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Rapid screening for hazelnut oil and high‐oleic sunflower oil in extra virgin olive oil using low‐field nuclear magnetic resonance relaxometry and machine learning

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What this work says

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

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Measurement of adulteration of olive oils by near‐infrared spectroscopy

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Discrimination of Edible Vegetable Oil Adulteration with Used Frying Oil by Low Field Nuclear Magnetic Resonance

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Online Low-field Nuclear Magnetic Resonance (LF-NMR) and Magnetic Resonance Imaging (MRI) for Food Quality Optimization in Food Processing

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

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1H Nuclear Magnetic Resonance Relaxometry and Magnetic Resonance Imaging and Applications in Food Science and Processing

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Comparison of decision tree algorithms for EMG signal classification using DWT

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Study of the adulteration of olive oil with hazelnut oil by on-line coupled high performance liquid chromatographic and gas chromatographic analysis of filbertone

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Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil

inferredcites →https://doi.org/10.1016/j.foodchem.2009.04.088openalex-snapshot

High-power gradient diffusion NMR spectroscopy for the rapid assessment of extra-virgin olive oil adulteration

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Tocopherol speciation as first screening for the assessment of extra virgin olive oil quality by reversed-phase high-performance liquid chromatography/fluorescence detector

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MALDI-TOF mass spectrometry detection of extra-virgin olive oil adulteration with hazelnut oil by analysis of phospholipids using an ionic liquid as matrix and extraction solvent

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Continuous statistical modelling for rapid detection of adulteration of extra virgin olive oil using mid infrared and Raman spectroscopic data

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

inferredcites →https://doi.org/10.1021/jf9807014openalex-snapshot

Rapid Recognition of Olive Oil Adulterated with Hazelnut Oil by Direct Analysis of the Enantiomeric Composition of Filbertone

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Advanced detection methods for traceability of origin and authenticity of olive oils

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DIFFERENTIAL SCANNING CALORIMETRY DETECTION OF HIGH OLEIC SUNFLOWER OIL AS AN ADULTERANT IN EXTRA‐VIRGIN OLIVE OIL

inferredcites →https://doi.org/10.1111/j.1745-4530.2008.00265.xopenalex-snapshot

IMPACT OF BLENDING OF FRYING OILS ON VISCOSITY AND HEAT TRANSFER COEFFICIENT AT ELEVATED TEMPERATURES

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Optimization of ultrasound‐assisted ethanol extraction of hazelnut oil

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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 classification and identification model of extra virgin olive oil adulterated with other edible oils based on pigment compositions and support vector machine

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