Rapid detection of green‐pea adulteration in pistachio nuts using Raman spectroscopy and chemometrics

Raman and Fourier transform infrared spectroscopy application to the Puno and Titicaca cvs. of quinoa seed microstructure and perisperm characterization

(2019) Borisz Czekus et al.   JOURNAL OF CEREAL SCIENCE

Chemical Fingerprinting of Seeds of Some Salvia Species in Turkey by Using GC-MS and FTIR

(2019) Eray Tulukcu et al.   Foods

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

Geographical origin discrimination of Pistachio (Pistacia vera L.) through combined analysis of physical and chemical features

(2018) Fatma Boukid et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Use of an “Intelligent Knife” (iknife), Based on the Rapid Evaporative Ionization Mass Spectrometry Technology, for Authenticity Assessment of Pistachio Samples

(2018) Francesca Rigano et al.   Food Analytical Methods

Detection of Pistacia vera adulteration by using laser induced breakdown spectroscopy

(2018) Banu Sezer et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A rapid ATR-FTIR spectroscopic method for detection of sibutramine adulteration in tea and coffee based on hierarchical cluster and principal component analyses

(2017) Nur Cebi et al.   FOOD CHEMISTRY

Modern analytical methods for the detection of food fraud and adulteration by food category

(2017) Eunyoung Hong et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Raman imaging for food quality and safety evaluation: Fundamentals and applications

(2017) Tehseen Yaseen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Chemically sensitive bioimaging with coherent Raman scattering

(2015) Charles H. Camp Jr et al.   Nature Photonics

Vibrational microspectroscopy enables chemical characterization of single pollen grains as well as comparative analysis of plant species based on pollen ultrastructure

(2015) Boris Zimmermann et al.   PLANTA

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

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

Ward’s Hierarchical Agglomerative Clustering Method: Which Algorithms Implement Ward’s Criterion?

(2014) Fionn Murtagh et al.   JOURNAL OF CLASSIFICATION

Rapid quantitative analysis of suspected fragrance allergens in between commercial essential oils and using attenuated total reflectance–infrared (ATR–IR) spectroscopy

(2014) Lai-Hao Wang et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

Raman spectroscopy of lipids: a review

(2014) K. Czamara et al.   JOURNAL OF RAMAN SPECTROSCOPY

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

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

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

Pistachio nuts: composition and potential health benefits

(2012) Mark L Dreher   NUTRITION REVIEWS

Applications of Raman Spectroscopy in Agricultural Products and Food Analysis: A Review

(2011) Danting Yang et al.   APPLIED SPECTROSCOPY REVIEWS

Determination of amylose content in starch using Raman spectroscopy and multivariate calibration analysis

(2010) Mariana R. Almeida et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Determination of Olive Oil Adulteration with Vegetable Oils by near Infrared Spectroscopy Coupled with Multivariate Calibration

(2010) Betül Öztürk et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY

Quality control of herbal medicines by using spectroscopic techniques and multivariate statistical analysis

(2009) Sunil Kumar Singh et al.   PHARMACEUTICAL BIOLOGY