The paper describes the analysis of krill and fish oils and the development of spectroscopic methods that allow for the quantification of fatty acid methyl ester (FAME) profiles in animal-based marine oils <\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Congrats to Fatema on the publication of her final paper from her thesis.\u00a0 Her paper “Advancing the Analysis of Fatty Acid Composition in Animal-Based Marine Oils Through the Integration of Raman and IR Spectroscopy with Chemometrics” has just been published in Foods. The full citation is:\u00a0 Ahmmed, F.; Gordon, K.C.; Card, A.; Killeen, D.P.; Fraser-Miller, […]<\/p>\n","protected":false},"author":33170,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-1040","post","type-post","status-publish","format-standard","hentry"],"_links":{"self":[{"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/posts\/1040","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/users\/33170"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/comments?post=1040"}],"version-history":[{"count":0,"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/posts\/1040\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/media?parent=1040"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/categories?post=1040"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/tags?post=1040"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nand potential adulterants (palm oil, \u03c9 -3 concentrates in ethyl ester, and generic fish oil).\u00a0 \u00a0These profiles are important for assessing oil quality, conventionally determined via gas chromatography.\u00a0 This paper offers a method of rapidly and non-destructively obtaining such data.<\/p>\n![\"\"](\"https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2022\/08\/Fatema.png\")
<\/a>![\"\"](\"https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2026\/01\/Fatty-acid-Foods-paper.png\")
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