358
M. Manley and P. J. Williams
38. K.M. Bewig, A.D. Clarke, C. Roberts, N. Unklesbay, Discriminant analysis of vegetable oils
by near-infrared reflectance spectroscopy. J. Am. Oil Chem. Soc. 71(2), 195–200 (1994)
39. P. Hourant, V. Baeten, M.T. Morales, M. Meurens, R. Aparicio, Oils and fats classification by
selected bands of near-infrared spectroscopy. Appl. Spectrosc. 54(8), 1168–1174 (2000)
40. S. Armenta, J. Moros, S. Garrigues, M. De La Guardia, The use of near-infrared spectrometry
in the olive oil industry. Crit. Rev. Food Sci. Nutr. 50, 567–582 (2010)
41. E. Christopoulou, M. Lazaraki, M. Komaitis, K. Kaselimis, Effectivenes of determinations of
fatty acids and triglycerides for the detection of adulteration of olive oils with vegetable oils.
Food Chem. 84, 463–474 (2004)
42. I.J. Wesley, F. Pacheco, A.E.J. McGill, Identification of adulterants in olive oils. J. Am. Oil
Chem. Soc. 73(4), 515–518 (1996)
43. A.A. Christy, S. Kasemsumran, Y. Du, Y. Ozaki, The detection and quantification of adulteration
in olive oil by near infrared spectroscopy and chemometrics. Anal. Sci. 20, 935–940 (2004)
44. K.N. Basri, M.N. Hussain, J. Bakar, Z. Sharif, M.F.A. Khir, A.S. Zoolfakar, Classification and
quantification of palm oil adulteration via portable NIR spectroscopy. Spectrochim. Acta, Part
A 173, 335–342 (2017)
45. N. Shilton, G. Downey, P.B. McNulty, Detection of orange juice adulteration by near-infrared
spectroscopy. Sem. Food Anal. 3, 155–161 (1998)
46. E. Arendse, O.A. Fawole, L.S. Magwaza, U.L. Opara, Non-destructive prediction of internal
and external quality attributes of fruit with thick rind: a review. J. Food Eng. 217, 11–23 (2018)
47. E.J. Nascimento Marques, S.T. De Freitas, M. Fernanda Pimentel, C. Pasquini, Rapid and nondestructive determination of quality parameters in the ‘Tommy Atkins’ mango using a novel
handheld near infrared spectrometer. Food Chem. 197, 1207–1214 (2016)
48. M. García-Alvarez, J.F. Huidobro, M. Hermida, J.L. Rodríguez-Otero, Major components of
honey analysis by near-infrared transflectance spectroscopy. J. Agric. Food Chem. 48, 5154–
5158 (2000)
49. G. Downey, V. Fouratier, J.D. Kelly, Detection of honey adulteration by addition of fructose
and glucose using near infrared transflectance spectroscopy. J. Near Infrared Spectrosc. 11,
447–456 (2003)
50. J.D. Kelly, C. Petisco, G. Downey, Potential of near infrared transflectance spectroscopy to
detect adulteration of Irish honey by beet invert syrup and high fructose corn syrup. J. Near
Infrared Spectrosc. 14, 139–146 (2006)
51. A. Guelpa, F. Marini, A. Du Plessis, R. Slabbert, M. Manley, Verification of authenticity of
South African honey and fraud detection using NIR spectroscopy. Food Control 74, 1388–1396
(2017)
52. C.M. McGoverin, J. Weeranantanaphan, G. Downey, M. Manley, Review: the application of
near infrared spectroscopy to the measurement of bioactive compounds in food commodities.
J. Near Infrared Spectrosc. 18(2), 87–111 (2010)
53. B.G. Osborne, T. Fearn, Discriminant analysis of black tea by near infrared reflectance
spectroscopy. Food Chem. 29, 233–238 (1988)
54. A. Grant, J.G. Franklin, A.M.C. Davies, Near infra-red analysis: the use of multivariate statistics
for investigation of variables in sample preparation and presentation of tea leaf. J. Sci. Food
Agric. 42, 129–139 (1988)
55. Q. Chen, J. Zhao, G. Zhang, X. Wang, Feasibility study on qualitative and quantitative analysis
in tea by near infrared spectroscopy with multivariate calibration. Anal. Chim. Acta 572, 77–84
(2006)
56. M. Manley, E. Joubert, M. Botha, Quantification of the major phenolic compounds, soluble
solid content and total antioxidant activity of green rooibos (Aspalathus linearis) by means of
near infrared spectroscopy. J. Near Infrared Spectrosc. 14, 213–222 (2006)
57. A.M.C. Davies, F. McClure, Near infrared analysis of foods. Near infrared analysis in the
Fourier domain with special reference to process control. Anal. Proc. 22, 321–322 (1985)
58. G. Downey, J. Boussion, D. Beauchêne, Authentication of whole and ground coffee beans by
near infrared reflectance spectroscopy. J. Near Infrared Spectrosc. 2, 85–92 (1994)
M. Manley and P. J. Williams
38. K.M. Bewig, A.D. Clarke, C. Roberts, N. Unklesbay, Discriminant analysis of vegetable oils
by near-infrared reflectance spectroscopy. J. Am. Oil Chem. Soc. 71(2), 195–200 (1994)
39. P. Hourant, V. Baeten, M.T. Morales, M. Meurens, R. Aparicio, Oils and fats classification by
selected bands of near-infrared spectroscopy. Appl. Spectrosc. 54(8), 1168–1174 (2000)
40. S. Armenta, J. Moros, S. Garrigues, M. De La Guardia, The use of near-infrared spectrometry
in the olive oil industry. Crit. Rev. Food Sci. Nutr. 50, 567–582 (2010)
41. E. Christopoulou, M. Lazaraki, M. Komaitis, K. Kaselimis, Effectivenes of determinations of
fatty acids and triglycerides for the detection of adulteration of olive oils with vegetable oils.
Food Chem. 84, 463–474 (2004)
42. I.J. Wesley, F. Pacheco, A.E.J. McGill, Identification of adulterants in olive oils. J. Am. Oil
Chem. Soc. 73(4), 515–518 (1996)
43. A.A. Christy, S. Kasemsumran, Y. Du, Y. Ozaki, The detection and quantification of adulteration
in olive oil by near infrared spectroscopy and chemometrics. Anal. Sci. 20, 935–940 (2004)
44. K.N. Basri, M.N. Hussain, J. Bakar, Z. Sharif, M.F.A. Khir, A.S. Zoolfakar, Classification and
quantification of palm oil adulteration via portable NIR spectroscopy. Spectrochim. Acta, Part
A 173, 335–342 (2017)
45. N. Shilton, G. Downey, P.B. McNulty, Detection of orange juice adulteration by near-infrared
spectroscopy. Sem. Food Anal. 3, 155–161 (1998)
46. E. Arendse, O.A. Fawole, L.S. Magwaza, U.L. Opara, Non-destructive prediction of internal
and external quality attributes of fruit with thick rind: a review. J. Food Eng. 217, 11–23 (2018)
47. E.J. Nascimento Marques, S.T. De Freitas, M. Fernanda Pimentel, C. Pasquini, Rapid and nondestructive determination of quality parameters in the ‘Tommy Atkins’ mango using a novel
handheld near infrared spectrometer. Food Chem. 197, 1207–1214 (2016)
48. M. García-Alvarez, J.F. Huidobro, M. Hermida, J.L. Rodríguez-Otero, Major components of
honey analysis by near-infrared transflectance spectroscopy. J. Agric. Food Chem. 48, 5154–
5158 (2000)
49. G. Downey, V. Fouratier, J.D. Kelly, Detection of honey adulteration by addition of fructose
and glucose using near infrared transflectance spectroscopy. J. Near Infrared Spectrosc. 11,
447–456 (2003)
50. J.D. Kelly, C. Petisco, G. Downey, Potential of near infrared transflectance spectroscopy to
detect adulteration of Irish honey by beet invert syrup and high fructose corn syrup. J. Near
Infrared Spectrosc. 14, 139–146 (2006)
51. A. Guelpa, F. Marini, A. Du Plessis, R. Slabbert, M. Manley, Verification of authenticity of
South African honey and fraud detection using NIR spectroscopy. Food Control 74, 1388–1396
(2017)
52. C.M. McGoverin, J. Weeranantanaphan, G. Downey, M. Manley, Review: the application of
near infrared spectroscopy to the measurement of bioactive compounds in food commodities.
J. Near Infrared Spectrosc. 18(2), 87–111 (2010)
53. B.G. Osborne, T. Fearn, Discriminant analysis of black tea by near infrared reflectance
spectroscopy. Food Chem. 29, 233–238 (1988)
54. A. Grant, J.G. Franklin, A.M.C. Davies, Near infra-red analysis: the use of multivariate statistics
for investigation of variables in sample preparation and presentation of tea leaf. J. Sci. Food
Agric. 42, 129–139 (1988)
55. Q. Chen, J. Zhao, G. Zhang, X. Wang, Feasibility study on qualitative and quantitative analysis
in tea by near infrared spectroscopy with multivariate calibration. Anal. Chim. Acta 572, 77–84
(2006)
56. M. Manley, E. Joubert, M. Botha, Quantification of the major phenolic compounds, soluble
solid content and total antioxidant activity of green rooibos (Aspalathus linearis) by means of
near infrared spectroscopy. J. Near Infrared Spectrosc. 14, 213–222 (2006)
57. A.M.C. Davies, F. McClure, Near infrared analysis of foods. Near infrared analysis in the
Fourier domain with special reference to process control. Anal. Proc. 22, 321–322 (1985)
58. G. Downey, J. Boussion, D. Beauchêne, Authentication of whole and ground coffee beans by
near infrared reflectance spectroscopy. J. Near Infrared Spectrosc. 2, 85–92 (1994)