FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS
Open Access
- 1 January 2018
- journal article
- Published by Scientific Web Journals (SWJ) in Food and Health
- p. 80-88
- https://doi.org/10.3153/fh18008
Abstract
No abstract availableThis publication has 26 references indexed in Scilit:
- Discrimination of edible oils and fats by combination of multivariate pattern recognition and FT-IR spectroscopy: A comparative study between different modeling methodsSpectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2013
- Physicochemical properties and in vitro digestibility of flour and starch from pea (Pisum sativum L.) cultivarsInternational Journal of Biological Macromolecules, 2012
- Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopyFood Chemistry, 2011
- Phenolics and antioxidant activity of lentil and pea hullsFood Research International, 2011
- Application and potential of capillary electroseparation methods to determine antioxidant phenolic compounds from plant food materialJournal of Pharmaceutical and Biomedical Analysis, 2010
- Efficient discrimination of oat and pea roots by cluster analysis of Fourier transform infrared (FTIR) spectraField Crops Research, 2010
- Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral dataFood Chemistry, 2009
- A Comparative Study on Phenolic Profiles and Antioxidant Activities of Legumes as Affected by Extraction SolventsJournal of Food Science, 2007
- Total extractable phenolic chromatographic index: an overview of the phenolic class contents from different sources of foodsZeitschrift für Lebensmittel-Untersuchung und Forschung, 2001
- DRIFT study of the oxidation and the ammoxidation of toluene over a TiO2(B)-supported vanadia catalystJournal of Molecular Catalysis, 1993