Near-Infrared (NIR) Spectroscopy for Rapid Measurement of Antioxidant Properties and Discrimination of Sudanese Honeys from Different Botanical Origin

Near infrared spectroscopy applied to the rapid prediction of the floral origin and mineral content of honeys

(2015) Olga Escuredo et al.   FOOD CHEMISTRY

Application of FTIR-ATR spectroscopy to the quantification of sugar in honey

(2015) Ofélia Anjos et al.   FOOD CHEMISTRY

Comprehensive Evaluation of Antioxidant Properties and Volatile Compounds of Sudanese Honeys

(2015) Haroon Elrasheid Tahir et al.   JOURNAL OF FOOD BIOCHEMISTRY

Using FT-NIR spectroscopy technique to determine arginine content in fermented Cordyceps sinensis mycelium

(2015) Chuanqi Xie et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Variable Selection in Visible and Near-Infrared Spectral Analysis for Noninvasive Determination of Soluble Solids Content of ‘Ya’ Pear

(2014) Jiangbo Li et al.   Food Analytical Methods

Application of Electronic Nose with Multivariate Analysis and Sensor Selection for Botanical Origin Identification and Quality Determination of Honey

(2014) Lingxia Huang et al.   Food and Bioprocess Technology

Botanical discrimination of Greek unifloral honeys with physico-chemical and chemometric analyses

(2014) Ioannis K. Karabagias et al.   FOOD CHEMISTRY

Simplification of the DPPH assay for estimating the antioxidant activity of wine and wine by-products

(2014) Yolanda Carmona-Jiménez et al.   FOOD CHEMISTRY

Rapid and real-time prediction of lactic acid bacteria (LAB) in farmed salmon flesh using near-infrared (NIR) hyperspectral imaging combined with chemometric analysis

(2014) Hong-Ju He et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Volatile Organic Compounds of Vinegars with Novel Electronic Nose System Combined with Multivariate Analysis

(2013) Binbin Guan et al.   Food Analytical Methods

Non-destructive assessment of instrumental and sensory tenderness of lamb meat using NIR hyperspectral imaging

(2013) Mohammed Kamruzzaman et al.   FOOD CHEMISTRY

Effect of floral sources on the antioxidant, antimicrobial, and anti-inflammatory activities of honeys in Taiwan

(2013) Je-Ruei Liu et al.   FOOD CHEMISTRY

Phytochemical and physical–chemical analysis of Polish willow (Salix spp.) honey: Identification of the marker compounds

(2013) Igor Jerković et al.   FOOD CHEMISTRY

Antitumour and antioxidant potential of some selected Pakistani honeys

(2013) Nadia Noor et al.   FOOD CHEMISTRY

Characterization and classification of Thymus capitatus (L.) honey according to geographical origin based on volatile compounds, physicochemical parameters and chemometrics

(2013) Ioannis K. Karabagias et al.   FOOD RESEARCH INTERNATIONAL

A comprehensive review on flavanones, the major citrus polyphenols

(2013) Muhammad Kamran Khan et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Multivariate calibration by near infrared spectroscopy for the determination of the vitamin E and the antioxidant properties of quinoa

(2013) Guillermo Wells Moncada et al.   TALANTA

NIR analysis for batch process of ethanol precipitation coupled with a new calibration model updating strategy

(2012) Bing Xu et al.   ANALYTICA CHIMICA ACTA

A least-squares support vector machine (LS-SVM) based on fractal analysis and CIELab parameters for the detection of browning degree on mango (Mangifera indica L.)

(2012) Hong Zheng et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Classification of Chinese honeys according to their floral origin by near infrared spectroscopy

(2012) Lanzhen Chen et al.   FOOD CHEMISTRY

Assessing Rubus honey value: Pollen and phenolic compounds content and antibacterial capacity

(2011) Olga Escuredo et al.   FOOD CHEMISTRY

Application of linear/non-linear classification algorithms in discrimination of pork storage time using Fourier transform near infrared (FT-NIR) spectroscopy

(2011) Quansheng Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Floral Markers in Honey of Various Botanical and Geographic Origins: A Review

(2010) Vilma Kaškonienė et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Factors Influencing the Chemical Stability of Carotenoids in Foods

(2010) Caitlin S. Boon et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Antioxidant and antimicrobial capacity of several monofloral Cuban honeys and their correlation with color, polyphenol content and other chemical compounds

(2010) Jose M. Alvarez-Suarez et al.   FOOD AND CHEMICAL TOXICOLOGY

A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables

(2010) Ioana Ignat et al.   FOOD CHEMISTRY

A wavelet-based image denoising using least squares support vector machine

(2009) Xiang-Yang Wang et al.   ENGINEERING APPLICATIONS OF ARTIFICIAL INTELLIGENCE

Direct measurement of the total antioxidant capacity of foods: the ‘QUENCHER’ approach

(2009) Vural Gökmen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparative antioxidant capacities of phenolic compounds measured by various tests

(2008) Jessica Tabart et al.   FOOD CHEMISTRY