Relevant bibliographies by topics / Spectroscopic analysis of food

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  2. Dissertations / Theses
  3. Books
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Academic literature on the topic 'Spectroscopic analysis of food'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Spectroscopic analysis of food"

1

Shahidi, Fereidoon. "Spectroscopic techniques for food analysis." Food Research International 29, no. 7 (1996): 694–95. http://dx.doi.org/10.1016/s0963-9969(97)89648-2.

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Mooren, Margret M. W. "Spectroscopic techniques for food analysis." Trends in Food Science & Technology 6, no. 4 (1995): 141–42. http://dx.doi.org/10.1016/s0924-2244(00)89020-2.

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Rutledge, D. N. "Spectroscopic Techniques for Food Analysis." Analytica Chimica Acta 312, no. 3 (1995): 351–52. http://dx.doi.org/10.1016/0003-2670(95)90435-2.

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Huayhongthong, Sirichayaporn, Piyatip Khuntayaporn, Krit Thirapanmethee, Pagakrong Wanapaisan, and Mullika T. Chomnawang. "Raman spectroscopic analysis of food-borne microorganisms." LWT 114 (November 2019): 108419. http://dx.doi.org/10.1016/j.lwt.2019.108419.

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Iravani, Siavash, and Ghazaleh Jamalipour Soufi. "Electron paramagnetic resonance (EPR) spectroscopy: Food, biomedical and pharmaceutical analysis." Biomedical Spectroscopy and Imaging 9, no. 3-4 (2020): 165–82. http://dx.doi.org/10.3233/bsi-200206.

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Electron paramagnetic resonance (EPR) spectroscopy can be applied as an effective and non-invasive spectroscopic method for analyzing samples with unpaired electrons. EPR is suitable for the quantification of radical species, assessment of redox chemical reaction mechanisms in foods, evaluation of the antioxidant capacity of food, as well as for the analysis of food quality, stability, and shelf life. It can be employed for evaluating and monitoring the drug release processes, in vitro and in vivo. EPR can be employed for the direct detection of free radical metabolites, and the evaluation of
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Hrušková, M., I. Švec, and H. Sekerová. "Colour analysis and discrimination of laboratory prepared pasta by means of spectroscopic methods." Czech Journal of Food Sciences 29, No. 4 (2011): 346–23. http://dx.doi.org/10.17221/25/2011-cjfs.

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For the CIE Lab colour profile determination of laboratory prepared pasta, two sample granulations and two spectral methods were tested. Pasta was manufactured progressively from semolina, common wheat, and corn flour. Sufficient colour spectra ranges were ensured by means of fortification with 9 non-traditional cereals in the first case, 8 natural colorants in the second one, and with 12 gluten-free pasta recipes in the last case. Both factors (i.e. granulation and spectral method) were proved as statistically significant by the cluster, variance and principal component analyses. In the compa
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Casale, Monica, Lucia Bagnasco, Chiara Casolino, Silvia Lanteri, and Riccardo Leardi. "Spectroscopic fingerprinting techniques for food characterisation." ACTA IMEKO 5, no. 1 (2016): 32. http://dx.doi.org/10.21014/acta_imeko.v5i1.285.

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<p>The analysis of samples by using spectroscopic fingerprinting techniques is more and more common and widespread. Such approaches are very convenient, since they are usually fast, cheap and non-destructive. In many applications no sample pretreatment is required, the acquisition of the spectrum can be performed in about one minute and no solvents are required. As a consequence, the return on investment of the related technology is very high.<br />The "disadvantage" of these techniques is that, being the signal non-selective, simple mathematical approaches (e.g., Lambert-Beer law)
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Monakhova, Yu B., T. Kuballa, and D. W. Lachenmeier. "Chemometric methods in NMR spectroscopic analysis of food products." Journal of Analytical Chemistry 68, no. 9 (2013): 755–66. http://dx.doi.org/10.1134/s1061934813090098.

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Boyaci, Ismail Hakki, Havva Tümay Temiz, Hüseyin Efe Geniş, et al. "Dispersive and FT-Raman spectroscopic methods in food analysis." RSC Advances 5, no. 70 (2015): 56606–24. http://dx.doi.org/10.1039/c4ra12463d.

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Rohman, Abdul, and Anjar Windarsih. "The Application of Molecular Spectroscopy in Combination with Chemometrics for Halal Authentication Analysis: A Review." International Journal of Molecular Sciences 21, no. 14 (2020): 5155. http://dx.doi.org/10.3390/ijms21145155.

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Halal is an Arabic term used to describe any components allowed to be used in any products by Muslim communities. Halal food and halal pharmaceuticals are any food and pharmaceuticals which are safe and allowed to be consumed according to Islamic law (Shariah). Currently, in line with halal awareness, some Muslim countries such as Indonesia, Malaysia, and Middle East regions have developed some standards and regulations on halal products and halal certification. Among non-halal components, the presence of pig derivatives (lard, pork, and porcine gelatin) along with other non-halal meats (rat m
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Dissertations / Theses on the topic "Spectroscopic analysis of food"

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Malecha, Michael Markus. "Identification of lubricant contaminants in beverage cans using spectroscopic analysis and chemometrics." Thesis, Cranfield University, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.269638.

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Saffa, A. M. "The development of photoacoustic spectroscopy for analysis of food and agricultural products." Thesis, University of East Anglia, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.378894.

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Di, Anibal Carolina Vanesa. "Determination of banned sudan dyes in culinary spices through spectroscopic techniques and multivariate analysis." Doctoral thesis, Universitat Rovira i Virgili, 2011. http://hdl.handle.net/10803/52794.

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La presente tesis esta focalizada en el desarrollo de métodos analíticos para determinar la adulteración de especias culinarias con colorantes Sudan I, II, III y IV. Estos colorantes están prohibidos como aditivos para uso alimentario por la legislación europea ya que son carcinógenos. Las metodologías analíticas desarrolladas están basadas en el uso de técnicas espectroscópicas como UV-visible, Resonancia Magnética de protón y Raman junto con tratamiento multivariante de los datos obtenidos. En relación al análisis multivariante, como principal objetivo se planteó el establecimiento de model
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Aloglu, Ahmet Kemal. "Characterization of Foods by Chromatographic and Spectroscopic Methods Coupled to Chemometrics." Ohio University / OhioLINK, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou152293360889416.

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鄧勇軍 and Yung-kwan Tang. "Application of near-infrared spectroscopy in food compositionanalysis." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1998. http://hub.hku.hk/bib/B31219962.

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Tang, Yung-kwan. "Application of near-infrared spectroscopy in food composition analysis /." Hong Kong : University of Hong Kong, 1998. http://sunzi.lib.hku.hk/hkuto/record.jsp?B1973766X.

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Grunfeld, Eva. "Quantitative aqueous ammonium ion analysis by transmission infrared spectroscopy." Thesis, McGill University, 1987. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=63866.

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Towers, Brittany N. "Rapid Quality Assessment of Corn-Based products by Infrared Spectroscopy and Selected Ion Flow Tube Mass Spectroscopy with Multivariate Analysis." The Ohio State University, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=osu1366368685.

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Li, Yue. "Analysis of acidity in oil-based matrices by infrared spectroscopy." Thesis, McGill University, 2010. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=86906.

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The feasibility of employing a portable variable filter array (VFA) infrared spectrometer equipped with a transmission flow cell to quantitatively analyze edible oils for free fatty acids (FFA) was evaluated. The approach to FFA determination was based on a previously reported FTIR method that involves the extraction of FFAs into methanol containing the base sodium hydrogen cyanamide (NaHNCN), which converts the FFAs to their salts, followed by measurement of the carboxylate absorbance at 1571 cm-1 in the spectrum of the methanol phase. The VFA IR spectrometer, which had a relatively weak puls
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Darwish, Gamal S. "Proximate analysis of fish tissue by mid-infrared transmission spectroscopy." Thesis, McGill University, 1988. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=61863.

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Books on the topic "Spectroscopic analysis of food"

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Franca, Adriana S., and Leo M. L. Nollet, eds. Spectroscopic Methods in Food Analysis. CRC Press, 2017. http://dx.doi.org/10.1201/9781315152769.

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Shukla, Ashutosh Kumar, ed. Spectroscopic Techniques & Artificial Intelligence for Food and Beverage Analysis. Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-6495-6.

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Photis, Dais, ed. NMR spectroscopy in food analysis. Royal Society of Chemistry, 2013.

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Osborne, B. G. Near infrared spectroscopy in food analysis. Longman Scientific & Technical, 1986.

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Griffiths, Peter R. Applications of vibrational spectroscopy in food science. Wiley, 2011.

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Sun, Da-Wen. Infrared spectroscopy for food quality analysis and control. Academic Press, 2009.

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Posudin, I︠U︡ I. Practical spectroscopy in agriculture and food science. Science Publishers, 2007.

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Nilsen, Heidi. Imaging photon emission spectroscopy of food material. Shaker, 1996.

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9

Ozaki, Yukihiro. Near Infrared Spectroscopy in Food Science and Technology. John Wiley & Sons, Inc., 2006.

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1949-, Fearn T., Hindle P. T. 1940-, and Osborne B. G. 1948-, eds. Practical NIR spectroscopy with applications in food and beverage analysis. 2nd ed. Longman Scientific & Technical, 1993.

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Book chapters on the topic "Spectroscopic analysis of food"

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Delwiche, Stephen R. "Basics of Spectroscopic Analysis." In Food Engineering Series. Springer New York, 2015. http://dx.doi.org/10.1007/978-1-4939-2836-1_3.

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Otles, Semih, and Vasfiye Hazal Ozyurt. "Food Composition." In Spectroscopic Methods in Food Analysis. CRC Press, 2017. http://dx.doi.org/10.1201/9781315152769-11.

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Alamprese, Cristina. "Food Authentication." In Spectroscopic Methods in Food Analysis. CRC Press, 2017. http://dx.doi.org/10.1201/9781315152769-12.

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Cozzolino, Daniel. "Food Adulteration." In Spectroscopic Methods in Food Analysis. CRC Press, 2017. http://dx.doi.org/10.1201/9781315152769-13.

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Nenadis, Nikolaos, Anna Androulaki, and Maria Z. Tsimidou. "Food Quality." In Spectroscopic Methods in Food Analysis. CRC Press, 2017. http://dx.doi.org/10.1201/9781315152769-14.

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Craig, Ana Paula, and Joseph Irudayaraj. "Other Food Products." In Spectroscopic Methods in Food Analysis. CRC Press, 2017. http://dx.doi.org/10.1201/9781315152769-24.

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Kanou, Mikihito, Atsushi Hashimoto, and Takaharu Kameoka. "Infrared Spectroscopic Analysis of Food Carbohydrates." In Food Oligosaccharides. John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118817360.ch17.

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Otles, Semih, and Vasfiye Hazal Ozyurt. "Ultrasound Spectroscopy in Food Analysis." In Spectroscopic Methods in Food Analysis. CRC Press, 2017. http://dx.doi.org/10.1201/9781315152769-8.

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Cozzolino, Daniel, and Jessica Roberts. "Spectroscopy Analysis of Beverages." In Spectroscopic Methods in Food Analysis. CRC Press, 2017. http://dx.doi.org/10.1201/9781315152769-15.

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Dhakal, Sagar, Jianwei Qin, Moon S. Kim, and Kuanglin Chao. "Raman Spectroscopy." In Spectroscopic Methods in Food Analysis. CRC Press, 2017. http://dx.doi.org/10.1201/9781315152769-5.

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Conference papers on the topic "Spectroscopic analysis of food"

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Lewender, Märta, Zuguang Guan, Linda Persson, Annika Olsson, and Sune Svanberg. "Gas Analysis in Food Packages Using Tunable Diode Laser Spectroscopy." In Asia Optical Fiber Communication and Optoelectronic Exposition and Conference. OSA, 2008. http://dx.doi.org/10.1364/aoe.2008.sur3.

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Lin, Hao, Jiewen Zhao, Li Sun, Xia kun Bi, and Jianrong Cai. "Effective Variables Selection in Eggs Freshness Graphically Oriented Local Multivariate Analysis using NIR Spectroscopy." In International Conference on Chemical,Material and Food Engineering. Atlantis Press, 2015. http://dx.doi.org/10.2991/cmfe-15.2015.4.

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Gondhalekar, Carmen, Bartek P. Rajwa, Euiwon Bae, et al. "Multiplexed detection of lanthanides using laser-induced breakdown spectroscopy: a survey of data analysis techniques." In Sensing for Agriculture and Food Quality and Safety XI, edited by Moon S. Kim, Byoung-Kwan Cho, and Bryan A. Chin. SPIE, 2019. http://dx.doi.org/10.1117/12.2521453.

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Jepsen, Peter Uhd, Uffe Møller, David Cooke, and Jacob Riis Folkenberg. "Ingredients analysis of aqueous solutions and food products with reflection THz spectroscopy." In Laser Science. OSA, 2007. http://dx.doi.org/10.1364/ls.2007.lthc1.

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Li, Hong-Lian, Xiao-Ting Li, Zhi-Lei Zhao, and Yan-Ping Pang. "Cluster analysis method and Near-infrared spectroscopy applied to the identification of food." In 2010 International Conference on Machine Learning and Cybernetics (ICMLC). IEEE, 2010. http://dx.doi.org/10.1109/icmlc.2010.5581027.

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Christensen, L. S., K. D. Jernsho̸j, M. Hedegaard, S. Hassing, P. M. Champion, and L. D. Ziegler. "In-Situ, Non-Destructive Control Of Food Quality Using Near-Infrared Raman Spectroscopy And Multivariate Analysis." In XXII INTERNATIONAL CONFERENCE ON RAMAN SPECTROSCOPY. AIP, 2010. http://dx.doi.org/10.1063/1.3482669.

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Møller, Uffe, Hannes Merbold, Jacob Riis Folkenberg, and Peter Uhd Jepsen. "Determination of Alcohol Concentration in Aqueous Solutions and Food Analysis using Reflection Terahertz Time-Domain Spectroscopy." In Optical Terahertz Science and Technology. OSA, 2007. http://dx.doi.org/10.1364/otst.2007.mb2.

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King, Gavin, James E. Walsh, and Suzanne Martin. "Spectroscopic study of food and food toxins." In OPTO Ireland, edited by Thomas J. Glynn. SPIE, 2003. http://dx.doi.org/10.1117/12.463923.

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Ko, Cheng-Hao, CHITSUNG HONG, and Wei-Huai Chiu. "MEMS based SpectroChip for healthcare, food safety and blockchain applications." In Next-Generation Spectroscopic Technologies XII, edited by Richard A. Crocombe, Luisa T. Profeta, and Abul K. Azad. SPIE, 2019. http://dx.doi.org/10.1117/12.2519807.

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Ahmed, Waleed K. "Experimental Investigating the Impact of Ionic Liquid on PET’s Properties." In ASME 2018 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2018. http://dx.doi.org/10.1115/imece2018-86854.

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This study presents an experimental laboratory investigation done on the Polyethylene terephthalate – PET that is used for food grade (water bottle) by mixing with ionic liquid. Both thermal and mechanical properties with a varying weight percentage of ionic liquid are investigated. Mainly, at different mixing ratios of PET-Ionic liquid of (2, 3, 5, 7 and 10%), impact of the ionic liquid on the characteristics of the PET are examined through MFI (melt flow index), differential scanning calorimetry (DSC), thermo-gravimetric analysis (TGA), nanoindentation methods as well as Fourier Transform In
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Reports on the topic "Spectroscopic analysis of food"

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Janke, C. J., J. D. Muhs, E. A. Wachter, et al. Composite heat damage spectroscopic analysis. Office of Scientific and Technical Information (OSTI), 1990. http://dx.doi.org/10.2172/5588643.

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Turcotte, S. B., J. R. Mitchell, R. E. Benner, and R. W. Grow. Raman Spectroscopic Analysis of Impregnated Cathodes. Defense Technical Information Center, 1989. http://dx.doi.org/10.21236/ada214559.

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Vaidya, Bikas. Selective spectroscopic methods for water analysis. Office of Scientific and Technical Information (OSTI), 1997. http://dx.doi.org/10.2172/537286.

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Bruno, Thomas J., and Thomas J. Bruno. Spectroscopic library for alternative refrigerant analysis. National Institute of Standards and Technology, 1990. http://dx.doi.org/10.6028/nist.sp.794.

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Villa-Aleman, E. SMART PARTICLE COLLECTOR WITH REAL TIME SPECTROSCOPIC ANALYSIS. Office of Scientific and Technical Information (OSTI), 2018. http://dx.doi.org/10.2172/1471997.

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Villa-Aleman, E. Smart Particle Collector with Real Time Spectroscopic Analysis. Office of Scientific and Technical Information (OSTI), 2018. http://dx.doi.org/10.2172/1472006.

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McClelland, J. F., and J. S. Oh. Advanced spectroscopic analysis of coal surfaces during beneficiation. Office of Scientific and Technical Information (OSTI), 1989. http://dx.doi.org/10.2172/6410512.

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Bishop, J. V., R. A. Dutcher, M. S. Fisher, S. Kottle, and R. A. Stowe. Continuous spectroscopic analysis of vanadous and vanadic ions. Office of Scientific and Technical Information (OSTI), 1993. http://dx.doi.org/10.2172/10192461.

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MacDowell, A. A., T. Warwick, S. Anders, et al. Imaging spectroscopic analysis at the Advanced Light Source. Office of Scientific and Technical Information (OSTI), 1999. http://dx.doi.org/10.2172/751742.

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McClelland, J., and J. Oh. Advanced spectroscopic analysis of coal surfaces during beneficiation. Office of Scientific and Technical Information (OSTI), 1989. http://dx.doi.org/10.2172/6960161.

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