Authentication of Extra Virgin Olive Oil from Sesame Oil Using FTIR Spectroscopy and Gas Chromatography

Detection of olive oil adulteration with some plant oils by GLC analysis of sterols using polar column

(2010) Khalid M. Al-Ismail et al.   FOOD CHEMISTRY

Near-Infrared Spectroscopy for Classification of Oranges and Prediction of the Sugar Content

(2010) Yongni Shao et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Data evaluation in chromatography by principal component analysis

(2009) T. Cserháti   BIOMEDICAL CHROMATOGRAPHY

Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data

(2009) Gozde Gurdeniz et al.   FOOD CHEMISTRY

Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy

(2009) M.J. Lerma-García et al.   FOOD CHEMISTRY

Fourier transform infrared (FTIR) spectroscopy for analysis of extra virgin olive oil adulterated with palm oil

(2009) A. Rohman et al.   FOOD RESEARCH INTERNATIONAL

MONITORING OF VIRGIN COCONUT OIL (VCO) ADULTERATION WITH PALM OIL USING FOURIER TRANSFORM INFRARED SPECTROSCOPY

(2009) A. ROHMAN et al.   JOURNAL OF FOOD LIPIDS

DETECTION OF OLIVE OIL ADULTERATION WITH RAPESEED AND SUNFLOWER OILS USING MOS ELECTRONIC NOSE AND SMPE-MS

(2009) SYLWIA MILDNER-SZKUDLARZ et al.   JOURNAL OF FOOD QUALITY

Evaluation of Authenticity of Iranian Olive Oil by Fatty Acid and Triacylglycerol Profiles

(2009) Z. Piravi-Vanak et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Determination of ternary solutions concentration in liquid–liquid extraction by the use of attenuated total reflectance-Fourier transform infrared spectroscopy and multivariate data analysis

(2008) T. Gallardo-Velázquez et al.   CANADIAN JOURNAL OF CHEMICAL ENGINEERING