Identification of bovine, porcine and fish gelatin signatures using chemometrics fuzzy graph method

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

(2018) Behrooz Jannat et al.   FOOD CONTROL

Chemical and Chemometric Methods for Halal Authentication of Gelatin: An Overview

(2018) Nurfarhana Hassan et al.   JOURNAL OF FOOD SCIENCE

Progress and challenges associated with halal authentication of consumer packaged goods

(2017) Jagadeesan Premanandh et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Simultaneous detection of bovine and porcine DNA in pharmaceutical gelatin capsules by duplex PCR assay for Halal authentication

(2017) Jafar Nikzad et al.   DARU-Journal of Pharmaceutical Sciences

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

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

Classification of moroccan olive cultivars by linear discriminant analysis applied to ATR-FTIR spectra of endocarps

(2012) Michele De Luca et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

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

Modeling a clinical incineration process using fuzzy autocatalytic set

(2009) Tahir Ahmad et al.   JOURNAL OF MATHEMATICAL CHEMISTRY