Rapid Assessment of Total Polar Material in Used Frying Oils Using Manganese Tetraphenylporphyrin Fluorescent Sensor with Enhanced Sensitivity

Enhancing the fluorescence spectrum of frying oil using a nanoscale probe

(2019) Haiyang Gu et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Prospects of Photonic Crystal Fiber as Physical Sensor: An Overview

(2019) Moutusi De et al.   SENSORS

A Feasibility Study of the Rapid Evaluation of Oil Oxidation Using Synchronous Fluorescence Spectroscopy

(2018) Haiyang Gu et al.   Food Analytical Methods

Effects of frying oils’ fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process

(2017) Xiaodan Li et al.   FOOD CHEMISTRY

Monitoring changes in acid value, total polar material, and antioxidant capacity of oils used for frying chicken

(2017) JuHee Song et al.   FOOD CHEMISTRY

Synchronous front-face fluorescence spectroscopy for authentication of the adulteration of edible vegetable oil with refined used frying oil

(2017) Jin Tan et al.   FOOD CHEMISTRY

Low-field nuclear magnetic resonance analysis of the effects of heating temperature and time on braised beef

(2017) Hong-Xia Sun et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physio-Chemical Changes During Repeated Frying of Cooked Oil: A Review

(2015) Prakash Kumar Nayak et al.   JOURNAL OF FOOD BIOCHEMISTRY

Chemical Discrimination with an Unmodified Graphene Chemical Sensor

(2015) Eric C. Nallon et al.   ACS Sensors

Fluorescence and Colorimetric Chemosensors for Fluoride-Ion Detection

(2014) Ying Zhou et al.   CHEMICAL REVIEWS

Fluorescence spectroscopy and multi-way techniques. PARAFAC

(2013) Kathleen R. Murphy et al.   Analytical Methods

Classification of edible oils using 532 nm laser-induced fluorescence combined with support vector machine

(2013) Taotao Mu et al.   Analytical Methods

Discrimination of Edible Vegetable Oil Adulteration with Used Frying Oil by Low Field Nuclear Magnetic Resonance

(2012) Qing Zhang et al.   Food and Bioprocess Technology

A concept of microfluidic electronic tongue

(2012) Faramarz Hossein-Babaei et al.   Microfluidics and Nanofluidics

Characterizing dissolved organic matter fluorescence with parallel factor analysis: a tutorial

(2011) Colin A. Stedmon et al.   LIMNOLOGY AND OCEANOGRAPHY-METHODS

Health Benefits of Using Red Palm Oil in Deep-frying Potatoes: Low Acrolein Emissions and High Intake of Carotenoids

(2009) A.J. Andreu-Sevilla et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

An electronic tongue for fish freshness analysis using a thick-film array of electrodes

(2008) Luis Gil et al.   MICROCHIMICA ACTA