Infrared Spectroscopy for the Detection of Adulteration in Foods
| dc.contributor.author | Özen, Banu | |
| dc.contributor.author | Tokatlı, Figen | |
| dc.coverage.doi | 10.1002/9781119962328.ch9d | |
| dc.date.accessioned | 2020-05-12T10:56:42Z | |
| dc.date.available | 2020-05-12T10:56:42Z | |
| dc.date.issued | 2012 | |
| dc.description.abstract | IR spectroscopy in combination with chemometric techniques is an effective tool for the detection of adulteration of high economic value food products such as wine, dietary supplements and olive oil. It provides practical and quick alternative to other commonly used analytical methods. | en_US |
| dc.identifier.citation | Özen, B., and Tokatlı, F. (2012). Infrared spectroscopy for the detection of adulteration in foods. In J. M. Chalmers, H. G. M. Edwards, and M. D. Hargreaves (Eds), Infrared and Raman Spectroscopy in Forensic Science (593-602). West Sussex, United Kingdom: Wiley. doi:10.1002/9781119962328.ch9d | en_US |
| dc.identifier.doi | 10.1002/9781119962328.ch9d | en_US |
| dc.identifier.isbn | 978-047074906-7 | |
| dc.identifier.scopus | 2-s2.0-84887144872 | |
| dc.identifier.uri | https://doi.org/10.1002/9781119962328.ch9d | |
| dc.identifier.uri | https://hdl.handle.net/11147/7764 | |
| dc.language.iso | en | en_US |
| dc.publisher | John Wiley and Sons Inc. | en_US |
| dc.relation.ispartof | Infrared and Raman Spectroscopy in Forensic Science | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | Infrared spectroscopy | en_US |
| dc.subject | Food products | en_US |
| dc.subject | Analysis of foods | en_US |
| dc.title | Infrared Spectroscopy for the Detection of Adulteration in Foods | en_US |
| dc.type | Book Part | en_US |
| dspace.entity.type | Publication | |
| gdc.author.institutional | Özen, Banu | |
| gdc.author.institutional | Tokatlı, Figen | |
| gdc.coar.access | open access | |
| gdc.coar.type | text::book::book part | |
| gdc.collaboration.industrial | false | |
| gdc.description.department | İzmir Institute of Technology. Food Engineering | en_US |
| gdc.description.endpage | 602 | en_US |
| gdc.description.publicationcategory | Kitap Bölümü - Uluslararası | en_US |
| gdc.description.scopusquality | N/A | |
| gdc.description.startpage | 593 | en_US |
| gdc.description.wosquality | N/A | |
| gdc.identifier.openalex | W1588757944 | |
| gdc.index.type | Scopus | |
| gdc.openalex.collaboration | National | |
| gdc.openalex.fwci | 0.0 | |
| gdc.openalex.normalizedpercentile | 0.92 | |
| gdc.openalex.toppercent | TOP 10% | |
| gdc.opencitations.count | 1 | |
| gdc.plumx.crossrefcites | 1 | |
| gdc.plumx.mendeley | 14 | |
| gdc.plumx.scopuscites | 3 | |
| gdc.scopus.citedcount | 3 | |
| relation.isAuthorOfPublication.latestForDiscovery | 8546f4ee-05d0-4a1a-84a4-84b50f9aaf5e | |
| relation.isOrgUnitOfPublication.latestForDiscovery | 9af2b05f-28ac-4019-8abe-a4dfe192da5e |
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