Identification of Adulterated Cooking Oil by Raman Spectroscopy-Reference-Cited by-同舟云学术

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Identification of Adulterated Cooking Oil by Raman Spectroscopy

Published:2024-04-17 Issue:7 Volume:17 Page:997-1004
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Shehnaz Hina,Ashraf Ayesha,Majeed Muhammad Irfan,Nawaz Haq,Afzal Maira,Majeed Muhammad Zeeshan,Jilani Muhammad Idrees,Akram Muhammad Waseem,Razaq Rabeea,Sultan Eiman,Kanwal Naeema,Shahid Urwa

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s12161-024-02626-5.pdf

Reference36 articles.

1. Ahmad N, Saleem M (2019a) Characterization of desi ghee obtained from different extraction methods using Raman spectroscopy. Spectrochim Acta A Mol Biomol Spectrosc 223:117311

2. Ahmad N, Saleem M (2019b) Raman spectroscopy based characterization of desi ghee obtained from buffalo and cow milk. Int Dairy J 89:119–128

3. Ahmad N, Saleem M, Ahmed M, Mahmood S (2018) Heating effects of desi ghee using Raman spectroscopy. Appl Spectrosc 72(6):833–846

4. Ahmad N, Saleem M, Ali H, Bilal M, Khan S, Ullah R et al (2017) Defining the temperature range for cooking with extra virgin olive oil using Raman spectroscopy. Laser Phys Lett 14(9):095603

5. Akbar S, Majeed MI, Nawaz H, Rashid N, Tariq A, Hameed W et al (2022) Surface-Enhanced Raman Spectroscopic (SERS) Characterization of low molecular weight fraction of the serum of breast cancer patients with principal component analysis (PCA) and partial least square-discriminant analysis (PLS-DA). Anal Lett 55(10):1588–1604

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