The Detection of Substitution Adulteration of Paprika with Spent Paprika by the Application of Molecular Spectroscopy Tools
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
The Detection of Substitution Adulteration of Paprika with Spent Paprika by the Application of Molecular Spectroscopy Tools
Authors
Keywords
-
Journal
Foods
Volume 9, Issue 7, Pages 944
Publisher
MDPI AG
Online
2020-07-21
DOI
10.3390/foods9070944
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Portable near-infrared spectroscopy for rapid authentication of adulterated paprika powder
- (2020) M.M. Oliveira et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Authentication of paprika using HPLC-UV fingerprints
- (2020) Xavier Cetó et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- The feasibility of applying NIR and FT-IR fingerprinting to detect adulteration in black pepper
- (2019) Amelie S. Wilde et al. FOOD CONTROL
- A Rapid Non-Targeted Method for Detecting the Adulteration of Black Pepper with a Broad Range of Endogenous and Exogenous Material at Economically Motivating Levels Using Micro-ATR-FT-MIR Imaging
- (2019) Jean-Louis Lafeuille et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Non-targeted detection of paprika adulteration using mid-infrared spectroscopy and one-class classification – Is it data preprocessing that makes the performance?
- (2018) Bettina Horn et al. FOOD CHEMISTRY
- Herb and spice fraud; the drivers, challenges and detection
- (2018) Pamela Galvin-King et al. FOOD CONTROL
- Establishing time stability for multivariate qualitative methods. Case study: Sudan I and IV adulteration in food spices
- (2018) Dainis N. Vera et al. FOOD CONTROL
- Calibration and testing of a Raman hyperspectral imaging system to reveal powdered food adulteration
- (2018) Santosh Lohumi et al. PLoS One
- Characterization and classification of Spanish paprika (Capsicum annuum L. ) by liquid chromatography coupled to electrochemical detection with screen-printed carbon-based nanomaterials electrodes
- (2018) Núria Serrano et al. TALANTA
- What are the scientific challenges in moving from targeted to non-targeted methods for food fraud testing and how can they be addressed? – Spectroscopy case study
- (2018) Terry F. McGrath et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Qualitative and quantitative multivariate strategies for determining paprika adulteration with SUDAN I and II dyes
- (2018) Cristina Márquez et al. MICROCHEMICAL JOURNAL
- Non-destructive Raman spectroscopy as a tool for measuring ASTA color values and Sudan I content in paprika powder
- (2018) Olga Monago-Maraña et al. FOOD CHEMISTRY
- 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
- Application of nuclear magnetic resonance spectroscopy in food adulteration determination: the example of Sudan dye I in paprika powder
- (2017) Yaxi Hu et al. Scientific Reports
- A comprehensive strategy to detect the fraudulent adulteration of herbs: The oregano approach
- (2016) Connor Black et al. FOOD CHEMISTRY
- Differentiation of Spanish paprika from Protected Designation of Origin based on color measurements and pattern recognition
- (2016) A. Palacios-Morillo et al. FOOD CONTROL
- Presence of Undeclared Food Allergens in Cumin: The Need for Multiplex Methods
- (2016) Eric A. E. Garber et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Review of validation and reporting of non-targeted fingerprinting approaches for food authentication
- (2015) Janet Riedl et al. ANALYTICA CHIMICA ACTA
- Synchronous fluorescence and multivariate classification analysis as a screening tool for determining Sudan I dye in culinary spices
- (2015) Carolina V. Di Anibal et al. FOOD CONTROL
- Distinguishing Foeniculum vulgare fruit from two adulterants by combination of microscopy and GC-MS analysis
- (2015) Xiao-Dong Ma et al. MICROSCOPY RESEARCH AND TECHNIQUE
- Determination of Sudan I in paprika powder by molecularly imprinted polymers–thin layer chromatography–surface enhanced Raman spectroscopic biosensor
- (2015) Fang Gao et al. TALANTA
- Geographical characterization of Spanish PDO paprika by multivariate analysis of multielemental content
- (2014) Ana Palacios-Morillo et al. TALANTA
- UV-Visible Spectroscopy and Multivariate Classification as a Screening Tool to Identify Adulteration of Culinary Spices with Sudan I and Blends of Sudan I + IV Dyes
- (2013) Carolina Di Anibal et al. Food Analytical Methods
- Surface Enhanced Raman Spectroscopy (SERS) and multivariate analysis as a screening tool for detecting Sudan I dye in culinary spices
- (2011) Carolina V. Di Anibal et al. SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
- Determination of the geographical origin of processed spice using multielement and isotopic pattern on the example of Szegedi paprika
- (2010) Marion Brunner et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- High-resolution 1H Nuclear Magnetic Resonance spectrometry combined with chemometric treatment to identify adulteration of culinary spices with Sudan dyes
- (2010) Carolina V. Di Anibal et al. FOOD CHEMISTRY
- Efficiency of DNA Typing Methods for Detection of Smoked Paprika “Pimenton de la Vera” Adulteration Used in the Elaboration of Dry-Cured Iberian Pork Sausages
- (2010) Alejandro Hernández et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Determining the adulteration of spices with Sudan I-II-II-IV dyes by UV–visible spectroscopy and multivariate classification techniques
- (2009) Carolina V. Di Anibal et al. TALANTA
- Review of the most common pre-processing techniques for near-infrared spectra
- (2009) Åsmund Rinnan et al. TRAC-TRENDS IN ANALYTICAL CHEMISTRY
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started