Related references
Note: Only part of the references are listed.Extraction methods, LC-ESI-MS/MS analysis of phenolic compounds and antiradical properties of functional food enriched with elderberry flowers or fruits
Anna Oniszczuk et al.
ARABIAN JOURNAL OF CHEMISTRY (2019)
Analytical Methods to Evaluate the Quality of Edible Fats and Oils: The JOCS Standard Methods for Analysis of Fats, Oils and Related Materials (2013) and Advanced Methods
Yasushi Endo
JOURNAL OF OLEO SCIENCE (2018)
Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective
Daniel Granato et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
FLOWERING AND NECTAR SECRETION IN TWO FORMS OF THE MOLDAVIAN DRAGONHEAD (DRACOCEPHALUM MOLDAVICA L.) - A PLANT WITH EXTRAORDINARY APICULTURAL POTENTIAL
Marta Dmitruk et al.
JOURNAL OF APICULTURAL SCIENCE (2018)
Infrared spectroscopy for quantitative analysis and oil parameters of olive oil and virgin coconut oil: A review
Abdul Rohman
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)
Prediction of peroxide value in omega-3 rich microalgae oil by ATR-FTIR spectroscopy combined with chemometrics
Nur Cebi et al.
FOOD CHEMISTRY (2017)
Application of Moldavian dragonhead (Dracocephalum moldavica L.) leaves addition as a functional component of nutritionally valuable corn snacks
Agnieszka Wojtowicz et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
Evaluation of long-heating kinetic process of edible oils using ATR-FTIR and chemometrics tools
Marjan Mahboubifar et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
FTIR Spectroscopy and PLS-DA Classification and Prediction of Four Commercial Grade Virgin Olive Oils from Morocco
Aziz Hirri et al.
FOOD ANALYTICAL METHODS (2016)
Chemometric analysis for discrimination of extra virgin olive oils from whole and stoned olive pastes
Michele De Luca et al.
FOOD CHEMISTRY (2016)
Determination of adulterated neem and flaxseed oil compositions by FTIR spectroscopy and multivariate regression analysis
Brianda Elzey et al.
FOOD CONTROL (2016)
Molecular Organization of Dipalmitoylphosphatidylcholine Bilayers Containing Bioactive Compounds 4-(5-Heptyl-1,3,4-thiadiazol-2-yl)Benzene-1,3-diol and 4-(5-Methyl-1,3,4-thiadiazol-2-yl) Benzene-1,3-diols
Dariusz Kluczyk et al.
JOURNAL OF PHYSICAL CHEMISTRY B (2016)
Thermal edible oil evaluation by UV-Vis spectroscopy and chemometrics
Rhayanna P. Goncalves et al.
FOOD CHEMISTRY (2014)
Physicochemical and grinding characteristics of dragonhead seeds
D. Dziki et al.
INTERNATIONAL AGROPHYSICS (2013)
Derivative FTIR spectroscopy for cluster analysis and classification of morocco olive oils
Michele De Luca et al.
FOOD CHEMISTRY (2011)
Fourier transform infrared (FTIR) spectroscopy for analysis of extra virgin olive oil adulterated with palm oil
A. Rohman et al.
FOOD RESEARCH INTERNATIONAL (2010)
Classification of eight pomegranate juices based on antioxidant capacity measured by four methods
Mustafa Cam et al.
FOOD CHEMISTRY (2009)
Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares
Ruben M. Maggio et al.
FOOD CHEMISTRY (2009)
Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds
Tao Wang et al.
FOOD CHEMISTRY (2009)
Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data
Gozde Gurdeniz et al.
FOOD CHEMISTRY (2009)
Analysis of Cod-Liver Oil Adulteration Using Fourier Transform Infrared (FTIR) Spectroscopy
Abdul Rohman et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2009)
Main fatty acid classes in vegetable oils by SB-ATR-Fourier transform infrared (FTIR) spectroscopy
S. T. H. Sherazi et al.
TALANTA (2009)
Geographical classification of honey samples by near-infrared spectroscopy: A feasibility study
Tony Woodcock et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Preliminary evaluation of the application of the ftir spectroscopy to control the geographic origin and quality of virgin olive oils
Alessandra Bendini et al.
JOURNAL OF FOOD QUALITY (2007)
Polyphenolic compositions of Basque natural ciders:: A chemometric study
RM Alonso-Salces et al.
FOOD CHEMISTRY (2006)
Applications of Fourier transform-infrared spectroscopy to edible oils
N. Vlachos et al.
ANALYTICA CHIMICA ACTA (2006)
Monitoring peroxide value in oxidized emulsions by Fourier transform infrared spectroscopy
IN Hayati et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2005)
Comparison of near-infrared, Fourier transform-infrared, and Fourier transform-Raman methods for determining olive pomace oil adulteration in extra virgin olive oil
H Yang et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2001)
A rapid and simple method for the determination of iodine values using derivative Fourier transform infrared measurements
O Hendl et al.
ANALYTICA CHIMICA ACTA (2001)
Share Paper
