Use of Fourier Transform Infrared Spectroscopy in Combination with Partial Least Square for Authentication of Black Seed Oil

Fourier-Transform Infrared Spectra Combined with Chemometrics and Fatty Acid Composition for Analysis of Pumpkin Seed Oil Blended Into Olive Oil

(2015) Abdul Rohman et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Analysis of chicken fat as adulterant in butter using fourier transform infrared spectroscopy and chemometrics

(2013) I. Amin et al.   GRASAS Y ACEITES

A Fourier Transform Infrared Spectroscopy Method for Analysis of Palm Oil Adulterated with Lard in Pre-Fried French fries

(2013) Y.B. Che Man et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

FTIR Spectroscopy Combined with Chemometric for Analysis of Sesame Oil Adulterated with Corn Oil

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

Chemical composition and physicochemical characteristics of fixed oils from algerian Nigella sativa seeds

(2012) Farid Benkaci-Ali et al.   CHEMISTRY OF NATURAL COMPOUNDS

Application of FTIR spectroscopy coupled with chemometrics for authentication ofNigella sativaseed oil

(2012) A. F. Nurrulhidayah et al.   SPECTROSCOPY-AN INTERNATIONAL JOURNAL

FTIR spectroscopy combined with chemometrics for analysis of lard adulteration in some vegetable oils Espectroscopia FTIR combinada con quimiometría para el análisis de adulteración con grasa de cerdo de aceites vegetales

(2011) A. Rohman et al.   CyTA-Journal of Food

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

(2011) Qing Zhang et al.   FOOD CHEMISTRY

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