Recent technological advances for the determination of food authenticity

Identification of animal meat muscles by visible and near infrared reflectance spectroscopy

Daniel Cozzolino, Ian Murray · LWT · 2004 · 295 citations

Agriculture, Food Science, Zoology +14

The Detection and Quantification of Adulteration in Olive Oil by Near-Infrared Spectroscopy and Chemometrics

Alfred A. Christy, Sumaporn Kasemsumran, Yiping Du et al. · Analytical Sciences · 2004 · 277 citations

Agriculture, Chemistry, Food Science +14

Feasibility Study on the Use of Visible and Near-Infrared Spectroscopy Together with Chemometrics To Discriminate between Commercial White Wines of Different Varietal Origins

Daniel Cozzolino, Heather E. Smyth, Mark Gishen · Journal of Agricultural and Food Chemistry · 2003 · 247 citations

Agriculture, Enology, Food Science +17

Classification of Edible Oils by Employing ³¹P and ¹H NMR Spectroscopy in Combination with Multivariate Statistical Analysis. A Proposal for the Detection of Seed Oil Adulteration in Virgin Olive Oils

Georgia Vigli, Aggelos Philippidis, Apostolos Spyros et al. · Journal of Agricultural and Food Chemistry · 2003 · 226 citations

Agriculture, Biochemistry, Food Science +15

Comparison of near‐infrared, fourier transform‐infrared, and fourier transform‐raman methods for determining olive pomace oil adulteration in extra virgin olive oil

Hong Yang, Joseph Irudayaraj · Journal of the American Oil Chemists Society · 2001 · 211 citations

Natural Sciences, Chemistry, Food Science +16