388 related articles for article (PubMed ID: 21116610)
1. Sample classification for improved performance of PLS models applied to the quality control of deep-frying oils of different botanic origins analyzed using ATR-FTIR spectroscopy.
Kuligowski J; Carrión D; Quintás G; Garrigues S; de la Guardia M
Anal Bioanal Chem; 2011 Jan; 399(3):1305-14. PubMed ID: 21116610
[TBL] [Abstract][Full Text] [Related]
2. Spectral variable selection for partial least squares calibration applied to authentication and quantification of extra virgin olive oils using Fourier transform Raman spectroscopy.
Heise HM; Damm U; Lampen P; Davies AN; McIntyre PS
Appl Spectrosc; 2005 Oct; 59(10):1286-94. PubMed ID: 16274542
[TBL] [Abstract][Full Text] [Related]
3. Direct determination of polymerized triglycerides in deep-frying olive oil by attenuated total reflectance-Fourier transform infrared spectroscopy using partial least squares regression.
Kuligowski J; Quintás G; Garrigues S; de la Guardia M
Anal Bioanal Chem; 2010 May; 397(2):861-9. PubMed ID: 20186532
[TBL] [Abstract][Full Text] [Related]
4. Quantification and classification of corn and sunflower oils as adulterants in olive oil using chemometrics and FTIR spectra.
Rohman A; Che Man YB
ScientificWorldJournal; 2012; 2012():250795. PubMed ID: 22448127
[TBL] [Abstract][Full Text] [Related]
5. Analysis of carbonyl value of frying oil by fourier transform infrared spectroscopy.
Zhang H; Ma J; Miao Y; Tuchiya T; Chen JY
J Oleo Sci; 2015; 64(4):375-80. PubMed ID: 25766931
[TBL] [Abstract][Full Text] [Related]
6. Blends of olive oil and seeds oils: characterisation and olive oil quantification using fatty acids composition and chemometric tools. Part II.
Monfreda M; Gobbi L; Grippa A
Food Chem; 2014 Feb; 145():584-92. PubMed ID: 24128518
[TBL] [Abstract][Full Text] [Related]
7. Use of ATR-FTIR spectroscopy coupled with chemometrics for the authentication of avocado oil in ternary mixtures with sunflower and soybean oils.
Jiménez-Sotelo P; Hernández-Martínez M; Osorio-Revilla G; Meza-Márquez OG; García-Ochoa F; Gallardo-Velázquez T
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2016 Jul; 33(7):1105-15. PubMed ID: 27314226
[TBL] [Abstract][Full Text] [Related]
8. Preliminary study on application of mid infrared spectroscopy for the evaluation of the virgin olive oil "freshness".
Sinelli N; Cosio MS; Gigliotti C; Casiraghi E
Anal Chim Acta; 2007 Aug; 598(1):128-34. PubMed ID: 17693316
[TBL] [Abstract][Full Text] [Related]
9. Determination of oil and water content in olive pomace using near infrared and Raman spectrometry. A comparative study.
Muik B; Lendl B; Molina-Díaz A; Pérez-Villarejo L; Ayora-Cañada MJ
Anal Bioanal Chem; 2004 May; 379(1):35-41. PubMed ID: 14968284
[TBL] [Abstract][Full Text] [Related]
10. [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]
11. A Simple and Portable Screening Method for Adulterated Olive Oils Using the Hand-Held FTIR Spectrometer and Chemometrics Tools.
Pan M; Sun S; Zhou Q; Chen J
J Food Sci; 2018 Jun; 83(6):1605-1612. PubMed ID: 29786845
[TBL] [Abstract][Full Text] [Related]
12. Authentication of canned fish packing oils by means of Fourier transform infrared spectroscopy.
Dominguez-Vidal A; Pantoja-de la Rosa J; Cuadros-Rodríguez L; Ayora-Cañada MJ
Food Chem; 2016 Jan; 190():122-127. PubMed ID: 26212950
[TBL] [Abstract][Full Text] [Related]
13. Discrimination of edible oils and fats by combination of multivariate pattern recognition and FT-IR spectroscopy: a comparative study between different modeling methods.
Javidnia K; Parish M; Karimi S; Hemmateenejad B
Spectrochim Acta A Mol Biomol Spectrosc; 2013 Mar; 104():175-81. PubMed ID: 23266692
[TBL] [Abstract][Full Text] [Related]
14. Rapid determination and classification of crude oils by ATR-FTIR spectroscopy and chemometric methods.
Mohammadi M; Khanmohammadi Khorrami M; Vatani A; Ghasemzadeh H; Vatanparast H; Bahramian A; Fallah A
Spectrochim Acta A Mol Biomol Spectrosc; 2020 May; 232():118157. PubMed ID: 32106028
[TBL] [Abstract][Full Text] [Related]
15. Infrared spectroscopy and multivariate methods as a tool for identification and quantification of fuels and lubricant oils in soil.
Nespeca MG; Piassalonga GB; de Oliveira JE
Environ Monit Assess; 2018 Jan; 190(2):72. PubMed ID: 29318393
[TBL] [Abstract][Full Text] [Related]
16. Spectroscopic and Chemometric Analysis of Binary and Ternary Edible Oil Mixtures: Qualitative and Quantitative Study.
Jović O; Smolić T; Primožič I; Hrenar T
Anal Chem; 2016 Apr; 88(8):4516-24. PubMed ID: 26971405
[TBL] [Abstract][Full Text] [Related]
17. [Rapid determination of the components in ternary blended edible oil using near infrared transmission spectroscopy].
Liu FL; Chen HC
Guang Pu Xue Yu Guang Pu Fen Xi; 2009 Aug; 29(8):2099-102. PubMed ID: 19839317
[TBL] [Abstract][Full Text] [Related]
18. Determination of polar components in frying oils by Fourier-transform near-infrared spectroscopy.
Chen X; Yu X; Wang Y; Yang Y; Zhang J
J Oleo Sci; 2015; 64(3):255-61. PubMed ID: 25757429
[TBL] [Abstract][Full Text] [Related]
19. Rapid determination of phospholipid content of vegetable oils by FTIR spectroscopy combined with partial least-square regression.
Meng X; Pan Q; Ding Y; Jiang L
Food Chem; 2014 Mar; 147():272-8. PubMed ID: 24206718
[TBL] [Abstract][Full Text] [Related]
20. Electrospray ionization mass spectrometry and partial least squares discriminant analysis applied to the quality control of olive oil.
Alves JO; Botelho BG; Sena MM; Augusti R
J Mass Spectrom; 2013 Oct; 48(10):1109-15. PubMed ID: 24130014
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
