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Results:
1-14
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Results: 14
Authors:
Dong, J
van de Voort, FR
Yaylayan, V
Ismail, AA
Pinchuk, D
Taghizadeh, A
Citation: J. Dong et al., Determination of Total Base Number (TBN) in lubricating oils by Mid-FTIR spectroscopy (c), LUBRIC ENG, 57(11), 2001, pp. 24-30
Authors:
Dong, J
van de Voort, FR
Ismail, AA
Akochi-Koble, E
Pinchuk, D
Citation: J. Dong et al., Rapid determination of the carboxylic acid contribution to the total acid number of lubricants by Fourier transform infrared spectroscopy((c)), LUBRIC ENG, 56(6), 2000, pp. 12-20
Authors:
Dong, J
van de Voort, FR
Yaylayan, V
Ismail, AA
Pinchuk, D
Brazeau, A
Citation: J. Dong et al., A new approach to the determination of moisture in hydrocarbon lubricatingoils by mid-FTIR spectroscopy, LUBRIC ENG, 56(11), 2000, pp. 30-37
Authors:
Ma, KM
van de Voort, FR
Ismail, AA
Zhuo, HL
Cheng, BJ
Citation: Km. Ma et al., Monitoring peroxide value in fatliquor manufacture by Fourier transform infrared spectroscopy, J AM OIL CH, 77(6), 2000, pp. 681-685
Authors:
Sedman, J
van de Voort, FR
Ismail, AA
Citation: J. Sedman et al., Simultaneous determination of iodine value and trans content of fats and oils by single-bounce horizontal attenuated total reflectance Fourier transform infrared spectroscopy, J AM OIL CH, 77(4), 2000, pp. 399-403
Authors:
Li, H
van de Voort, FR
Ismail, AA
Cox, R
Citation: H. Li et al., Determination of peroxide value by Fourier transform near-infrared spectroscopy, J AM OIL CH, 77(2), 2000, pp. 137-142
Authors:
Cox, R
Lebrasseur, J
Michiels, E
Buijs, H
Li, H
van de Voort, FR
Ismail, AA
Sedman, J
Citation: R. Cox et al., Determination of iodine value with a Fourier transform-near infrared basedglobal calibration using disposable vials: An international collaborative study, J AM OIL CH, 77(12), 2000, pp. 1229-1234
Authors:
Li, H
van de Voort, FR
Ismail, AA
Sedman, J
Cox, R
Citation: H. Li et al., Trans determination of edible oils by Fourier transform near-infrared spectroscopy, J AM OIL CH, 77(10), 2000, pp. 1061-1067
Authors:
Li, H
van de Voort, FR
Ismail, AA
Sedman, J
Cox, R
Simard, C
Buijs, H
Citation: H. Li et al., Discrimination of edible oil products and quantitative determination by Fourier transform near-infrared spectroscopy, J AM OIL CH, 77(1), 2000, pp. 29-36
Authors:
Man, YBC
Setiowaty, G
van de Voort, FR
Citation: Ybc. Man et al., Determination of iodine value of palm oil by Fourier transform infrared spectroscopy, J AM OIL CH, 76(6), 1999, pp. 693-699
Authors:
Man, YBC
Moh, MH
van de Voort, FR
Citation: Ybc. Man et al., Determination of free fatty acids in crude palm oil and refined-bleached-deodorized palm olein using Fourier transform infrared spectroscopy, J AM OIL CH, 76(4), 1999, pp. 485-490
Authors:
Ma, KM
van de Voort, FR
Sedman, J
Ismail, AA
Citation: Km. Ma et al., Trans fatty acid determination in fats and margarine by Fourier transform infrared spectroscopy using a disposable infrared card, J AM OIL CH, 76(12), 1999, pp. 1399-1404
Authors:
Moh, MH
Man, YBC
van de Voort, FR
Abdullah, WJW
Citation: Mh. Moh et al., Determination of peroxide value in thermally oxidized crude palm oil by near infrared spectroscopy, J AM OIL CH, 76(1), 1999, pp. 19-23
Authors:
Sedman, J
van de Voort, FR
Ismail, AA
Citation: J. Sedman et al., Attenuated total reflectance spectroscopy: Principles and applications in infrared analysis of food, SPECTRAL METHODS IN FOOD ANALYSIS, 1999, pp. 397-425
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1-14
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