359 related articles for article (PubMed ID: 16953317)
1. Synchronous fluorescence spectroscopy for quantitative determination of virgin olive oil adulteration with sunflower oil.
Poulli KI; Mousdis GA; Georgiou CA
Anal Bioanal Chem; 2006 Nov; 386(5):1571-5. PubMed ID: 16953317
[TBL] [Abstract][Full Text] [Related]
2. The effect of thermal treatment on the enhancement of detection of adulteration in extra virgin olive oils by synchronous fluorescence spectroscopy and chemometric analysis.
Mabood F; Boqué R; Folcarelli R; Busto O; Jabeen F; Al-Harrasi A; Hussain J
Spectrochim Acta A Mol Biomol Spectrosc; 2016 May; 161():83-7. PubMed ID: 26963728
[TBL] [Abstract][Full Text] [Related]
3. Validation of Fluorescence Spectroscopy to Detect Adulteration of Edible Oil in Extra Virgin Olive Oil (EVOO) by Applying Chemometrics.
Ali H; Saleem M; Anser MR; Khan S; Ullah R; Bilal M
Appl Spectrosc; 2018 Sep; 72(9):1371-1379. PubMed ID: 29712442
[TBL] [Abstract][Full Text] [Related]
4. Thermal oxidation process accelerates degradation of the olive oil mixed with sunflower oil and enables its discrimination using synchronous fluorescence spectroscopy and chemometric analysis.
Mabood F; Boqué R; Folcarelli R; Busto O; Al-Harrasi A; Hussain J
Spectrochim Acta A Mol Biomol Spectrosc; 2015 May; 143():298-303. PubMed ID: 25748285
[TBL] [Abstract][Full Text] [Related]
5. Detection and quantification of extra virgin olive oil adulteration by means of autofluorescence excitation-emission profiles combined with multi-way classification.
Durán Merás I; Domínguez Manzano J; Airado Rodríguez D; Muñoz de la Peña A
Talanta; 2018 Feb; 178():751-762. PubMed ID: 29136891
[TBL] [Abstract][Full Text] [Related]
6. Detecting and quantifying sunflower oil adulteration in extra virgin olive oils from the eastern mediterranean by visible and near-infrared spectroscopy.
Downey G; McIntyre P; Davies AN
J Agric Food Chem; 2002 Sep; 50(20):5520-5. PubMed ID: 12236673
[TBL] [Abstract][Full Text] [Related]
7. Updating a synchronous fluorescence spectroscopic virgin olive oil adulteration calibration to a new geographical region.
Kunz MR; Ottaway J; Kalivas JH; Georgiou CA; Mousdis GA
J Agric Food Chem; 2011 Feb; 59(4):1051-7. PubMed ID: 21250694
[TBL] [Abstract][Full Text] [Related]
8. Detection of hazelnut oil adulteration using FT-IR spectroscopy.
Ozen BF; Mauer LJ
J Agric Food Chem; 2002 Jul; 50(14):3898-901. PubMed ID: 12083856
[TBL] [Abstract][Full Text] [Related]
9. [Discriminating and quantifying potential adulteration in virgin olive oil by near infrared spectroscopy with BP-ANN and PLS].
Weng XX; Lu F; Wang CX; Qi YP
Guang Pu Xue Yu Guang Pu Fen Xi; 2009 Dec; 29(12):3283-7. PubMed ID: 20210151
[TBL] [Abstract][Full Text] [Related]
10. Synchronous fluorescence spectroscopy: tool for monitoring thermally stressed edible oils.
Poulli KI; Chantzos NV; Mousdis GA; Georgiou CA
J Agric Food Chem; 2009 Sep; 57(18):8194-201. PubMed ID: 19722493
[TBL] [Abstract][Full Text] [Related]
11. Detection of Chemlali extra-virgin olive oil adulteration mixed with soybean oil, corn oil, and sunflower oil by using GC and HPLC.
Jabeur H; Zribi A; Makni J; Rebai A; Abdelhedi R; Bouaziz M
J Agric Food Chem; 2014 May; 62(21):4893-904. PubMed ID: 24811341
[TBL] [Abstract][Full Text] [Related]
12. Evaluation of the overall quality of olive oil using fluorescence spectroscopy.
Guzmán E; Baeten V; Pierna JA; García-Mesa JA
Food Chem; 2015 Apr; 173():927-34. PubMed ID: 25466108
[TBL] [Abstract][Full Text] [Related]
13. Voltammetric fingerprinting of oils and its combination with chemometrics for the detection of extra virgin olive oil adulteration.
Tsopelas F; Konstantopoulos D; Kakoulidou AT
Anal Chim Acta; 2018 Jul; 1015():8-19. PubMed ID: 29530255
[TBL] [Abstract][Full Text] [Related]
14. [Quality analysis of olive oil and quantification detection of adulteration in olive oil by near-infrared spectrometry and chemometrics].
Zhuang XL; Xiang YH; Qiang H; Zhang ZY; Zou MQ; Zhang XF
Guang Pu Xue Yu Guang Pu Fen Xi; 2010 Apr; 30(4):933-6. PubMed ID: 20545134
[TBL] [Abstract][Full Text] [Related]
15. Visible and near-infrared absorption spectroscopy by an integrating sphere and optical fibers for quantifying and discriminating the adulteration of extra virgin olive oil from Tuscany.
Mignani AG; Ciaccheri L; Ottevaere H; Thienpont H; Conte L; Marega M; Cichelli A; Attilio C; Cimato A
Anal Bioanal Chem; 2011 Jan; 399(3):1315-24. PubMed ID: 21107823
[TBL] [Abstract][Full Text] [Related]
16. Detection of extra virgin olive oil adulteration with lampante olive oil and refined olive oil using nuclear magnetic resonance spectroscopy and multivariate statistical analysis.
Fragaki G; Spyros A; Siragakis G; Salivaras E; Dais P
J Agric Food Chem; 2005 Apr; 53(8):2810-6. PubMed ID: 15826023
[TBL] [Abstract][Full Text] [Related]
17. Fluorescence spectra measurement of olive oil and other vegetable oils.
Kyriakidis NB; Skarkalis P
J AOAC Int; 2000; 83(6):1435-9. PubMed ID: 11128149
[TBL] [Abstract][Full Text] [Related]
18. Sequential (step-by-step) detection, identification and quantitation of extra virgin olive oil adulteration by chemometric treatment of chromatographic profiles.
Capote FP; Jiménez JR; de Castro MD
Anal Bioanal Chem; 2007 Aug; 388(8):1859-65. PubMed ID: 17611742
[TBL] [Abstract][Full Text] [Related]
19. Detection of virgin olive oil adulteration using low field unilateral NMR.
Xu Z; Morris RH; Bencsik M; Newton MI
Sensors (Basel); 2014 Jan; 14(2):2028-35. PubMed ID: 24469355
[TBL] [Abstract][Full Text] [Related]
20. Linear and non linear chemometric models to quantify the adulteration of extra virgin olive oil.
Torrecilla JS; Rojo E; Domínguez JC; Rodríguez F
Talanta; 2010 Dec; 83(2):404-9. PubMed ID: 21111153
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]