Edible oils play an essential role in our routine life as cooking or frying oil as well as an
ingredient used in food, medicine, and cosmetic commodities. Because of the high …

Spectroscopic methods are efficient tools for food authentication due to the advantages of
high sensitivity, rapidness, simplicity and their convenience. The combined used of …

This review summarizes the use of spectroscopic processes-based analytical tools coupled
with chemometric techniques for the identification of adulterants in edible oil. Investigational …

Fourier transform infrared (FTIR) spectroscopy equipped with Attenuated total reflection
(ATR) was employed along with chemometrics to develop the methodology for classification …

Authenticity and adulteration detection are primary concerns of various stakeholders, such
as researchers, consumers, manufacturers, traders, and regulatory agencies. Traditional …

The potential benefit of data fusion based on different complementary analytical techniques
was investigated for two different classification tasks in the field of foodstuff authentication …

Within olive oils, extra virgin olive oil is the highest quality and, in consequence, the most
expensive one. Because of that, it is common that some merchants attempt to take economic …

Abstract Introduction and Objectives Due to the value of extra virgin olive oil (EVOO),
adulteration has become an important issue in the industry, which has created demand for …

Some of the major processed horticultural commodities subjected to adulteration are
powders, edible oils and juices. This review covers the recent application in the field of …

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 …