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Original Articles

The Use of Near-Infrared Spectrometry in the Olive Oil Industry

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Pages 567-582 | Published online: 07 Jun 2010

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Valeria Sileoni, Ombretta Marconi & Giuseppe Perretti. (2015) Near-infrared Spectroscopy in the Brewing Industry. Critical Reviews in Food Science and Nutrition 55:12, pages 1771-1791.
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Articles from other publishers (58)

Rabie Reda, Taoufiq Saffaj, Ilham Bouzida, Ouadi Saidi, Malika Belgrir, Brahim Lakssir & El Mestafa El Hadrami. (2023) Optimized variable selection and machine learning models for olive oil quality assessment using portable near infrared spectroscopy. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 303, pages 123213.
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Hui Li, Ronghui Che, Jiantang Zhu, Xiaohong Yang, Jiansheng Li, Alisdair R. Fernie & Jianbing Yan. (2023) Multi‐omics‐driven advances in the understanding of triacylglycerol biosynthesis in oil seeds. The Plant Journal.
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Ander Gracia Moisés, Ignacio Vitoria Pascual, José Javier Imas González & Carlos Ruiz Zamarreño. (2023) Data Augmentation Techniques for Machine Learning Applied to Optical Spectroscopy Datasets in Agrifood Applications: A Comprehensive Review. Sensors 23:20, pages 8562.
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Daniel Cozzolino & James Chapman. (2023) Advances, limitations, and considerations on the use of vibrational spectroscopy towards the development of management decision tools in food safety. Analytical and Bioanalytical Chemistry.
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Milad El Riachy, Peter Moubarak, Ghenwa Al Hawi, Myriam Geha, Walid Mushantaf, Nathalie Estephan & Wadih Skaff. (2023) Fatty Acid and Phenolic Profiles of Virgin Olive Oils from Local and European Varieties Planted in Lebanon. Plants 12:14, pages 2681.
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Shuang-Long Wang, Wen-Li Yuan, Ying Zhao, Kun-Lun Cheng, Guo-Hong Tao & Ling He. (2023) Low-melting multicharge ionic liquids with [Ln(NO 3 ) 5 ] 2− (Ln = Ho–Lu): structural, electrostatic, thermochemical, and fluorescence properties . Dalton Transactions 52:26, pages 8975-8985.
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Leonardo Ciaccheri, Barbara Adinolfi, Andrea Azelio Mencaglia & Anna Grazia Mignani. (2022) Bluetooth-Connected Pocket Spectrometer and Chemometrics for Olive Oil Applications. Foods 11:15, pages 2265.
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Valentina Giovenzana, Alessia Pampuri, Alessio Tugnolo, Andrea Casson, Riccardo Guidetti & Roberto Beghi. 2022. Olive Cultivation. Olive Cultivation.
Masyitah Amat Sairin, Samsuzana Abd Aziz, Chan Yoke Mun, Alfadhl Yahya Khaled & Fakhrul Zaman Rokhani. (2022) Analysis and prediction of the major fatty acids in vegetable oils using dielectric spectroscopy at 5–30 MHz. PLOS ONE 17:5, pages e0268827.
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Hanieh Nobari Moghaddam, Zahra Tamiji, Mahsa Akbari Lakeh, Mohammad Reza Khoshayand & Mannan Haji Mahmoodi. (2022) Multivariate analysis of food fraud: A review of NIR based instruments in tandem with chemometrics. Journal of Food Composition and Analysis 107, pages 104343.
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Karine Cristine Kaufmann, Klicia Araujo Sampaio, Juan F. García-Martín & Douglas Fernandes Barbin. (2022) Identification of coriander oil adulteration using a portable NIR spectrometer. Food Control 132, pages 108536.
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José S. Torrecilla, John C. Cancilla, Ana M. Perez-Calabuig & Sandra Pradana-Lopez. 2021. Olives and Olive Oil in Health and Disease Prevention. Olives and Olive Oil in Health and Disease Prevention 91 97 .
Marena Manley & Paul James Williams. 2021. Near-Infrared Spectroscopy. Near-Infrared Spectroscopy 347 359 .
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E. C. Correa, J. M. Roger, L. Lleó, N. Hernández-Sánchez, P. Barreiro & B. Diezma. (2019) Optimal management of oil content variability in olive mill batches by NIR spectroscopy. Scientific Reports 9:1.
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Chiaohwei Lee, Juan J. Polari, Kirsten E. Kramer & Selina C. Wang. (2018) Near-Infrared (NIR) Spectrometry as a Fast and Reliable Tool for Fat and Moisture Analyses in Olives. ACS Omega 3:11, pages 16081-16088.
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Celio Pasquini. (2018) Near infrared spectroscopy: A mature analytical technique with new perspectives – A review. Analytica Chimica Acta 1026, pages 8-36.
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Valentina Giovenzana, Roberto Beghi, Roberto Romaniello, Antonia Tamborrino, Riccardo Guidetti & Alessandro Leone. (2018) Use of visible and near infrared spectroscopy with a view to on-line evaluation of oil content during olive processing. Biosystems Engineering 172, pages 102-109.
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Diego Martínez Gila, Pablo Cano Marchal, Juan Gómez Ortega & Javier Gámez García. (2018) Non-Invasive Methodology to Estimate Polyphenol Content in Extra Virgin Olive Oil Based on Stepwise Multilinear Regression. Sensors 18:4, pages 975.
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María J. Lerma-García, Victoria Cortés, Pau Talens & José M. Barat. 2018. Vibrational Spectroscopy for Plant Varieties and Cultivars Characterization. Vibrational Spectroscopy for Plant Varieties and Cultivars Characterization 127 163 .
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Ana Garrido-Varo, María-Teresa Sánchez, María-José De la Haba, Irina Torres & Dolores Pérez-Marín. (2017) Fast, Low-Cost and Non-Destructive Physico-Chemical Analysis of Virgin Olive Oils Using Near-Infrared Reflectance Spectroscopy. Sensors 17:11, pages 2642.
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Vasiliki Lagouri, Vasiliki Manti & Thanasis Gimisis. 2017. Olives and Olive Oil as Functional Foods. Olives and Olive Oil as Functional Foods 221 247 .
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Di Wu & Da‐Wen Sun. 2017. Emerging Technologies in Meat Processing. Emerging Technologies in Meat Processing 345 374 .
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M. Antonietta Baldo, Paolo Oliveri, Remo Simonetti & Salvatore Daniele. (2016) A novel electroanalytical approach based on the use of a room temperature ionic liquid for the determination of olive oil acidity. Talanta 161, pages 881-887.
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Julio Beltrán Ortega, Diego M Martínez Gila, Daniel Aguilera Puerto, Javier Gámez García & Juan Gómez Ortega. (2016) Novel technologies for monitoring the in-line quality of virgin olive oil during manufacturing and storage. Journal of the Science of Food and Agriculture 96:14, pages 4644-4662.
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I. Zipori, A. Bustan, Z. Kerem & A. Dag. (2016) Olive paste oil content on a dry weight basis (OPDW): an indicator for optimal harvesting time in modern olive orchards. Grasas y Aceites 67:2, pages e137.
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Serap Durakli Velioglu, Elif Ercioglu, H. Tumay Temiz, H. Murat Velioglu, Ali Topcu & Ismail H. Boyaci. (2016) Raman Spectroscopic Barcode Use for Differentiation of Vegetable Oils and Determination of Their Major Fatty Acid Composition. Journal of the American Oil Chemists' Society 93:5, pages 627-635.
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Ana M. Gómez-Caravaca, Rubén M. Maggio & Lorenzo Cerretani. (2016) Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review. Analytica Chimica Acta 913, pages 1-21.
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Jan U. Porep, Dietmar R. Kammerer & Reinhold Carle. (2015) On-line application of near infrared (NIR) spectroscopy in food production. Trends in Food Science & Technology 46:2, pages 211-230.
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Krzysztof Wójcicki, Igor Khmelinskii, Marek Sikorski & Ewa Sikorska. (2015) Near and mid infrared spectroscopy and multivariate data analysis in studies of oxidation of edible oils. Food Chemistry 187, pages 416-423.
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Elisabetta Stella, Roberto Moscetti, Ron P. Haff, Danilo Monarca, Massimo Cecchini, Marina Contini & Riccardo Massantini. (2015) Review: Recent Advances in the Use of Non-Destructive near Infrared Spectroscopy for Intact Olive Fruits. Journal of Near Infrared Spectroscopy 23:4, pages 197-208.
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Yosra Allouche, Estrella Funes López, Gabriel Beltrán Maza & Antonio Jiménez Márquez. (2015) Near Infrared Spectroscopy and Artificial Neural Network to Characterise Olive Fruit and Oil Online for Process Optimisation. Journal of Near Infrared Spectroscopy 23:2, pages 111-121.
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I. Ontañon, J. Sanz, A. Escudero, S. de Marcos, V. Ferreira & J. Galbán. (2015) A modified commercial gas chromatograph for the continuous monitoring of the thermal degradation of sunflower oil and off-line solid phase extraction gas–chromatography–mass spectrometry characterization of released volatiles. Journal of Chromatography A 1388, pages 52-59.
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Laura Casanova, M. Paz Suárez, Victor M. Fernández-Cabanás, Ana M. Morales-Sillero, M. Rocío Jiménez & Pilar Rallo. (2014) From the juvenile to the adult vegetative phase in olive seedlings: the transition along the stem axis. Spanish Journal of Agricultural Research 12:4, pages 1149.
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Amnon Bustan, Zohar Kerem, Uri Yermiyahu, Alon Ben-Gal, Amnon Lichter, Samir Droby, Einat Zchori-Fein, David Orbach, Isaac Zipori & Arnon Dag. (2014) Preharvest circumstances leading to elevated oil acidity in ‘Barnea’ olives. Scientia Horticulturae 176, pages 11-21.
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Lourdes Salguero-Chaparro & Francisco Peña-Rodríguez. (2014) On-line versus off-line NIRS analysis of intact olives. LWT - Food Science and Technology 56:2, pages 363-369.
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Lourdes Salguero-Chaparro, Antonio J. Gaitán-Jurado, Víctor Ortiz-Somovilla & Francisco Peña-Rodríguez. (2013) Feasibility of using NIR spectroscopy to detect herbicide residues in intact olives. Food Control 30:2, pages 504-509.
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