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Review

Application of Raman Spectroscopy and Chemometrics for Quality Controls of Fats and Oils: A Review

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Amit, Shivani Kumari & Rahul Jamwal. (2023) Use of FTIR spectroscopy integrated with multivariate chemometrics as a swift, and non-destructive technique to detect various adulterants in virgin coconut oil: A comprehensive review. Food Chemistry Advances 2, pages 100203.
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Carolina Cruz, Ali Arafeh, Philip A. Martin, Cláudio P. Fonte, Antonio De Simone, Felix K. Oppong, Will Jeatt & Thomas L. Rodgers. (2023) Assessment of Near-Infrared and Raman Spectroscopy as Analytical Tools to Predict Viscosity of Ice Cream Mixes. Applied Spectroscopy 77:7, pages 764-773.
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Jiahua Wang, Jingwen Lv, Tingna Mei, Mengting Xu, Chanchan Jia, Chuchu Duan, Huang Dai, Xiaodan Liu & Fuwei Pi. (2023) Spectroscopic studies on thermal degradation and quantitative prediction on acid value of edible oil during frying by Raman spectroscopy. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 293, pages 122477.
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Simona Violino, Cosimo Taiti, Elettra Marone, Federico Pallottino & Corrado Costa. (2022) A statistical tool to determine the quality of extra virgin olive oil (EVOO). European Food Research and Technology 248:11, pages 2825-2832.
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