Redundancy Analysis to Reduce the High-Dimensional Near-Infrared Spectral Information to Improve the Authentication of Olive Oil-Reference-Cited by-同舟云学术

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Redundancy Analysis to Reduce the High-Dimensional Near-Infrared Spectral Information to Improve the Authentication of Olive Oil

Published:2022-09-21 Issue:19 Volume:62 Page:4620-4628
ISSN:1549-9596
Container-title:Journal of Chemical Information and Modeling
language:en
Short-container-title:J. Chem. Inf. Model.

Author:

Sánchez-Rodríguez María Isabel¹,Sánchez-López Elena²,Marinas Alberto²^ORCID,Caridad José María¹,Urbano Francisco José²

Affiliation:

1. Department of Statistics and Business, Faculty of Law and Business, University of Cordoba, Avda. Puerta Nueva, s/n., E-14071 Cordoba, Spain

2. Department of Organic Chemistry, University of Cordoba, Campus de Rabanales, Marie Curie Building, E-14014 Cordoba, Spain

Funder

European Regional Development Fund

Consejer?a de Conocimiento, Investigaci?n y Universidad, Junta de Andaluc?a

Publisher

American Chemical Society (ACS)

Subject

Library and Information Sciences,Computer Science Applications,General Chemical Engineering,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jcim.2c00964

Reference45 articles.

1. Health benefits of olive oil and by-products and possible innovative applications for industrial processes

2. Extra virgin olive oil under simulated consumption conditions: Evaluation of quality, health, and flavour properties

3. Extra-Virgin Olive Oil and Cheap Vegetable Oils: Distinction and Detection of Adulteration as Determined by GC and Chemometrics

4. In-situ assessment of olive oil adulteration with soybean oil based on thermogravimetric-gas chromatography/mass spectrometry combined with chemometrics

5. Partition of Lipid Classes in Extra Virgin Olive Oil via Classic Liquid Chromatography and Subsequent Characterization Employing GC-FID and ESI-MS

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