Determination of edible oil parameters by near infrared spectrometry
- 23 July 2007
- journal article
- Published by Elsevier BV in Analytica Chimica Acta
- Vol. 596 (2), 330-337
- https://doi.org/10.1016/j.aca.2007.06.028
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- Quantitative determination of saturated and unsaturated fatty acids in edible oils by infrared spectroscopy and chemometricsChemometrics and Intelligent Laboratory Systems, 2006
- Feasibility study of quantifying and discriminating soybean oil adulteration in camellia oils by attenuated total reflectance MIR and fiber optic diffuse reflectance NIRFood Chemistry, 2006
- Discriminant analysis of edible oils and fats by FTIR, FT-NIR and FT-Raman spectroscopyFood Chemistry, 2005
- Using optical NIR sensor for on-line virgin olive oils characterizationSensors and Actuators B: Chemical, 2005
- Selection of calibration set samples in determination of olive oil acidity by partial least squares–attenuated total reflectance–Fourier transform infrared spectroscopyAnalytica Chimica Acta, 2003
- Direct, reagent-free determination of free fatty acid content in olive oil and olives by Fourier transform Raman spectrometryAnalytica Chimica Acta, 2003
- Characterization of Italian Extra Virgin Olive Oils Using 1H-NMR SpectroscopyJournal of Agricultural and Food Chemistry, 1998
- Determination of the Constituents of Sesame Oil by near Infrared SpectroscopyJournal of Near Infrared Spectroscopy, 1998
- Determination of underivated fatty acids by HPLCZeitschrift Für Lebensmitteluntersuchung Und -Forschung A, 1997
- Multivariate detection limits estimatorsChemometrics and Intelligent Laboratory Systems, 1996