Emergence of Phonon Signatures in Nd 1- X Er X Mn 2O 5 Observed by Infrared and Raman Spectroscopy: Rare Earth Substitution Effect

2021 ◽  
Author(s):  
Hammad Abbas ◽  
JAVED AHMAD ◽  
SYED HAMAD BUKHARI
Keyword(s):  
Raman Spectroscopy ◽  
Rare Earth ◽  
Substitution Effect ◽  
Infrared And Raman Spectroscopy ◽  
Rare Earth Substitution

Effect of rare-earth substitution on the electrical properties and Raman spectroscopy of BCTZ ceramics

2018 ◽  
Vol 735 ◽  
pp. 2523-2531 ◽  
Author(s):  
A. Hamza ◽  
F. Benabdallah ◽  
I. Kallel ◽  
L. Seveyrat ◽  
L. Lebrun ◽  
...  
Keyword(s):  
Raman Spectroscopy ◽  
Rare Earth ◽  
Electrical Properties ◽  
Rare Earth Substitution

Identification of filler substances in emeralds by infrared and Raman spectroscopy

2000 ◽  
Vol 26 (1) ◽  
pp. 501-520 ◽  
Author(s):  
L. Kiefert ◽  
H.A. Hänni ◽  
J-P. Chalain ◽  
W. Weber
Keyword(s):  
Raman Spectroscopy ◽  
Infrared And Raman Spectroscopy

scholarly journals Multivariate approach for the authentication of vanilla using infrared and Raman spectroscopy

2021 ◽  
Vol 141 ◽  
pp. 110196
Author(s):  
Ana M. Jiménez-Carvelo ◽  
Margherita Tonolini ◽  
Orla McAleer ◽  
Luis Cuadros-Rodríguez ◽  
Daniel Granato ◽  
...  
Keyword(s):  
Raman Spectroscopy ◽  
Multivariate Approach ◽  
Infrared And Raman Spectroscopy

scholarly journals Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1565
Author(s):  
Eleni Kakouri ◽  
Panagiota-Kyriaki Revelou ◽  
Charalabos Kanakis ◽  
Dimitra Daferera ◽  
Christos S. Pappas ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Raman Spectroscopy ◽  
Olive Oil ◽  
Nutritional Value ◽  
Review Paper ◽  
Geographical Origin ◽  
Analytical Techniques ◽  
Volatile Fraction ◽  
Olive Oils ◽  
Infrared And Raman Spectroscopy

Olive oil is among the most popular supplements of the Mediterranean diet due to its high nutritional value. However, at the same time, because of economical purposes, it is also one of the products most subjected to adulteration. As a result, authenticity is an important issue of concern among authorities. Many analytical techniques, able to detect adulteration of olive oil, to identify its geographical and botanical origin and consequently guarantee its quality and authenticity, have been developed. This review paper discusses the use of infrared and Raman spectroscopy as candidate tools to examine the authenticity of olive oils. It also considers the volatile fraction as a marker to distinguish between different varieties and adulterated olive oils, using SPME combined with gas chromatography technique.

scholarly journals Infrared and Raman Spectroscopy

2005 ◽  
Vol 10 (3) ◽  
pp. 031101 ◽  
Author(s):  
Michael D. Morris ◽  
Andrew Berger ◽  
Anita Mahadevan-Jansen
Keyword(s):  
Raman Spectroscopy ◽  
Infrared And Raman Spectroscopy
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