Concepedia

Dispersive and FT-Raman spectroscopic methods in food analysis

Havva Tümay Temiz, Hüseyin Efe Geniş, Esra Acar Soykut, Nazife Nur Yazgan, Burcu Güven, Reyhan Selin Uysal, Akif Göktuğ Bozkurt, Kerem İlaslan, Özlem Torun, Fahriye Ceyda Dudak

RSC Advances · 2015 · 147 citations · 161 references

DOIFull text

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Concepts

Abstract

Raman spectroscopy is a powerful technique for molecular analysis of food samples.

References

161

Identification and quantification of valuable plant substances by IR and Raman spectroscopy

Hartwig Schulz, Małgorzata Barańśka · Vibrational Spectroscopy · 2006 · 961 citations · Full text

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Curcumin–β-cyclodextrin inclusion complex: Stability, solubility, characterisation by FT-IR, FT-Raman, X-ray diffraction and photoacoustic spectroscopy, and food application

Camila Sampaio Mangolim, Cristiane Moriwaki, Ana Cláudia Fernandes Nogueira et al. · Food Chemistry · 2013 · 511 citations

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Recent technological advances for the determination of food authenticity

Linda M. Reid, Colm P. O’Donnell, Gérard Downey · Trends in Food Science & Technology · 2006 · 491 citations

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Discriminant analysis of edible oils and fats by FTIR, FT-NIR and FT-Raman spectroscopy

Huijun Yang, Joseph Irudayaraj, M. M. Paradkar · Food Chemistry · 2004 · 480 citations

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Raman spectroscopy of proteins: from peptides to large assemblies

Roman Tůma · Journal of Raman Spectroscopy · 2005 · 452 citations

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