The use of near and mid infrared spectroscopy, combined with chemometric analysis, was explored as a tool to classify samples of Italian extra virgin olive oil on the basis of the cultivar.A total of 82 monovarietal samples ('Casaliva', 'Leccino' and 'Frantoio') of extra virgin olive oils were analysed. Several variables were measured: the free acidity, the peroxide value, spectrophotometric indices, the fatty acid composition, carotenoids, chlorophylls and tocopherol content. The same samples were also scanned by using NIR and MIR spectroscopy. The classification methods (LDA and SIMCA) were applied on chemical data and on the spectral data after having used the algorithm SELECT, as feature selection technique. The results showed that NIR ...
The aim of this paper is to apply new chemometric approaches to obtain quantitative information from...
The possibility provided by Chemometrics to extract and combine (fusion) information contained in NI...
The possibility provided by Chemometrics to extract and combine (fusion) information contained in NI...
The use of near and mid infrared spectroscopy combined with chemometric analysis was explored as a t...
A sensory analysis of 112 virgin olive oils was performed by a fully trained taste panel. The sample...
The extra virgin olive oil (EVOO) plays an important role amongst the Mediterranean typical food pro...
Fourier transform infrared (FT-IR) spectroscopy in combination with chemometric techniques has becom...
The freshness of extra virgin olive oils (EVOO) from typical cultivars of Garda regions was evaluate...
International audienceThe combination of mid-infrared (MIR) spectroscopy with multivariate analysis ...
Miniaturization of analytical technology has paved the way for in-situ screening of foods. In the cu...
In this paper, the potential of coupling mid- and near-infrared spectroscopic fingerprinting techniq...
International audienceThe authentication of virgin olive oil samples requires usually the use of sop...
An authentication study of the Italian PDO (protected designation of origin) extra virgin olive oil ...
The analysis of the physico-chemical parameters of quality of olive oil is still carried out in labo...
The freshness of virgin olive oils (VOO) from typical cultivars of Garda regions was evaluated by at...
The aim of this paper is to apply new chemometric approaches to obtain quantitative information from...
The possibility provided by Chemometrics to extract and combine (fusion) information contained in NI...
The possibility provided by Chemometrics to extract and combine (fusion) information contained in NI...
The use of near and mid infrared spectroscopy combined with chemometric analysis was explored as a t...
A sensory analysis of 112 virgin olive oils was performed by a fully trained taste panel. The sample...
The extra virgin olive oil (EVOO) plays an important role amongst the Mediterranean typical food pro...
Fourier transform infrared (FT-IR) spectroscopy in combination with chemometric techniques has becom...
The freshness of extra virgin olive oils (EVOO) from typical cultivars of Garda regions was evaluate...
International audienceThe combination of mid-infrared (MIR) spectroscopy with multivariate analysis ...
Miniaturization of analytical technology has paved the way for in-situ screening of foods. In the cu...
In this paper, the potential of coupling mid- and near-infrared spectroscopic fingerprinting techniq...
International audienceThe authentication of virgin olive oil samples requires usually the use of sop...
An authentication study of the Italian PDO (protected designation of origin) extra virgin olive oil ...
The analysis of the physico-chemical parameters of quality of olive oil is still carried out in labo...
The freshness of virgin olive oils (VOO) from typical cultivars of Garda regions was evaluated by at...
The aim of this paper is to apply new chemometric approaches to obtain quantitative information from...
The possibility provided by Chemometrics to extract and combine (fusion) information contained in NI...
The possibility provided by Chemometrics to extract and combine (fusion) information contained in NI...