Detection of common adulterants in olive oils by bench top 60 MHz 1H NMR with partial least squares regression

Author:

Giebelhaus Ryland T.,Tarazona Carrillo Kieran,Nam Seo Lin,de la Mata A. Paulina,Araneda Juan F.,Hui Paul,Ma Jonathan,Harynuk James J.

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Potential of front face fluorescence spectroscopy and fluorescence imaging in discriminating adulterated extra-virgin olive oil with virgin olive oil;Abamba Omwange;Food Control,2021

2. Application of FTIR spectroscopy in the assessment of olive oil adulteration;Allam;J. Appl. Sci. Res.,2005

3. Peanut allergy: an overview;Al-Muhsen;CMAJ,2003

4. Analysis of lignins using 31P benchtop NMR spectroscopy: quantitative assessment of substructures and comparison to high-field NMR;Araneda;Can. J. Chem.,2022

5. Lithium-7 qNMR as a method to quantify lithium content in brines using benchtop NMR;Araneda;Analyst,2021

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