Quantitative determination of free fatty acids in extra virgin olive oils by multivariate methods and Fourier transform infrared spectroscopy considering different absorption modes

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An implementation of central composite design: Effect of microwave and conventional heating techniques on the triglyceride composition and trans isomer formation in corn oil

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Infrared spectroscopy for quantitative analysis and oil parameters of olive oil and virgin coconut oil: A review

(2016) Abdul Rohman   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

FTIR-ATR Spectroscopy Based Metabolite Fingerprinting as A Direct Determination of Butter Adulterated With Lard

(2013) A.F. Nurrulhidayah et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Improving the determination of moisture in edible oils by FTIR spectroscopy using acetonitrile extraction

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Influence of some environmental factors on drupe maturation and olive oil composition

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Authentication of Extra Virgin Olive Oil from Sesame Oil Using FTIR Spectroscopy and Gas Chromatography

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