Explorative spectrometric evaluations of frying oil deterioration

This publication has 26 references indexed in Scilit:

• Comparative vibrational spectroscopy for determination of quality parameters in amidated pectins as evaluated by chemometrics
  Carbohydrate Polymers, 1996
• Quantitative analysis of potential adulterants of extra virgin olive oil using infrared spectroscopy
  Food Chemistry, 1995
• Developments in the detection of adulteration of olive oil
  Trends in Food Science & Technology, 1994
• Potential of Near-Infrared Fourier Transform Raman Spectroscopy in Food Analysis
  Applied Spectroscopy, 1992
• Quantitative analysis of oils and fats by Fourier transform Raman spectroscopy
  Spectrochimica Acta Part A: Molecular Spectroscopy, 1991
• FT-Raman Spectroscopy: Development and Justification
  Applied Spectroscopy, 1986
• Partial least-squares regression: a tutorial
  Analytica Chimica Acta, 1986
• Standard methods for the analysis of oils, fats and derivatives, 6th Edition. 1st Supplement: Part 4 (1981) Section II, Oils and fats
  Published by Walter de Gruyter GmbH ,1982
• Heated Oils – Chemistry and Nutritional Aspects
  Annals of Nutrition and Metabolism, 1980
• Cross-Validatory Estimation of the Number of Components in Factor and Principal Components Models
  Technometrics, 1978