Complementarity of FT-IR and Raman spectroscopies for the species discrimination of meat and bone meals related to lipid molecular profiles

Advances in Fourier transform infrared (FTIR) spectroscopy of biological tissues

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Natural Sciences, Biochemistry, Chemistry +16

Quantification of brain lipids by FTIR spectroscopy and partial least squares regression

Isabell Dreissig, Susanne Machill, Reiner Salzer et al. · Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy · 2008 · 165 citations

Life Sciences, Biochemistry, Neuroscience +16

Quantitative analysis of oils and fats by Fourier transform Raman spectroscopy

H. Sadeghi‐Jorabchi, R.H. Wilson, P.S. Belton et al. · Spectrochimica Acta Part A Molecular Spectroscopy · 1991 · 150 citations

Natural Sciences, Food Science, Physics +14

Chemometric classification and quantification of olive oil in blends with any edible vegetable oils using FTIR-ATR and Raman spectroscopy

Ana M. Jiménez–Carvelo, Maria Teresa Moreira Osório, Anastasios Koidis et al. · LWT · 2017 · 145 citations · Full text

Agriculture, Chemistry, Food Science +17

Simultaneous determination of goat milk adulteration with cow milk and their fat and protein contents using NIR spectroscopy and PLS algorithms

Elainy Virgínia dos Santos Pereira, David Fernandes, Mário César Ugulino de Araújo et al. · LWT · 2020 · 125 citations

Agriculture, Dairy Science, Food Science +6