Fourier transform infrared spectroscopy-Partial Least Squares (FTIR-PLS) coupled procedure application for the evaluation of fly attack on olive oil quality

LWT

Volumn 50, Issue 1, 2013, Pages 153-159

  Gómez Caravaca, Ana Maria ^a,b   Maggio, Rubén M ^c   Verardo, Vito ^b   Cichelli, Angelo ^d   Cerretani, Lorenzo ^b  

^a UNIVERSITY OF GRANADA   (Spain)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c Universidad Nacional de Rosario   (Argentina)

^d UNIVERSITY OF CHIETI   (Italy)

Author keywords

Bactrocera oleae; Chemometrics; Fly attack; FTIR; Quality parameters; Virgin olive oil

Indexed keywords

CAPILLARY ELECTROPHORESIS; FATTY ACIDS; FRUITS; LEAST SQUARES APPROXIMATIONS; NONDESTRUCTIVE EXAMINATION; OLIVE OIL; PHENOLS; QUALITY CONTROL;

BACTROCERA OLEAE; CHEMOMETRICS; FLY ATTACKS; FTIR; QUALITY PARAMETERS; VIRGIN OLIVE OIL;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

BACTROCERA OLEAE; OLEACEAE;

EID: 84866434023     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.06.007     Document Type: Article

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