Identification of Edible Gelatin Origins by Data Fusion of NIRS, Fluorescence Spectroscopy, and LIBS

Quantification of calcium in infant formula using laser-induced breakdown spectroscopy (LIBS), Fourier transform mid-infrared (FT-IR) and Raman spectroscopy combined with chemometrics including data fusion

(2020) Ming Zhao et al.   FOOD CHEMISTRY

Laser-induced breakdown spectroscopy (LIBS) and wavelength dispersive X-ray fluorescence (WDXRF) data fusion to predict the concentration of K, Mg and P in bean seed samples

(2020) Raimundo R. Gamela et al.   FOOD RESEARCH INTERNATIONAL

Random forest as one-class classifier and infrared spectroscopy for food adulteration detection

(2019) Felipe Bachion de Santana et al.   FOOD CHEMISTRY

Edible Gelatin Diagnosis Using Laser-Induced Breakdown Spectroscopy and Partial Least Square Assisted Support Vector Machine

(2019) Hao Zhang et al.   SENSORS

Gelatin speciation using real-time PCR and analysis of mass spectrometry-based proteomics datasets

(2018) Behrooz Jannat et al.   FOOD CONTROL

Near-infrared spectroscopy and X-ray fluorescence data fusion for olive leaf analysis and crop nutritional status determination

(2018) F. Comino et al.   TALANTA

Tea types classification with data fusion of UV–Vis, synchronous fluorescence and NIR spectroscopies and chemometric analysis

(2018) A. Dankowska et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Identification and verification of porcine DNA in commercial gelatin and gelatin containing processed foods

(2017) Hassan Ibrahem Abdullah Amqizal et al.   FOOD CONTROL

Variability in pig skin gelatin properties related to production site: A near infrared and fluorescence spectroscopy study

(2017) Anne Duconseille et al.   FOOD HYDROCOLLOIDS

Classification of steel samples by laser-induced breakdown spectroscopy and random forest

(2016) Tianlong Zhang et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins

(2016) Nur Cebi et al.   FOOD CHEMISTRY

Determination of porcine gelatin in edible bird's nest by competitive indirect ELISA based on anti-peptide polyclonal antibody

(2016) Nur Azira Tukiran et al.   FOOD CONTROL

Molecular changes in gelatin aging observed by NIR and fluorescence spectroscopy

(2016) Anne Duconseille et al.   FOOD HYDROCOLLOIDS

RP-HPLC method using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate incorporated with normalization technique in principal component analysis to differentiate the bovine, porcine and fish gelatins

(2015) M.I. Azilawati et al.   FOOD CHEMISTRY

Development of antipeptide enzyme-linked immunosorbent assay for determination of gelatin in confectionery products

(2015) Nur Azira Tukiran et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Sensitivity of polymerase chain reaction (PCR)-southern hybridization and conventional PCR analysis for Halal authentication of gelatin capsules

(2015) Sahilah Abd Mutalib et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Classification of Potential Water Bodies Using Landsat 8 OLI and a Combination of Two Boosted Random Forest Classifiers

(2015) Byoung Ko et al.   SENSORS

A novel method to differentiate bovine and porcine gelatins in food products: NanoUPLC-ESI-Q-TOF-MSE based data independent acquisition technique to detect marker peptides in gelatin

(2013) Mustafa Tahsin Yilmaz et al.   FOOD CHEMISTRY

Use of principal component analysis for differentiation of gelatine sources based on polypeptide molecular weights

(2013) T. Nur Azira et al.   FOOD CHEMISTRY

Real-time PCR assays for detection and quantitation of porcine and bovine DNA in gelatin mixtures and gelatin capsules

(2011) Hui Cai et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Use of genetic algorithms with multivariate regression for determination of gelatine in historic papers based on FT-IR and NIR spectral data

(2010) L. Cséfalvayová et al.   TALANTA

A review of current PCR-based methodologies for the authentication of meats from game animal species

(2010) Violeta Fajardo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Key wavelengths screening using competitive adaptive reweighted sampling method for multivariate calibration

(2009) Hongdong Li et al.   ANALYTICA CHIMICA ACTA

Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins

(2009) D.M. Hashim et al.   FOOD CHEMISTRY

Mass spectrometric detection of marker peptides in tryptic digests of gelatin: A new method to differentiate between bovine and porcine gelatin

(2009) Guifeng Zhang et al.   FOOD HYDROCOLLOIDS

A Reliable Enzyme Linked Immunosorbent Assay for the Determination of Bovine and Porcine Gelatin in Processed Foods

(2009) Hirotoshi Doi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY