ArticleFood chemistry: X2023
Study of vegetable oils and their blends using infrared reflectance spectroscopy and refractometry.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
3 citing papers in PubMed.
- Effect of Glycine Betaine on Chilling Injury in Eggplant Peel Revealed by FTIR Spectroscopy.Foods (Basel, Switzerland) · 2026Article
- Behavior at Air/Water Interface and Oxidative Stability of Vegetable Oils Analyzed Through Langmuir Monolayer Technique.Molecules (Basel, Switzerland) · 2025Article
- Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The present study aims to perform a comparative analysis of vegetable oils and their two-component blends using infrared spectroscopy and refractometry. The study was conducted in Almaty (Kazakhstan) in 2020. Three samples of 44 vegetable oils and their blends made from two components were examined. Fractometry and infrared spectroscopy were used to investigate the properties of blended vegetable oils. To this end, the fatty acid fraction (in percentage), iodine number, and index of refraction (IOR) were calculated. Afterward, the spectrograms obtained for the blends were analyzed. It was found that the difference between the intensities of weak bands and the band expansion of 722 cm
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