Comparison of near-infrared, fourier transform-infrared, and fourier transform-raman methods for determining olive pomace oil adulteration in extra virgin olive oil
暂无分享,去创建一个
[1] E. K. Kemsley,et al. Potential of Fourier transform infrared spectroscopy for the authentication of vegetable oils , 1994 .
[2] Vincent Baeten,et al. Oil and Fat Classification by Selected Bands of Near-Infrared Spectroscopy , 2000 .
[3] Yukihiro Ozaki,et al. Potential of Near-Infrared Fourier Transform Raman Spectroscopy in Food Analysis , 1992 .
[4] G. Vlahov,et al. Application of NMR to the study of olive oils , 1999 .
[5] E. K. Kemsley,et al. Quantitative analysis of potential adulterants of extra virgin olive oil using infrared spectroscopy , 1995 .
[6] I. Wesley,et al. Identification of adulterants in olive oils , 1996 .
[7] E. K. Kemsley,et al. A comparison of mid-infrared and raman spectroscopies for the authentication of edible oils , 1998 .
[8] Vincent Baeten,et al. Oil and Fat Classification by FT-Raman Spectroscopy , 1998 .
[10] Tetsuo Sato,et al. Application of principal-component analysis on near-infrared spectroscopic data of vegetable oils for their classification , 1994 .
[11] R. Aparicio,et al. Fats and oils authentication by FT-Raman : L'outil analytique : situation, problèmes et perspectives , 1998 .
[12] Francesco Addeo,et al. 1H and 13C NMR of virgin olive oil. An overview , 1997 .
[13] J. Irudayaraj,et al. Characterization of semisolid fats and edible oils by Fourier transform infrared photoacoustic spectroscopy , 2000 .
[14] Y. B. Che Man,et al. Determination of free fatty acids in palm oil by near-infrared reflectance spectroscopy , 1998 .
[15] Seth J. Wenger,et al. Classification of Vegetable Oils by FT-IR , 1997 .
[16] R. Aparicio,et al. Authentication of vegetable oils by chromatographic techniques. , 2000, Journal of chromatography. A.
[17] Jordi Coello,et al. Near Infrared Spectrometry and Pattern Recognition as Screening Methods for the Authentication of Virgin Olive Oils of Very Close Geographical Origins , 2000 .
[18] H. Gremlich,et al. The use of optical spectroscopy in combinatorial chemistry. , 1998, Biotechnology and bioengineering.
[19] M. Guillén,et al. Usefulness of the frequencies of some Fourier transform infrared spectroscopic bands for evaluating the composition of edible oil mixtures , 1999 .
[20] I. Wesley,et al. Measurement of adulteration of olive oils by near-infrared spectroscopy , 1995 .
[21] N. Marigheto,et al. Olive Oil Analysis by Infrared and Raman Spectroscopy: Methodologies and Applications , 2000 .
[22] Marcelo Blanco,et al. Determination of olive oil free fatty acid by fourier transform infrared spectroscopy , 1999 .
[23] Ramón Aparicio,et al. Detection of virgin olive oil adulteration by Fourier transform Raman spectroscopy , 1996 .