Partial Least Squares Processing of Near‐Infrared Spectra for Discrimination and Quantification of Adulterated Olive Oils-Reference-Cited by-同舟云学术

Partial Least Squares Processing of Near‐Infrared Spectra for Discrimination and Quantification of Adulterated Olive Oils

Published:2005-11 Issue:6 Volume:38 Page:839-851
ISSN:0038-7010
Container-title:Spectroscopy Letters
language:en
Short-container-title:Spectroscopy Letters

Author:

Kasemsumran Sumaporn¹,Kang Naroo¹,Christy Alfred²,Ozaki Yukihiro¹

Affiliation:

1. a Department of Chemistry and Research Center for Near‐Infrared Spectroscopy , School of Science and Technology, Kwansei‐Gakuin University , Sanda , Japan

2. b Department of Chemistry , Agder University College , Kristiansand , Norway

Publisher

Informa UK Limited

Subject

Spectroscopy,Atomic and Molecular Physics, and Optics,Analytical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/00387010500316189

Reference20 articles.

1. Quantitative analysis of potential adulterants of extra virgin olive oil using infrared spectroscopy

2. Authentication and Quantification of Extra Virgin Olive Oils by Attenuated Total Reflectance Infrared Spectroscopy Using Silver Halide Fiber Probes and Partial Least-Squares Calibration

3. Discriminant analysis of vegetable oils by near-infrared reflectance spectroscopy

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