Visible/Near Infrared (VIS/NIR) spectroscopy as an optical sensor for evaluating olive oil quality
Nawaf Abu‐Khalaf, Mohammed Hmidat
Topics & Concepts
Partial least squares regressionPrincipal component analysisNear-infrared spectroscopyAbsorbanceChemometricsUltraviolet visible spectroscopyOlive oilSpectroscopyChemistryPrincipal component regressionAnalytical Chemistry (journal)PeroxidePeroxide valueInfrared spectroscopyMathematicsChromatographyStatisticsFood scienceOrganic chemistryQuantum mechanicsPhysicsSpectroscopy and Chemometric AnalysesWater Quality Monitoring and AnalysisEdible Oils Quality and Analysis