Related references
Note: Only part of the references are listed.Assessing potato chip oil quality using a portable infrared spectrometer combined with pattern recognition analysis
Didem P. Aykas et al.
ANALYTICAL METHODS (2016)
Detection and quantification of extra virgin olive oil adulteration with edible oils by FT-IR spectroscopy and chemometrics
Xiaodan Sun et al.
ANALYTICAL METHODS (2015)
Analytical approaches for the assessment of free fatty acids in oils and fats
S. A. Mahesar et al.
ANALYTICAL METHODS (2014)
Vibrational spectroscopy and chemometrics to assess authenticity, adulteration and intrinsic quality parameters of edible oils and fats
Cleiton A. Nunes
FOOD RESEARCH INTERNATIONAL (2014)
Determination of trans fat in edible oils: current official methods and overview of recent developments
Cynthia Tyburczy et al.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2013)
Classification of edible oils and modeling of their physico-chemical properties by chemometric methods using mid-IR spectroscopy
Aderval S. Luna et al.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2013)
Discrimination of edible oils and fats by combination of multivariate pattern recognition and FT-IR spectroscopy: A comparative study between different modeling methods
Katayoun Javidnia et al.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2013)
Development and Application of a Database of Food Ingredient Fraud and Economically Motivated Adulteration from 1980 to 2010
Jeffrey C. Moore et al.
JOURNAL OF FOOD SCIENCE (2012)
Application of a Handheld Portable Mid-Infrared Sensor for Monitoring Oil Oxidative Stability
Meghan Allendorf et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2012)
Detection of Olive Oil Adulteration Using FT-IR Spectroscopy and PLS with Variable Importance of Projection (VIP) Scores
Abdelkhalek Oussama et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2012)
Application of a Portable Handheld Infrared Spectrometer for Quantitation of trans Fat in Edible Oils
Emily Birkel et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2011)
Comparison of fatty acid profiles and mid-infrared spectral data for classification of olive oils
Gozde Gurdeniz et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2010)
Application of transmission FT-IR spectroscopy for the trans fat determination in the industrially processed edible oils
S. T. H. Sherazi et al.
FOOD CHEMISTRY (2009)
Determination of free fatty acids in edible oils with the use of a variable filter array IR spectrometer
Yue Li et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2008)
Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential
Virginie Dubois et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2007)
Determination of total trans fats and oils by infrared spectroscopy for regulatory compliance
M. M. Mossoba et al.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2007)
Multivariate determination of cloud point in palm oil using partial least squares and principal component regression based on FTIR spectroscopy
G Setiowaty et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2004)
Nondestructive analyses of unsaturated fatty acid species in dietary oils by attenuated total reflectance with Fourier transform IR spectroscopy
S Yoshida et al.
BIOPOLYMERS (2003)