Use of Attenuated Total Reflectance—Fourier Transform Infrared (ATR-FTIR) Spectroscopy in Combination with Multivariate Methods for the Rapid Determination of the Adulteration of Grape, Carob and Mulberry Pekmez

A simple approach for rapid detection and quantification of adulterants in stingless bees ( Heterotrigona itama ) honey

(2018) Kuan Wei Se et al.   FOOD RESEARCH INTERNATIONAL

Determination of honey adulteration with beet sugar and corn syrup using infrared spectroscopy and genetic-algorithm-based multivariate calibration

(2018) Başak Başar et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Potential of two dielectric spectroscopy techniques and chemometric analyses for detection of adulteration in grape syrup

(2018) Mojtaba Naderi-Boldaji et al.   MEASUREMENT

Honey Adulteration Detection Using Raman Spectroscopy

(2017) Mircea Oroian et al.   Food Analytical Methods

Qualitative and quantitative detection of honey adulterated with high-fructose corn syrup and maltose syrup by using near-infrared spectroscopy

(2017) Shuifang Li et al.   FOOD CHEMISTRY

Determination of adulterated neem and flaxseed oil compositions by FTIR spectroscopy and multivariate regression analysis

(2016) Brianda Elzey et al.   FOOD CONTROL

Comparative analysis of maple syrups and natural sweeteners: Carbohydrates composition and classification (differentiation) by HPAEC-PAD and FTIR spectroscopy-chemometrics

(2016) Erika Mellado-Mojica et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Physical and chemical properties of pekmez (molasses) produced with different grape cultivars

(2016) TÜRKBEN Cihat; SUNA   Tarim Bilimleri Dergisi-Journal of Agricultural Sciences

Differentiation of Anatolian honey samples from different botanical origins by ATR-FTIR spectroscopy using multivariate analysis

(2015) Seher Gok et al.   FOOD CHEMISTRY

Rapid detection of authenticity and adulteration of walnut oil by FTIR and fluorescence spectroscopy: A comparative study

(2015) Bingning Li et al.   FOOD CHEMISTRY

Application of FTIR-ATR spectroscopy to the quantification of sugar in honey

(2015) Ofélia Anjos et al.   FOOD CHEMISTRY

Detection of adulteration in mulberry pekmez samples added various sugar syrups with 13C/12C isotope ratio analysis method

(2014) Murat Tosun   FOOD CHEMISTRY

Rapid analysis of sugars in honey by processing Raman spectrum using chemometric methods and artificial neural networks

(2012) Beril Özbalci et al.   FOOD CHEMISTRY

Detection of honey adulteration by high fructose corn syrup and maltose syrup using Raman spectroscopy

(2012) Shuifang Li et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Determination of sugars in depilatory formulations: A green analytical method employing infrared detection and partial least squares regression

(2011) Mercedes Cascant et al.   TALANTA

Rapid Analysis of Glucose, Fructose, Sucrose, and Maltose in Honeys from Different Geographic Regions using Fourier Transform Infrared Spectroscopy and Multivariate Analysis

(2010) Jun Wang et al.   JOURNAL OF FOOD SCIENCE

Application of FTIR-HATR spectroscopy and multivariate analysis to the quantification of adulterants in Mexican honeys

(2008) Tzayhri Gallardo-Velázquez et al.   FOOD RESEARCH INTERNATIONAL

Comparison of mineral contents of mulberry (Morus spp.) fruits and their pekmez (boiled mulberry juice) samples

(2008) Mehmet Akbulut et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION