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Application of the Ftir Technique as a Non-Invasive Tool to Discriminate Olive Oils with Protected Designation of Origin

https://doi.org/10.2139/ssrn.4482804
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inferredcites →https://doi.org/10.1002/aocs.12519openalex-extracted
Kinetic study of the microwave‐induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil
inferredcites →https://doi.org/10.1002/ejlt.201500041openalex-extracted
Cultivar discrimination and prediction of mixtures of Tunisian extra virgin olive oils by FTIR
inferredcites →https://doi.org/10.1002/jsfa.10862openalex-extracted
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
inferredcites →https://doi.org/10.1002/jsfa.10932openalex-extracted
Discrimination of botanical origin of olive oil from selected Greek cultivars by SPME‐GC ‐ MS and ATR‐FTIR spectroscopy combined with chemometrics
inferredcites →https://doi.org/10.1007/s00217-021-03809-8openalex-extracted
Fourier transform infrared spectroscopy-chemometric approach as a non-destructive olive cultivar tool for discriminating Portuguese monovarietal olive oils
inferredcites →https://doi.org/10.1007/s00217-022-04002-1openalex-extracted
Fatty acid and triacyglycerid as markers of virgin olive oil from mediterranean region: traceability and chemometric authentication
inferredcites →https://doi.org/10.1007/s00217-022-04097-6openalex-extracted
Monitoring the fatty acid and volatile compositions of Tunisian virgin olive oils using HS-SPME–GC–MS with regard to growing area
inferredcites →https://doi.org/10.1007/s11746-014-2462-xopenalex-extracted
Phenolic Composition and Antioxidant Activity of Monovarietal and Commercial Portuguese Olive Oils
inferredcites →https://doi.org/10.1007/s12161-012-9420-8openalex-extracted
Comparison of Different Extraction Methods to Determine Phenolic Compounds in Virgin Olive Oil
inferredcites →https://doi.org/10.1007/s12161-015-0255-yopenalex-extracted
FTIR Spectroscopy and PLS-DA Classification and Prediction of Four Commercial Grade Virgin Olive Oils from Morocco
inferredcites →https://doi.org/10.1016/j.foodchem.2020.128866openalex-extracted
Building robust models for identification of adulteration in olive oil using FT-NIR, PLS-DA and variable selection
inferredcites →https://doi.org/10.1016/j.foodchem.2022.134247openalex-extracted
ICP-MS triple quadrupole as analytical technique to define trace and ultra-trace fingerprint of extra virgin olive oil
inferredcites →https://doi.org/10.1016/j.foodchem.2022.134828openalex-extracted
Rapid detection of adulteration of olive oil with soybean oil combined with chemometrics by Fourier transform infrared, visible-near-infrared and excitation-emission matrix fluorescence spectroscopy: A comparative study
inferredcites →https://doi.org/10.1016/j.jfca.2022.104899openalex-extracted
Delineating unique and discriminant chemical traits in Brazilian and Italian extra-virgin olive oils by quantitative 2D-fingerprinting and pattern recognition algorithms
inferredcites →https://doi.org/10.1016/j.lwt.2016.07.002openalex-extracted
Monitoring olive oils quality and oxidative resistance during storage using an electronic tongue
inferredcites →https://doi.org/10.1016/j.talanta.2017.02.042openalex-extracted
Virgin olive oil stability study by mesh cell-FTIR spectroscopy
inferredcites →https://doi.org/10.1016/j.talanta.2019.03.116openalex-extracted
Use of FTIR and UV–visible spectroscopy in determination of chemical characteristics of olive oils
inferredcites →https://doi.org/10.1016/s0003-2670(00)00718-2openalex-extracted
Development of robust calibration models in near infra-red spectrometric applications
inferredcites →https://doi.org/10.1021/jf901730popenalex-extracted
Prediction of the Genetic Variety of Extra Virgin Olive Oils Produced atLa Comunitat Valenciana, Spain, by Fourier Transform Infrared Spectroscopy
inferredcites →https://doi.org/10.1038/s41598-022-10669-zopenalex-extracted
FT-IR characteristics, phenolic profiles and inhibitory potential against digestive enzymes of 25 herbal infusions
inferredcites →https://doi.org/10.1080/19440049.2019.1675909openalex-extracted
A review of Fourier Transform Infrared (FTIR) spectroscopy used in food adulteration and authenticity investigations
inferredcites →https://doi.org/10.1111/1541-4337.13005openalex-extracted
Nuclear magnetic resonance spectroscopy in extra virgin olive oil authentication
inferredcites →https://doi.org/10.3390/chemosensors11020080openalex-extracted
Effect of Cultivar and Geographical Origin on the Volatile Composition of Greek Monovarietal Extra Virgin Olive Oils
inferredcites →https://doi.org/10.3390/foods10020477openalex-extracted
Mid-Infrared Spectroscopy as a Valuable Tool to Tackle Food Analysis: A Literature Review on Coffee, Dairies, Honey, Olive Oil and Wine
inferredcites →https://doi.org/10.3390/s22249651openalex-extracted
An Electronic Nose as a Non-Destructive Analytical Tool to Identify the Geographical Origin of Portuguese Olive Oils from Two Adjacent Regions
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