200 related articles for article (PubMed ID: 26190602)
1. Identification of vegetable oil botanical speciation in refined vegetable oil blends using an innovative combination of chromatographic and spectroscopic techniques.
Osorio MT; Haughey SA; Elliott CT; Koidis A
Food Chem; 2015 Dec; 189():67-73. PubMed ID: 26190602
[TBL] [Abstract][Full Text] [Related]
2. A new direct Fourier transform infrared analysis of free fatty acids in edible oils using spectral reconstitution.
Yu X; van de Voort FR; Sedman J; Gao JM
Anal Bioanal Chem; 2011 Jul; 401(1):315-24. PubMed ID: 21556753
[TBL] [Abstract][Full Text] [Related]
3. Main fatty acid classes in vegetable oils by SB-ATR-Fourier transform infrared (FTIR) spectroscopy.
Sherazi ST; Talpur MY; Mahesar SA; Kandhro AA; Arain S
Talanta; 2009 Dec; 80(2):600-6. PubMed ID: 19836526
[TBL] [Abstract][Full Text] [Related]
4. Adulteration of diesel/biodiesel blends by vegetable oil as determined by Fourier transform (FT) near infrared spectrometry and FT-Raman spectroscopy.
Oliveira FC; Brandão CR; Ramalho HF; da Costa LA; Suarez PA; Rubim JC
Anal Chim Acta; 2007 Mar; 587(2):194-9. PubMed ID: 17386773
[TBL] [Abstract][Full Text] [Related]
5. Rapid Classification and Quantification of Camellia (
Han J; Sun R; Zeng X; Zhang J; Xing R; Sun C; Chen Y
Molecules; 2020 Apr; 25(9):. PubMed ID: 32349404
[TBL] [Abstract][Full Text] [Related]
6. Rapid determination of phospholipid content of vegetable oils by FTIR spectroscopy combined with partial least-square regression.
Meng X; Pan Q; Ding Y; Jiang L
Food Chem; 2014 Mar; 147():272-8. PubMed ID: 24206718
[TBL] [Abstract][Full Text] [Related]
7. Authentication analysis of red fruit (Pandanus Conoideus Lam) oil using FTIR spectroscopy in combination with chemometrics.
Rohman A; Man YB; Riyanto S
Phytochem Anal; 2011; 22(5):462-7. PubMed ID: 22033916
[TBL] [Abstract][Full Text] [Related]
8. Spectral variable selection for partial least squares calibration applied to authentication and quantification of extra virgin olive oils using Fourier transform Raman spectroscopy.
Heise HM; Damm U; Lampen P; Davies AN; McIntyre PS
Appl Spectrosc; 2005 Oct; 59(10):1286-94. PubMed ID: 16274542
[TBL] [Abstract][Full Text] [Related]
9. Rapid Prediction of Low (<1%) trans Fat Content in Edible Oils and Fast Food Lipid Extracts by Infrared Spectroscopy and Partial Least Squares Regression.
Karunathilaka SR; Farris S; Mossoba MM
J Food Sci; 2018 Aug; 83(8):2101-2108. PubMed ID: 30044499
[TBL] [Abstract][Full Text] [Related]
10. Application of data mining methods for classification and prediction of olive oil blends with other vegetable oils.
Ruiz-Samblás C; Cadenas JM; Pelta DA; Cuadros-Rodríguez L
Anal Bioanal Chem; 2014 Apr; 406(11):2591-601. PubMed ID: 24577575
[TBL] [Abstract][Full Text] [Related]
11. Developing FT-NIR and PLS1 Methodology for Predicting Adulteration in Representative Varieties/Blends of Extra Virgin Olive Oils.
Azizian H; Mossoba MM; Fardin-Kia AR; Karunathilaka SR; Kramer JK
Lipids; 2016 Nov; 51(11):1309-1321. PubMed ID: 27677754
[TBL] [Abstract][Full Text] [Related]
12. Spectroscopic Methods in the Evaluation of Modified Vegetable Base Oils from
Szmatoła M; Chrobak J; Grabowski R; Iłowska J; Woch J; Szwach I; Semeniuk I; Drabik J; Wrona M; Kozdrach R; Orlińska B; Grymel M
Molecules; 2018 Dec; 23(12):. PubMed ID: 30544618
[TBL] [Abstract][Full Text] [Related]
13. Fourier Transform Infrared (FTIR) Spectroscopy as a Utilitarian Tool for the Routine Determination of Acidity in Ester-Based Oils.
Meng X; Li L; Ye Q; van de Voort F
J Agric Food Chem; 2015 Sep; 63(37):8333-8. PubMed ID: 26321291
[TBL] [Abstract][Full Text] [Related]
14. Highly efficient authentication of edible oils by FTIR spectroscopy coupled with chemometrics.
Ye Q; Meng X
Food Chem; 2022 Aug; 385():132661. PubMed ID: 35299015
[TBL] [Abstract][Full Text] [Related]
15. Authentication of Eucommia ulmoides Seed Oil Using Fourier Transform Infrared and Synchronous Fluorescence Spectroscopy Combined with Chemometrics.
Hu K; Huyan Z; Sherazi STH; Yu X
J Oleo Sci; 2019 Nov; 68(11):1073-1084. PubMed ID: 31611515
[TBL] [Abstract][Full Text] [Related]
16. Analysis of carbonyl value of frying oil by fourier transform infrared spectroscopy.
Zhang H; Ma J; Miao Y; Tuchiya T; Chen JY
J Oleo Sci; 2015; 64(4):375-80. PubMed ID: 25766931
[TBL] [Abstract][Full Text] [Related]
17. Rapid method for determining malondialdehyde as secondary oxidation product in palm olein system by Fourier transform infrared spectroscopy.
Mirghani ME; Che Man YB; Jinap S; Baharin BS; Bakar J
Phytochem Anal; 2002; 13(4):195-201. PubMed ID: 12184171
[TBL] [Abstract][Full Text] [Related]
18. Improved determination of isolated trans isomers in edible oils by Fourier transform infrared spectroscopy using spectral reconstitution.
Van de Voort FR; Sedman J; Sherazi ST
J AOAC Int; 2007; 90(2):446-51. PubMed ID: 17474515
[TBL] [Abstract][Full Text] [Related]
19. Quality and statistical classification of Brazilian vegetable oils using mid-infrared and Raman spectroscopy.
Samyn P; Van Nieuwkerke D; Schoukens G; Vonck L; Stanssens D; Van den Aabbeele H
Appl Spectrosc; 2012 May; 66(5):552-65. PubMed ID: 22524961
[TBL] [Abstract][Full Text] [Related]
20. Authentication of edible vegetable oils adulterated with used frying oil by Fourier Transform Infrared Spectroscopy.
Zhang Q; Liu C; Sun Z; Hu X; Shen Q; Wu J
Food Chem; 2012 Jun; 132(3):1607-1613. PubMed ID: 29243656
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
