Rapid Determination of Degradation of Frying Oil Using Near-Infrared Spectroscopy

Determining Frying Oil Degradation by Near Infrared Spectroscopy Using Chemometric Techniques

(2012) Mustafa Öğütcü et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

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

Comparison of PLS1-DA, PLS2-DA and SIMCA for classification by origin of crude petroleum oils by MIR and virgin olive oils by NIR for different spectral regions

(2010) O. Galtier et al.   VIBRATIONAL SPECTROSCOPY

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

(2009) Geeta Bansal et al.   FOOD CHEMISTRY

RETRACTED ARTICLE: Investigation of Frying Oil Quality Using VIS/NIR Hyperspectral Analysis

(2009) Alireza Ashkmehr Yavari et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Near Infrared Spectroscopy for Determination of the Protein Composition of Rice Flour

(2008) Jie Yu CHEN et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH