The Use of SPME-GC-MS IR and Raman Techniques for Botanical and Geographical Authentication and Detection of Adulteration of Honey

Identification of volatiles and odor-active compounds of aromatic rice by OSME analysis and SPME/GC-MS

(2021) L.G. Dias et al.   FOOD RESEARCH INTERNATIONAL

Recent trends in application of chemometric methods for GC-MS and GC×GC-MS-based metabolomic studies

(2021) Neda Feizi et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Non-target geographic region discrimination of Cabernet Sauvignon wine by direct analysis in real time mass spectrometry with chemometrics methods

(2021) Tianyang Guo et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

Cromathographic Profile of Volatiles of Multifloral and Unifloral Honey Collected by Apis Mellifera from Transilvania, Romania

(2020) Irina Ciotlaus et al.   REVISTA DE CHIMIE

Study of the Quality Parameters and the Antioxidant Capacity for the FTIR-Chemometric Differentiation of Pistacia Vera Oils

(2020) Lydia Valasi et al.   MOLECULES

Quantitative analysis of honey adulteration by spectrum analysis combined with several high-level data fusion strategies

(2020) Yang Li et al.   VIBRATIONAL SPECTROSCOPY

Classification of honey applying high performance liquid chromatography, near-infrared spectroscopy and chemometrics

(2020) Shima Ghanavati Nasab et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Novel method based on ion mobility spectroscopy for the quantification of adulterants in honeys

(2020) María José Aliaño-González et al.   FOOD CONTROL

Detection of Furan and five Alkylfurans, including 2-Pentylfuran, in various Food Matrices

(2020) Nancy Frank et al.   JOURNAL OF CHROMATOGRAPHY A

Detection of adulteration in Chinese honey using NIR and ATR-FTIR spectral data fusion

(2020) Furong Huang et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Differentiation between species and regional origin of fresh and freeze-dried truffles according to their volatile profiles

(2020) Nina Šiškovič et al.   FOOD CONTROL

Volatile composition changes in navel orange at different growth stages by HS-SPME–GC–MS

(2020) Jinxue Hou et al.   FOOD RESEARCH INTERNATIONAL

Manuka honey adulteration detection based on near-infrared spectroscopy combined with aquaphotomics

(2020) Xinhao Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Geographical differentiation of feta cheese from northern Greece based on physicochemical parameters, volatile compounds and fatty acids

(2020) I.S. Gatzias et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Description of the volatile fraction of Erica honey from the northwest of the Iberian Peninsula

(2020) M. Shantal Rodríguez-Flores et al.   FOOD CHEMISTRY

Chemometrics, Comprehensive Two-Dimensional gas chromatography and “omics” sciences: Basic tools and recent applications

(2020) Breno Jorge Pollo et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Volatiles as markers of bioactive components found in Croatian extra virgin olive oils

(2020) Derewiaka Dorota et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

An in-depth study of the volatile variability of chinotto (Citrus myrtifolia Raf.) induced by the extraction procedure

(2019) Andrea Salvo et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

A green triple-locked strategy based on volatile-compound imaging, chemometrics, and markers to discriminate winter honey and sapium honey using headspace gas chromatography-ion mobility spectrometry

(2019) Xinran Wang et al.   FOOD RESEARCH INTERNATIONAL

Quantitative issues related to the headspace-SPME-GC/MS analysis of volatile compounds in wines: The case of Maresco sparkling wine

(2019) Maria Tufariello et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Solid-phase microextraction-gas chromatography and ultra-high performance liquid chromatography applied to the characterization of lemon wax, a waste product from citrus industry

(2019) Rosaria Costa et al.   JOURNAL OF CHROMATOGRAPHY A

Volatile Profile and Physico-Chemical Analysis of Acacia Honey for Geographical Origin and Nutritional Value Determination

(2019) Niculina M. Mădaş et al.   Foods

Flavour fingerprint for the differentiation of Grappa from other Italian distillates by GC-MS and chemometrics

(2019) Vanessa Giannetti et al.   FOOD CONTROL

Essential oils of coriander and sage: Investigation of chemical profile, thermal properties and QSRR analysis

(2019) Darko Micić et al.   INDUSTRIAL CROPS AND PRODUCTS

The application of spectroscopic techniques in combination with chemometrics for detection adulteration of some herbs and spices

(2019) Kamila Kucharska-Ambrożej et al.   MICROCHEMICAL JOURNAL

A screening method based on Visible-NIR spectroscopy for the identification and quantification of different adulterants in high-quality honey

(2019) Ma José Aliaño-González et al.   TALANTA

A decisive strategy for monofloral honey authentication using analysis of volatile compounds and pattern recognition techniques

(2019) Ioannis K. Karabagias et al.   MICROCHEMICAL JOURNAL

Untargeted headspace gas chromatography – Ion mobility spectrometry analysis for detection of adulterated honey

(2019) Natalia Arroyo-Manzanares et al.   TALANTA

Chemometrics and innovative multidimensional data analysis (MDA) based on multi-element screening to protect the Italian porcino (Boletus sect. Boletus) from fraud

(2019) Antonio Francesco Mottese et al.   FOOD CONTROL

Sensory and chemical profiles of Finnish honeys of different botanical origins and consumer preferences

(2018) Maaria Kortesniemi et al.   FOOD CHEMISTRY

Volatile compounds of Argentinean honeys: Correlation with floral and geographical origin

(2018) Mariela Patrignani et al.   FOOD CHEMISTRY

Chemical profiling and multivariate data fusion methods for the identification of the botanical origin of honey

(2018) Davide Ballabio et al.   FOOD CHEMISTRY

A review on the application of chromatographic methods, coupled to chemometrics, for food authentication

(2018) M. Esteki et al.   FOOD CONTROL

Unlocking Phacelia tanacetifolia Benth. honey characterization through melissopalynological analysis, color determination and volatiles chemical profiling

(2018) Piotr M. Kuś et al.   FOOD RESEARCH INTERNATIONAL

Chemical characterization complemented with chemometrics for the botanical origin identification of unifloral and multifloral honeys from India

(2018) Apramita Devi et al.   FOOD RESEARCH INTERNATIONAL

Sensory and volatile profiles of monofloral honeys produced by native stingless bees of the brazilian semiarid region

(2018) Ana Caroliny Vieira da Costa et al.   FOOD RESEARCH INTERNATIONAL

A simple approach for rapid detection and quantification of adulterants in stingless bees ( Heterotrigona itama ) honey

(2018) Kuan Wei Se et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of fatty acids and inorganic elements by multivariate statistics for the traceability of the Sicilian Capparis spinosa L.

(2018) Antonio F. Mottese et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Volatile profile of monofloral honeys produced in Brazilian semiarid region by stingless bees and key volatile compounds

(2018) Ana Caroliny Vieira da Costa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical characterization of Lavandula spp. honey with FT-Raman spectroscopy

(2018) Ofélia Anjos et al.   TALANTA

Rapid quantification of honey adulteration by visible-near infrared spectroscopy combined with chemometrics

(2018) Marta Ferreiro-González et al.   TALANTA

Discrimination of the Sicilian Prickly Pear ( Opuntia Ficus‐Indica L., CV. Muscaredda) According to the Provenance by Testing Unsupervised and Supervised Chemometrics

(2018) Ambrogina Albergamo et al.   JOURNAL OF FOOD SCIENCE

Quality parameters, pollen and volatile profiles of honey from North and Central Mozambique

(2018) Fernando Tanleque-Alberto et al.   FOOD CHEMISTRY

Discrimination and classification of extra virgin olive oil using a chemometric approach based on TMS-4,4′-desmetylsterols GC(FID) fingerprints of edible vegetable oils

(2018) Estefanía Pérez-Castaño et al.   FOOD CHEMISTRY

Volatile profile in the accurate labelling of monofloral honey. The case of lavender and thyme honey

(2017) Isabel Escriche et al.   FOOD CHEMISTRY

Characterization and geographical discrimination of commercial Citrus spp. honeys produced in different Mediterranean countries based on minerals, volatile compounds and physicochemical parameters, using chemometrics

(2017) Ioannis K. Karabagias et al.   FOOD CHEMISTRY

Application of analytical methods in authentication and adulteration of honey

(2017) Amna Jabbar Siddiqui et al.   FOOD CHEMISTRY

Qualitative and quantitative detection of honey adulterated with high-fructose corn syrup and maltose syrup by using near-infrared spectroscopy

(2017) Shuifang Li et al.   FOOD CHEMISTRY

Verification of authenticity and fraud detection in South African honey using NIR spectroscopy

(2017) Anina Guelpa et al.   FOOD CONTROL

Volatile and non-volatile/semi-volatile compounds and in vitro bioactive properties of Chilean Ulmo ( Eucryphia cordifolia Cav.) honey

(2017) Francisca Acevedo et al.   FOOD RESEARCH INTERNATIONAL

Comparative analysis of the volatile composition of honeys from Brazilian stingless bees by static headspace GC–MS

(2017) Patricia de Lima Morais da Silva et al.   FOOD RESEARCH INTERNATIONAL

Wine authentication with Fourier Transform Infrared Spectroscopy: a feasibility study on variety, type of barrel wood and ageing time classification

(2017) Marianthi Basalekou et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

FT-MIR supported Electrical Impedance Spectroscopy based study of sugar adulterated honeys from different floral origin

(2017) Chirantan Das et al.   TALANTA

Discrimination of honeys using colorimetric sensor arrays, sensory analysis and gas chromatography techniques

(2016) Haroon Elrasheid Tahir et al.   FOOD CHEMISTRY

Honey: Chemical composition, stability and authenticity

(2016) Priscila Missio da Silva et al.   FOOD CHEMISTRY

Using sensor and spectral analysis to classify botanical origin and determine adulteration of raw honey

(2016) Zhilin Gan et al.   JOURNAL OF FOOD ENGINEERING

Discrimination of honey of different floral origins by a combination of various chemical parameters

(2015) Z. Jandrić et al.   FOOD CHEMISTRY

Characterisation of the aroma profiles of different honeys and corresponding flowers using solid-phase microextraction and gas chromatography–mass spectrometry/olfactometry

(2015) Sirli Seisonen 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

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

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

The determination of botanical origin of honeys based on enantiomer distribution of chiral volatile organic compounds

(2014) Ivan Špánik et al.   FOOD CHEMISTRY

Assessment of gas chromatography time-of-flight accurate mass spectrometry for identification of volatile and semi-volatile compounds in honey

(2014) M. Moniruzzaman et al.   TALANTA

Buckwheat honeys: Screening of composition and properties

(2013) Federica Pasini et al.   FOOD CHEMISTRY

Detection of extraction artifacts in the analysis of honey volatiles using comprehensive two-dimensional gas chromatography

(2013) Sandra Regina Rivellino et al.   FOOD CHEMISTRY

Screening of volatile compounds in honey using a new sampling strategy combining multiple extraction temperatures in a single assay by HS-SPME–GC–MS

(2013) Joyce Nunes Bianchin et al.   FOOD CHEMISTRY

Characterisation and classification of Greek pine honeys according to their geographical origin based on volatiles, physicochemical parameters and chemometrics

(2013) Ioannis K. Karabagias et al.   FOOD CHEMISTRY

Floral origin markers for authenticating Lavandin honey (Lavandula angustifolia x latifolia). Discrimination from Lavender honey (Lavandula latifolia)

(2013) L. Castro-Vázquez et al.   FOOD CONTROL

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

Effect of country origin on physicochemical, sugar and volatile composition of acacia, sunflower and tilia honeys

(2013) Marisol Juan-Borrás et al.   FOOD RESEARCH INTERNATIONAL

Rapid analysis of sugars in honey by processing Raman spectrum using chemometric methods and artificial neural networks

(2012) Beril Özbalci et al.   FOOD CHEMISTRY

Detection of honey adulteration by high fructose corn syrup and maltose syrup using Raman spectroscopy

(2012) Shuifang Li et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Characterization of the volatile profile of thistle honey using headspace solid-phase microextraction and gas chromatography–mass spectrometry

(2011) F. Bianchi et al.   FOOD CHEMISTRY

Melissopalynological origin determination and volatile composition analysis of Corsican “chestnut grove” honeys

(2011) Yin Yang et al.   FOOD CHEMISTRY

Using flavonoids, phenolic compounds and headspace volatile profile for botanical authentication of lemon and orange honeys

(2011) Isabel Escriche et al.   FOOD RESEARCH INTERNATIONAL

Botanical discrimination and classification of honey samples applying gas chromatography/mass spectrometry fingerprinting of headspace volatile compounds

(2010) Konstantinos A. Aliferis et al.   FOOD CHEMISTRY

A headspace solid-phase microextraction method development and its application in the determination of volatiles in honeys by gas chromatography

(2010) Beata Plutowska et al.   FOOD CHEMISTRY

Determination of Chinese honey adulterated with high fructose corn syrup by near infrared spectroscopy

(2010) Lanzhen Chen et al.   FOOD CHEMISTRY

Effect of geographical origin on the chemical and sensory characteristics of chestnut honeys

(2010) L. Castro-Vázquez et al.   FOOD RESEARCH INTERNATIONAL

Investigation of organic extractives from unifloral chestnut (Castanea sativa L.) and eucalyptus (Eucalyptus globulus Labill.) honeys and flowers to identification of botanical marker compounds

(2010) Eleftherios Alissandrakis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Tracing the geographical origin of honeys based on volatile compounds profiles assessment using pattern recognition techniques

(2009) I. Stanimirova et al.   FOOD CHEMISTRY

Study of the precision in the purge-and-trap–gas chromatography–mass spectrometry analysis of volatile compounds in honey

(2009) Ana Cristina Soria et al.   JOURNAL OF CHROMATOGRAPHY A

Optimization of summer truffle aroma analysis by SPME: Comparison of extraction with different polarity fibres

(2009) Paloma Díaz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Composition of volatile compounds of honey of various floral origin and beebread collected in Lithuania

(2008) Vilma Kaškonienė et al.   FOOD CHEMISTRY

Influence of simulated industrial thermal treatments on the volatile fractions of different varieties of honey

(2008) I. Escriche et al.   FOOD CHEMISTRY

Headspace, volatile and semi-volatile patterns of Paliurus spina-christi unifloral honey as markers of botanical origin

(2008) I. Jerković et al.   FOOD CHEMISTRY

Differentiation of monofloral citrus, rosemary, eucalyptus, lavender, thyme and heather honeys based on volatile composition and sensory descriptive analysis

(2008) L. Castro-Vázquez et al.   FOOD CHEMISTRY

Some aspects of dynamic headspace analysis of volatile components in honey

(2008) Ana Cristina Soria et al.   FOOD RESEARCH INTERNATIONAL