Identification of olive oil sensory defects by multivariate analysis of mid infrared spectra

Characterization of edible oils and lard by fourier transform infrared spectroscopy. Relationships between composition and frequency of concrete bands in the fingerprint region

Marı́a D. Guillén, Nerea Cabo · Journal of the American Oil Chemists Society · 1997 · 413 citations

Agriculture, Chemistry, Food Science +16

Comparative study of virgin olive oil sensory defects

M. T. Morales, Ramón Aparicio · Food Chemistry · 2004 · 404 citations

Agriculture, Food Science, Physiology +12

Spectral pre-processing for biomedical vibrational spectroscopy and microspectroscopic imaging

Peter Lasch · Chemometrics and Intelligent Laboratory Systems · 2012 · 337 citations · Full text

Natural Sciences, Bioengineering, Biomedical Engineering +16

Ambient mass spectrometry employing direct analysis in real time (DART) ion source for olive oil quality and authenticity assessment

Lukáš Václavík, Tomáš Čajka, Vojtěch Hrbek et al. · Analytica Chimica Acta · 2009 · 251 citations

Natural Sciences, Chemistry, Food Science +17

Combination of an e-nose, an e-tongue and an e-eye for the characterisation of olive oils with different degree of bitterness

Constantin Apetrei, Irina Mirela Apetrei, S. Villanueva et al. · Analytica Chimica Acta · 2010 · 177 citations · Full text

Agriculture, Food Science, Food Engineering +12