{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,13]],"date-time":"2025-11-13T11:56:01Z","timestamp":1763034961950},"reference-count":47,"publisher":"Springer Science and Business Media LLC","issue":"6","license":[{"start":{"date-parts":[[2015,2,25]],"date-time":"2015-02-25T00:00:00Z","timestamp":1424822400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/www.springer.com\/tdm"}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["Food Bioprocess Technol"],"published-print":{"date-parts":[[2015,6]]},"DOI":"10.1007\/s11947-015-1489-9","type":"journal-article","created":{"date-parts":[[2015,2,24]],"date-time":"2015-02-24T07:58:37Z","timestamp":1424764717000},"page":"1211-1217","update-policy":"http:\/\/dx.doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":19,"title":["Detection of Extra Virgin Olive Oil Thermal Deterioration Using a Long Period Fibre Grating Sensor Coated with Titanium Dioxide"],"prefix":"10.1007","volume":"8","author":[{"given":"L.","family":"Coelho","sequence":"first","affiliation":[]},{"given":"D.","family":"Viegas","sequence":"additional","affiliation":[]},{"given":"J. L.","family":"Santos","sequence":"additional","affiliation":[]},{"given":"J. M. M. M.","family":"de Almeida","sequence":"additional","affiliation":[]}],"member":"297","published-online":{"date-parts":[[2015,2,25]]},"reference":[{"issue":"2","key":"1489_CR1","doi-asserted-by":"crossref","first-page":"144","DOI":"10.1002\/ejlt.201300284","volume":"116","author":"F Aladedunye","year":"2014","unstructured":"Aladedunye, F., & Przybylski, R. (2014). Performance of palm olein and modified rapeseed, sunflower, and soybean oils in intermittent deep-frying. European Journal of Lipid Science and Technology, 116(2), 144\u2013152.","journal-title":"European Journal of Lipid Science and Technology"},{"issue":"4","key":"1489_CR2","first-page":"643","volume":"40","author":"MA Ali","year":"2013","unstructured":"Ali, M. A., Nouruddeen, Z. B., Muhamad, I. I., Abd Latip, R., Othman, N. H., & Mahmood, N. A. N. (2013). Impact of palm olein addition on the thermooxidative degradation of canola oil during frying. Chiang Mai Journal of Science, 40(4), 643\u2013655.","journal-title":"Chiang Mai Journal of Science"},{"issue":"23","key":"1489_CR3","doi-asserted-by":"crossref","first-page":"9646","DOI":"10.1021\/jf070628u","volume":"55","author":"Y Allouche","year":"2007","unstructured":"Allouche, Y., Jimenez, A., Gaforio, J. J., Uceda, M., & Beltran, G. (2007). How heating affects extra virgin olive oil quality indexes and chemical composition. Journal of Agricultural and Food Chemistry, 55(23), 9646\u20139654.","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"3\u20136","key":"1489_CR4","doi-asserted-by":"crossref","first-page":"181","DOI":"10.1016\/S0030-4018(01)01131-2","volume":"191","author":"T Allsop","year":"2001","unstructured":"Allsop, T., Zhang, L., & Bennion, I. (2001). Detection of organic aromatic compounds in paraffin by a long-period fiber grating optical sensor with optimized sensitivity. Optics Communications, 191(3\u20136), 181\u2013190.","journal-title":"Optics Communications"},{"key":"1489_CR5","volume-title":"Olives and olive oil in Health and disease prevention","author":"MI Amaral SJ","year":"2010","unstructured":"Amaral SJ, M. I., & Oliveira, M. B. P. (2010). In V. R. P. R. R. Watson (Ed.), Olives and olive oil in Health and disease prevention. Amsterdam: Oxford: Academic Press."},{"issue":"2","key":"1489_CR6","doi-asserted-by":"crossref","first-page":"177","DOI":"10.1046\/j.1365-2621.2002.00555.x","volume":"37","author":"NK Andrikopoulos","year":"2002","unstructured":"Andrikopoulos, N. K., Kalogeropoulos, N., Falirea, A., & Barbagianni, M. N. (2002). Performance of virgin olive oil and vegetable shortening during domestic deep-frying and pan-frying of potatoes. International Journal of Food Science and Technology, 37(2), 177\u2013190.","journal-title":"International Journal of Food Science and Technology"},{"issue":"1","key":"1489_CR7","doi-asserted-by":"crossref","first-page":"15","DOI":"10.1106\/1898-PLW3-6Y6H-8K22","volume":"7","author":"S Bastida","year":"2001","unstructured":"Bastida, S., & Sanchez-Muniz, F. J. (2001). Thermal oxidation of olive oil, sunflower oil and a mix of both oils during forty discontinuous domestic fryings of different foods. Food Science and Technology International, 7(1), 15\u201321.","journal-title":"Food Science and Technology International"},{"issue":"9","key":"1489_CR8","doi-asserted-by":"crossref","first-page":"692","DOI":"10.1364\/OL.21.000692","volume":"21","author":"V Bhatia","year":"1996","unstructured":"Bhatia, V., & Vengsarkar, A. M. (1996). Optical fiber long-period grating sensors. Optics Letters, 21(9), 692\u2013694.","journal-title":"Optics Letters"},{"issue":"21","key":"1489_CR9","doi-asserted-by":"crossref","first-page":"5962","DOI":"10.1021\/jf020506w","volume":"50","author":"M Brenes","year":"2002","unstructured":"Brenes, M., Garc\u00eda, A., Dobarganes, M. C., Velasco, J., & Romero, C. (2002). Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil. Journal of Agricultural and Food Chemistry, 50(21), 5962\u20135967.","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"6","key":"1489_CR10","doi-asserted-by":"crossref","first-page":"707","DOI":"10.1002\/ejlt.201300273","volume":"116","author":"L Bruhl","year":"2014","unstructured":"Bruhl, L. (2014). Fatty acid alterations in oils and fats during heating and frying. European Journal of Lipid Science and Technology, 116(6), 707\u2013715.","journal-title":"European Journal of Lipid Science and Technology"},{"issue":"12","key":"1489_CR11","doi-asserted-by":"crossref","first-page":"4771","DOI":"10.1021\/jf070186m","volume":"55","author":"A Carrasco-Pancorbo","year":"2007","unstructured":"Carrasco-Pancorbo, A., Cerretani, L., Bendini, A., Segura-Carretero, A., Lercker, G., & Fern\u00e1ndez-Guti\u00e9rrez, A. (2007). Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils. Journal of Agricultural and Food Chemistry, 55(12), 4771\u20134780.","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"1489_CR12","doi-asserted-by":"crossref","first-page":"929","DOI":"10.1016\/j.snb.2014.06.035","volume":"202","author":"L Coelho","year":"2014","unstructured":"Coelho, L., Viegas, D., Santos, J. L., & Almeida, J. M. M. M. (2014). Enhanced refractive index sensing characteristics of optical fibre long period grating coated with titanium dioxide thin films. Sensors and Actuators B: Chemical, 202, 929\u2013934.","journal-title":"Sensors and Actuators B: Chemical"},{"issue":"1","key":"1489_CR13","doi-asserted-by":"crossref","first-page":"14","DOI":"10.1016\/j.chemolab.2008.10.009","volume":"96","author":"M Luca De","year":"2009","unstructured":"De Luca, M., Oliverio, F., Ioele, G., & Ragno, G. (2009). Multivariate calibration techniques applied to derivative spectroscopy data for the analysis of pharmaceutical mixtures. Chemometrics and Intelligent Laboratory Systems, 96(1), 14\u201321.","journal-title":"Chemometrics and Intelligent Laboratory Systems"},{"issue":"1","key":"1489_CR14","doi-asserted-by":"crossref","first-page":"56","DOI":"10.1364\/OPEX.13.000056","volume":"13","author":"I Villar Del","year":"2005","unstructured":"Del Villar, I., Matias, I., Arregui, F., & Lalanne, P. (2005). Optimization of sensitivity in long period fiber gratings with overlay deposition. Optics Express, 13(1), 56\u201369.","journal-title":"Optics Express"},{"issue":"13","key":"1489_CR15","doi-asserted-by":"crossref","first-page":"2895","DOI":"10.1021\/ac9912395","volume":"72","author":"MP DeLisa","year":"2000","unstructured":"DeLisa, M. P., Zhang, Z., Shiloach, M., Pilevar, S., Davis, C. C., Sirkis, J. S., & Bentley, W. E. (2000). Evanescent wave long period fiber Bragg grating as an immobilized antibody biosensor. Analytical Chemistry, 72(13), 2895\u20132900.","journal-title":"Analytical Chemistry"},{"issue":"8","key":"1489_CR16","doi-asserted-by":"crossref","first-page":"615","DOI":"10.1002\/adic.200790047","volume":"97","author":"M Forina","year":"2007","unstructured":"Forina, M., Boggia, R., & Casale, M. (2007). The information content of visible spectra of extra virgin olive oil in the characterization of its origin. Annali Di Chimica, 97(8), 615\u2013633.","journal-title":"Annali Di Chimica"},{"issue":"10","key":"1489_CR17","doi-asserted-by":"crossref","first-page":"5991","DOI":"10.1021\/jf1007677","volume":"58","author":"EN Frankel","year":"2010","unstructured":"Frankel, E. N. (2010). Chemistry of extra virgin olive oil: adulteration, oxidative stability, and antioxidants. Journal of Agricultural and Food Chemistry, 58(10), 5991\u20136006.","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"3","key":"1489_CR18","doi-asserted-by":"crossref","first-page":"667","DOI":"10.1021\/jf025932w","volume":"51","author":"S Gomez-Alonso","year":"2003","unstructured":"Gomez-Alonso, S., Fregapane, G., Salvador, M. D., & Gordon, M. H. (2003). Changes in phenolic composition and antioxidant activity of virgin olive oil during frying. Journal of Agricultural and Food Chemistry, 51(3), 667\u2013672.","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"1489_CR19","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1016\/j.foodchem.2014.04.109","volume":"163","author":"RP Goncalves","year":"2014","unstructured":"Goncalves, R. P., Marco, P. H., & Valderrama, P. (2014). Thermal edible oil evaluation by UV-Vis spectroscopy and chemometrics. Food Chemistry, 163, 83\u201386.","journal-title":"Food Chemistry"},{"issue":"8","key":"1489_CR20","doi-asserted-by":"crossref","first-page":"1168","DOI":"10.1366\/0003702001950733","volume":"54","author":"P Hourant","year":"2000","unstructured":"Hourant, P., Baeten, V., Morales, M. T., Meurens, M., & Aparicio, R. (2000). Oil and fat classification by selected bands of near-infrared spectroscopy. Applied Spectroscopy, 54(8), 1168\u20131174.","journal-title":"Applied Spectroscopy"},{"issue":"5","key":"1489_CR21","doi-asserted-by":"crossref","first-page":"R49","DOI":"10.1088\/0957-0233\/14\/5\/201","volume":"14","author":"S James","year":"2003","unstructured":"James, S., & Tatam, R. (2003). Optical fibre long-period grating sensors: characteristics and application. Measurement Science & Technology, 14(5), R49\u2013R61.","journal-title":"Measurement Science & Technology"},{"issue":"5","key":"1489_CR22","doi-asserted-by":"crossref","first-page":"792","DOI":"10.1088\/0957-0233\/13\/5\/318","volume":"13","author":"S Khaliq","year":"2002","unstructured":"Khaliq, S., James, S., & Tatam, R. (2002). Enhanced sensitivity fibre optic long period grating temperature sensor. Measurement Science & Technology, 13(5), 792\u2013795.","journal-title":"Measurement Science & Technology"},{"issue":"3","key":"1489_CR23","doi-asserted-by":"crossref","first-page":"2467","DOI":"10.3390\/s120302467","volume":"12","author":"BH Lee","year":"2012","unstructured":"Lee, B. H., Kim, Y. H., Park, K. S., Eom, J. B., Kim, M. J., Rho, B. S., & Choi, H. Y. (2012). Interferometric fiber optic sensors. Sensors (Basel), 12(3), 2467\u20132486.","journal-title":"Sensors (Basel)"},{"issue":"21","key":"1489_CR24","doi-asserted-by":"crossref","first-page":"1939","DOI":"10.1016\/j.ijleo.2010.12.009","volume":"122","author":"TM Libish","year":"2011","unstructured":"Libish, T. M., Linesh, J., Bobby, M. C., Biswas, P., Bandyopadhyay, S., Dasgupta, K., & Radhakrishnan, P. (2011). Detection and analysis of paraffin oil adulteration in coconut oil using fiber optic long period grating sensor. Optik - International Journal for Light and Electron Optics, 122(21), 1939\u20131942.","journal-title":"Optik - International Journal for Light and Electron Optics"},{"issue":"4","key":"1489_CR25","doi-asserted-by":"crossref","first-page":"045112","DOI":"10.1088\/1054-660X\/23\/4\/045112","volume":"23","author":"TM Libish","year":"2013","unstructured":"Libish, T. M., Bobby, M. C., Linesh, J., Mathew, S., Pradeep, C., Nampoori, V. P. N., Biswas, P., Bandyopadhyay, S., Dasgupta, K., & Radhakrishnan, P. (2013). Detection of adulteration in virgin olive oil using a fiber optic long period grating based sensor. Laser Physics, 23(4), 045112.","journal-title":"Laser Physics"},{"issue":"2","key":"1489_CR26","doi-asserted-by":"crossref","first-page":"634","DOI":"10.1016\/j.foodchem.2007.06.023","volume":"106","author":"M Manral","year":"2008","unstructured":"Manral, M., Pandey, M. C., Jayathilakan, K., Radhakrishna, K., & Bawa, A. S. (2008). Effect of fish (Catla catla) frying on the quality characteristics of sunflower oil. Food Chemistry, 106(2), 634\u2013639.","journal-title":"Food Chemistry"},{"issue":"2","key":"1489_CR27","doi-asserted-by":"crossref","first-page":"269","DOI":"10.1016\/S0039-9140(99)00034-X","volume":"50","author":"M Moreno","year":"1999","unstructured":"Moreno, M., Olivares, D. M., Lopez, F. J. A., Adelantado, J. V. G., & Reig, F. B. (1999). Analytical evaluation of polyunsaturated fatty acids degradation during thermal oxidation of edible oils by Fourier transform infrared spectroscopy. Talanta, 50(2), 269\u2013275.","journal-title":"Talanta"},{"issue":"2","key":"1489_CR28","doi-asserted-by":"crossref","first-page":"134","DOI":"10.1080\/05704920701829043","volume":"43","author":"Z Movasaghi","year":"2008","unstructured":"Movasaghi, Z., Rehman, S., & Rehman, I. U. (2008). Fourier transform infrared (FTIR) spectroscopy of biological tissues. Applied Spectroscopy Reviews, 43(2), 134\u2013179.","journal-title":"Applied Spectroscopy Reviews"},{"key":"1489_CR29","volume-title":"Near infrared spectroscopy in food science and technology","author":"Y Ozaki","year":"2007","unstructured":"Ozaki, Y., McClure, W. F., & Christy, A. A. (2007). Near infrared spectroscopy in food science and technology. Hoboken: Wiley."},{"issue":"9","key":"1489_CR30","doi-asserted-by":"crossref","first-page":"1606","DOI":"10.1109\/50.712243","volume":"16","author":"H Patrick","year":"1998","unstructured":"Patrick, H., Kersey, A., & Bucholtz, F. (1998). Analysis of the response of long period fiber gratings to external index of refraction. Journal of Lightwave Technology, 16(9), 1606\u20131612.","journal-title":"Journal of Lightwave Technology"},{"issue":"10","key":"1489_CR31","doi-asserted-by":"crossref","first-page":"1199","DOI":"10.1002\/mnfr.200790023","volume":"51","author":"F Perez-Jimenez","year":"2007","unstructured":"Perez-Jimenez, F., Ruano, J., Perez-Martinez, P., Lopez-Segura, F., & Lopez-Miranda, J. (2007). The influence of olive oil on human health: not a question of fat alone. Molecular Nutrition & Food Research, 51(10), 1199\u20131208.","journal-title":"Molecular Nutrition & Food Research"},{"issue":"19","key":"1489_CR32","doi-asserted-by":"crossref","first-page":"4152","DOI":"10.1364\/OL.37.004152","volume":"37","author":"P Pilla","year":"2012","unstructured":"Pilla, P., Trono, C., Baldini, F., Chiavaioli, F., Giordano, M., & Cusano, A. (2012). Giant sensitivity of long period gratings in transition mode near the dispersion turning point: an integrated design approach. Optics Letters, 37(19), 4152\u20134154.","journal-title":"Optics Letters"},{"issue":"4","key":"1489_CR33","doi-asserted-by":"crossref","first-page":"1170","DOI":"10.1016\/j.foodchem.2009.11.053","volume":"120","author":"RC Pinto","year":"2010","unstructured":"Pinto, R. C., Locquet, N., Eveleigh, L., & Rutledge, D. N. (2010). Preliminary studies on the mid-infrared analysis of edible oils by direct heating on an ATR diamond crystal. Food Chemistry, 120(4), 1170\u20131177.","journal-title":"Food Chemistry"},{"issue":"2\u20133","key":"1489_CR34","doi-asserted-by":"crossref","first-page":"915","DOI":"10.1016\/j.foodchem.2012.11.087","volume":"138","author":"C Pizarro","year":"2013","unstructured":"Pizarro, C., Rodriguez-Tecedor, S., Perez-del-Notario, N., Esteban-Diez, I., & Gonzalez-Saiz, J. M. (2013). Classification of Spanish extra virgin olive oils by data fusion of visible spectroscopic fingerprints and chemical descriptors. Food Chemistry, 138(2\u20133), 915\u2013922.","journal-title":"Food Chemistry"},{"issue":"9","key":"1489_CR35","doi-asserted-by":"crossref","first-page":"686","DOI":"10.1364\/OL.27.000686","volume":"27","author":"N Rees","year":"2002","unstructured":"Rees, N., James, S., Tatam, R., & Ashwell, G. (2002). Optical fiber long-period gratings with Langmuir-Blodgett thin-film overlays. Optics Letters, 27(9), 686\u2013688.","journal-title":"Optics Letters"},{"key":"1489_CR36","doi-asserted-by":"crossref","first-page":"913418","DOI":"10.1155\/2013\/913418","volume":"2013","author":"G Rego","year":"2013","unstructured":"Rego, G. (2013). A review of refractometric sensors based on long period fibre gratings. Scientific World Journal, 2013, 913418.","journal-title":"Scientific World Journal"},{"issue":"2","key":"1489_CR37","doi-asserted-by":"crossref","first-page":"598","DOI":"10.1016\/j.optcom.2005.09.030","volume":"259","author":"G Rego","year":"2006","unstructured":"Rego, G., Santos, J., & Salgado, H. (2006). Refractive index measurement with long-period gratings arc-induced in pure-silica-core fibres. Optics Communications, 259(2), 598\u2013602.","journal-title":"Optics Communications"},{"issue":"3","key":"1489_CR38","doi-asserted-by":"crossref","first-page":"683","DOI":"10.1016\/j.jpba.2007.03.023","volume":"44","author":"Y Roggo","year":"2007","unstructured":"Roggo, Y., Chalus, P., Maurer, L., Lema-Martinez, C., Edmond, A., & Jent, N. (2007). A review of infrared spectroscopy and chemometrics in pharmaceutical technologies. Journal of Pharmaceutical and Biomedical Analysis, 44(3), 683\u2013700.","journal-title":"Journal of Pharmaceutical and Biomedical Analysis"},{"issue":"47","key":"1489_CR39","doi-asserted-by":"crossref","first-page":"11800","DOI":"10.1021\/jf3035918","volume":"60","author":"IP Roman Falco","year":"2012","unstructured":"Roman Falco, I. P., Grane Teruel, N., Prats Moya, S., & Martin Carratala, M. L. (2012). Kinetic study of olive oil degradation monitored by fourier transform infrared spectrometry. Application to oil characterization. Journal of Agricultural and Food Chemistry, 60(47), 11800\u201311810.","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"9","key":"1489_CR40","doi-asserted-by":"crossref","first-page":"847","DOI":"10.1007\/s11746-004-0990-8","volume":"81","author":"EAA Sanibal","year":"2004","unstructured":"Sanibal, E. A. A., & Mancini, J. (2004). Frying oil and fat quality measured by chemical, physical, and test kit analyses. Journal of the American Oil Chemists Society, 81(9), 847\u2013852.","journal-title":"Journal of the American Oil Chemists Society"},{"issue":"2","key":"1489_CR41","doi-asserted-by":"crossref","first-page":"255","DOI":"10.1109\/50.983240","volume":"20","author":"X Shu","year":"2002","unstructured":"Shu, X., Zhang, L., & Bennion, I. (2002). Sensitivity characteristics of long-period fiber gratings. Journal of Lightwave Technology, 20(2), 255\u2013266.","journal-title":"Journal of Lightwave Technology"},{"issue":"2","key":"1489_CR42","doi-asserted-by":"crossref","first-page":"335","DOI":"10.1016\/j.snb.2010.10.033","volume":"153","author":"E Simoes","year":"2011","unstructured":"Simoes, E., Abe, I., Oliveira, J., Frazao, O., Caldas, P., & Pinto, J. (2011). Characterization of optical fiber long period grating refractometer with nanocoating. Sensors and Actuators B-Chemical, 153(2), 335\u2013339.","journal-title":"Sensors and Actuators B-Chemical"},{"key":"1489_CR43","volume-title":"Frying: improving quality","author":"RF Stier","year":"2001","unstructured":"Stier, R. F. (2001). The measurement of frying oil quality and authenticity. In J. B. Rosell (Ed.), Frying: improving quality. Boca Raton: CRC Press."},{"issue":"21","key":"1489_CR44","doi-asserted-by":"crossref","first-page":"9997","DOI":"10.1021\/jf9012828","volume":"57","author":"N Tena","year":"2009","unstructured":"Tena, N., Aparicio, R., & Garcia-Gonzalez, D. L. (2009). Thermal deterioration of virgin olive oil monitored by ATR-FTIR analysis of trans content. Journal of Agricultural and Food Chemistry, 57(21), 9997\u201310003.","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"8","key":"1489_CR45","first-page":"2330","volume":"7","author":"H Vasconcelos","year":"2014","unstructured":"Vasconcelos, H., Saraiva, C., & de Almeida, J. M. M. M. (2014). Evaluation of the spoilage of raw chicken breast fillets using fourier transform infrared spectroscopy in tandem with chemometrics. Food and Bioprocess Technology, 7(8), 2330\u20132341.","journal-title":"Food and Bioprocess Technology"},{"issue":"1","key":"1489_CR46","doi-asserted-by":"crossref","first-page":"58","DOI":"10.1109\/50.476137","volume":"14","author":"A Vengsarkar","year":"1996","unstructured":"Vengsarkar, A., Lemaire, P., Judkins, J., Bhatia, V., Erdogan, T., & Sipe, J. (1996). Long-period fiber gratings as band-rejection filters. Journal of Lightwave Technology, 14(1), 58\u201365.","journal-title":"Journal of Lightwave Technology"},{"issue":"3","key":"1489_CR47","first-page":"121","volume":"36","author":"E Y\u0131lmaz","year":"2011","unstructured":"Y\u0131lmaz, E., & Aydeniz, B. (2011). Quantitative assessment of frying oil quality in fast food restaurants. GIDA, 36(3), 121\u2013127.","journal-title":"GIDA"}],"container-title":["Food and Bioprocess Technology"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s11947-015-1489-9.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/article\/10.1007\/s11947-015-1489-9\/fulltext.html","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s11947-015-1489-9","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2019,8,21]],"date-time":"2019-08-21T05:35:38Z","timestamp":1566365738000},"score":1,"resource":{"primary":{"URL":"http:\/\/link.springer.com\/10.1007\/s11947-015-1489-9"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2015,2,25]]},"references-count":47,"journal-issue":{"issue":"6","published-print":{"date-parts":[[2015,6]]}},"alternative-id":["1489"],"URL":"https:\/\/doi.org\/10.1007\/s11947-015-1489-9","relation":{},"ISSN":["1935-5130","1935-5149"],"issn-type":[{"value":"1935-5130","type":"print"},{"value":"1935-5149","type":"electronic"}],"subject":[],"published":{"date-parts":[[2015,2,25]]}}}