Discrimination of Edible Vegetable Oil Adulteration with Used Frying Oil by Low Field Nuclear Magnetic Resonance

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

(2011) Qing Zhang et al.   FOOD CHEMISTRY

Classification and Prediction by LF NMR

(2010) Xiaolong Shao et al.   Food and Bioprocess Technology

Quality and anti-adulteration control of vegetable oils through microwave dielectric spectroscopy

(2010) Andrea Cataldo et al.   MEASUREMENT

NMR at low magnetic fields

(2009) Bernhard Blümich et al.   CHEMICAL PHYSICS LETTERS

High-power gradient diffusion NMR spectroscopy for the rapid assessment of extra-virgin olive oil adulteration

(2009) Daniela Šmejkalová et al.   FOOD CHEMISTRY

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

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

Differential scanning calorimetry: A potential tool for discrimination of olive oil commercial categories

(2008) Emma Chiavaro et al.   ANALYTICA CHIMICA ACTA

Regeneration of thermally polymerized frying oils with adsorbents

(2008) Atanu B. Bhattacharya et al.   FOOD CHEMISTRY

Mobile single-sided NMR

(2008) B. Blümich et al.   PROGRESS IN NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY