Dataset of Fluorescence EEM and UV Spectroscopy Data of Olive Oils during Ageing
Author:
Affiliation:
1. Institute of Applied Mathematics and Physics, Zurich University of Applied Sciences, 8401 Winterthur, Switzerland
2. Artificial Intelligence Research and Development, TOELT LLC, 8600 Dübendorf, Switzerland
Abstract
Funder
Hasler Foundation
Publisher
MDPI AG
Subject
Information Systems and Management,Computer Science Applications,Information Systems
Link
https://www.mdpi.com/2306-5729/8/5/81/pdf
Reference10 articles.
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3. Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics;Squeo;J. Sci. Food Agric.,2019
4. Comparative chemometric analysis of fluorescence and near infrared spectroscopies for authenticity confirmation and geographical origin of Argentinean extra virgin olive oils;Lozano;Food Control,2019
5. Extraction of physicochemical properties from the fluorescence spectrum with 1D convolutional neural networks: Application to olive oil;Venturini;J. Food Eng.,2023
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3. Shedding light on the ageing of extra virgin olive oil: Probing the impact of temperature with fluorescence spectroscopy and machine learning techniques;LWT;2024-01
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