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CyTA - Journal of Food Volume 9, 2011 - Issue 3
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Analysis of chicken fat as adulterant in cod liver oil using Fourier transform infrared (FTIR) spectroscopy and chemometrics
Análisis de grasa de pollo como adulterante en aceite de hígado de bacalao usando espectroscopía infrarroja con transformada de Fourier (FTIR) y quimometría

A. Rohman Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia; Department of Pharmaceutical chemistry, Faculty of Pharmacy, Gadjah Mada University, Yogyakarta, 55281, Indonesia
&
Y. B. Che Man Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, MalaysiaCorrespondence[email protected]
Pages 187-191 | Received 29 Mar 2010, Accepted 18 Jun 2010, Published online: 27 Jul 2011

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Yong He, Xiulin Bai, Qinlin Xiao, Fei Liu, Lei Zhou & Chu Zhang. (2021) Detection of adulteration in food based on nondestructive analysis techniques: a review. Critical Reviews in Food Science and Nutrition 61:14, pages 2351-2371.
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M. Hernández-Martínez, T. Gallardo-Velázquez, G. Osorio-Revilla, N. Almaraz-Abarca & E. Castañeda-Pérez. (2014) Application of MIR-FTIR spectroscopy and chemometrics to the rapid prediction of fish fillet quality. CyTA - Journal of Food 12:4, pages 369-377.
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Abdul Rohman & Y. B. Che Man. (2012) Application of Fourier Transform Infrared Spectroscopy for Authentication of Functional Food Oils. Applied Spectroscopy Reviews 47:1, pages 1-13.
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Articles from other publishers (13)

Rássius Alexandre Medeiro Lima, Sofia Madruga Marcondes Ferraz, Victor Gustavo Kelis Cardoso, Carlos Alberto Teixeira & Leandro Wang Hantao. (2022) Authentication of fish oil (omega-3) supplements using class-oriented chemometrics and comprehensive two-dimensional gas chromatography coupled to mass spectrometry. Analytical and Bioanalytical Chemistry 415:13, pages 2601-2611.
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Agustina A. M. B. Hastuti & Abdul Rohman. 2022. Advanced Spectroscopic Techniques for Food Quality. Advanced Spectroscopic Techniques for Food Quality 197 210 .
Goh Dirong, Sara Nematbakhsh, Jinap Selamat, Pei Pei Chong, Lokman Hakim Idris, Noordiana Nordin, Fatchiyah Fatchiyah & Ahmad Faizal Abdull Razis. (2021) Omics-Based Analytical Approaches for Assessing Chicken Species and Breeds in Food Authentication. Molecules 26:21, pages 6502.
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Abdul Rohman, Anggita Rosiana Putri, Irnawati, Anjar Windarsih, Khoirun Nisa & Lily Arsanti Lestari. (2021) The employment of analytical techniques and chemometrics for authentication of fish oils: A review. Food Control 124, pages 107864.
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Editha Giese & Jan Fritsche. 2021. Oil and Oilseed Processing. Oil and Oilseed Processing 81 101 .
Suganya Murugesu, Qamar Uddin Ahmed, Bisha Fathamah Uzir, Nik Idris Nik Yusoff, Vikneswari Perumal, Zalikha Ibrahim, Faridah Abas, Khozirah Saari & Alfi Khatib. (2019) Rapid investigation of α-glucosidase inhibitory activity of Clinacanthus nutans leaf using infrared fingerprinting. Vibrational Spectroscopy 100, pages 22-29.
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Valeria Visani, José Marcelino Souza Netto, Ricardo Saldanha Honorato, Mário César Ugulino de Araújo & Fernanda Araújo Honorato. (2017) Screening analysis of garlic-oil capsules by infrared spectroscopy and chemometrics. Microchemical Journal 133, pages 480-484.
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Vladimír MAŠÁN, Patrik BURG, Miroslav HORÁK & Petr ŠNURKOVIČ. (2017) THE COMPARISON OF PRESSED SEED OILS FEATURES. THE COMPARISON OF PRESSED SEED OILS FEATURES.
Ozren Jović. (2016) Durbin-Watson partial least-squares regression applied to MIR data on adulteration with edible oils of different origins. Food Chemistry 213, pages 791-798.
Crossref
M.J. Martelo-Vidal & M. Vázquez. 2016. Advances in Food Authenticity Testing. Advances in Food Authenticity Testing 35 70 .
Cleiton A. Nunes. (2014) Vibrational spectroscopy and chemometrics to assess authenticity, adulteration and intrinsic quality parameters of edible oils and fats. Food Research International 60, pages 255-261.
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María J. Martelo-Vidal & Manuel Vázquez. (2014) Classification of red wines from controlled designation of origin by ultraviolet-visible and near-infrared spectral analysis. Ciência e Técnica Vitivinícola 29:1, pages 35-43.
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M.J. Martelo-Vidal, F. Domínguez-Agis & M. Vázquez. (2013) Ultraviolet/visible/near-infrared spectral analysis and chemometric tools for the discrimination of wines between subzones inside a controlled designation of origin: a case study of Rías Baixas. Australian Journal of Grape and Wine Research 19:1, pages 62-67.
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