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Browsing by Author "Gürdeniz, Gözde"
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Chemometric studies for classification of olive oils and detection of adulteration
Gürdeniz, Gözde (Izmir Institute of Technology, 2008)The aim of this study is to classify extra-virgin olive oils according to variety, geographical origin and harvest year and also to detect and quantify olive oil adulteration. In order to classify extra virgin olive oils, ... -
Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy
Gürdeniz, Gözde; Özen, Fatma Banu; Tokatlı, Figen (Springer, 2008-08)Fatty acid composition and mid-infrared spectra of olive oils in combination with chemometric techniques were used in the classification of Turkish olive oils with respect to their varieties, growing location and harvest ... -
Comparison of fatty acid profiles and mid-infrared spectral data for classification of olive oils
Gürdeniz, Gözde; Özen, Banu; Tokatlı, Figen (Wiley-VCH Verlag, 2010-02)The composition of olive oils may vary depending on environmental and technological factors. Fatty acid profiles and Fourier-transform infrared (FT-IR) spectroscopy data in combination with chemometric methods were used ... -
Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data
Gürdeniz, Gözde; Özen, Fatma Banu (Elsevier, 2009-09)This study focuses on the detection and quantification of extra-virgin olive oil adulteration with different edible oils using mid-infrared (IR) spectroscopy with chemometrics. Mid-IR spectra were manipulated with wavelet ... -
Differentiation of mixtures of monovarietal olive oils by mid-infrared spectroscopy and chemometrics
Gürdeniz, Gözde; Tokatlı, Figen; Özen, Fatma Banu (Wiley-VCH Verlag, 2007)Fourier transform infrared (FT-IR) spectroscopy in combination with chemometric techniques has become a useful tool for authenticity determination of extra-virgin olive oils. Spectroscopic analysis of monovarietal extra-virgin ...
