Monitoring thermal stability of pure and adulterated sesame oil using Fourier transform infrared spectroscopy and chemometric analysis-Reference-Cited by-同舟云学术

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Monitoring thermal stability of pure and adulterated sesame oil using Fourier transform infrared spectroscopy and chemometric analysis

Published:2024-01 Issue: Volume:125 Page:105806
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Rolandelli Guido,Pilar Buera M.,Rodríguez Silvio D.

Funder

Universidad de Buenos Aires

Secretaría de Ciencia y Técnica, Universidad de Buenos Aires

Agencia Nacional De Promocion Cientifica Y Tecnologica

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Effect of processing on oxidative stability and lipid classes of sesame oil;Abou-Gharbia;Food Res. Int.,2000

2. Oxidative degradation of sunflower oil blended with roasted sesame oil during heating at frying temperature;Al Amin;Grain Oil Sci. Technol.,2023

3. Ce 2-66;AOCS,2009

4. Classification tools in chemistry. Part 1: linear models. PLS-DA;Ballabio;Anal. Methods,2013

5. Multivariate comparison of classification performance measures;Ballabio;Chemom. Intell. Lab. Syst.,2018

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Unveiling the oxidative degradation profiles of vegetable oils under thermal stress via Raman spectroscopy and machine learning methods;Microchemical Journal;2024-09

2. Characterizing Edible Oils by Oblique-Incidence Reflectivity Difference Combined with Machine Learning Algorithms;Foods;2024-05-06

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