Combined Application of Fluorescence Spectroscopy and Chemometrics Analysis in Oxidative Deterioration of Edible Oils

Fatty acid alterations in oils and fats during heating and frying*

(2014) Ludger Brühl   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Analysis of nonpolar lipophilic aldehydes/ketones in oxidized edible oils using HPLC-QqQ-MS for the evaluation of their parent fatty acids

(2014) Jun Cao et al.   FOOD RESEARCH INTERNATIONAL

Novel Approach To Evaluate the Oxidation State of Vegetable Oils Using Characteristic Oxidation Indicators

(2014) Jun Cao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rapid detection of vegetable cooking oils adulterated with inedible used oil using fluorescence quenching method with aqueous CTAB-coated quantum dots

(2014) Lizhou Xu et al.   SENSORS AND ACTUATORS B-CHEMICAL

Excitation-emission matrix fluorescence coupled to chemometrics for the exploration of essential oils

(2014) William Mbogning Feudjio et al.   TALANTA

Rapid Quantitative Determination of Walnut Oil Adulteration with Sunflower Oil Using Fluorescence Spectroscopy

(2013) Feng Ge et al.   Food Analytical Methods

Identification of Vegetable Oil or Biodiesel Added to Diesel Using Fluorescence Spectroscopy and Principal Component Analysis

(2013) Giancarlo Tomazzoni et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Study of the heat stability of sunflower oil enriched in natural antioxidants by different analytical techniques and front-face fluorescence spectroscopy combined with Independent Components Analysis

(2012) Faten Ammari et al.   TALANTA

Independent components analysis applied to 3D-front-face fluorescence spectra of edible oils to study the antioxidant effect of Nigella sativa L. extract on the thermal stability of heated oils

(2011) Faten Ammari et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Updating a Synchronous Fluorescence Spectroscopic Virgin Olive Oil Adulteration Calibration to a New Geographical Region

(2011) Matthew Ross Kunz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Medium-Chain Triacylglycerol (MCT)-Enriched Seed Oil from Cinnamomum camphora (Lauraceae) and Its Oxidative Stability

(2011) Jiang-Ning Hu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A procedure to facilitate the choice of the number of factors in multi-way data analysis applied to the natural samples: Application to monitoring the thermal degradation of oils using front-face fluorescence spectroscopy

(2010) P. Valderrama et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Monitoring olive oil oxidation under thermal and UV stress through synchronous fluorescence spectroscopy and classical assays

(2009) Konstantina I. Poulli et al.   FOOD CHEMISTRY

Oxidation of corn oil at room temperature: Primary and secondary oxidation products and determination of their concentration in the oil liquid matrix from 1H nuclear magnetic resonance data

(2009) María D. Guillen et al.   FOOD CHEMISTRY

Fluorescence spectroscopy in monitoring of extra virgin olive oil during storage

(2009) Ewa Sikorska et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Evaluation of Virgin Olive Oil Thermal Deterioration by Fluorescence Spectroscopy

(2009) Noelia Tena et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Synchronous Fluorescence Spectroscopy: Tool for Monitoring Thermally Stressed Edible Oils

(2009) Konstantina I. Poulli et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY