

Characterisation and Classification of Italian Virgin Olive Oils by Near- and Mid-Infrared Spectroscopy

inferredcites →https://doi.org/10.1366/000370203321535060openalex-snapshot

Geographic Classification of Extra Virgin Olive Oils from the Eastern Mediterranean by Chemometric Analysis of Visible and Near-Infrared Spectroscopic Data

inferredcites →https://doi.org/10.1366/000370206776023449openalex-snapshot

Comparison of Different Fluorimetric Signals for the Simultaneous Multivariate Determination of Tocopherols in Vegetable Oils

inferredcites →https://doi.org/10.1366/000370208784344479openalex-snapshot

Lipid Compositions and French Registered Designations of Origins of Virgin Olive Oils Predicted by Chemometric Analysis of Mid-Infrared Spectra

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Near Infrared Spectroscopy: fundamentals, practical aspects and analytical applications

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Sensor and Methodology for Dielectric Analysis of Vegetal Oils Submitted to Thermal Stress

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What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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A Theoretical Approach for the Impact of Adulteration on the Shelf Life of Olive Oils

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Adulteration of Olive Oil

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Methods to Detect Adulteration in Edible Oils

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A New Statistical Approach to Describe the Quality of Extra Virgin Olive Oils Using Near Infrared Spectroscopy (NIR) and Traditional Analytical Parameters

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Detection of Soft‐Deodorized Olive Oil and Refined Vegetable Oils in Virgin Olive Oil Using Near Infrared Spectroscopy and Traditional Analytical Parameters

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Is Retail Extra Virgin Olive Oil Truly Extra Virgin? Consumer Perceptions Versus Analytical Quality Across Price Ranges

inferred← citeshttps://doi.org/10.1002/jsfa.13179openalex-snapshot

Assessment of fruity aroma intensity in olive oils from different Spanish regions using a portable electronic nose

inferred← citeshttps://doi.org/10.1002/lipd.12113openalex-snapshot

Improvement of the Fourier Transform Near Infrared Method to Evaluate Extra Virgin Olive Oils by Analyzing 1,2‐Diacylglycerols and 1,3‐Diacylglycerols and Adding Unesterified Fatty Acids

inferred← citeshttps://doi.org/10.1002/mop.70210openalex-snapshot

Fiber Optic Device for the Detection of Adulteration of Olive Oil With Palm Oil

inferred← citeshttps://doi.org/10.1007/978-3-031-64653-9_11openalex-snapshot

Quality Assessment and Authentication of Coconut Oil: Recent Technologies and Prospects

inferred← citeshttps://doi.org/10.1007/s00217-017-2984-1openalex-snapshot

Monitoring oxidation changes in commercial extra virgin olive oils with fluorescence spectroscopy-based prototype

inferred← citeshttps://doi.org/10.1007/s00217-021-03683-4openalex-snapshot

AI-based hyperspectral and VOCs assessment approach to identify adulterated extra virgin olive oil

inferred← citeshttps://doi.org/10.1007/s11746-017-3051-6openalex-snapshot

Discrimination of Olive Oil by Cultivar, Geographical Origin and Quality Using Potentiometric Electronic Tongue Fingerprints

inferred← citeshttps://doi.org/10.1007/s12161-018-1360-5openalex-snapshot

Fast Methodology for Identification of Olive Oil Adulterated with a Mix of Different Vegetable Oils

inferred← citeshttps://doi.org/10.1007/s12161-022-02342-yopenalex-snapshot

Detection of Adulteration in Coconut Oil and Virgin Coconut Oil Using Advanced Analytical Techniques: A Review

inferred← citeshttps://doi.org/10.1007/s12161-025-02817-8openalex-snapshot

A Comprehensive Review of Advanced Analytical Techniques and Chemometric Methods for Assessing Olive Oil Quality and Authenticity

inferred← citeshttps://doi.org/10.1007/s13197-020-04375-9openalex-snapshot

Discrimination between vegetable oil and animal fat by a metabolomics approach using gas chromatography–mass spectrometry combined with chemometrics

inferred← citeshttps://doi.org/10.1016/b978-0-12-821104-5.00011-8openalex-snapshot

Metabolomic approaches applied to food authentication: from data acquisition to biomarkers discovery

inferred← citeshttps://doi.org/10.1016/j.compag.2017.12.016openalex-snapshot

A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil

inferred← citeshttps://doi.org/10.1016/j.compag.2020.105445openalex-snapshot

Visible/Near Infrared (VIS/NIR) spectroscopy as an optical sensor for evaluating olive oil quality

inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.125669openalex-snapshot

Effect of thermal oxidation on detection of adulteration at low concentrations in extra virgin olive oil: Study based on laser-induced fluorescence spectroscopy combined with KPCA–LDA

inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.132104openalex-snapshot

Geographical authentication of virgin olive oil by GC–MS sesquiterpene hydrocarbon fingerprint: Verifying EU and single country label-declaration

inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.143736openalex-snapshot

Detection and quantification of extra virgin olive oil adulteration by other grades of olive oil using front-face fluorescence spectroscopy and different multivariate analysis techniques

inferred← citeshttps://doi.org/10.1016/j.foodcont.2019.04.019openalex-snapshot

Design and in-house validation of a portable system for the determination of free acidity in virgin olive oil

inferred← citeshttps://doi.org/10.1016/j.foodcont.2019.06.013openalex-snapshot

A comparative study of mid-infrared, UV–Visible and fluorescence spectroscopy in combination with chemometrics for the detection of adulteration of fresh olive oils with old olive oils

inferred← citeshttps://doi.org/10.1016/j.foodcont.2022.109055openalex-snapshot

Geographical authentication of virgin olive oil by GC-MS sesquiterpene hydrocarbon fingerprint: Scaling down to the verification of PDO compliance

inferred← citeshttps://doi.org/10.1016/j.foodcont.2025.111216openalex-snapshot

Stepwise strategy based on untargeted metabolomic 1H NMR fingerprinting and pattern recognition for the geographical authentication of virgin olive oils

inferred← citeshttps://doi.org/10.1016/j.foodcont.2025.111608openalex-snapshot

Comparing deep and classical Chemometrics: can CNN enhance the accuracy of EVOO adulteration detection from spectral data?

inferred← citeshttps://doi.org/10.1016/j.foodres.2024.115347openalex-snapshot

Infrared spectroscopy and chemometrics for predicting commercial categories of virgin olive oils and supporting the panel test

inferred← citeshttps://doi.org/10.1016/j.foodres.2025.117419openalex-snapshot

Chemometric tools combined with excitation-emission matrix fluorescence for the identification and quantification of adulterations in Pequi oil

inferred← citeshttps://doi.org/10.1016/j.jafr.2023.100555openalex-snapshot

A regression analysis method for the prediction of olive oil sensory attributes

inferred← citeshttps://doi.org/10.1016/j.jfca.2021.104343openalex-snapshot

Multivariate analysis of food fraud: A review of NIR based instruments in tandem with chemometrics

inferred← citeshttps://doi.org/10.1016/j.lwt.2017.06.060openalex-snapshot

Multivariate modeling for detecting adulteration of extra virgin olive oil with soybean oil using fluorescence and UV–Vis spectroscopies: A preliminary approach

inferred← citeshttps://doi.org/10.1016/j.lwt.2020.109566openalex-snapshot

Compliance with EU vs. extra-EU labelled geographical provenance in virgin olive oils: A rapid untargeted chromatographic approach based on volatile compounds

inferred← citeshttps://doi.org/10.1016/j.lwt.2021.111290openalex-snapshot

Dynamic monitoring oxidation process of nut oils through Raman technology combined with PLSR and RF-PLSR model

inferred← citeshttps://doi.org/10.1016/j.meafoo.2025.100249openalex-snapshot

ML-driven olive oil quality prediction: Comparative evaluation of FTMIR data preprocessing techniques using RF and XGBoost models in multi-stage validation

inferred← citeshttps://doi.org/10.1016/j.microc.2020.105374openalex-snapshot

GC-IMS and FGC-Enose fingerprint as screening tools for revealing extra virgin olive oil blending with soft-refined olive oils: A feasibility study

inferred← citeshttps://doi.org/10.1016/j.saa.2023.123213openalex-snapshot

Optimized variable selection and machine learning models for olive oil quality assessment using portable near infrared spectroscopy

inferred← citeshttps://doi.org/10.1016/j.tifs.2019.02.025openalex-snapshot

Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future

inferred← citeshttps://doi.org/10.1016/j.tifs.2019.07.045openalex-snapshot

A critical review on analytical techniques to detect adulteration of extra virgin olive oil

inferred← citeshttps://doi.org/10.1016/j.tifs.2020.04.013openalex-snapshot

Importance of some minor compounds in olive oil authenticity and quality

inferred← citeshttps://doi.org/10.1021/acs.jafc.0c06594openalex-snapshot

Chemometric Discrimination of the Varietal Origin of Extra Virgin Olive Oils: Usefulness of 13C Distortionless Enhancement by Polarization Transfer Pulse Sequence and 1H Nuclear Magnetic Resonance Data and Effectiveness of Fusion with Mid-Infrared Spectroscopy Data

inferred← citeshttps://doi.org/10.1021/acs.jafc.0c07744openalex-snapshot

Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication

inferred← citeshttps://doi.org/10.1021/acsmeasuresciau.6c00021openalex-snapshot

Peptide-Functionalized Silicon-Photonic E-Nose for Monitoring Oxidation in Extra Virgin Olive Oil

inferred← citeshttps://doi.org/10.1021/acsomega.9b03196openalex-snapshot

Silicon-Based Optoelectronic Tongue for Label-Free and Nonspecific Recognition of Vegetable Oils

inferred← citeshttps://doi.org/10.1039/d0ay01746aopenalex-snapshot

A preliminary study on the potential of front face fluorescence spectroscopy for the discrimination of Moroccan virgin olive oils and the prediction of their quality

inferred← citeshttps://doi.org/10.1080/08974438.2019.1599763openalex-snapshot

PDO Olive Oil Products: A Powerful Tool for Farmers and Rural Areas

inferred← citeshttps://doi.org/10.1080/10408398.2016.1225666openalex-snapshot

Olive oil authentication: A comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review

inferred← citeshttps://doi.org/10.1080/10408398.2021.1876624openalex-snapshot

Application of new emerging techniques in combination with classical methods for the determination of the quality and authenticity of olive oil: a review

inferred← citeshttps://doi.org/10.1093/jaoacint/qsaa099openalex-snapshot

Detecting Food Fraud in Extra Virgin Olive Oil Using a Prototype Portable Hyphenated Photonics Sensor

inferred← citeshttps://doi.org/10.1111/1541-4337.13005openalex-snapshot

Nuclear magnetic resonance spectroscopy in extra virgin olive oil authentication

inferred← citeshttps://doi.org/10.1111/ijfs.14392openalex-snapshot

Application of an electronic nose for determination of pre‐pressing treatment of rapeseed based on the analysis of volatile compounds contained in pressed oil

inferred← citeshttps://doi.org/10.1111/ijfs.16931openalex-snapshot

Detection of adulteration in cold‐pressed olive oil by voltammetric analysis of alpha‐tocopherol on single‐use pencil graphite electrode

inferred← citeshttps://doi.org/10.1155/2018/7826428openalex-snapshot

Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue

inferred← citeshttps://doi.org/10.1155/2021/5058522openalex-snapshot

Volatile-Olfactory Profiles of cv. Arbequina Olive Oils Extracted without/with Olive Leaves Addition and Their Discrimination Using an Electronic Nose

inferred← citeshttps://doi.org/10.12691/ajfst-6-3-5openalex-snapshot

Detection of Corn and Whole Wheat Adulteration in White Pepper Powder by Near Infrared Spectroscopy

inferred← citeshttps://doi.org/10.1556/446.2026.00288openalex-snapshot

Varietal discrimination of coconut using a UV–Vis and NIR spectroscopy coupled with chemometric techniques

inferred← citeshttps://doi.org/10.3390/agriculture11070674openalex-snapshot

Identification and Quantification of Olive Oil Quality Parameters Using an Electronic Nose

inferred← citeshttps://doi.org/10.3390/agriculture16171851openalex-snapshot

Altitude-Driven Variations in the Lipid Profile of Extra Virgin Olive Oil: A Chemometric Approach for Geographical Authentication

inferred← citeshttps://doi.org/10.3390/antiox9121245openalex-snapshot

Near UV-Vis and NMR Spectroscopic Methods for Rapid Screening of Antioxidant Molecules in Extra-Virgin Olive Oil

inferred← citeshttps://doi.org/10.3390/chemosensors6030028openalex-snapshot

Honey Evaluation Using Electronic Tongues: An Overview

inferred← citeshttps://doi.org/10.3390/electronics7120387openalex-snapshot

Electrochemical Sensor-Based Devices for Assessing Bioactive Compounds in Olive Oils: A Brief Review

inferred← citeshttps://doi.org/10.3390/foods10020477openalex-snapshot

Mid-Infrared Spectroscopy as a Valuable Tool to Tackle Food Analysis: A Literature Review on Coffee, Dairies, Honey, Olive Oil and Wine

inferred← citeshttps://doi.org/10.3390/foods11101477openalex-snapshot

Analyzing the Organoleptic Quality of Commercial Extra Virgin Olive Oils: IOC Recognized Panel Tests vs. Electronic Nose

inferred← citeshttps://doi.org/10.3390/foods9121855openalex-snapshot

Combination of Stable Isotope Analysis and Chemometrics to Discriminate Geoclimatically and Temporally the Virgin Olive Oils from Three Mediterranean Countries

inferred← citeshttps://doi.org/10.3390/ijms222312708openalex-snapshot

Evaluation of Olive Oil Quality with Electrochemical Sensors and Biosensors: A Review

inferred← citeshttps://doi.org/10.3390/ijms23169132openalex-snapshot

Sensitive Detection of Hydroxytyrosol in Extra Virgin Olive Oils with a Novel Biosensor Based on Single-Walled Carbon Nanotubes and Tyrosinase

inferred← citeshttps://doi.org/10.3390/molecules28010153openalex-snapshot

Analytical Methods for the Characterization of Vegetable Oils

inferred← citeshttps://doi.org/10.3390/plants12142681openalex-snapshot

Fatty Acid and Phenolic Profiles of Virgin Olive Oils from Local and European Varieties Planted in Lebanon

inferred← citeshttps://doi.org/10.3390/s23208429openalex-snapshot

Nanotechnology and E-Sensing for Food Chain Quality and Safety

inferred← citeshttps://doi.org/10.48550/arxiv.2011.09273openalex-snapshot

"Discrimination of virgin olive oils with different geographical origin: a rapid untargeted chromatographic approach based on volatile compounds"

inferred← citeshttps://doi.org/10.5194/jsss-6-303-2017openalex-snapshot

Electrical impedance spectroscopy (EIS) for biological analysis and food characterization: a review

inferred← citeshttps://doi.org/10.5650/jos.ess19130openalex-snapshot

Monitoring Fatty Acid and Sterol Profile of Nizip Yaglik Olive Oil Adulterated by Cotton and Sunflower Oil

inferred← citeshttps://doi.org/10.5812/jjnpp-142389openalex-snapshot

Detecting Olive Oil Fraud with Near-Infrared Spectroscopy and Chemometrics: A Modern Safety Control Approach

inferred← citeshttps://doi.org/10.70675/544d78a3zbd56z4d97za8eezc3e2f5065cd5openalex-snapshot

Traceability and authentication of monovarietal olive oils using chemometric tools

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