Approaching Authenticity Issues in Fish and Seafood Products by Qualitative Spectroscopy and Chemometrics

Predicting the botanical and geographical origin of honey with multivariate data analysis and machine learning techniques: A review

(2019) Camila Maione et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

The future of NGS (Next Generation Sequencing) analysis in testing food authenticity

(2019) Edward Haynes et al.   FOOD CONTROL

Analytical methods used for the authentication of food of animal origin

(2018) Ouissam Abbas et al.   FOOD CHEMISTRY

Handheld NIR device: A non-targeted approach to assess authenticity of fish fillets and patties

(2018) Silvia Grassi et al.   FOOD CHEMISTRY

A review on the application of chromatographic methods, coupled to chemometrics, for food authentication

(2018) M. Esteki et al.   FOOD CONTROL

Overview on Untargeted Methods to Combat Food Frauds: A Focus on Fishery Products

(2018) Giuseppina M. Fiorino et al.   JOURNAL OF FOOD QUALITY

A Short Update on the Advantages, Applications and Limitations of Hyperspectral and Chemical Imaging in Food Authentication

(2018) Jessica Roberts et al.   Applied Sciences-Basel

Non-destructive geographical traceability of sea cucumber ( Apostichopus japonicus ) using near infrared spectroscopy combined with chemometric methods

(2018) Xiuhan Guo et al.   Royal Society Open Science

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

(2018) Emmanuel Hatzakis   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Rapid authentication of European sea bass (Dicentrarchus labrax L.) according to production method, farming system, and geographical origin by near infrared spectroscopy coupled with chemometrics

(2018) Sergio Ghidini et al.   FOOD CHEMISTRY

Front face fluorescence spectroscopy enables rapid differentiation of fresh and frozen-thawed sea bass ( Dicentrarchus labrax ) fillets

(2017) Romdhane Karoui et al.   JOURNAL OF FOOD ENGINEERING

Classification of freshwater fish species by linear discriminant analysis based on near infrared reflectance spectroscopy

(2017) Hao Lv et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY

Non-invasive differentiation between fresh and frozen/thawed tuna fillets using near infrared spectroscopy (Vis-NIRS)

(2017) M.M. Reis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A review on the application of vibrational spectroscopy in the wine industry: From soil to bottle

(2017) Cláudia A. Teixeira dos Santos et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Authentication of fishery and aquaculture products by multi-element and stable isotope analysis

(2016) Li Li et al.   FOOD CHEMISTRY

Rapid recognition of marine fish surimi by one-step discriminant analysis based on near-infrared diffuse reflectance spectroscopy

(2016) Xian-Yi Zhang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Proteomics for the authentication of fish species

(2016) Maria Fiorella Mazzeo et al.   Journal of Proteomics

The Potential of Raman Spectroscopy for the Classification of Fish Fillets

(2015) Božidar Rašković et al.   Food Analytical Methods

Differentiation of fresh and frozen-thawed fish samples using Raman spectroscopy coupled with chemometric analysis

(2015) Hasan Murat Velioğlu et al.   FOOD CHEMISTRY

Application of FT-NIR and FT-IR spectroscopy to fish fillet authentication

(2015) Cristina Alamprese et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Prediction of chemical composition and geographical origin traceability of Chinese export tilapia fillets products by near infrared reflectance spectroscopy

(2015) Yuan Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Untargeted NMR-Based Methodology in the Study of Fruit Metabolites

(2015) Anatoly Sobolev et al.   MOLECULES

Analytical methods coupled with chemometric tools for determining the authenticity and detecting the adulteration of dairy products: A review

(2015) Mohammad Kamal et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A review of vibrational spectroscopic techniques for the detection of food authenticity and adulteration

(2015) Santosh Lohumi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Pre-processing in vibrational spectroscopy – when, why and how

(2014) Åsmund Rinnan   Analytical Methods

Surface-Enhanced Raman Spectroscopy for the Chemical Analysis of Food

(2014) Jinkai Zheng et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Addressing marketplace gilthead sea bream (Sparus aurata L.) differentiation by 1H NMR-based lipid fingerprinting

(2014) Riccardo Melis et al.   FOOD RESEARCH INTERNATIONAL

Chemometrics in Analytical Chemistry Workflow

(2014) Ivana Stanimirova et al.   JOURNAL OF AOAC INTERNATIONAL

Nondestructive Spectroscopic and Imaging Techniques for Quality Evaluation and Assessment of Fish and Fish Products

(2013) Hong-Ju He et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Authentication of raw and cooked freeze-dried rainbow trout (Oncorhynchus mykiss) by means of near infrared spectroscopy and data fusion

(2013) Antonella Dalle Zotte et al.   FOOD RESEARCH INTERNATIONAL

An overview of the use of infrared spectroscopy and chemometrics in authenticity and traceability of cereals

(2013) D. Cozzolino   FOOD RESEARCH INTERNATIONAL

Potential and limitations of non-targeted fingerprinting for authentication of food in official control

(2013) S. Esslinger et al.   FOOD RESEARCH INTERNATIONAL

Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment: A review — Part I: Fundamentals

(2013) Di Wu et al.   Innovative Food Science & Emerging Technologies

Foodstuff authentication from spectral data: Toward a species-independent discrimination between fresh and frozen–thawed fish samples

(2013) Matteo Ottavian et al.   JOURNAL OF FOOD ENGINEERING

Near Infrared Spectroscopic Authentication of Seafood

(2013) Nada O'Brien et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY

Breaking with trends in pre-processing?

(2013) Jasper Engel et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Applications of non-destructive spectroscopic techniques for fish quality and safety evaluation and inspection

(2013) Jun-Hu Cheng et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A Review on the Application of Infrared Technologies to Determine and Monitor Composition and Other Quality Characteristics in Raw Fish, Fish Products, and Seafood

(2012) Daniel Cozzolino et al.   APPLIED SPECTROSCOPY REVIEWS

Application of Hyperspectral Imaging in Food Safety Inspection and Control: A Review

(2012) Yao-Ze Feng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Application of Visible and Near Infrared Hyperspectral Imaging to Differentiate Between Fresh and Frozen–Thawed Fish Fillets

(2012) Fengle Zhu et al.   Food and Bioprocess Technology

Comparison of Visible and Near-Infrared Reflectance Spectroscopy to Authenticate Fresh and Frozen-Thawed Swordfish (Xiphias gladiusL)

(2012) Luca Fasolato et al.   Journal of Aquatic Food Product Technology

Use of FTIR for Rapid Authentication and Detection of Adulteration of Food

(2012) L.E. Rodriguez-Saona et al.   Annual Review of Food Science and Technology

Flesh residue concentrations of organochlorine pesticides in farmed and wild salmon from British Columbia, Canada

(2011) Barry C. Kelly et al.   ENVIRONMENTAL TOXICOLOGY AND CHEMISTRY

Assessing the quality of organic and conventionally-farmed European sea bass (Dicentrarchus labrax)

(2011) Angela Trocino et al.   FOOD CHEMISTRY

1H NMR Metabolite Fingerprint and Pattern Recognition of Mullet (Mugil cephalus) Bottarga

(2011) Emanuela Locci et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Use of Near-Infrared Spectroscopy for Fast Fraud Detection in Seafood: Application to the Authentication of Wild European Sea Bass (Dicentrarchus labrax)

(2011) Matteo Ottavian et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative study of heavy metal and trace element accumulation in edible tissues of farmed and wild rainbow trout (Oncorhynchus mykiss) using ICP-OES technique

(2011) Aziz A. Fallah et al.   MICROCHEMICAL JOURNAL

Metabolomics as a Powerful Tool for Molecular Quality Assessment of the Fish Sparus aurata

(2011) Gianfranco Picone et al.   Nutrients

Application of non-invasive techniques to differentiate sea bass (Dicentrarchus labrax, L. 1758) quality cultured under different conditions

(2010) Corrado Costa et al.   AQUACULTURE INTERNATIONAL

Madeira wine ageing prediction based on different analytical techniques: UV–vis, GC-MS, HPLC-DAD

(2010) Ana C. Pereira et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

13C NMR as a tool for authentication of different gadoid fish species with emphasis on phospholipid profiles

(2010) Inger B. Standal et al.   FOOD CHEMISTRY

Automatic freshness assessment of cod (Gadus morhua) fillets by Vis/Nir spectroscopy

(2010) Agnar H. Sivertsen et al.   JOURNAL OF FOOD ENGINEERING

Food forensics: methods for determining the authenticity of foodstuffs

(2010) S. Primrose et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Diffuse reflectance mid-infrared Fourier transform spectroscopy (DRIFTS) for rapid identification of dried sea cucumber products from different geographical areas

(2010) Zhongchen Wu et al.   VIBRATIONAL SPECTROSCOPY

Comparison of wild and cultured sea bass (Dicentrarchus labrax) quality

(2009) Ana Fuentes et al.   FOOD CHEMISTRY

13C NMR Pattern Recognition Techniques for the Classification of Atlantic Salmon (Salmo salar L.) According to Their Wild, Farmed, and Geographical Origin

(2009) Marit Aursand et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Review of the most common pre-processing techniques for near-infrared spectra

(2009) Åsmund Rinnan et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Water and Salt Distribution in Atlantic Salmon (Salmo salar) Studied by Low-Field1H NMR,1H and23Na MRI and Light Microscopy: Effects of Raw Material Quality and Brine Salting

(2008) Ida G. Aursand et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of food authenticity by enzyme-linked immunosorbent assay (ELISA)

(2007) Luis Asensio et al.   FOOD CONTROL