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

Infrared spectroscopy in the study of edible oils and fats

Marı́a D. Guillén, Nerea Cabo · Journal of the Science of Food and Agriculture · 1997 · 550 citations · Full text

Agriculture, Chemistry, Food Science +17

Characterization of edible oils, butters and margarines by Fourier transform infrared spectroscopy with attenuated total reflectance

Muhammad Juhairi Aziz Safar, Dominique Bertrand, P. Robert et al. · Journal of the American Oil Chemists Society · 1994 · 281 citations

Agriculture, Chemistry, Food Science +17

Oil and Fat Classification by Selected Bands of Near-Infrared Spectroscopy

Pierre Hourant, Vincent Baeten, M. T. Morales et al. · Applied Spectroscopy · 2000 · 269 citations

Agriculture, Chemistry, Food Science +17

Oil and Fat Classification by FT-Raman Spectroscopy

Vincent Baeten, Pierre Hourant, M. T. Morales et al. · Journal of Agricultural and Food Chemistry · 1998 · 244 citations

Agriculture, Food Science, Nutritional Sciences +17

Comparison of near‐infrared, fourier transform‐infrared, and fourier transform‐raman methods for determining olive pomace oil adulteration in extra virgin olive oil

Hong Yang, Joseph Irudayaraj · Journal of the American Oil Chemists Society · 2001 · 211 citations

Natural Sciences, Chemistry, Food Science +16