Shedding light on the ageing of extra virgin olive oil: Probing the impact of temperature with fluorescence spectroscopy and machine learning techniques-Reference-Cited by-同舟云学术

Shedding light on the ageing of extra virgin olive oil: Probing the impact of temperature with fluorescence spectroscopy and machine learning techniques

Published:2024-01 Issue: Volume:191 Page:115679
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Venturini Francesca,Fluri Silvan,Mejari Manas,Baumgartner Michael,Piga Dario,Michelucci Umberto

Funder

Hasler Stiftung

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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2. Cultivar and geographical origin authentication of Italian extra virgin olive oil using front-face fluorescence spectroscopy and chemometrics;Al Riza;Food Control,2021

3. Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy;Aparicio Ruiz;Grasas Y Aceites,2017

4. Thermal degradation kinetics of neoxanthin, violaxanthin, and antheraxanthin in virgin olive oils;Aparicio-Ruiz;Journal of Agricultural and Food Chemistry,2012

5. Thermal degradation kinetics of chlorophyll pigments in virgin olive oils. 1. compounds of series a;Aparicio-Ruiz;Journal of Agricultural and Food Chemistry,2010

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1. Machine learning-enhanced fluorescence spectroscopy for the quality assessment of extra virgin olive oil during ageing;Optical Sensing and Detection VIII;2024-06-20

2. Machine learning feature extraction for predicting the ageing of olive oil;Data Science for Photonics and Biophotonics;2024-06-18