The potentiality of NMR-based metabolomics in food science and food authentication assessment

Geographical discrimination of pine and fir honeys using multivariate analyses of major and minor honey components identified by 1H NMR and HPLC along with physicochemical data

(2018) Ioannis K. Karabagias et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

16-O-methylcafestol is present in ground roast Arabica coffees: Implications for authenticity testing

(2018) Yvonne Gunning et al.   FOOD CHEMISTRY

Organic and conventional coffee differentiation by NMR spectroscopy

(2018) R. Consonni et al.   FOOD CONTROL

Integrated analytical methodology to investigate bioactive compounds in Crocus sativus L. flowers

(2018) Erica Cusano et al.   PHYTOCHEMICAL ANALYSIS

Sudan dyes in adulterated saffron ( Crocus sativus L.): Identification and quantification by 1 H NMR

(2017) Eleftherios A. Petrakis et al.   FOOD CHEMISTRY

Combination of 1H NMR and chemometrics to discriminate manuka honey from other floral honey types from Oceania

(2017) Marc Spiteri et al.   FOOD CHEMISTRY

Application of analytical methods in authentication and adulteration of honey

(2017) Amna Jabbar Siddiqui et al.   FOOD CHEMISTRY

Uncovering a challenging case of adulterated commercial saffron

(2017) S.A. Ordoudi et al.   FOOD CONTROL

NMR quantification of 16-O-methylcafestol and kahweol in Coffea canephora var. robusta beans from different geographical origins

(2017) C. Finotello et al.   FOOD CONTROL

Fingerprint and authenticity roasted coffees by 1H-NMR: the Brazilian coffee case

(2017) Aline Theodoro Toci et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Authenticity of roasted coffee using 1 H NMR spectroscopy

(2017) Marcos Vinícius de Moura Ribeiro et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Modern analytical methods for the detection of food fraud and adulteration by food category

(2017) Eunyoung Hong et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Detection of adulteration in Iranian saffron samples by 1H NMR spectroscopy and multivariate data analysis techniques

(2017) Reza Dowlatabadi et al.   Metabolomics

NMR profiling clarifies the characterization of Finnish honeys of different botanical origins

(2016) Maaria Kortesniemi et al.   FOOD RESEARCH INTERNATIONAL

On the Traceability of Commercial Saffron Samples Using 1H-NMR and FT-IR Metabolomics

(2016) Roberto Consonni et al.   MOLECULES

Characterization of the Quality and Floral Origin of Romanian Honey

(2015) Raluca Popescu et al.   ANALYTICAL LETTERS

Evaluation of saffron (Crocus sativus L.) adulteration with plant adulterants by 1H NMR metabolite fingerprinting

(2015) Eleftherios A. Petrakis et al.   FOOD CHEMISTRY

Coffee’s country of origin determined by NMR: The Colombian case

(2015) V.A. Arana et al.   FOOD CHEMISTRY

NMR investigations for a quality assessment of Italian PDO saffron (Crocus sativus L.)

(2015) Laura R. Cagliani et al.   FOOD CONTROL

1H NMR-based metabolomics of saffron reveals markers for its quality deterioration

(2015) Stella A. Ordoudi et al.   FOOD RESEARCH INTERNATIONAL

Crocus sativus Petals: Waste or Valuable Resource? The Answer of High-Resolution and High-Resolution Magic Angle Spinning Nuclear Magnetic Resonance

(2015) Valeria Righi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Traditional balsamic vinegar and balsamic vinegar of Modena analyzed by nuclear magnetic resonance spectroscopy coupled with multivariate data analysis

(2015) Giulia Papotti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Recent developments in honey characterization

(2015) Roberto Consonni et al.   RSC Advances

A pilot study of NMR-based sensory prediction of roasted coffee bean extracts

(2013) Feifei Wei et al.   FOOD CHEMISTRY

Influence of in Vitro Simulated Gastroduodenal Digestion on Methylglyoxal Concentration of Manuka (Lectospermum scoparium) Honey

(2013) Maria Daglia et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantification of Coffea arabica and Coffea canephora var. robusta in roasted and ground coffee blends

(2012) Laura Ruth Cagliani et al.   TALANTA

The in vitro effect of manuka honeys on growth and adherence of oral bacteria

(2011) C. Badet et al.   ANAEROBE

Metabolic Profiling Based on Two-DimensionalJ-Resolved1H NMR Data and Parallel Factor Analysis

(2011) Ali Yilmaz et al.   ANALYTICAL CHEMISTRY

NMR based geographical characterization of roasted coffee

(2011) Roberto Consonni et al.   TALANTA

Methylglyoxal: (active agent of manuka honey) in vitro activity against bacterial biofilms

(2011) Shaun J. Kilty et al.   International Forum of Allergy & Rhinology

Chemical and biological properties of the world's most expensive spice: Saffron

(2010) John P. Melnyk et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of the Production Year in Italian and Chinese Tomato Paste for Geographical Determination Using O2PLS Models

(2010) R. Consonni et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Triple Concentrated Tomato Paste: Discrimination between Italian and Chinese Products

(2009) R. Consonni et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

1H Nuclear Magnetic Resonance Spectra of Chloroform Extracts of Honey for Chemometric Determination of Its Botanical Origin

(2009) Elisabetta Schievano et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

NMR and Chemometric methods: A powerful combination for characterization of Balsamic and Traditional Balsamic Vinegar of Modena

(2008) R. Consonni et al.   ANALYTICA CHIMICA ACTA

Formation of glucose and fructose acetates during maturation and ageing of balsamic vinegars

(2008) Martina Cirlini et al.   FOOD CHEMISTRY

Analytical method for authentication of Traditional Balsamic Vinegar of Modena

(2008) Roberto Consonni et al.   TALANTA