Thermal Stability Assessment of Vegetable Oils by Raman Spectroscopy and Chemometrics

Changes in the Volatile Composition of Virgin Olive Oil during Oxidation:  Flavors and Off-Flavors

M. T. Morales, José Julián Ríos, Ramón Aparicio · Journal of Agricultural and Food Chemistry · 1997 · 331 citations

Agriculture, Chemistry, Food Science +17

Emissions of volatile aldehydes from heated cooking oils

Harinageswara Rao Katragadda, Andrés Fullana, Sukh Sidhu et al. · Food Chemistry · 2009 · 289 citations

Agriculture, Chemistry, Food Science +12

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

Barbara Muik, Bernhard Lendl, Antonio Molina‐Díaz et al. · Chemistry and Physics of Lipids · 2005 · 285 citations

Agriculture, Chemistry, Food Science +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

Rapid Quantitative Assessment of the Adulteration of Virgin Olive Oils with Hazelnut Oils Using Raman Spectroscopy and Chemometrics

E. Consuelo López-Díez, Giorgio Bianchi, Royston Goodacre · Journal of Agricultural and Food Chemistry · 2003 · 175 citations

Agriculture, Food Science, Food Analysis +14