Portable Detection and Quantification of Olive Oil Adulteration by 473-nm Laser-Induced Fluorescence-Reference-Cited by-同舟云学术

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Portable Detection and Quantification of Olive Oil Adulteration by 473-nm Laser-Induced Fluorescence

Published:2015-05-14 Issue:1 Volume:9 Page:275-279
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Mu Taotao,Chen Siying,Zhang Yinchao,Chen He,Guo Pan,Meng Fandong

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s12161-015-0199-2.pdf

Reference28 articles.

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2. Christodouleas D, Fotakis C, Papadopoulos K, Dimotikali D, Calokerinos AC (2012) Luminescent methods in the analysis of untreated edible oils. A review. Anal Lett 45:625–641

3. Cosio MS, Ballabio D, Benedetti S, Gigliotti C (2006) Geographical origin and authentication of extra virgin olive oils by an electronic nose in combination with artificial neural networks. Anal Chim Acta 567:202–210

4. Fang GH, Goh JY, Tay M, Lau HF, Li SFY (2013) Characterization of oils and fats by H-1 NMR and GC/MS fingerprinting: classification, prediction and detection of adulteration. Food Chem 138:1461–1469

5. Gao L, Li XB (2015) Utilizing partial least square and support vector machine for TBM penetration rate prediction in hard rock conditions. J Cent South Univ 22:290–295

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