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Cited article:

Potential of Near-Infrared Spectroscopy for the Determination of Olive Oil Quality

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Sensors 22 (8) 2831 (2022)
https://doi.org/10.3390/s22082831

Determination of the Acidity of Waste Cooking Oils by Near Infrared Spectroscopy

Juan Francisco García Martín, María del Carmen López Barrera, Miguel Torres García, Qing-An Zhang and Paloma Álvarez Mateos
Processes 7 (5) 304 (2019)
https://doi.org/10.3390/pr7050304

Determining quality parameters of fish oils by means of 1H nuclear magnetic resonance, mid-infrared, and near-infrared spectroscopy in combination with multivariate statistics

Editha Giese, Ole Winkelmann, Sascha Rohn and Jan Fritsche
Food Research International 106 116 (2018)
https://doi.org/10.1016/j.foodres.2017.12.041

Quality analysis, classification, and authentication of liquid foods by near-infrared spectroscopy: A review of recent research developments

Lu Wang, Da-Wen Sun, Hongbin Pu and Jun-Hu Cheng
Critical Reviews in Food Science and Nutrition 57 (7) 1524 (2017)
https://doi.org/10.1080/10408398.2015.1115954

Review: Near Infrared Spectroscopy for Analysing Olive Oils

Monica Casale and Remo Simonetti
Journal of Near Infrared Spectroscopy 22 (2) 59 (2014)
https://doi.org/10.1255/jnirs.1106

Usage du proche infrarouge pour la détermination de la qualité des graines oléagineuses

André Merrien, Mohammed Krouti and José Diaz
Oléagineux, Corps gras, Lipides 17 (2) 71 (2010)
https://doi.org/10.1051/ocl.2010.0299

Geographic origins and compositions of virgin olive oils determinated by chemometric analysis of NIR spectra

O. Galtier, N. Dupuy, Y. Le Dréau, et al.
Analytica Chimica Acta 595 (1-2) 136 (2007)
https://doi.org/10.1016/j.aca.2007.02.033