A review of Fourier Transform Infrared (FTIR) spectroscopy used in food adulteration and authenticity investigations

Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing

(2018) Daniel Granato et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Development of a comprehensive analytical platform for the detection and quantitation of food fraud using a biomarker approach. The oregano adulteration case study

(2018) Ewa Wielogorska et al.   FOOD CHEMISTRY

Determination of main fruits in adulterated nectars by ATR-FTIR spectroscopy combined with multivariate calibration and variable selection methods

(2018) Carolina Sheng Whei Miaw et al.   FOOD CHEMISTRY

Herb and spice fraud; the drivers, challenges and detection

(2018) Pamela Galvin-King et al.   FOOD CONTROL

An overview of multivariate qualitative methods for food fraud detection

(2018) M. Pilar Callao et al.   FOOD CONTROL

Exploring the chemistry of complex samples by tentative identification and semiquantification: A food contact material case

(2018) Eelco N. Pieke et al.   JOURNAL OF MASS SPECTROMETRY

Food fraud and the perceived integrity of European food imports into China

(2018) H. Kendall et al.   PLoS One

Quantitative analysis of Sudan dye adulteration in paprika powder using FTIR spectroscopy

(2017) Santosh Lohumi et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Simultaneous Detection of Multiple Adulterants in Ground Roasted Coffee by ATR-FTIR Spectroscopy and Data Fusion

(2017) Nádia Reis et al.   Food Analytical Methods

Classification of adulterated honeys by multivariate analysis

(2017) Saber Amiry et al.   FOOD CHEMISTRY

Continuous statistical modelling for rapid detection of adulteration of extra virgin olive oil using mid infrared and Raman spectroscopic data

(2017) Konstantia Georgouli et al.   FOOD CHEMISTRY

Uncovering a challenging case of adulterated commercial saffron

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

ATR-FTIR as a potential tool for controlling high quality vinegar categories

(2017) Rocío Ríos-Reina et al.   FOOD CONTROL

Quantitative detection of pork meat by EvaGreen real-time PCR to assess the authenticity of processed meat products

(2017) Joana S. Amaral et al.   FOOD CONTROL

Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils

(2017) S. Ok   GRASAS Y ACEITES

Assessing saffron (Crocus sativus L.) adulteration with plant-derived adulterants by diffuse reflectance infrared Fourier transform spectroscopy coupled with chemometrics

(2017) Eleftherios A. Petrakis et al.   TALANTA

Measurement issues associated with quantitative molecular biology analysis of complex food matrices for the detection of food fraud

(2016) Malcolm Burns et al.   ANALYST

Comprehensive peptide marker identification for the detection of multiple nut allergens using a non-targeted LC–HRMS multi-method

(2016) Robin Korte et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Non-targeted screening for contaminants in paper and board food-contact materials using effect-directed analysis and accurate mass spectrometry

(2016) Linda Bengtström et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

A comprehensive strategy to detect the fraudulent adulteration of herbs: The oregano approach

(2016) Connor Black et al.   FOOD CHEMISTRY

Saffron authentication based on liquid chromatography high resolution tandem mass spectrometry and multivariate data analysis

(2016) Josep Rubert et al.   FOOD CHEMISTRY

Detection and characterisation of frauds in bovine meat in natura by non-meat ingredient additions using data fusion of chemical parameters and ATR-FTIR spectroscopy

(2016) Karen M. Nunes et al.   FOOD CHEMISTRY

Exploiting DNA mini-barcodes as molecular markers to authenticate saffron (Crocus sativus L.)

(2016) Caterina Villa et al.   FOOD CONTROL

A feasibility study of UHPLC-HRMS accurate-mass screening methods for multiclass testing of organic contaminants in food

(2016) Patricia Pérez-Ortega et al.   TALANTA

Rapid detection of talcum powder in tea using FT-IR spectroscopy coupled with chemometrics

(2016) Xiaoli Li et al.   Scientific Reports

Discrimination and characterisation of extra virgin olive oils from three cultivars in different maturation stages using Fourier transform infrared spectroscopy in tandem with chemometrics

(2015) Irene Gouvinhas et al.   FOOD CHEMISTRY

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

(2015) Seher Gok et al.   FOOD CHEMISTRY

Detection and quantification of soymilk in cow–buffalo milk using Attenuated Total Reflectance Fourier Transform Infrared spectroscopy (ATR–FTIR)

(2015) Pranita Jaiswal 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

Multiplex PCR assay for the detection of five meat species forbidden in Islamic foods

(2015) Md. Eaqub Ali et al.   FOOD CHEMISTRY

Development of a sensitive and specific multiplex PCR method for the simultaneous detection of chicken, duck and goose DNA in meat products

(2015) Bo Hou et al.   MEAT SCIENCE

ATR-FTIR and Spectrometric Methods for the Assay of Crocin in Commercial Saffron Spices (Crocus savitusL.)

(2014) Fei Yee Lee et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Detection of Starch Adulteration in Onion Powder by FT-NIR and FT-IR Spectroscopy

(2014) Santosh Lohumi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Liquid chromatography-mass spectrometry for the determination of chemical contaminants in food

(2014) Simon J. Hird et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

ATR-FTIR spectroscopic imaging: recent advances and applications to biological systems

(2013) Sergei G. Kazarian et al.   ANALYST

Rapid detection of melamine adulteration in dairy milk by SB-ATR–Fourier transform infrared spectroscopy

(2013) Sana Jawaid et al.   FOOD CHEMISTRY

Horse meat scandal – A wake-up call for regulatory authorities

(2013) Jagadeesan Premanandh   FOOD CONTROL

FTIR-ATR Spectroscopy Based Metabolite Fingerprinting as A Direct Determination of Butter Adulterated With Lard

(2013) A.F. Nurrulhidayah et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Liquid chromatography-high-resolution mass spectrometry for pesticide residue analysis in fruit and vegetables: Screening and quantitative studies

(2013) M.M. Gómez-Ramos et al.   JOURNAL OF CHROMATOGRAPHY A

Prediction of the geographical origin of butters by partial least square discriminant analysis (PLS-DA) applied to infrared spectroscopy (FTIR) data

(2013) M. Bassbasi et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Detection of minced beef adulteration with turkey meat by UV–vis, NIR and MIR spectroscopy

(2013) Cristina Alamprese et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fingerprinting food: current technologies for the detection of food adulteration and contamination

(2012) David I. Ellis et al.   CHEMICAL SOCIETY REVIEWS

Rapid detection and quantification of milk adulteration using infrared microspectroscopy and chemometrics analysis

(2012) P.M. Santos et al.   FOOD CHEMISTRY

Detection of adulterants in avocado oil by Mid-FTIR spectroscopy and multivariate analysis

(2012) Nayelli Quiñones-Islas et al.   FOOD RESEARCH INTERNATIONAL

Quality Control of Saffron (Crocus sativus L.): Development of SCAR Markers for the Detection of Plant Adulterants Used as Bulking Agents

(2012) Matteo Marieschi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Development and Application of a Database of Food Ingredient Fraud and Economically Motivated Adulteration from 1980 to 2010

(2012) Jeffrey C. Moore et al.   JOURNAL OF FOOD SCIENCE

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

Tracing the origin of extra virgin olive oils by infrared spectroscopy and chemometrics: A case study

(2011) Marta Bevilacqua et al.   ANALYTICA CHIMICA ACTA

The China melamine milk scandal and its implications for food safety regulation

(2011) Xiaofang Pei et al.   FOOD POLICY

Sequence characterized amplified region markers: A reliable tool for adulterant detection in turmeric powder

(2011) K. Dhanya et al.   FOOD RESEARCH INTERNATIONAL

Benefits and pitfalls of the application of screening methods for the analysis of pesticide residues in fruits and vegetables

(2011) Octavio Malato et al.   JOURNAL OF CHROMATOGRAPHY A

Defining the Public Health Threat of Food Fraud

(2011) John Spink et al.   JOURNAL OF FOOD SCIENCE

Application of temperature-controlled attenuated total reflectance-mid-infrared (ATR-MIR) spectroscopy for rapid estimation of butter adulteration

(2010) N. Koca et al.   FOOD CHEMISTRY

Development of a SCAR marker for the identification of Olea europaea L.: A newly detected adulterant in commercial Mediterranean oregano

(2010) Matteo Marieschi et al.   FOOD CHEMISTRY

Detecting Satureja montana L. and Origanum majorana L. by means of SCAR–PCR in commercial samples of Mediterranean oregano

(2010) Matteo Marieschi et al.   FOOD CONTROL

Application of mid-infrared spectroscopy with multivariate analysis and soft independent modeling of class analogies (SIMCA) for the detection of adulterants in minced beef

(2010) Ofelia G. Meza-Márquez et al.   MEAT SCIENCE

Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy

(2010) A. Rohman et al.   MEAT SCIENCE

Food forensics: methods for determining the authenticity of foodstuffs

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

Differentiation of saffron from four countries by mid-infrared spectroscopy and multivariate analysis

(2009) E. Anastasaki et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Mid infrared spectroscopy and multivariate analysis: A tool to discriminate between organic and non-organic wines grown in Australia

(2009) Daniel Cozzolino et al.   FOOD CHEMISTRY

Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy

(2009) M.J. Lerma-García et al.   FOOD CHEMISTRY

A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils

(2009) Rubén M. Maggio et al.   FOOD CONTROL

Fourier transform infrared (FTIR) spectroscopy for analysis of extra virgin olive oil adulterated with palm oil

(2009) A. Rohman et al.   FOOD RESEARCH INTERNATIONAL