J. Artaud

Simple and rapid instrumental characterization of sensory attributes of virgin olive oil based on the direct coupling headspace-mass spectrometry

Chemical alterations taken place during deep-fat frying based on certain reaction products: A review

Rewiring of the Fruit Metabolome in Tomato Breeding

Characteristics and composition of Parkia biglobbossa and Jatropha curcas oils and cakes

A Novel Integrated Method for Large-Scale Detection, Identification, and Quantification of Widely Targeted Metabolites: Application in the Study of Rice Metabolomics

Supervised pattern recognition in food analysis

A 21st century technique for food control: Electronic noses

Variable selection in near-infrared spectroscopy: Benchmarking of feature selection methods on biodiesel data

Biodiesel classification by base stock type (vegetable oil) using near infrared spectroscopy data

Classification of Spanish extra virgin olive oils by data fusion of visible spectroscopic fingerprints and chemical descriptors

Fingerprinting food: current technologies for the detection of food adulteration and contamination

Quantitative and qualitative determination of acid value of peanut oil using near-infrared spectrometry

A literature review and a case study of sustainable supply chains with a focus on metrics

A review on biodiesel production using catalyzed transesterification

Confirmation of Declared Provenance of European Extra Virgin Olive Oil Samples by NIR Spectroscopy

Future challenges on the use of blockchain for food traceability analysis

Bioactives from Agri-Food Wastes: Present Insights and Future Challenges

Metabolomics for Functional Genomics, Systems Biology, and Biotechnology

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

Spectroscopic Studies of the Quality of Fatty Acid Methyl Esters Derived from Waste Cooking Oil

Mid-Infrared Spectroscopy Coupled with Chemometrics: A Tool for the Analysis of Intact Food Systems and the Exploration of Their Molecular Structure−Quality Relationships − A Review

Unsaponifiable Lipid Constituents of Some Underutilized Tropical Seed Oils

Effects of Lumbricus terrestris, Allolobophora chlorotica and Eisenia fetida on microbial community dynamics in oil-contaminated soil

Sulfur Assimilation in Photosynthetic Organisms: Molecular Functions and Regulations of Transporters and Assimilatory Enzymes

A review of earthworm impact on soil function and ecosystem services

Direct determination of polymerised triacylglycerides in deep-frying vegetable oil by near infrared spectroscopy using Partial Least Squares regression

Tracking, tracing, and business process interests in food commodities: A multi-level decision complexity

A new Fruit Fly Optimization Algorithm: Taking the financial distress model as an example

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

Infrared study of aging of edible oils by oxidative spectroscopic index and MCR-ALS chemometric method

Geographic origins and compositions of virgin olive oils determinated by chemometric analysis of NIR spectra

Comparison between NIR, MIR, concatenated NIR and MIR analysis and hierarchical PLS model. Application to virgin olive oil analysis

Fatty acid and sterol compositions of malagasy tamarind kernel oils

Differentiation of French virgin olive oil RDOs by sensory characteristics, fatty acid and triacylglycerol compositions and chemometrics

Effects of petroleum hydrocarbons on the phospholipid fatty acid composition of a consortium composed of marine hydrocarbon-degrading bacteria

Composition and authentication of virgin olive oil from French PDO regions by chemometric treatment of Raman spectra