Tracing the origin of extra virgin olive oils by infrared spectroscopy and chemometrics: a case study.
暂无分享,去创建一个
F. Marini | R. Bucci | A. Magrí | M. Bevilacqua | A. Magrì
[1] R. Fisher. THE USE OF MULTIPLE MEASUREMENTS IN TAXONOMIC PROBLEMS , 1936 .
[2] A. Savitzky,et al. Smoothing and Differentiation of Data by Simplified Least Squares Procedures. , 1964 .
[3] L. A. Stone,et al. Computer Aided Design of Experiments , 1969 .
[4] Svante Wold,et al. Pattern recognition by means of disjoint principal components models , 1976, Pattern Recognit..
[5] Ronald D. Snee,et al. Validation of Regression Models: Methods and Examples , 1977 .
[6] Bruce R. Kowalski,et al. Chemometrics: Theory and Application , 1977 .
[7] P. Geladi,et al. Linearization and Scatter-Correction for Near-Infrared Reflectance Spectra of Meat , 1985 .
[8] Silvia Lanteri,et al. Chemometrics in Food Chemistry , 1987, Chemometrics and Species Identification.
[9] R. Barnes,et al. Standard Normal Variate Transformation and De-Trending of Near-Infrared Diffuse Reflectance Spectra , 1989 .
[10] L. Duponchel,et al. Classification of edible fats and oils by principal component analysis of Fourier transform infrared spectra , 1996 .
[11] Johanna Smeyers-Verbeke,et al. Handbook of Chemometrics and Qualimetrics: Part A , 1997 .
[12] Eric R. Ziegel,et al. Handbook of Chemometrics and Qualimetrics, Part B , 2000, Technometrics.
[13] L. Mannina,et al. Geographical characterization of italian extra virgin olive oils using high-field (1)H NMR spectroscopy. , 2001, Journal of agricultural and food chemistry.
[14] S. Lanteri,et al. Classification and class-modeling of "Riviera Ligure" extra-virgin olive oil using chemical-physical parameters. , 2002, Journal of agricultural and food chemistry.
[15] G. Downey,et al. Detecting and quantifying sunflower oil adulteration in extra virgin olive oils from the eastern mediterranean by visible and near-infrared spectroscopy. , 2002, Journal of agricultural and food chemistry.
[16] Federico Marini,et al. Chemical authentication of extra virgin olive oil varieties by supervised chemometric procedures. , 2002, Journal of agricultural and food chemistry.
[17] Gerard Downey,et al. Geographic Classification of Extra Virgin Olive Oils from the Eastern Mediterranean by Chemometric Analysis of Visible and Near-Infrared Spectroscopic Data , 2003, Applied spectroscopy.
[18] E. K. Kemsley,et al. FTIR spectroscopy and multivariate analysis can distinguish the geographic origin of extra virgin olive oils. , 2003, Journal of agricultural and food chemistry.
[19] G. Vlahov,et al. Determination of geographical origin of olive oils using 13C nuclear magnetic resonance spectroscopy. I - Classification of olive oils of the Puglia region with denomination of protected origin. , 2003, Journal of agricultural and food chemistry.
[20] Joseph Irudayaraj,et al. Discriminant analysis of edible oils and fats by FTIR, FT-NIR and FT-Raman spectroscopy , 2005 .
[21] J. Kister,et al. Origin of French virgin olive oil registered designation of origins predicted by chemometric analysis of synchronous excitation-emission fluorescence spectra. , 2005, Journal of agricultural and food chemistry.
[22] E. Perri,et al. Determination of trace element in Italian virgin olive oils and their characterization according to geographical origin by statistical analysis. , 2007, Analytica chimica acta.
[23] Y. Heyden,et al. Geographical classification of olive oils by the application of CART and SVM to their FT‐IR , 2007 .
[24] A. Bendini,et al. PRELIMINARY EVALUATION OF THE APPLICATION OF THE FTIR SPECTROSCOPY TO CONTROL THE GEOGRAPHIC ORIGIN AND QUALITY OF VIRGIN OLIVE OILS , 2007 .
[25] N. Sinelli,et al. Preliminary study on application of mid infrared spectroscopy for the evaluation of the virgin olive oil "freshness". , 2007, Analytica chimica acta.
[26] D. L. García-González,et al. Detection of the presence of refined hazelnut oil in refined olive oil by fluorescence spectroscopy. , 2007, Journal of agricultural and food chemistry.
[27] George A. Mousdis,et al. Rapid synchronous fluorescence method for virgin olive oil adulteration assessment , 2007 .
[28] Monica Casale,et al. Combining information from headspace mass spectrometry and visible spectroscopy in the classification of the Ligurian olive oils. , 2007, Analytica chimica acta.
[29] Gözde Gürdeniz,et al. Differentiation of mixtures of monovarietal olive oils by mid-infrared spectroscopy and chemometrics , 2007 .
[30] E. Perri,et al. A metabolomic approach to the evaluation of the origin of extra virgin olive oil: a convenient statistical treatment of mass spectrometric analytical data. , 2007, Journal of agricultural and food chemistry.
[31] J. Kister,et al. Geographic origins and compositions of virgin olive oils determinated by chemometric analysis of NIR spectra. , 2007, Analytica chimica acta.
[32] Gerard Downey,et al. Geographical origin classification of olive oils by PTR-MS , 2008 .
[33] Apostolos Spyros,et al. Geographical characterization of greek virgin olive oils (cv. Koroneiki) using 1H and 31P NMR fingerprinting with canonical discriminant analysis and classification binary trees. , 2008, Journal of agricultural and food chemistry.
[34] M. Forina,et al. Class-modeling techniques, classic and new, for old and new problems , 2008 .
[35] J. Kister,et al. Lipid Compositions and French Registered Designations of Origins of Virgin Olive Oils Predicted by Chemometric Analysis of Mid-Infrared Spectra , 2008, Applied spectroscopy.
[36] Monica Casale,et al. Near Infrared Spectroscopy and Class Modelling Techniques for the Geographical Authentication of Ligurian Extra Virgin Olive Oil , 2008 .
[37] Gozde Gurdeniz,et al. Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy , 2008 .
[38] Frans van den Berg,et al. Review of the most common pre-processing techniques for near-infrared spectra , 2009 .
[39] Gerard Downey,et al. Confirmation of food origin claims by fourier transform infrared spectroscopy and chemometrics: extra virgin olive oil from Liguria. , 2009, Journal of agricultural and food chemistry.
[40] Nathalie Dupuy,et al. Automated principal component-based orthogonal signal correction applied to fused near infrared-mid-infrared spectra of French olive oils. , 2009, Analytical chemistry.
[41] Monica Casale,et al. Varietal discrimination of extra virgin olive oils by near and mid infrared spectroscopy , 2010 .
[42] N. Dupuy,et al. Comparison between NIR, MIR, concatenated NIR and MIR analysis and hierarchical PLS model. Application to virgin olive oil analysis. , 2010, Analytica chimica acta.