Classification of olive oils using chromatography, principal component analysis and artificial neural network modelling

Journal of Food Measurement and Characterization

Volumn 12, Issue 2, 2018, Pages 1325-1333

  Gumus, Z Pinar ^a   Ertas, Hasan ^a   Yasar, Erkan ^b   Gumus, Ozgur ^b  

^a EGE UNIVERSITY   (Turkey)

^b EGE UNIVERSITY   (Turkey)

Author keywords

Artificial neural networks; Fatty acids; Olive oil; Principal component analysis; Sterols; Triacylglycerols

Indexed keywords

ALCOHOLS; CHROMATOGRAPHIC ANALYSIS; CHROMATOGRAPHY; FATTY ACIDS; GLYCEROL; LIPIDS; LOCATION; NEURAL NETWORKS; OLIVE OIL; SEPARATION;

CHROMATOGRAPHIC METHODS; GEOGRAPHICAL AUTHENTICATIONS; GEOGRAPHICAL ORIGINS; PRINCIPAL COMPONENTS ANALYSIS; STEROL COMPOSITIONS; STEROLS; TRIACYLGLYCEROL COMPOSITIONS; TRIACYLGLYCEROLS;

PRINCIPAL COMPONENT ANALYSIS;

EID: 85041836900     PISSN: 21934126     EISSN: 21934134     Source Type: Journal    
DOI: 10.1007/s11694-018-9746-z     Document Type: Article

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