Rapid Authentication of Potato Chip Oil by Vibrational Spectroscopy Combined with Pattern Recognition Analysis

Non-Targeted Authentication Approach for Extra Virgin Olive Oil

(2020) Didem Peren Aykas et al.   Foods

High-Throughput Phenotyping Approach for Screening Major Carotenoids of Tomato by Handheld Raman Spectroscopy Using Chemometric Methods

(2020) Hacer Akpolat et al.   SENSORS

Determination of the Acidity of Waste Cooking Oils by Near Infrared Spectroscopy

(2019) García Martín et al.   Processes

Detection of Refined Sunflower and Rapeseed Oil Addition in Cold Pressed Rapeseed Oil Using Mid Infrared and Raman Spectroscopy

(2018) Daniel McDowell et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Authentication of indigenous flours (Quinoa, Amaranth and kañiwa) from the Andean region using a portable ATR-Infrared device in combination with pattern recognition analysis

(2018) Mei-Ling Shotts et al.   JOURNAL OF CEREAL SCIENCE

An accurate and reliable method for identification and quantification of fatty acids and trans fatty acids in food fats samples using gas chromatography

(2017) Jumat Salimon et al.   Arabian Journal of Chemistry

Assessing potato chip oil quality using a portable infrared spectrometer combined with pattern recognition analysis

(2016) Didem P. Aykas et al.   Analytical Methods

Identification of waste cooking oil and vegetable oil via Raman spectroscopy

(2016) Furong Huang et al.   JOURNAL OF RAMAN SPECTROSCOPY

Raman Spectroscopic Barcode Use for Differentiation of Vegetable Oils and Determination of Their Major Fatty Acid Composition

(2016) Serap Durakli Velioglu et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Is Butter Back? A Systematic Review and Meta-Analysis of Butter Consumption and Risk of Cardiovascular Disease, Diabetes, and Total Mortality

(2016) Laura Pimpin et al.   PLoS One

Effects of Saturated Fat, Polyunsaturated Fat, Monounsaturated Fat, and Carbohydrate on Glucose-Insulin Homeostasis: A Systematic Review and Meta-analysis of Randomised Controlled Feeding Trials

(2016) Fumiaki Imamura et al.   PLOS MEDICINE

Point-and-shoot: rapid quantitative detection methods for on-site food fraud analysis – moving out of the laboratory and into the food supply chain

(2015) David I. Ellis et al.   Analytical Methods

Fatty Acids Composition of Vegetable Oils and Its Contribution to Dietary Energy Intake and Dependence of Cardiovascular Mortality on Dietary Intake of Fatty Acids

(2015) Jana Orsavova et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Vibrational spectroscopy and chemometrics to assess authenticity, adulteration and intrinsic quality parameters of edible oils and fats

(2013) Cleiton A. Nunes   FOOD RESEARCH INTERNATIONAL

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

Development and Application of a Database of Food Ingredient Fraud and Economically Motivated Adulteration from 1980 to 2010

(2012) Jeffrey C. Moore et al.   JOURNAL OF FOOD SCIENCE

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

Quantitative detection of adulterated olive oil by Raman spectroscopy and chemometrics

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

Nondestructive Measurements of Lipid Content and Fatty Acid Composition in Rapeseeds (Brassica napus L.) by Near Infrared Spectroscopy

(2008) Tetsuo Sato   PLANT PRODUCTION SCIENCE