Barbara Muik

Direct monitoring of lipid oxidation in edible oils by Fourier transform Raman spectroscopy

Barbara Muik, Bernhard Lendl, Antonio Molina‐Díaz et al. · Chemistry and Physics of Lipids · 2005 · 283 citations

Food Chemistry, Lipid Analysis, Edible Oils +11

Two-dimensional correlation spectroscopy and multivariate curve resolution for the study of lipid oxidation in edible oils monitored by FTIR and FT-Raman spectroscopy

Barbara Muik, Bernhard Lendl, Antonio Molina‐Díaz et al. · Analytica Chimica Acta · 2007 · 180 citations

Food Chemistry, Spectroscopic Method, Lipid Analysis +10

Direct, reagent-free determination of free fatty acid content in olive oil and olives by Fourier transform Raman spectrometry

Barbara Muik, Bernhard Lendl, Antonio Molina‐Díaz et al. · Analytica Chimica Acta · 2003 · 113 citations

Food Chemistry, Lipid Analysis, Omega-3 Fatty Acid +3

Determination of oil and water content in olive pomace using near infrared and Raman spectrometry. A comparative study

Barbara Muik, Bernhard Lendl, Antonio Molina‐Díaz et al. · Analytical and Bioanalytical Chemistry · 2004 · 77 citations

Food Chemistry, Health Sciences, Food Analysis +7

Discrimination of Olives According to Fruit Quality Using Fourier Transform Raman Spectroscopy and Pattern Recognition Techniques

Barbara Muik, Bernhard Lendl, Antonio Molina‐Díaz et al. · Journal of Agricultural and Food Chemistry · 2004 · 44 citations