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Patrícia D. S. Santos, Geovane A. R. Silva, Carlos E. R. Senes, Victor H. M. Cruz, Jessica S. Pizzo, Jesuí V. Visentainer & Oscar O. Santos. (2023) Evaluation of the Stability of Popular Oils for Fittura Through Analytical Techniques. Journal of Culinary Science & Technology 0:0, pages 1-23.
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Lucyna Dymińska, Maciej Calik, Abduladhim Moamer M. Albegar, Adam Zając, Kamil Kostyń, Jadwiga Lorenc & Jerzy Hanuza. (2017) Quantitative determination of the iodine values of unsaturated plant oils using infrared and Raman spectroscopy methods. International Journal of Food Properties 20:9, pages 2003-2015.
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Abdul Rohman, Arini Himawati, Kuwat Triyana, Sismindari & Siti Fatimah. (2017) Identification of pork in beef meatballs using Fourier transform infrared spectrophotometry and real-time polymerase chain reaction. International Journal of Food Properties 20:3, pages 654-661.
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Mercy Badu & A. M. Johannes Awudza. (2017) Determination of the triacylglycerol content for the identification and assessment of purity of shea butter fat, peanut oil, and palm kernel oil using maldi-tof/tof mass spectroscopic technique. International Journal of Food Properties 20:2, pages 271-280.
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St. Maryam, Sismindari, Tri Joko Raharjo, Sudjadi & Abdul Rohman. (2016) Determination of Porcine Contamination in Laboratory Prepared dendeng Using Mitochondrial D-Loop686 and cyt b Gene Primers by Real Time Polymerase Chain Reaction. International Journal of Food Properties 19:1, pages 187-195.
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Fatih Durmaz & M. Younis Talpur. (2015) Oxidation on the Stability of Canola Oil Blended with Stinging Nettle Oil at Frying Temperature. International Journal of Food Properties 18:7, pages 1402-1415.
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Abdul Rohman, Desti Wibowo, Sudjadi, Endang Lukitaningsih & Arieff Salleh Rosman. (2015) Use of Fourier Transform Infrared Spectroscopy in Combination with Partial Least Square for Authentication of Black Seed Oil. International Journal of Food Properties 18:4, pages 775-784.
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Articles from other publishers (13)
Nurul Liyana Rozali, Kamalrul Azlan Azizan, Rajinder Singh, Sharifah Nabihah Syed Jaafar, Abrizah Othman, Wolfram Weckwerth & Umi Salamah Ramli. (2023) Fourier transform infrared (FTIR) spectroscopy approach combined with discriminant analysis and prediction model for crude palm oil authentication of different geographical and temporal origins. Food Control 146, pages 109509.
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Wijittra Wongjaikham, Grittima Kongprawes, Doonyapong Wongsawaeng, Kanokwan Ngaosuwan, Worapon Kiatkittipong, Peter Hosemann & Suttichai Assabumrungrat. (2022) Production of low trans-fat margarine by partial hydrogenation of palm oil using nature-friendly and catalyst-free microwave plasma technique. Innovative Food Science & Emerging Technologies 80, pages 103107.
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Muhammad Roy Asrori, Aman Santoso & Sumari Sumari. (2022) Initial defect product on immiscible mixture of palm oil: Ethanol by amphiphilic chitosan/Zeolite LTA as optimization of microemulsion fuel. Industrial Crops and Products 180, pages 114727.
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Any Guntarti, Mustofa Ahda, Aprilia Kusbandari & Faradita Natalie. (2020) Analysis of pork adulteration in the corned products using FTIR associated with chemometrics analysis. Potravinarstvo Slovak Journal of Food Sciences 14, pages 1042-1046.
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Abdul Rohman, Anjar Windarsih, Yuny Erwanto & Zalina Zakaria. (2020) Review on analytical methods for analysis of porcine gelatine in food and pharmaceutical products for halal authentication. Trends in Food Science & Technology 101, pages 122-132.
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Umi Salamah Ramli, Noor Idayu Tahir, Nurul Liyana Rozali, Abrizah Othman, Nor Hayati Muhammad, Syahidah Akmal Muhammad, Azmil Haizam Ahmad Tarmizi, Norfadilah Hashim, Ravigadevi Sambanthamurthi, Rajinder Singh, Mohamad Arif Abd Manaf & Ghulam Kadir Ahmad Parveez. (2020) Sustainable Palm Oil—The Role of Screening and Advanced Analytical Techniques for Geographical Traceability and Authenticity Verification. Molecules 25:12, pages 2927.
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Farah Wahida Harun. (2019) Fourier Transform Infrared Spectroscopy as A Technique for Multivariate Analysis of Lard Adulteration in Food Products: A Review. Journal of Fatwa Management and Research 17:july 2019, pages 1-13.
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Marliana Azir, Sahar Abbasiliasi, Tengku Tengku Ibrahim, Yanty Manaf, Awis Sazili & Shuhaimi Mustafa. (2017) Detection of Lard in Cocoa Butter—Its Fatty Acid Composition, Triacylglycerol Profiles, and Thermal Characteristics. Foods 6:11, pages 98.
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Marsad Latief, Aida Khorsidtalab, Irwan Saputra, Rini Akmeliawati, Anis Nurashikin, Irwandi Jaswir & Gunawan Witjaksono. (2017) Rapid lard identification with portable electronic nose. IOP Conference Series: Materials Science and Engineering 260, pages 012043.
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Bency Antony, Saurabh Sharma, Bhavbhuti Manojbhai Mehta, K. Ratnam & K.D. Aparnathi. (2017) Study on FT-MIR spectra of ghee (anhydrous milk fat). British Food Journal 119:1, pages 181-189.
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H.A. Al-Kahtani, M.A. Ahmed, A.A. Abou-Arab & K. Hayat. (2017) Identification of lard in vegetable oil binary mixtures and commercial food products by FTIR. Quality Assurance and Safety of Crops & Foods 9:1, pages 11-22.
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