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Artículo
Nondestructive measurement of squalene in olive oil by near infrared spectroscopy
(Elsevier, 2018)
This study sets the basis for developing a rapid technique for measuring olive oil squalene, which is a healthy compound. This technique, based on near infrared spectroscopy, is environmentally friendly. The most suitable ...
Artículo
Sorting olive oil based on alpha-tocopherol and total tocopherol content using near-infra-red spectroscopy (NIRS) analysis
(Elsevier, 2017)
Olive oil is an important vitamin E source, which shows a wide variation range. Therefore the interest on distinguish classes. In this study, we assessed models based on partial least squares (PLS) and discriminant analysis ...