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| Determination of Chinese honey adulterated with high fructose corn syrup by near infrared spectroscopy | | Food chemistry |
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| The use of Fourier transform mid infrared (FT-MIR) spectroscopy for detection and quantification of adulteration in virgin coconut oil | | Food chemistry |
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| Analysis of Pork Adulteration in Commercial Burgers Targeting Porcine-Specific Mitochondrial Cytochrome B Gene by TaqMan Probe Real-Time Polymerase Chain Reaction | | Food analytical methods |
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| Application of synchronous fluorescence spectroscopy for determination of extra virgin olive oil adulteration | | European journal of lipid science and technology |
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| The application of near-infrared (NIR) and Raman spectroscopy to detect adulteration of oil used in animal feed production | | Food chemistry |
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| A study on the relation between anthocyanin content and product quality: shalgam as a model beverage | | Journal of food quality |
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| Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy | | Meat science |
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| Kava and Kava Hepatotoxicity: Requirements for Novel Experimental, Ethnobotanical and Clinical Studies Based on a Review of the Evidence | | Phytotherapy research |
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| Multigas sensors for the quality control of spice mixtures | | Food control |
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| Metabolomic profiling of the flower bud and rachis of Tussilago farfara with antitussive and expectorant effects on mice | | Journal of ethnopharmacology |
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| Authentication Analysis of Red Fruit (Pandanus Conoideus Lam) Oil Using FTIR Spectroscopy in Combination with Chemometrics | | Phytochemical analysis |
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| Discrimination of geographical origin and adulteration of radix astragali using fourier transform infrared spectroscopy and chemometric methods | | Phytochemical analysis |
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| Potential Use of FTIR-ATR Spectroscopic Method for Determination of Virgin Coconut Oil and Extra Virgin Olive Oil in Ternary Mixture Systems | | Food analytical methods |
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| High-resolution 1H Nuclear Magnetic Resonance spectrometry combined with chemometric treatment to identify adulteration of culinary spices with Sudan dyes | | Food chemistry |
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| Monitoring the authenticity of Brazilian UHT milk: A chemometric approach | | Food chemistry |
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| Characterization of extra virgin olive oils derived from the Croatian cultivar Oblica | | European journal of lipid science and technology |
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| Scanner Digital Images Combined with Color Parameters: A Case Study to Detect Adulterations in Liquid Cow’s Milk | | Food analytical methods |
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| Simultaneous Determination of Seven Adulterants in Slimming Functional Foods by HPLC–ESI–MS/MS | | Food analytical methods |
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| Application of real-time refrigeration turbidimetry for rapid discrimination and purity assessment of refined peanut oils adulterated with other seed oils | | European food research and technology |
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| Allelic Diversity Among Basmati and Non-Basmati Long-grain Indica Rice Varieties using Microsatellite Markers | | Journal of plant biochemistry and biotechnology |
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| Characterization of oils and fats by ¹H NMR and GC/MS fingerprinting: Classification, prediction and detection of adulteration | | Food chemistry |
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| Studies on determination of mathematical relationships between rapeseed oil content and electrical properties of butter and fat mixes | | Journal of food engineering |
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| Analysis of pork adulteration in commercial meatballs targeting porcine-specific mitochondrial cytochrome b gene by TaqMan probe real-time polymerase chain reaction | | Meat science |
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| Rapid detection and quantification of milk adulteration using infrared microspectroscopy and chemometrics analysis | | Food chemistry |
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| The application of Near-Infrared Reflectance Spectroscopy (NIRS) to detect melamine adulteration of soya bean meal | | Food chemistry |
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| Potential of selected Portuguese cultivars for the production of high quality monovarietal virgin olive oil | | European journal of lipid science and technology |
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| Characterization and authentication of a novel vegetable source of omega-3 fatty acids, sacha inchi (Plukenetia volubilis L.) oil | | Food chemistry |
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| Authentication of edible vegetable oils adulterated with used frying oil by Fourier Transform Infrared Spectroscopy | | Food chemistry |
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| Detection of adulteration of sesame and peanut oils via volatiles by GC × GC–TOF/MS coupled with principal components analysis and cluster analysis | | European journal of lipid science and technology |
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| Application of visible and near infrared spectroscopy for rapid and non-invasive quantification of common adulterants in Spirulina powder | | Journal of food engineering |
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| Application of mid-infrared spectroscopy with multivariate analysis and soft independent modeling of class analogies (SIMCA) for the detection of adulterants in minced beef | | Meat science |
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| Metabolomic approach for the detection of mechanically recovered meat in food products | | Food chemistry |
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| Robust linear and non-linear models of NIR spectroscopy for detection and quantification of adulterants in fresh and frozen-thawed minced beef | | Meat science |
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| Self-organizing maps based on chaotic parameters to detect adulterations of extra virgin olive oil with inferior edible oils | | Journal of food engineering |
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| Discrimination of oolong tea (Camellia sinensis) varieties based on feature extraction and selection from aromatic profiles analysed by HS-SPME/GC–MS | | Food chemistry |
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| Authentication of a Turkish traditional aniseed flavoured distilled spirit, raki | | Food chemistry |
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| Rapid detection of melamine adulteration in dairy milk by SB-ATR–Fourier transform infrared spectroscopy | | Food chemistry |
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| Potential of hyperspectral imaging and multivariate analysis for rapid and non-invasive detection of gelatin adulteration in prawn | | Journal of food engineering |
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| Discrimination of Edible Vegetable Oil Adulteration with Used Frying Oil by Low Field Nuclear Magnetic Resonance | | Food and bioprocess technology |
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| Analysis of pork adulteration in minced mutton using electronic nose of metal oxide sensors | | Journal of food engineering |
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