Spectroscopic studies on thermal degradation and quantitative prediction on acid value of edible oil during frying by Raman spectroscopy

Effects of different additives on physicochemical properties of gasoline and vehicle performance

(2023) Xiaoteng Zhang et al.   FUEL PROCESSING TECHNOLOGY

The use of in-situ Raman spectroscopy to monitor at real time the quality of different types of edible oils under frying conditions

(2022) Rafael C. Castro et al.   FOOD CONTROL

Identification of antioxidants in edible oil by two-dimensional correlation spectroscopy combined with deep learning

(2022) Xijun Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

One drop only. Easy and rapid Raman evaluation of β-carotene in olive oil and its relevance as an index of olive fly attack

(2022) C. Anselmi et al.   FOOD CHEMISTRY

Olive oil authentication based on quantitative β-carotene Raman spectra detection

(2022) Peipei Fang et al.   FOOD CHEMISTRY

Application of vibrational spectroscopic techniques for determination of thermal degradation of frying oils and fats: a review

(2021) Maninder Meenu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The Famous Turkish Rose Essential Oil: Characterization and Authenticity Monitoring by FTIR, Raman and GC-MS Techniques Combined with Chemometrics

(2021) Nur Cebi et al.   FOOD CHEMISTRY

Dynamic monitoring oxidation process of nut oils through Raman technology combined with PLSR and RF-PLSR model

(2021) Cheng Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Monitoring of frying process in canola oil blend using fourier transform infrared and chemometrics techniques

(2021) Muhammad Haseeb Ahmad et al.   Food Science & Nutrition

Application of Raman spectroscopy in the rapid detection of waste cooking oil

(2021) Haoquan Jin et al.   FOOD CHEMISTRY

Rapid detection of Chinese-specific peony seed oil by using confocal Raman spectroscopy and chemometrics

(2021) Hongpeng Wang et al.   FOOD CHEMISTRY

The formation, determination and health implications of polar compounds in edible oils: Current status, challenges and perspectives

(2021) Jia Chen et al.   FOOD CHEMISTRY

Rapid and accurate monitoring and modeling analysis of eight kinds of nut oils during oil oxidation process based on Fourier transform infrared spectroscopy

(2021) Yanyu Zhou et al.   FOOD CONTROL

Application of Raman Spectroscopy and Chemometrics for Quality Controls of Fats and Oils: A Review

(2021) Anjar Windarsih et al.   FOOD REVIEWS INTERNATIONAL

Thermal degradation in edible oils by surface enhanced Raman spectroscopy calibrated with iodine values

(2020) Ho-Ying Lam et al.   VIBRATIONAL SPECTROSCOPY

Near-infrared Prediction of Edible Oil Frying Times Based on Bayesian Ridge Regression

(2020) Yi Liu et al.   OPTIK

Quantitative determination of peroxide value of edible oil by algorithm-assisted liquid interfacial surface enhanced Raman spectroscopy

(2020) Yifan Jiang et al.   FOOD CHEMISTRY

Thermally Abused Frying Oil Potentiates Metastasis to Lung in a Murine Model of Late-Stage Breast Cancer

(2019) Anthony Cam et al.   Cancer Prevention Research

Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review

(2019) Gangcheng Wu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

FT-IR and Raman spectroscopy data fusion with chemometrics for simultaneous determination of chemical quality indices of edible oils during thermal oxidation

(2019) Huan Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Experimental investigation of the effects of diesel fuel properties on combustion and emissions on a multi-cylinder heavy-duty diesel engine

(2018) Haifeng Liu et al.   ENERGY CONVERSION AND MANAGEMENT

Thermal Stability Assessment of Vegetable Oils by Raman Spectroscopy and Chemometrics

(2018) Benedito Roberto Alvarenga et al.   Food Analytical Methods

A Pearson’s correlation coefficient based decision tree and its parallel implementation

(2018) Yashuang Mu et al.   INFORMATION SCIENCES

Detection of olive oil adulteration with waste cooking oil via Raman spectroscopy combined with iPLS and SiPLS

(2018) Yuanpeng Li et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Impartial assessment of oil degradation through partitioning of polar compounds in vegetable oils under simulated frying practice of fast food restaurants

(2018) Azmil Haizam Ahmad Tarmizi et al.   FOOD CONTROL

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

Comparison of near and mid infrared spectroscopy as green analytical tools for the determination of total polar materials in fried oils

(2017) Mari Merce Cascant et al.   MICROCHEMICAL JOURNAL

Development of multi-cultivar models for predicting the soluble solid content and firmness of European pear ( Pyrus communis L.) using portable vis–NIR spectroscopy

(2017) Jiahua Wang et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Determination of the acid values of edible oils via FTIR spectroscopy based on the OH stretching band

(2016) Xiuming Jiang et al.   FOOD CHEMISTRY

Correlation between refractive index of vegetable oils measured with surface plasmon resonance and acid values determined with the AOCS official method

(2013) Yong-Jin Cho et al.   LWT-FOOD SCIENCE AND TECHNOLOGY