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Frederik van de Voort
Frederik van de Voort
McGill University - University of Alberta
Verified email at mcgill.ca
Title
Cited by
Cited by
Year
Monitoring the oxidation of edible oils by Fourier transform infrared spectroscopy
FR Van de Voort, AA Ismail, J Sedman, G Emo
Journal of the American Oil Chemists’ Society 71, 243-253, 1994
3111994
The determination of peroxide value by Fourier transform infrared spectroscopy
FR Van de Voort, AA Ismail, J Sedman, J Dubois, T Nicodemo
Journal of the American Oil Chemists’ Society 71, 921-926, 1994
2311994
Fourier transform infrared spectroscopy applied to food analysis
FR Van de Voort
Food Research International 25 (5), 397-403, 1992
2241992
Rapid quantitative determination of free fatty acids in fats and oils by Fourier transform infrared spectroscopy
AA Ismail, FR Van de Voort, G Emo, J Sedman
Journal of the American Oil Chemists’ Society 70, 335-341, 1993
2191993
Physicochemical changes in cornstarch as a function of extrusion variables
J Owusu-Ansah, FR Van de Voort, DW Stanley
Cereal Chemistry 60 (4), 319-324, 1983
1661983
Fourier transform infrared spectroscopy: principles and applications
AA Ismail, FR van de Voort, J Sedman
Techniques and instrumentation in analytical chemistry 18, 93-139, 1997
1571997
Lipid analysis by vibrational spectroscopy
FR van de Voort, J Sedman, T Russin
European Journal of Lipid Science and Technology 103 (12), 815-826, 2001
148*2001
A rapid, automated method for the determination ofcis andtrans content of fats and oils by fourier transform infrared spectroscopy
FR Van de Voort, AA Ismail, J Sedman
Journal of the American Oil Chemists’ Society 72, 873-880, 1995
1481995
Textural and microstructural changes in corn starch as a function of extrusion variables
J Owusu-Ansah, FR Van de Voort, DW Stanley
Canadian Institute of Food Science and Technology Journal 17 (2), 65-70, 1984
1441984
FTIR determination of free fatty acids in fish oils intended for biodiesel production
ANA Aryee, FR Van de Voort, BK Simpson
Process Biochemistry 44 (4), 401-405, 2009
1322009
Quantitative Fourier transform infrared analysis for anisidine value and aldehydes in thermally stressed oils
J Dubois, FR Van de Voort, J Sedman, AA Ismail, HR Ramaswamy
Journal of the American Oil Chemists’ Society 73, 787-794, 1996
1311996
Rapid and direct lodine value and saponification number determination of fats and oils by attenuated total reflectance/fourier transform infrared spectroscopy
FR Van de Voort, J Sedman, G Emo, AA Ismail
Journal of the American Oil Chemists’ Society 69, 1118-1123, 1992
1261992
FTIR condition monitoring of in-service lubricants: ongoing developments and future perspectives
FR Van De Voort, J Sedman, RA Cocciardi, D Pinchuk
Tribology Transactions 49 (3), 410-418, 2006
1162006
Determination of peroxide value by Fourier transform near‐infrared spectroscopy
H Li, FR Van De Voort, AA Ismail, R Cox
Journal of the American Oil Chemists' Society 77 (2), 137-142, 2000
1102000
Dielectric properties of grapes and sugar solutions at 2.45 GHz
TN Tulasidas, GSV Raghavan, F Voort, R Girard
Journal of microwave power and electromagnetic energy 30 (2), 117-123, 1995
1101995
Determination of free fatty acids in crude palm oil and refined‐bleached‐deodorized palm olein using fourier transform infrared spectroscopy
YB Che Man, MH Moh, FR Van de Voort
Journal of the American Oil Chemists' Society 76 (4), 485-490, 1999
1061999
An analysis of TDT and Arrhenius methods for handling process and kinetic data
HS Ramaswamy, FR Van de Voort, S Ghazala
Journal of Food science 54 (5), 1322-1326, 1989
1061989
Determination of TBA number by high performance liquid chromatography
Y Kakuda, DW Stanley, FR Van de Voort
Journal of the American Oil Chemists’ Society 58 (7), A773-A775, 1981
1051981
Stoichiometric determination of hydroperoxides in fats and oils by Fourier transform infrared spectroscopy
K Ma, FR Van de Voort, J Sedman, AA Ismail
Journal of the American Oil Chemists' Society 74 (8), 897-906, 1997
951997
Shelf life extension of a bakery product using ethanol vapor
JP Smith, B Ooraikul, WJ Koersen, FR Van de Voort, ED Jackson, ...
Food Microbiology 4 (4), 329-337, 1987
901987
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