Barbara Muik

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

Bernhard Lendl, Barbara Muik, B. Lendl, 2005, Chemistry and physics of lipids.

Direct, reagent-free determination of free fatty acid content in olive oil and olives by Fourier transform Raman spectrometry

Barbara Muik, B. Lendl, A. Molina-Díaz, 2003 .

Discrimination of olives according to fruit quality using Fourier transform Raman spectroscopy and pattern recognition techniques.

Barbara Muik, B. Lendl, A. Molina-Díaz, 2004, Journal of agricultural and food chemistry.

Statistical dependence in input data of national greenhouse gas inventories: effects on the overall inventory uncertainty

Wilfried Winiwarter, W. Winiwarter, Barbara Muik, 2010 .

Two-dimensional correlation spectroscopy and multivariate curve resolution for the study of lipid oxidation in edible oils monitored by FTIR and FT-Raman spectroscopy.

M. Valcárcel, Barbara Muik, B. Lendl, 2007, Analytica chimica acta.

Determination of yeast assimilable nitrogen content in wine fermentations by sequential injection analysis with spectrophotometric detetection

Barbara Muik, B. Lendl, M. Ayora-Cañada, 2002, Analytical and bioanalytical chemistry.