{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,30]],"date-time":"2026-10-30T08:55:09Z","timestamp":1793350509139,"version":"4.5.0"},"reference-count":37,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2016,12,1]],"date-time":"2016-12-01T00:00:00Z","timestamp":1480550400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["21205028"],"award-info":[{"award-number":["21205028"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003489","name":"Henan University of Technology","doi-asserted-by":"publisher","award":["2015RCJH08"],"award-info":[{"award-number":["2015RCJH08"]}],"id":[{"id":"10.13039\/501100003489","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry"],"published-print":{"date-parts":[[2016,12]]},"DOI":"10.1016\/j.foodchem.2016.06.035","type":"journal-article","created":{"date-parts":[[2016,6,17]],"date-time":"2016-06-17T12:09:22Z","timestamp":1466165362000},"page":"585-589","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":121,"special_numbering":"C","title":["Determination of the acid values of edible oils via FTIR spectroscopy based on the OH stretching band"],"prefix":"10.1016","volume":"212","author":[{"given":"Xiuming","family":"Jiang","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shen","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guoqiang","family":"Xiang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qiuhong","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lu","family":"Fan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lijun","family":"He","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Keren","family":"Gu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.foodchem.2016.06.035_b0005","doi-asserted-by":"crossref","first-page":"72","DOI":"10.1016\/j.vibspec.2014.02.016","article-title":"Determination of the iodine value and the free fatty acid content of waste animal fat blends using FT-NIR","volume":"72","author":"Adewale","year":"2014","journal-title":"Vibrational Spectroscopy"},{"key":"10.1016\/j.foodchem.2016.06.035_b0010","doi-asserted-by":"crossref","first-page":"441","DOI":"10.1007\/s11746-004-0920-9","article-title":"New FTIR method for the determination of FFA in oils","volume":"81","author":"Al-Alawi","year":"2004","journal-title":"Journal of the American Oil Chemists Society"},{"key":"10.1016\/j.foodchem.2016.06.035_b0015","series-title":"Official methods and recommended practices of the American oil chemists\u2019 society","author":"AOCS","year":"1989"},{"key":"10.1016\/j.foodchem.2016.06.035_b0020","doi-asserted-by":"crossref","first-page":"401","DOI":"10.1016\/j.procbio.2008.12.004","article-title":"FTIR determination of free fatty acids in fish oils intended for biodiesel production","volume":"44","author":"Aryee","year":"2009","journal-title":"Process Biochemistry"},{"key":"10.1016\/j.foodchem.2016.06.035_b0025","doi-asserted-by":"crossref","first-page":"549","DOI":"10.1007\/s11746-013-2403-0","article-title":"A highly efficient automated flow injection method for rapid determination of free fatty acid content in corn oils","volume":"91","author":"Ayyildiz","year":"2014","journal-title":"Journal of the American Oil Chemists Society"},{"key":"10.1016\/j.foodchem.2016.06.035_b0030","doi-asserted-by":"crossref","first-page":"3731","DOI":"10.1002\/elps.200700507","article-title":"Determination of olive oil acidity by CE","volume":"28","author":"Balesteros","year":"2007","journal-title":"Electrophoresis"},{"key":"10.1016\/j.foodchem.2016.06.035_b0035","series-title":"Organic spectroscopy","first-page":"48","author":"Brown","year":"1988"},{"key":"10.1016\/j.foodchem.2016.06.035_b0040","doi-asserted-by":"crossref","first-page":"356","DOI":"10.1366\/0003702011951777","article-title":"Determination of free fatty acids in edible oils by continuous-flow analysis with FT-IR spectroscopic detection","volume":"55","author":"Ca\u00f1ada","year":"2001","journal-title":"Applied Spectroscopy"},{"key":"10.1016\/j.foodchem.2016.06.035_b0045","doi-asserted-by":"crossref","first-page":"489","DOI":"10.1016\/j.talanta.2009.07.004","article-title":"Determination of oleic acid in sunflower seeds by infrared spectroscopy and multivariate calibration method","volume":"80","author":"Cantarelli","year":"2009","journal-title":"Talanta"},{"key":"10.1016\/j.foodchem.2016.06.035_b0050","doi-asserted-by":"crossref","first-page":"302","DOI":"10.1039\/C3AY40382C","article-title":"Development of an automatic photometric titration procedure to determine olive oil acidity employing a miniaturized multicommuted flow-batch setup","volume":"6","author":"Crispino","year":"2013","journal-title":"Analytical Methods"},{"key":"10.1016\/j.foodchem.2016.06.035_b0055","doi-asserted-by":"crossref","first-page":"857","DOI":"10.1007\/s12161-014-9963-y","article-title":"Direct FTIR analysis of free fatty acids in edible oils using disposable polyethylene films","volume":"8","author":"Dong","year":"2015","journal-title":"Food Analytical Methods"},{"key":"10.1016\/j.foodchem.2016.06.035_b0060","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.foodchem.2014.02.084","article-title":"Developing a rapid and sensitive method for determination of trans-fatty acids in edible oils using middle-infrared spectroscopy","volume":"158","author":"Filho","year":"2014","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodchem.2016.06.035_b0065","doi-asserted-by":"crossref","first-page":"2947","DOI":"10.1109\/JSEN.2014.2321323","article-title":"Fast and accurate determination of olive oil acidity by electrochemical impedance spectroscopy","volume":"14","author":"Grossi","year":"2014","journal-title":"IEEE Sensors Journal"},{"key":"10.1016\/j.foodchem.2016.06.035_b0070","doi-asserted-by":"crossref","first-page":"75","DOI":"10.1016\/S0003-2670(00)01193-4","article-title":"A rapid and simple method for the determination of iodine values using derivative Fourier transform infrared measurements","volume":"427","author":"Hendl","year":"2001","journal-title":"Analytica Chimica Acta"},{"key":"10.1016\/j.foodchem.2016.06.035_b0075","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1016\/S0023-6438(03)00120-8","article-title":"The determination of frying oil quality using Fourier transform infrared attenuated total reflectance","volume":"37","author":"Innawong","year":"2004","journal-title":"LWT-Food Science Technology"},{"key":"10.1016\/j.foodchem.2016.06.035_b0080","doi-asserted-by":"crossref","first-page":"335","DOI":"10.1007\/BF02552703","article-title":"Rapid quantitative determination of free fatty acids in fats and oils by Fourier transform infrared spectroscopy","volume":"70","author":"Ismail","year":"1993","journal-title":"Journal of the American Oil Chemists Society"},{"key":"10.1016\/j.foodchem.2016.06.035_b0085","doi-asserted-by":"crossref","first-page":"448","DOI":"10.1007\/BF02663767","article-title":"FTIR estimation of free fatty acid content in crude oils extracted from damaged soybeans","volume":"68","author":"Lanser","year":"1991","journal-title":"Journal of the American Oil Chemists Society"},{"key":"10.1016\/j.foodchem.2016.06.035_b0090","doi-asserted-by":"crossref","first-page":"599","DOI":"10.1007\/s11746-008-1232-z","article-title":"Determination of free fatty acids in edible oils with the use of a variable filter array IR spectrometer","volume":"85","author":"Li","year":"2008","journal-title":"Journal of the American Oil Chemists Society"},{"key":"10.1016\/j.foodchem.2016.06.035_b0095","doi-asserted-by":"crossref","first-page":"1365","DOI":"10.1016\/j.foodchem.2010.10.007","article-title":"A developed pre-column derivatization method for the determination of free fatty acids in edible oils by reversed-phase HPLC with fluorescence detection and its application to Lycium barbarum seed oil","volume":"125","author":"Li","year":"2011","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodchem.2016.06.035_b0100","doi-asserted-by":"crossref","first-page":"211","DOI":"10.1016\/S0003-2670(03)00560-9","article-title":"Direct, reagent-free determination of free fatty acid content in olive oil and olives by Fourier transform Raman spectrometry","volume":"487","author":"Muik","year":"2003","journal-title":"Analytica Chimica Acta"},{"key":"10.1016\/j.foodchem.2016.06.035_b0105","doi-asserted-by":"crossref","first-page":"593","DOI":"10.1021\/jf061841d","article-title":"Method for determining frying oil degradation by near-infrared spectroscopy","volume":"55","author":"Ng","year":"2007","journal-title":"Journal of Agriculture and Food Chemistry"},{"key":"10.1016\/j.foodchem.2016.06.035_b0110","doi-asserted-by":"crossref","first-page":"12286","DOI":"10.1021\/jf202740e","article-title":"Near-infrared spectroscopic determination of degradation in vegetable oils used to fry various foods","volume":"59","author":"Ng","year":"2011","journal-title":"Journal of Agriculture and Food Chemistry"},{"key":"10.1016\/j.foodchem.2016.06.035_b0115","doi-asserted-by":"crossref","first-page":"593","DOI":"10.1590\/S0100-40422006000300031","article-title":"Potentiometric titration applied to free fatty acid determination of edible oils and fats","volume":"29","author":"Osawa","year":"2006","journal-title":"Qu\u00edmica Nova"},{"key":"10.1016\/j.foodchem.2016.06.035_b0120","doi-asserted-by":"crossref","first-page":"1407","DOI":"10.1016\/j.foodchem.2006.05.051","article-title":"Determination of free fatty acids in palm oil samples using non-aqueous flow injection titrimetric method","volume":"102","author":"Saad","year":"2007","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodchem.2016.06.035_b0125","doi-asserted-by":"crossref","first-page":"371","DOI":"10.1007\/BF02540516","article-title":"Characterization of edible oils, butters and margarines by Fourier transform infrared spectroscopy with attenuated total reflectance","volume":"71","author":"Safar","year":"1994","journal-title":"Journal of the American Oil Chemists Society"},{"key":"10.1016\/j.foodchem.2016.06.035_b0130","doi-asserted-by":"crossref","first-page":"2273","DOI":"10.1021\/ef801011v","article-title":"Estimation of free fatty acid content in oils, fats, and biodiesel by 1H NMR spectroscopy","volume":"23","author":"Satyarthi","year":"2009","journal-title":"Energy Fuel"},{"key":"10.1016\/j.foodchem.2016.06.035_b0135","doi-asserted-by":"crossref","first-page":"4928","DOI":"10.1021\/jf063554f","article-title":"Rapid determination of free fatty acids in poultry feed lipid extracts by SB-ATR FTIR spectroscopy","volume":"55","author":"Sherazi","year":"2007","journal-title":"Journal of Agriculture and Food Chemistry"},{"key":"10.1016\/j.foodchem.2016.06.035_b0140","series-title":"Spectrometric identification of organic compounds","first-page":"117","author":"Silverstein","year":"1991"},{"key":"10.1016\/j.foodchem.2016.06.035_b0145","doi-asserted-by":"crossref","first-page":"43","DOI":"10.1016\/j.jpba.2013.04.010","article-title":"Determination of free fatty acids in pharmaceutical lipids by 1H NMR and comparison with the classical acid value","author":"Skiera","year":"2014","journal-title":"Journal Pharmaceutical Biomedical Analysis"},{"key":"10.1016\/j.foodchem.2016.06.035_b0150","doi-asserted-by":"crossref","first-page":"473","DOI":"10.1016\/j.talanta.2014.04.002","article-title":"Application of multivariate chemometric techniques for simultaneous determination of five parameters of cottonseed oil by single bounce attenuated total reflectance Fourier transform infrared spectroscopy","volume":"129","author":"Talpur","year":"2014","journal-title":"Talanta"},{"key":"10.1016\/j.foodchem.2016.06.035_b0155","doi-asserted-by":"crossref","first-page":"645","DOI":"10.1016\/j.foodchem.2008.07.052","article-title":"Extraction and physicochemical properties of low free fatty acid crude palm oil","volume":"113","author":"Tan","year":"2009","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodchem.2016.06.035_b0160","doi-asserted-by":"crossref","first-page":"7628","DOI":"10.1039\/C4AY00703D","article-title":"Application of Fourier transform near-infrared spectroscopy to the quantification and monitoring of carbonyl value in frying oils","volume":"6","author":"Wang","year":"2014","journal-title":"Analytical Methods"},{"key":"10.1016\/j.foodchem.2016.06.035_b0165","doi-asserted-by":"crossref","first-page":"503","DOI":"10.1016\/j.foodchem.2015.04.021","article-title":"Direct FTIR analysis of isolated trans fatty acids in edible oils using disposable polyethylene film","volume":"185","author":"Xu","year":"2015","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodchem.2016.06.035_b0170","doi-asserted-by":"crossref","first-page":"627","DOI":"10.2116\/analsci.25.627","article-title":"Automated and simultaneous determination of free fatty acids and peroxide values in edible oils by FTIR spectroscopy using spectral reconstitution","volume":"25","author":"Yu","year":"2009","journal-title":"Analytical Sciences"},{"key":"10.1016\/j.foodchem.2016.06.035_b0175","doi-asserted-by":"crossref","first-page":"241","DOI":"10.1016\/j.talanta.2007.06.004","article-title":"Determination of peroxide value of edible oils by FTIR spectroscopy with the use of the spectral reconstitution technique","volume":"74","author":"Yu","year":"2007","journal-title":"Talanta"},{"key":"10.1016\/j.foodchem.2016.06.035_b0180","doi-asserted-by":"crossref","first-page":"315","DOI":"10.1007\/s00216-011-5036-x","article-title":"A new direct Fourier Transform infrared analysis of free fatty acids in edible oils using spectral reconstitution","volume":"401","author":"Yu","year":"2011","journal-title":"Analytical and Bioanalytical Chemistry"},{"key":"10.1016\/j.foodchem.2016.06.035_b0185","doi-asserted-by":"crossref","first-page":"326","DOI":"10.1016\/j.foodchem.2015.04.005","article-title":"A unique quantitative method of acid value of edible oils and studying the impact of heating on edible oils by UV\u2013Vis spectrometry","volume":"185","author":"Zhang","year":"2015","journal-title":"Food Chemistry"}],"container-title":["Food Chemistry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0308814616309281?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0308814616309281?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2018,9,11]],"date-time":"2018-09-11T05:54:35Z","timestamp":1536645275000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0308814616309281"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2016,12]]},"references-count":37,"alternative-id":["S0308814616309281"],"URL":"https:\/\/doi.org\/10.1016\/j.foodchem.2016.06.035","relation":{},"ISSN":["0308-8146"],"issn-type":[{"value":"0308-8146","type":"print"}],"subject":[],"published":{"date-parts":[[2016,12]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Determination of the acid values of edible oils via FTIR spectroscopy based on the OH stretching band","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.foodchem.2016.06.035","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2016 Elsevier Ltd. All rights reserved.","name":"copyright","label":"Copyright"}]}}