3D front face fluorescence spectroscopy as a tool for monitoring the oxidation level of edible vegetable oil during storage at 60 °C

Raman Spectroscopy–Based Characterization of Canola Oil

(2020) M. Saleem et al.   Food Analytical Methods

Phenolic Profile and Thermal Stability of Monovarietal Extra Virgin Olive Oils Based on Synchronous Fluorescence Spectroscopy

(2020) Hina Ali et al.   JOURNAL OF FLUORESCENCE

Front-Face Fluorescence Combined with Second-Order Multiway Classification, Based on Polyphenol and Chlorophyll Compounds, for Virgin Olive Oil Monitoring Under Different Photo- and Thermal-Oxidation Procedures

(2019) Jaime Domínguez Manzano et al.   Food Analytical Methods

Comparison among different postharvest ripening treatments based on carotene contents in mango using UV–VIS and Raman spectroscopy

(2019) Rahat Ullah et al.   LASER PHYSICS

Time-temperature dependent variations in beta-carotene contents in carrot using different spectrophotometric techniques

(2018) Rahat Ullah et al.   LASER PHYSICS

Investigating temperature effects on extra virgin olive oil using fluorescence spectroscopy

(2017) M Saleem et al.   LASER PHYSICS

Monitoring changes in whiting (Merlangius merlangus) fillets stored under modified atmosphere packaging by front face fluorescence spectroscopy and instrumental techniques

(2016) Abdo Hassoun et al.   FOOD CHEMISTRY

Differential scanning calorimetry study—Assessing the influence of composition of vegetable oils on oxidation

(2016) Baokun Qi et al.   FOOD CHEMISTRY

Non-destructive Spectroscopy combined with chemometrics as a tool for Green Chemical Analysis of environmental samples: A review

(2016) Ainara Gredilla et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Enhanced detection of aldehydes in Extra-Virgin Olive Oil by means of band selective NMR spectroscopy

(2015) Giacomo Dugo et al.   PHYSICA A-STATISTICAL MECHANICS AND ITS APPLICATIONS

Use of front face fluorescence for monitoring lipid oxidation during ageing of cakes

(2013) Eliot Patrick Botosoa et al.   FOOD CHEMISTRY

Monitoring Changes in Sponge Cakes during Aging by Front Face Fluorescence Spectroscopy and Instrumental Techniques

(2013) Eliot Patrick Botosoa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mid infrared and fluorescence spectroscopies coupled with factorial discriminant analysis technique to identify sheep milk from different feeding systems

(2011) Romdhane Karoui et al.   FOOD CHEMISTRY

Chemical changes of thermoxidized virgin olive oil determined by excitation–emission fluorescence spectroscopy (EEFS)

(2011) Noelia Tena et al.   FOOD RESEARCH INTERNATIONAL

A multiway chemometric and kinetic study for evaluating the thermal stability of edible oils by 1H NMR analysis: Comparison of methods

(2011) C.B.Y. Cordella et al.   TALANTA

Evaluation of Virgin Olive Oil Thermal Deterioration by Fluorescence Spectroscopy

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