4.6 Review

Use of Raman spectroscopy for analyzing edible vegetable oils

Related references

Note: Only part of the references are listed.
Review Nutrition & Dietetics

Saturated Fats Versus Polyunsaturated Fats Versus Carbohydrates for Cardiovascular Disease Prevention and Treatment

Patty W. Siri-Tarino et al.

ANNUAL REVIEW OF NUTRITION, VOL 35 (2015)

Article Food Science & Technology

Physico-Chemical Properties, Composition, and Oxidative Stability of Olive and Soybean Oils Under Different Conditions

Mohamed Makni et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2015)

Article Food Science & Technology

Raman spectroscopy study of edible oils and determination of the oxidative stability at frying temperatures

Maria A. Carmona et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2014)

Article Chemistry, Applied

Raman spectroscopy as an analytical tool for analysis of vegetable and essential oils

Paul Vargas Jentzsch et al.

FLAVOUR AND FRAGRANCE JOURNAL (2014)

Article Food Science & Technology

Determination of pesticide residues in olive oils with protected geographical indication or designation of origin

Zisimos Likudis et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)

Review Food Science & Technology

Raman spectroscopy in the analysis of food and pharmaceutical nanomaterials

Ying-Sing Li et al.

JOURNAL OF FOOD AND DRUG ANALYSIS (2014)

Review Food Science & Technology

Surface-Enhanced Raman Spectroscopy Applied to Food Safety

Ana Paula Craig et al.

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 4 (2013)

Review Biochemical Research Methods

Applications of liquid chromatography-mass spectrometry for food analysis

Vita Di Stefano et al.

JOURNAL OF CHROMATOGRAPHY A (2012)

Review Green & Sustainable Science & Technology

Review of biodiesel composition, properties, and specifications

S. Kent Hoekman et al.

RENEWABLE & SUSTAINABLE ENERGY REVIEWS (2012)

Review Instruments & Instrumentation

Applications of Raman Spectroscopy in Agricultural Products and Food Analysis: A Review

Danting Yang et al.

APPLIED SPECTROSCOPY REVIEWS (2011)

Article Food Science & Technology

Application of low-resolution Raman spectroscopy for the analysis of oxidized olive oil

Elena Guzman et al.

FOOD CONTROL (2011)

Article Spectroscopy

Quantitative detection of adulterated olive oil by Raman spectroscopy and chemometrics

Xiao-Fang Zhang et al.

JOURNAL OF RAMAN SPECTROSCOPY (2011)

Article Agriculture, Multidisciplinary

Characterization of antioxidant olive oil biophenols by spectroscopic methods

Fatima Paiva-Martins et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2011)

Article Agriculture, Multidisciplinary

Rapid Authentication of Olive Oil Adulteration by Raman Spectrometry

Ming-Qiang Zou et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Article Chemistry, Applied

Rapid Determination of Free Fatty Acid in Extra Virgin Olive Oil by Raman Spectroscopy and Multivariate Analysis

Rasha M. El-Abassy et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2009)

Review Chemistry, Analytical

Sample treatment and determination of pesticide residues in fatty vegetable matrices: A review

Bienvenida Gilbert-Lopez et al.

TALANTA (2009)

Article Food Science & Technology

Monitoring of heat-induced degradation of edible oils by proton NMR

Maria D. Guillen et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2008)

Review Food Science & Technology

Supercritical CO(2) extraction of oilseeds: Review of kinetic and equilibrium models

JM Del Valle et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2006)

Article Agriculture, Multidisciplinary

Detection of the presence of hazelnut oil in olive oil by FT-Raman and FT-MIR spectroscopy

V Baeten et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Article Biochemistry & Molecular Biology

Direct monitoring of lipid oxidation in edible oils by Fourier transform Raman spectroscopy

B Muik et al.

CHEMISTRY AND PHYSICS OF LIPIDS (2005)

Article Food Science & Technology

Monitoring the oxidation of unsaturated oils and formation of oxygenated aldehydes by proton NMR

MD Guillen et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2005)

Article Agriculture, Multidisciplinary

Rapid quantitative assessment of the adulteration of virgin olive oils with hazelnut oils using Raman spectroscopy and chemometrics

EC López-Díez et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Article Agriculture, Multidisciplinary

Edible oils:: discrimination by 1H nuclear magnetic resonance

MD Guillén et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2003)

Article Agriculture, Multidisciplinary

Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content

D Barrera-Arellano et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2002)

Article Agriculture, Multidisciplinary

Interpretation of fourier transform Raman spectra of the unsaponifiable matter in a selection of edible oils

V Baeten et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)

Review Biochemical Research Methods

Chromatographic analysis of unsaponifiable compounds of olive oils and fat-containing foods

G Lercker et al.

JOURNAL OF CHROMATOGRAPHY A (2000)