Comparing the potential of IR-spectroscopic techniques to gas chromatography coupled to ion mobility spectrometry for classifying virgin olive oil categories-Reference-Cited by-同舟云学术

Comparing the potential of IR-spectroscopic techniques to gas chromatography coupled to ion mobility spectrometry for classifying virgin olive oil categories

Published:2023-10 Issue: Volume:19 Page:100738
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Ortiz-Romero Clemente,Ríos-Reina Rocío,García-González Diego L.,Cardador María José,Callejón Raquel M,Arce Lourdes

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference39 articles.

1. Visible/Near Infrared (VIS/NIR) spectroscopy as an optical sensor for evaluating olive oil quality;Abu-Khalaf;Computers and Electronics in Agriculture,2020

2. Use of whole electrophoretic profile and chemometric tools for the differentiation of three olive oil qualities;Arroyo-Manzanares;Talanta,2019

3. Novel, rapid identification, and quantification of adulterants in extra virgin olive oil using near-infrared spectroscopy and chemometrics;Azizian;Lipids,2015

4. Standard normal variate transformation and de-trending of near-infrared diffuse reflectance spectra;Barnes;Applied Spectroscopy,1989

5. Rapid NIR determination of alkyl esters in virgin olive oil;Cayuela;Grasas y Aceites,2017

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. In-house validation of a visible and near infrared spectroscopy non-targeted method to support panel test of virgin olive oils;Food Research International;2024-09

2. A comparative study of fluorescence and Raman spectroscopy for discrimination of virgin olive oil categories: Chemometric approaches and evaluation against other techniques;Food Control;2024-04

3. Discrimination amongst olive oil categories by means of high performance-ion mobility spectrometry: A step forward on food authentication;Food Control;2024-04