This review presents various infrared and Raman spectroscopic methods applied to the
analysis of valuable plant substances or quality parameters in horticultural and agricultural …

Raman spectroscopy is a branch of vibrational spectroscopy in which a sample is exposed
to an intense light beam such as a laser, and the spectrum of Raman-active vibrational …

Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …

Raman spectroscopy has become more popular in recent years because improvements in
instrumentation have allowed users to focus on their applications rather than on the …

Fourier transform Raman spectroscopy has been used to investigate the chemical changes
taking place during lipid oxidation in several edible oils. Oxidative degradation of six …

Lipid research in the life sciences has renewed its attractiveness in the last two decades or
so, going from chemical, analytical, and biological subjects, to making important connections …

One hundred and thirty-eight edible oil and fat samples from 21 different sources, either
vegetable (Brazil nut, coconut, corn, high oleic sunflower, olive oil, peanut, palm, palm …

Because of the important advantages as rapidity, cost effectiveness and no sample
preparation necessity, encountered in most of the cases, Raman spectroscopy gained more …

Raman spectroscopy is a powerful technique for molecular analysis of food samples. A
fingerprint spectrum can be obtained for a target molecule by using Raman technology, as …

The authenticity of products labeled as virgin olive oil is of great importance from commercial
and health aspects. The combination of Fourier transform-Raman (FT-Raman) spectroscopy …