Building robust models for identification of adulteration in olive oil using FT-NIR, PLS-DA and variable selection-Reference-Cited by-同舟云学术

Building robust models for identification of adulteration in olive oil using FT-NIR, PLS-DA and variable selection

Published:2021-05 Issue: Volume:345 Page:128866
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Vieira Laurence Souza,Assis Camila,de Queiroz Maria Eliana Lopes Ribeiro,Neves Antônio Augusto,de Oliveira André Fernando

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

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2. Developing FT-NIR and PLS1 Methodology for Predicting Adulteration in Representative Varieties/Blends of Extra Virgin Olive Oils;Azizian;Lipids,2016

3. Genetic algorithms as a method for variable selection in multiple linear regression and partial least squares regression, with applications to pyrolysis mass spectrometry;Broadhurst;Analytica Chimica Acta,1997

4. Nondestructive measurement of squalene in olive oil by near infrared spectroscopy;Cayuela;LWT,2018

5. Application of high resolution melting combined with DNA-based markers for quantitative analysis of olive oil authenticity and adulteration;Chedid;Food Chemistry: X,2020

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