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

The Handbook of infrared and Raman characteristic frequencies of organic molecules

Choice Reviews Online · 1992 · 4.6K citations

Natural Sciences, Chemistry, Physics +17

Standard Methods for the Analysis of Oils, Fats and Derivatives

C. PAQUOT · Pure and Applied Chemistry · 1979 · 1.3K citations · Full text

Agriculture, Chemistry, Food Science +12

Standard methods for the analysis of oils, fats and derivatives

Journal of Chromatography A · 1987 · 541 citations

Agriculture, Chemistry, Food Science +12

Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils

Marı́a D. Guillén, Nerea Cabo · Food Chemistry · 2002 · 385 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