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Anjar Windarsih, Lily Arsanti Lestari, Yuny Erwanto, Anggita Rosiana Putri, Irnawati, Nurrulhidayah Ahmad Fadzillah, Nuning Rahmawati & Abdul Rohman. (2023) Application of Raman Spectroscopy and Chemometrics for Quality Controls of Fats and Oils: A Review. Food Reviews International 39:7, pages 3906-3925.
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Abdul Rohman, Irnawati, Yuny Erwanto, Endang Lukitaningsih, Muhamad Rafi, Nurrulhidayah A. Fadzilah, Anjar Windarsih, Ainin Sulaiman & Zalina Zakaria. (2021) Virgin Coconut Oil: Extraction, Physicochemical Properties, Biological Activities and Its Authentication Analysis. Food Reviews International 37:1, pages 46-66.
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Abdul Rohman, Yaakob bin Che Man, Amin Ismail & Puziah Hashim. (2017) FTIR spectroscopy coupled with chemometrics of multivariate calibration and discriminant analysis for authentication of extra virgin olive oil. International Journal of Food Properties 20:sup1, pages S1173-S1181.
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İsmail Tarhan, Ashraf A. Ismail & Hüseyin Kara. (2017) Quantitative determination of free fatty acids in extra virgin olive oils by multivariate methods and Fourier transform infrared spectroscopy considering different absorption modes. International Journal of Food Properties 20:sup1, pages S790-S797.
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