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Items: 1 to 20 of 144

1.

Classification of edible oils and modeling of their physico-chemical properties by chemometric methods using mid-IR spectroscopy.

Luna AS, da Silva AP, Ferré J, Boqué R.

Spectrochim Acta A Mol Biomol Spectrosc. 2013 Jan 1;100:109-14. doi: 10.1016/j.saa.2012.06.034. Epub 2012 Jul 8.

PMID:
22824163
2.

Discrimination of edible oils and fats by combination of multivariate pattern recognition and FT-IR spectroscopy: a comparative study between different modeling methods.

Javidnia K, Parish M, Karimi S, Hemmateenejad B.

Spectrochim Acta A Mol Biomol Spectrosc. 2013 Mar;104:175-81. doi: 10.1016/j.saa.2012.11.067. Epub 2012 Dec 4.

PMID:
23266692
3.

Rapid characterization of transgenic and non-transgenic soybean oils by chemometric methods using NIR spectroscopy.

Luna AS, da Silva AP, Pinho JS, Ferré J, Boqué R.

Spectrochim Acta A Mol Biomol Spectrosc. 2013 Jan 1;100:115-9. doi: 10.1016/j.saa.2012.02.085. Epub 2012 Mar 29.

PMID:
22502875
4.

Rapid monitoring of grapevine reserves using ATR-FT-IR and chemometrics.

Schmidtke LM, Smith JP, Müller MC, Holzapfel BP.

Anal Chim Acta. 2012 Jun 30;732:16-25. doi: 10.1016/j.aca.2011.10.055. Epub 2011 Nov 6.

PMID:
22688030
5.

Determination of edible oil parameters by near infrared spectrometry.

Armenta S, Garrigues S, de la Guardia M.

Anal Chim Acta. 2007 Jul 23;596(2):330-7. Epub 2007 Jun 19.

PMID:
17631115
6.

Classification of structurally related commercial contrast media by near infrared spectroscopy.

Yip WL, Soosainather TC, Dyrstad K, Sande SA.

J Pharm Biomed Anal. 2014 Mar;90:148-60. doi: 10.1016/j.jpba.2013.11.033. Epub 2013 Dec 7.

PMID:
24374816
7.

[Producing area identification of Letinus edodes using mid-infrared spectroscopy].

Zhu ZY, Zhang C, Liu F, Kong WW, He Y.

Guang Pu Xue Yu Guang Pu Fen Xi. 2014 Mar;34(3):664-7. Chinese.

PMID:
25208387
8.

Classification of Edible Oils Based on ATR-FTIR Spectral Information During a Long Heating Treatment.

Mahboubifar M, Hemmateenejad B, Yousefinejad S.

J AOAC Int. 2017 Mar 1;100(2):351-358. doi: 10.5740/jaoacint.16-0412. Epub 2017 Jan 20.

PMID:
28105970
9.

Quality and statistical classification of Brazilian vegetable oils using mid-infrared and Raman spectroscopy.

Samyn P, Van Nieuwkerke D, Schoukens G, Vonck L, Stanssens D, Van den Aabbeele H.

Appl Spectrosc. 2012 May;66(5):552-65. doi: 10.1366/11-06484.

PMID:
22524961
10.

Discrimination and characterisation of extra virgin olive oils from three cultivars in different maturation stages using Fourier transform infrared spectroscopy in tandem with chemometrics.

Gouvinhas I, de Almeida JM, Carvalho T, Machado N, Barros AI.

Food Chem. 2015 May 1;174:226-32. doi: 10.1016/j.foodchem.2014.11.037. Epub 2014 Nov 14.

PMID:
25529674
11.

Optical Determination of Lead Chrome Green in Green Tea by Fourier Transform Infrared (FT-IR) Transmission Spectroscopy.

Li X, Xu K, Zhang Y, Sun C, He Y.

PLoS One. 2017 Jan 9;12(1):e0169430. doi: 10.1371/journal.pone.0169430. eCollection 2017.

12.

Dietary supplement oil classification and detection of adulteration using Fourier transform infrared spectroscopy.

Ozen BF, Weiss I, Mauer LJ.

J Agric Food Chem. 2003 Sep 24;51(20):5871-6.

PMID:
13129287
13.

Chemometrics-assisted simultaneous voltammetric determination of ascorbic acid, uric acid, dopamine and nitrite: application of non-bilinear voltammetric data for exploiting first-order advantage.

Gholivand MB, Jalalvand AR, Goicoechea HC, Skov T.

Talanta. 2014 Feb;119:553-63. doi: 10.1016/j.talanta.2013.11.028. Epub 2013 Nov 27.

PMID:
24401455
14.

Quality Assessment of Gentiana rigescens from Different Geographical Origins Using FT-IR Spectroscopy Combined with HPLC.

Wu Z, Zhao Y, Zhang J, Wang Y.

Molecules. 2017 Jul 24;22(7). pii: E1238. doi: 10.3390/molecules22071238.

15.

Non-destructive fraud detection in rosehip oil by MIR spectroscopy and chemometrics.

Santana FB, Gontijo LC, Mitsutake H, Mazivila SJ, Souza LM, Borges Neto W.

Food Chem. 2016 Oct 15;209:228-33. doi: 10.1016/j.foodchem.2016.04.051. Epub 2016 Apr 18.

16.

Chemometric analysis for discrimination of extra virgin olive oils from whole and stoned olive pastes.

De Luca M, Restuccia D, Clodoveo ML, Puoci F, Ragno G.

Food Chem. 2016 Jul 1;202:432-7. doi: 10.1016/j.foodchem.2016.02.018. Epub 2016 Feb 2.

PMID:
26920315
17.

[Authentication and adulteration analysis of sesame oil by FTIR spectroscopy].

Ding QZ, Liu LL, Wu YW, Li BN, Ouyang J.

Guang Pu Xue Yu Guang Pu Fen Xi. 2014 Oct;34(10):2690-5. Chinese.

PMID:
25739209
18.

Discrimination of Gentiana rigescens from Different Origins by Fourier Transform Infrared Spectroscopy Combined with Chemometric Methods.

Zhao Y, Zhang J, Jin H, Zhang J, Shen T, Wang Y.

J AOAC Int. 2015 Jan-Feb;98(1):22-6. doi: 10.5740/jaoacint.13-395.

PMID:
25857874
19.

Evaluation of the quality of deep frying oils with Fourier transform near-infrared and mid-infrared spectroscopy.

Du R, Lai K, Xiao Z, Shen Y, Wang X, Huang Y.

J Food Sci. 2012 Feb;77(2):C261-6. doi: 10.1111/j.1750-3841.2011.02551.x. Epub 2012 Jan 17.

PMID:
22251019
20.

Preliminary study on application of mid infrared spectroscopy for the evaluation of the virgin olive oil "freshness".

Sinelli N, Cosio MS, Gigliotti C, Casiraghi E.

Anal Chim Acta. 2007 Aug 13;598(1):128-34. Epub 2007 Jul 14.

PMID:
17693316

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