Microfluidic evaluation of some edible oil quality based on viscosity and interfacial tensions

Studies of droplets formation regime and actual flow rate of liquid-liquid flows in flow-focusing microfluidic devices

(2017) Ana Letícia Rodrigues Costa et al.   EXPERIMENTAL THERMAL AND FLUID SCIENCE

Barcode DNA length polymorphisms vs fatty acid profiling for adulteration detection in olive oil

(2017) Ali Tevfik Uncu et al.   FOOD CHEMISTRY

Continuous statistical modelling for rapid detection of adulteration of extra virgin olive oil using mid infrared and Raman spectroscopic data

(2017) Konstantia Georgouli et al.   FOOD CHEMISTRY

Electronic nose guided determination of frying disposal time of sunflower oil using fuzzy logic analysis

(2017) Rohit Upadhyay et al.   FOOD CHEMISTRY

Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils

(2017) S. Ok   GRASAS Y ACEITES

A new analytical method for quantification of olive and palm oil in blends with other vegetable edible oils based on the chromatographic fingerprints from the methyl-transesterified fraction

(2017) Ana M. Jiménez-Carvelo et al.   TALANTA

Droplets and Bubbles in Microfluidic Devices

(2016) Shelley Lynn Anna   Annual Review of Fluid Mechanics

Non-thermal plasma as preparative technique to evaluate olive oil adulteration

(2016) Jim Van Durme et al.   FOOD CHEMISTRY

Active droplet generation in microfluidics

(2016) Zhuang Zhi Chong et al.   LAB ON A CHIP

Microfluidic Assessment of Frying Oil Degradation

(2016) Mei Liu et al.   Scientific Reports

Quantification of soybean oil adulteration in extra virgin olive oil using portable raman spectroscopy

(2016) Gulgun Yildiz Tiryaki et al.   Journal of Food Measurement and Characterization

Extra-Virgin Olive Oil and Cheap Vegetable Oils: Distinction and Detection of Adulteration as Determined by GC and Chemometrics

(2015) Hazem Jabeur et al.   Food Analytical Methods

Development of a rapid method for the determination of frying oil quality based on capillary penetration

(2015) Eleni P. Kalogianni et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Determination of Polar Components in Frying Oils by Fourier-Transform Near-Infrared Spectroscopy

(2015) Xiumei Chen et al.   Journal of Oleo Science

Unmasking of Olive Oil Adulteration Via a Multi-Sensor Platform

(2015) Marco Santonico et al.   SENSORS

Sensor and Methodology for Dielectric Analysis of Vegetal Oils Submitted to Thermal Stress

(2015) Sergio Stevan et al.   SENSORS

Application of Fourier transform near-infrared spectroscopy to the quantification and monitoring of carbonyl value in frying oils

(2014) Yage Wang et al.   Analytical Methods

Quality control of used deep-frying oils

(2014) Rüdiger Weisshaar   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Application of FT-NIR spectroscopy in assessment of used frying fats and oils*

(2014) Christian Gertz et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Detection of Virgin Olive Oil Adulteration Using Low Field Unilateral NMR

(2014) Zheng Xu et al.   SENSORS

Towards a wicking rapid test for rejection assessment of reused fried oils: Results and analysis for extra virgin olive oil

(2013) John S. Lioumbas et al.   JOURNAL OF FOOD ENGINEERING

Near-Infrared Spectroscopic Determination of Degradation in Vegetable Oils Used To Fry Various Foods

(2011) Choo Lum Ng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of repeated frying on the viscosity, density and dynamic interfacial tension of palm and olive oil

(2011) E.P. Kalogianni et al.   JOURNAL OF FOOD ENGINEERING

Evaluation of the performance of Frying Oils using an ultrasonic technique

(2010) D. Izbaim et al.   GRASAS Y ACEITES

Ambient mass spectrometry employing direct analysis in real time (DART) ion source for olive oil quality and authenticity assessment

(2009) Lukas Vaclavik et al.   ANALYTICA CHIMICA ACTA

Performance of palm olein in repeated deep frying and controlled heating processes

(2009) Geeta Bansal et al.   FOOD CHEMISTRY

Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy

(2009) M.J. Lerma-García et al.   FOOD CHEMISTRY

Fourier transform infrared (FTIR) spectroscopy for analysis of extra virgin olive oil adulterated with palm oil

(2009) A. Rohman et al.   FOOD RESEARCH INTERNATIONAL

Capillary threads and viscous droplets in square microchannels

(2008) Thomas Cubaud et al.   PHYSICS OF FLUIDS