• 1
    Tan, C. P., Che Man, Y. B., Differential scanning calorimetric analysis of edible oils: Comparison of thermal properties and chemical composition. JAOCS 2000, 77, 142155.
  • 2
    Haryati, T., Che Man, Y. B., Asbi, A., Ghazali, H. M., Buana, L., Determination of iodine value of palm oil by differential scanning calorimetry. JAOCS 1997, 74, 939942.
  • 3
    Fasina, O. O., Craig-Schmidt, M., Colley, Z., Hallman, H., Predicting melting characteristics of vegetable oils from fatty acid composition. LWT-Food Sci. Technol. 2008, 41, 15011505.
  • 4
    Marikkar, J. M. N., Ghazali, H. M., Che Man, Y. B., Lai, O. M., Differential scanning calorimetric analysis for determination of some animal fats as adulterants in palm olein. J. Food Lipids 2003, 10, 6379.
  • 5
    Tan, C. P., Che Man, Y. B., Selamat, J., Yusoff, M. S. A., Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods. Food Chem. 2002, 76, 385389.
  • 6
    Tan, C. P., Che Man, Y. B., Recent developments in differential scanning calorimetry for assessing oxidative deterioration of vegetable oils. Trends Food Sci. Technol. 2002, 13, 312318.
  • 7
    Chiavaro, E., Rodriguez-Estrada, M. T., Bendini, A., Cerretani, L., Correlation between thermal properties and chemical composition of Italian virgin olive oils. Eur. J. Lipid Sci. Technol. 2010, 112, 580592.
  • 8
    Chiavaro, E., Vittadini, E., Rodriguez-Estrada, M. T., Cerretani, L. et al., Differential scanning calorimetry detection of high oleic sunflower oil as adulterant in extra-virgin olive oil. J. Food Lipids 2009, 16, 227244.
  • 9
    Chiavaro, E., Barnaba, C., Vittadini, E., Rodriguez-Estrada, M. T. et al., Microwave heating of different commercial categories of olive oil: Part II. Effect on thermal properties. Food Chem. 2009, 115, 13931400.
  • 10
    Lopez, C., Kalnin, D. J. E., Ollivon, M. R., Calorimetry in Food Processing, in: Kaletunç, G. (Eds.), Wiley-Blackwell and IFT, Ames (USA) 2009, pp. 169197.
  • 11
    Barba, L., Arrighetti, G., Calligaris, S., Crystallization and melting properties of extra virgin olive oil studied by synchrotron XRD and DSC. Eur. J. Lipid Sci. Technol. 2013, 115, 322329.