European and global food policies require that food put on the market is authentic, which
means that the label declaration matches the composition and provenance of the food item …

Fourier-Transform mid-infrared (FTIR) spectroscopy offers a strong candidate screening tool
for rapid, non-destructive and early detection of unauthorized virgin olive oil blends with …

The investigation of the so-called food fingerprints provides high potential with regard to the
characterization and identity verification of food. Therefore, this kind of non-targeted analysis …

Oil blends containing olive oil are commonly commercialized due to economical and
nutritional reasons. According to European trade standards only when an oil blend contains …

The structural changes induced in extra virgin olive oil (EVOO) by adulteration with soybean
oil (SBO) and heat treatment at 185° C for 4 and 8 h were investigated using Attenuated …

The aim of this work is to evaluate the capabilities and limitations of chemometric methods
and other mathematical treatments applied on spectroscopic data and more specifically on …

Commercially, extra virgin olive oil (EVOO) is subjected to be adulterated with low‐price oils
having similar color to EVOO. Fourier transform infrared (FTIR) spectroscopy combined with …

The use of printers to generate falsified documents has become a common practice in
today's world. The examination and identification of the printed matter in the suspected …

Fourier transform infrared spectroscopy (FTIR) coupled to multivariate analysis was used to
detect and quantify the adulteration of avocado oil with different edible oils (sunflower …

Fourier transform infrared (FTIR) spectra of ninety-seven edible oil samples from twenty
plant based varieties collected over a three year period were analyzed using the four main …