Discrimination of Adulterated Sesame Oil Using Mid-infrared Spectroscopy and Chemometrics

Direct FTIR Analysis of Free Fatty Acids in Edible Oils Using Disposable Polyethylene Films

(2014) Xiaobin Dong et al.   Food Analytical Methods

Novel application of NMR relaxometry in studies of diffusion in virgin rape oil

(2013) A. Rachocki et al.   FOOD CHEMISTRY

Diverse food-based applications of nuclear magnetic resonance (NMR) technology

(2013) Massimo F. Marcone et al.   FOOD RESEARCH INTERNATIONAL

Single laboratory validation of a SPE method for the determination of PAHs in edible oils by GC-MS

(2012) Renata França Cassimiro Belo et al.   Analytical Methods

Evaluation of minor components, sensory characteristics and quality of virgin olive oil by near infrared (NIR) spectroscopy

(2012) A.M. Inarejos-García et al.   FOOD RESEARCH INTERNATIONAL

FTIR Spectroscopy and Chemometric Class Modeling Techniques for Authentication of Chinese Sesame Oil

(2012) De-Hua Deng et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Use of FTIR for Rapid Authentication and Detection of Adulteration of Food

(2012) L.E. Rodriguez-Saona et al.   Annual Review of Food Science and Technology

Characterisation of PDO olive oil Chianti Classico by non-selective (UV–visible, NIR and MIR spectroscopy) and selective (fatty acid composition) analytical techniques

(2011) M. Casale et al.   ANALYTICA CHIMICA ACTA

Quantification of Triacylglycerols in Olive Oils Using HPLC-CAD

(2011) Paulina de la Mata-Espinosa et al.   Food Analytical Methods

Authentication of edible vegetable oils adulterated with used frying oil by Fourier Transform Infrared Spectroscopy

(2011) Qing Zhang et al.   FOOD CHEMISTRY

Application of low-resolution Raman spectroscopy for the analysis of oxidized olive oil

(2011) Elena Guzmán et al.   FOOD CONTROL

Olive oil assessment in edible oil blends by means of ATR-FTIR and chemometrics

(2011) Paulina de la Mata et al.   FOOD CONTROL

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

(2011) A. Rohman et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Application of Solid Phase-Microextraction (SPME) and Electronic Nose Techniques to Differentiate Volatiles of Sesame Oils Prepared with Diverse Roasting Conditions

(2011) Min Hee Park et al.   JOURNAL OF FOOD SCIENCE

Comparison between NIR, MIR, concatenated NIR and MIR analysis and hierarchical PLS model. Application to virgin olive oil analysis

(2010) N. Dupuy et al.   ANALYTICA CHIMICA ACTA

13C NMR spectroscopy for determining the acylglycerol positional composition of lampante olive oils. Chemical shift assignments and their dependence on sample concentration

(2010) Giovanna Vlahov et al.   Analytical Methods

Application of Fast Gas Chromatography and Fourier Transform Infrared Spectroscopy for Analysis of Lard Adulteration in Virgin Coconut Oil

(2010) Tengku Salwani Tengku Mansor et al.   Food Analytical Methods

Detection of Corn Oil in Adulterated Sesame Oil by Chromatography and Carbon Isotope Analysis

(2010) Hye-Young Seo et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Effect of endogenous antioxidants of sesame seeds and sesame oil to the thermal stability of edible vegetable oils

(2010) Zoe Konsoula et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Preliminary studies on the mid-infrared analysis of edible oils by direct heating on an ATR diamond crystal

(2009) R. Climaco Pinto 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

Main fatty acid classes in vegetable oils by SB-ATR-Fourier transform infrared (FTIR) spectroscopy

(2009) S.T.H. Sherazi et al.   TALANTA