Raman spectroscopy study of edible oils and determination of the oxidative stability at frying temperatures

Rapid prediction of fatty acid composition of vegetable oil by Raman spectroscopy coupled with least squares support vector machines

(2013) Wei Dong et al.   JOURNAL OF RAMAN SPECTROSCOPY

Quality and Statistical Classification of Brazilian Vegetable Oils Using Mid-Infrared and Raman Spectroscopy

(2012) Pieter Samyn et al.   APPLIED SPECTROSCOPY

Composition and authentication of virgin olive oil from French PDO regions by chemometric treatment of Raman spectra

(2011) R. Korifi et al.   JOURNAL OF RAMAN SPECTROSCOPY

Quantitative detection of adulterated olive oil by Raman spectroscopy and chemometrics

(2011) Xiao-Fang Zhang et al.   JOURNAL OF RAMAN SPECTROSCOPY

Characterization of antioxidant olive oil biophenols by spectroscopic methods

(2010) Fátima Paiva-Martins et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The Effects of Nuts on Coronary Heart Disease Risk

(2010) Penny M. Kris-Etherton et al.   NUTRITION REVIEWS

Rapid Authentication of Olive Oil Adulteration by Raman Spectrometry

(2009) Ming-Qiang Zou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Visible Raman spectroscopy for the discrimination of olive oils from different vegetable oils and the detection of adulteration

(2009) R. M. El-Abassy et al.   JOURNAL OF RAMAN SPECTROSCOPY

Rapid Determination of Free Fatty Acid in Extra Virgin Olive Oil by Raman Spectroscopy and Multivariate Analysis

(2009) Rasha M. El-Abassy et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Monitoring of heat-induced degradation of edible oils by proton NMR

(2007) María D. Guillén et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY