Detection of lard in butter using Raman spectroscopy combined with chemometrics

Chemical Fingerprinting of Seeds of Some Salvia Species in Turkey by Using GC-MS and FTIR

(2019) Eray Tulukcu et al.   Foods

Quantitative analysis of lard in animal fat mixture using visible Raman spectroscopy

(2018) Ju-Yong Lee et al.   FOOD CHEMISTRY

Detection of l -Cysteine in wheat flour by Raman microspectroscopy combined chemometrics of HCA and PCA

(2017) Nur Cebi et al.   FOOD CHEMISTRY

Prediction of peroxide value in omega-3 rich microalgae oil by ATR-FTIR spectroscopy combined with chemometrics

(2017) Nur Cebi et al.   FOOD CHEMISTRY

A rapid ATR-FTIR spectroscopic method for detection of sibutramine adulteration in tea and coffee based on hierarchical cluster and principal component analyses

(2017) Nur Cebi et al.   FOOD CHEMISTRY

Modern analytical methods for the detection of food fraud and adulteration by food category

(2017) Eunyoung Hong et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography

(2016) Nurrulhidayah Ahmad Fadzillah et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine

(2015) Aleksandar Nedeljković et al.   Food Analytical Methods

A review of vibrational spectroscopic techniques for the detection of food authenticity and adulteration

(2015) Santosh Lohumi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Raman spectroscopy of lipids: a review

(2014) K. Czamara et al.   JOURNAL OF RAMAN SPECTROSCOPY

Determination of butter adulteration with margarine using Raman spectroscopy

(2013) Reyhan Selin Uysal et al.   FOOD CHEMISTRY

Fingerprinting food: current technologies for the detection of food adulteration and contamination

(2012) David I. Ellis et al.   CHEMICAL SOCIETY REVIEWS

Development and Application of a Database of Food Ingredient Fraud and Economically Motivated Adulteration from 1980 to 2010

(2012) Jeffrey C. Moore et al.   JOURNAL OF FOOD SCIENCE

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

(2011) Danting Yang et al.   APPLIED SPECTROSCOPY REVIEWS

Composition of bovine milk fat globules by confocal Raman microscopy

(2011) Sophie Gallier et al.   INTERNATIONAL DAIRY JOURNAL

Employment of Differential Scanning Calorimetry in Detecting Lard Adulteration in Virgin Coconut Oil

(2011) T. S. T. Mansor et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Application of temperature-controlled attenuated total reflectance-mid-infrared (ATR-MIR) spectroscopy for rapid estimation of butter adulteration

(2010) N. Koca et al.   FOOD CHEMISTRY

Differentiation of Lard From Other Edible Fats and Oils by Means of Fourier Transform Infrared Spectroscopy and Chemometrics

(2010) Yaakob B. Che Man et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Fast determination of milk fat content using Raman spectroscopy

(2010) R.M. El-Abassy et al.   VIBRATIONAL SPECTROSCOPY

Chemometric approach to fatty acid profiles in Runner-type peanut cultivars by principal component analysis (PCA)

(2009) Eui-Cheol Shin et al.   FOOD CHEMISTRY

Rapid Profiling of Swiss Cheese by Attenuated Total Reflectance (ATR) Infrared Spectroscopy and Descriptive Sensory Analysis

(2009) N.A. Kocaoglu-Vurma et al.   JOURNAL OF FOOD SCIENCE

Quality control of herbal medicines by using spectroscopic techniques and multivariate statistical analysis

(2009) Sunil Kumar Singh et al.   PHARMACEUTICAL BIOLOGY

Raman spectroscopy a promising technique for quality assessment of meat and fish: A review

(2007) Ana M. Herrero   FOOD CHEMISTRY