Li H, Liang Y, Xu Q, Cao D. Key wavelengths screening using competitive adaptive reweighted sampling method for multivariate calibration [J]. Analytica Chimica Acta, 2009, 648(1): 77-84
[4]
Zou X B, Zhao J W, Mao H P, Shi J Y, Yin X P, Li Y X. Genetic algorithm interval partial least squares regression combined successive projections algorithm for variable selection in near-infrared quantitative analysis of pigment in cucumber leaves [J]. Applied Spectroscopy, 2010, 64(7): 786-794
Nie P C, Wu D, Sun D W, Cao F, Bao Y D, He Y. Potential of visible and near infrared spectroscopy and pattern recognition for rapid quantification of notoginseng powder with adulterants [J]. Sensors, 2013, 13(10): 13820-13834
[11]
Cayuela J A, Weiland C. Intact orange quality prediction with two portable NIR spectrometers [J]. Postharvest Biology and Technology, 2010, 58(2): 113-120
Wu D, Feng S, He Y. Short-wave near-infrared spectroscopy of milk powder for brand identification and component analysis [J]. Journal of Dairy Science, 2008, 91(3): 939-949
[14]
Moreiraa E D T, Pontesa M J C, Galv？ob R K H, Araujo M C U. Near infrared reflectance spectrometry classification of cigarettes using the successive projections algorithm for variable selection [J]. Talanta, 2009, 79(5): 1260-1264
Christy A A, Kasemsumran S, Du Y., Ozaki Y. The detection and quantification of adulteration in olive oil by near-infrared spectroscopy and chemometrics [J]. Analytical Sciences, 2004, 20(6): 935-940
Ozdemir D, Ozturk B. Near Infrared Spectroscopic Determination of Olive Oil Adulteration with Sunflower and Corn Oil [J]. Journal of Food and Drug Analysis, 2007, 15(1): 40-47
Sinelli N, Cerretani L, Di Egidio V, Bendini A, Casiraghi E. Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as a rapid tool to classify extra virgin olive oil on the basis of fruity attribute intensity [J]. Food Research International, 2010, 43(1): 369-375
Ozturk B, Yalcin A, Ozdemir D. Determination of olive oil adulteration with vegetable oils by near infrared spectroscopy coupled with multivariate calibration [J]. Journal of Near Infrared Spectroscopy, 2010, 18(3): 191-201
Mignani A G, Ciaccheri L, Ottevaere H, Thienpont H, Conte L, Marega M, Cichelli A, Attilio C, Cimato A. Visible and near-infrared absorption spectroscopy by an integrating sphere and optical fibers for quantifying and discriminating the adulteration of extra virgin olive oil from Tuscany [J]. Analytical and Bioanalytical Chemistry, 2011, 399(3): 1315-1324
Yang H, Irudayaraj J, Paradkar M M. Discriminant analysis of edible oils and fats by FTIR, FT-NIR and FT-Raman spectroscopy [J]. Food Chemistry, 2005, 93: 25-32
Wang L, Lee F S C, Wang X, He Y. Feasibility study of quantifying and discriminating soybean oil adulteration in camellia oils by attenuated total reflectance MIR and fiber optic diffuse reflectance NIR [J]. Food Chemistry, 2006, 95: 529-536
[29]
Li S, Zhu X, Zhang J, Li G, Su D, Shan Y. Authentication of Pure Camellia Oil by Using Near Infrared Spectroscopy and Pattern Recognition Techniques [J]. Journal of Food Science, 2012, 77(4): 374-380
