Synchronous front-face fluorescence spectroscopy for authentication of the adulteration of edible vegetable oil with refined used frying oil

Fluorescence Spectroscopy Measurement for Quality Assessment of Food Systems—a Review

Romdhane Karoui, Christophe Blecker · Food and Bioprocess Technology · 2010 · 392 citations

Agriculture, Food Science, Food Analysis +15

Influence of Thermal Treatments Simulating Cooking Processes on the Polyphenol Content in Virgin Olive Oil

Manuel Brenes, Aránzazu García, M. Carmen Dobarganes et al. · Journal of Agricultural and Food Chemistry · 2002 · 189 citations

Agriculture, Biochemistry, Food Science +17

Classification of edible oils using synchronous scanning fluorescence spectroscopy

Ewa Sikorska, Tomasz Górecki, Igor Khmelinskii et al. · Food Chemistry · 2004 · 182 citations

Agriculture, Chemistry, Food Science +14

Rapid synchronous fluorescence method for virgin olive oil adulteration assessment

Konstantina I. Poulli, George A. Mousdis, Constantinos A. Georgiou · Food Chemistry · 2006 · 143 citations

Agriculture, Chemistry, Food Science +10

Quality and safety of frying oils used in restaurants

Anitta Sebastian, Saeed M. Ghazani, Alejandro G. Marangoni · Food Research International · 2014 · 138 citations

Agriculture, Food Science, Food Hygiene +7