Applications of Fourier transform-infrared spectroscopy to edible oils

Guillen, 1999, J. Agric. Food Chem., 47, 709, 10.1021/jf9808123 Guillen, 2000, J. Sci. Food Agric., 80, 2028, 10.1002/1097-0010(200011)80:14<2028::AID-JSFA713>3.0.CO;2-4 Guillen, 2002, Food Chem., 77, 503, 10.1016/S0308-8146(01)00371-5 Goburdhun, 2001, Int. J. Food Sci. Nutr., 52, 31, 10.1080/09637480020027183 van de Voort, 1992, Food Res. Int., 25, 397, 10.1016/0963-9969(92)90115-L van de Voort, 2001, Eur. J. Lipid Sci. Technol., 103, 815, 10.1002/1438-9312(200112)103:12<815::AID-EJLT1111815>3.0.CO;2-P Guillen, 1997, J. Sci. Food Agric., 75, 1, 10.1002/(SICI)1097-0010(199709)75:1<1::AID-JSFA842>3.0.CO;2-R Tay, 2002, Lebens. Wissen. Technol., 35, 99, 10.1006/fstl.2001.0864 Kupper, 2001, Appl. Spectrosc., 55, 563, 10.1366/0003702011952361 Marigheto, 1998, J. Am. Oil Chem. Soc., 75, 987, 10.1007/s11746-998-0276-4 Lai, 1995, Food Chem., 53, 95, 10.1016/0308-8146(95)95793-6 Ozen, 2002, J. Agric. Food Chem., 50, 3898, 10.1021/jf0201834 Ozen, 2003, J. Agric. Food Chem., 51, 5871, 10.1021/jf034245h Russin, 2004, J. Am. Oil Chem. Soc., 81, 111, 10.1007/s11746-004-0867-x van de Voort, 1994, J. Am. Oil Chem. Soc., 71, 24, 10.1007/BF02638049 Moya Moreno, 1999, J. Mol. Struct., 482–483, 557, 10.1016/S0022-2860(98)00938-7 Official Press of European Community, No. 1248, 8-9, 5 September 1991. National Food and Drink Code, Chapter 8, 2003, based on (i) Comission Regulation E.E.C. 2568/11.07.91 “on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis” and (ii) unpublished data of General Chemical State Laboratory. Tomaino, 2005, Food Chem., 89, 549, 10.1016/j.foodchem.2004.03.011 Che Man, 2000, Food Chem., 69, 301, 10.1016/S0308-8146(99)00270-8 Gordon, 1995, J. Sci. Food Agric., 68, 347, 10.1002/jsfa.2740680314 Zandi, 1999, Food Chem., 64, 285, 10.1016/S0308-8146(98)00047-8