Rapid Detection of Adulteration in Extra-Virgin Olive Oil using Three-Dimensional Fluorescence Spectra Technology with Selected Multivariate Calibrations-Reference-Cited by-同舟云学术

Rapid Detection of Adulteration in Extra-Virgin Olive Oil using Three-Dimensional Fluorescence Spectra Technology with Selected Multivariate Calibrations

Published:2015-01-15 Issue:9 Volume:18 Page:2085-2098
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Xu Yi,Li Huanhuan,Chen Quansheng,Zhao Jiewen,Ouyang Qin

Funder

National Natural Science Foundation of China

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942912.2014.963869

Reference33 articles.

1. Virgin Olive Oil Authentication by Multivariate Analyses of 1H NMR Fingerprints and δ13C and δ2H Data

2. Effect of olive oil on early and late events of colon carcinogenesis in rats: modulation of arachidonic acid metabolism and local prostaglandin E2 synthesis

3. Supervised pattern recognition in food analysis

4. An Algorithm for Three-way Data Analysis That Alternatively Minimizes Coupled Vector (COV) Resolution Error and PARAFAC Error

5. Feasibility study on identification of green, black and Oolong teas using near-infrared reflectance spectroscopy based on support vector machine (SVM)

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