Stepwise geographical traceability of virgin olive oils by chemical profiles using artificial neural network models
暂无分享,去创建一个
Ramón Aparicio | Diego L. García-González | María Morales | D. L. García-González | R. Aparicio | M. Morales | G. Luna | Guadalupe Luna
[1] J. Giannettini,et al. Using lipid profiles and genotypes for the characterization of Corsican olive oils , 2008 .
[2] R. Lopez,et al. Characterization of european virgin olive oils using fatty acids , 1993 .
[3] J. Kister,et al. Geographic origins and compositions of virgin olive oils determinated by chemometric analysis of NIR spectra. , 2007, Analytica chimica acta.
[4] Simona Bohanec,et al. Building knowledge into an expert system , 1988 .
[5] G. Fregapane,et al. Sterol and alcohol composition of Cornicabra virgin olive oil: the campesterol content exceeds the upper limit of 4% established by EU regulations , 2004 .
[6] 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.
[7] E. Perri,et al. Recovery and characterisation of DNA from virgin olive oil , 2002 .
[8] J. Durbec,et al. Differentiation of French virgin olive oil RDOs by sensory characteristics, fatty acid and triacylglycerol compositions and chemometrics , 2006 .
[9] G. Fregapane,et al. Chemical composition of commercial cornicabra virgin olive oil from 1995/96 and 1996/97 crops , 1998 .
[10] R. Aparicio,et al. Effect of climate on the chemical composition of virgin olive oil , 1994 .
[11] R. Aparicio,et al. Characterization of virgin olive oils by SEXIA Expert System. , 1994, Progress in lipid research.
[12] Ramón Aparicio,et al. Characterisation of monovarietal virgin olive oils , 2002 .
[13] Á. Guinda,et al. Differences in Hydrocarbons of Virgin Olive Oils Obtained from Several Olive Varieties , 1996 .
[14] 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.
[15] J. Pereira,et al. Influence of olive storage period on oil quality of three Portuguese cultivars of Olea europea, Cobrançosa, Madural, and Verdeal Transmontana. , 2002, Journal of agricultural and food chemistry.
[16] 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.
[17] F. Reniero,et al. Application of stable isotope ratio analysis to the characterization of the geographical origin of olive oils. , 1999, Journal of agricultural and food chemistry.
[18] C. Schiavone,et al. Quantitative 13C NMR method using the DEPT pulse sequence for the determination of the geographical origin (DOP) of olive oils , 2001 .
[19] S. Primrose,et al. Food forensics: using DNA technology to combat misdescription and fraud. , 2004, Trends in biotechnology.
[20] R. Aparicio,et al. A fuzzy filter for removing interferences among membership grade functions An application to pre-treatment of data in olive oil authentication , 1995 .
[21] R. Aparicio. Characterization: Mathematical Procedures for Chemical Analysis , 2000 .
[22] L. Mannina,et al. Statistical analysis on Sicilian olive oils , 2007 .
[23] P. Hopke,et al. Comparison of rule-building expert systems with pattern recognition for the classification of analytical data , 1987 .
[24] R. Aparicio,et al. Effect of the extraction conditions of virgin olive oil on the lipoxygenase cascade:Chemical and sensory implications , 1999 .
[25] Joana S. Amaral,et al. Classification of PDO olive oils on the basis of their sterol composition by multivariate analysis , 2005 .
[26] Johann Gasteiger,et al. Classification of multicomponent analytical data of olive oils using different neural networks , 1994 .
[27] M. Tsimidou,et al. Authentication of virgin olive oils using principal component analysis of triglyceride and fatty acid profiles: Part 1—Classification of greek olive oils , 1987 .
[28] R. Boggia,et al. Geographical traceability of West Liguria extravirgin olive oils by the analysis of volatile terpenoid hydrocarbons. , 2005, Journal of chromatography. A.
[29] Davide Ballabio,et al. Geographical origin and authentication of extra virgin olive oils by an electronic nose in combination with artificial neural networks , 2006 .
[30] Nelson Marmiroli,et al. Traceability of plant contribution in olive oil by amplified fragment length polymorphisms. , 2005, Journal of agricultural and food chemistry.
[31] Ramón Aparicio. Characterization of foods by inexact rules: The SEXIA expert system , 2005 .
[32] Jacinto Sánchez Casas,et al. Estudio del contenido en ácidos grasos de aceites monovarietales elaborados a partir de aceitunas producidas en la región extremeña , 2003 .
[33] Beatriz P. P. Oliveira,et al. Chemometric characterization of three varietal olive oils (Cvs. Cobrançosa, Madural and Verdeal Transmontana) extracted from olives with different maturation indices , 2007 .
[34] Vincent Baeten,et al. Oil and Fat Classification by Selected Bands of Near-Infrared Spectroscopy , 2000 .
[35] D. L. García-González,et al. Virgin olive oil quality classification combining neural network and MOS sensors. , 2003, Journal of agricultural and food chemistry.
[36] Jacinto Sánchez Casas,et al. Sterol and erythrodiol + uvaol content of virgin olive oils from cultivars of Extremadura (Spain) , 2004 .
[37] L. Ferreiro,et al. Influencia de la altitud en la composición química de los aceites de oliva vírgenes de Andalucía. Ecuaciones matemáticas de clasificación , 1992 .
[38] M. C. Oliveros,et al. Electronic nose based on metal oxide semiconductor sensors and pattern recognition techniques: characterisation of vegetable oils , 2001 .