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Rapid Determination of Olive Oil Oxidative Stability and Its Major Quality Parameters Using Vis/NIR Transmittance Spectroscopy
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Comparison of near‐infrared emission spectroscopy and the Rancimat method for the determination of oxidative stability
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In‐process monitoring in industrial olive mill by means of FT‐NIR
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Oxidative stability and phenolic content of virgin olive oil: An analytical approach by traditional and high resolution techniques
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The multivariate calibration problem in chemistry solved by the PLS method
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Method for determining oxidation of vegetable oils by near‐infrared spectroscopy
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Rapid evaluation of olive oil quality by NIR reflectance spectroscopy
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Standard Methods for the Analysis of Oils, Fats and Derivatives
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A new method for determination of the oxidative stability of edible oils at frying temperatures using near infrared emission spectroscopy
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.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.foodres.2007.12.013openalex-snapshot
NIR spectrometric determination of quality parameters in vegetable oils using iPLS and variable selection
inferredcites →https://doi.org/10.1016/j.foodres.2008.03.007openalex-snapshot
A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (I): CIEXYZ non-uniform colour space
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Kinetic Study of Olive Oil Degradation Monitored by Fourier Transform Infrared Spectrometry. Application to Oil Characterization
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Effects of Chlorophyll and β‐Carotene on the Oxidation Stability of Olive Oil
inferredcites →https://doi.org/10.1201/9781003042204openalex-snapshot
Handbook of Near-Infrared Analysis
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Application of NIR Spectroscopy to Agricultural Products
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Oil and Fat Classification by Selected Bands of Near-Infrared Spectroscopy
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A simple procedure to evaluate the performance of fats and oils at frying temperatures.
inferredcites →https://doi.org/10.3989/gya.1998.v49.i1.703openalex-snapshot
Virgin olive oil and cardiovascular diseases. Plasma lipid profile and lipid composition of human erythrocyte membrane.
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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