Applications of Fourier transform-infrared spectroscopy to edible oils

Infrared spectroscopy in the study of edible oils and fats

Marı́a D. Guillén, Nerea Cabo · Journal of the Science of Food and Agriculture · 1997 · 539 citations · Full text

Food Chemistry, Lipid Analysis, Edible Oils +13

Influence of heating on antioxidant activity and the chemical composition of some spice essential oils

Antonio Tomaino, Francesco Cimino, Vincenzo Zimbalatti et al. · Food Chemistry · 2004 · 482 citations

Food Chemistry, Chemical Composition, Antioxidant Activity +4

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 · 381 citations

Food Chemistry, Fourier Transform, Edible Oils +12

Monitoring the oxidation of edible oils by Fourier transform infrared spectroscopy

F.R. van de Voort, Ashraf A. Ismail, Jacqueline Sedman et al. · Journal of the American Oil Chemists Society · 1994 · 240 citations

Food Chemistry, Chemical Engineering, Fourier Transform +15

Some of the most significant changes in the Fourier transform infrared spectra of edible oils under oxidative conditions

Mar�a D Guill�n, Nerea Cabo · Journal of the Science of Food and Agriculture · 2000 · 188 citations

Engineering, Food Analysis, Chemistry +18