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Cakmak-Arslan, Gulgun (2022) Monitoring of Hazelnut oil quality during thermal processing in comparison with extra virgin olive oil by using ATR-FTIR spectroscopy combined with chemometrics. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 266. 120461 doi:10.1016/j.saa.2021.120461

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Reference TypeJournal (article/letter/editorial)
TitleMonitoring of Hazelnut oil quality during thermal processing in comparison with extra virgin olive oil by using ATR-FTIR spectroscopy combined with chemometrics
JournalSpectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy
AuthorsCakmak-Arslan, GulgunAuthor
Year2022 (February)Volume266
PublisherElsevier BV
DOIdoi:10.1016/j.saa.2021.120461Search in ResearchGate
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Mindat Ref. ID16403979Long-form Identifiermindat:1:5:16403979:7
GUID0
Full ReferenceCakmak-Arslan, Gulgun (2022) Monitoring of Hazelnut oil quality during thermal processing in comparison with extra virgin olive oil by using ATR-FTIR spectroscopy combined with chemometrics. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 266. 120461 doi:10.1016/j.saa.2021.120461
Plain TextCakmak-Arslan, Gulgun (2022) Monitoring of Hazelnut oil quality during thermal processing in comparison with extra virgin olive oil by using ATR-FTIR spectroscopy combined with chemometrics. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 266. 120461 doi:10.1016/j.saa.2021.120461
In(2022) Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy Vol. 266. Elsevier BV

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Cakmak-Arslan, Gulgun, Gulsen, Kubra (2024) Evaluating the thermal stability of hazelnut oil in comparison with common edible oils in Turkey using ATR infrared spectroscopy. Vibrational Spectroscopy, 135. doi:10.1016/j.vibspec.2024.103743
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