Detection of soybean oil adulteration in cow ghee (clarified milk fat): an ultrafast study using flash gas chromatography electronic nose coupled with multivariate chemometrics

Fluorescence Spectroscopy Based Detection of Adulteration in Desi Ghee

(2020) M. Saleem   JOURNAL OF FLUORESCENCE

Principles and recent advances in electronic nose for quality inspection of agricultural and food products

(2020) Maimunah Mohd Ali et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

GC-IMS and FGC-Enose fingerprint as screening tools for revealing Extra Virgin Olive Oil blending with soft-refined olive oils: a feasibility study

(2020) Tito Damiani et al.   MICROCHEMICAL JOURNAL

A barcode-DNA analysis method for the identification of plant oil adulteration in milk and dairy products

(2020) Ayse Ozgur Uncu et al.   FOOD CHEMISTRY

Characterization and Analysis of Okoume and Aiele Essential Oils from Gabon by GC-MS, Electronic Nose, and Their Antibacterial Activity Assessment

(2020) Youssra Aghoutane et al.   SENSORS

Rapid Measuring Flavor Quality Changes of Frying Rapeseed Oils using a Flash Gas Chromatography Electronic Nose

(2019) Lirong Xu et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

A novel approach to detect highly manipulated fat adulterant as Reichert–Meissl value-adjuster in ghee (clarified butter) through signature peaks by gas chromatography of triglycerides

(2019) Parul Pathania et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Sub-critical CO2 extraction of volatile flavour compounds from ghee and optimization of process parameters using response surface methodology

(2019) Neha Duhan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative appraisal of ghee and common vegetable oils for spectral characteristics in FT-MIR reflectance spectroscopy

(2018) Bency Antony et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Detection of the adulteration in pure cow ghee by electronic nose method (case study: sunflower oil and cow body fat)

(2018) Fardin Ayari et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Rice vinegars of different origins: discriminative characteristics based on solid-phase microextraction and gas chromatography with mass spectrometry, an electronic nose, electronic tongue and sensory evaluation

(2017) Namhyeok Chung et al.   JOURNAL OF THE INSTITUTE OF BREWING

Prediction of egg freshness during storage using electronic nose

(2017) Samuel M. Yimenu et al.   POULTRY SCIENCE

Application of Electronic Nose Based on Fast GC for Authenticity Assessment of Polish Homemade Liqueurs Called Nalewka

(2016) Magdalena Śliwińska et al.   Food Analytical Methods

Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics

(2016) Dora Melucci et al.   FOOD CHEMISTRY

Detection of adulteration by caprine body fat and mixtures of caprine body fat and groundnut oil in bovine and buffalo ghee using differential scanning calorimetry

(2016) Neelam Upadhyay et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

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

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

Differentiation Between Spirits According to Their Botanical Origin

(2015) Paulina Wiśniewska et al.   Food Analytical Methods

Discrimination of producing area of Chinese Tongshan kaoliang spirit using electronic nose sensing characteristics combined with the chemometrics methods

(2015) Qi Peng et al.   FOOD CHEMISTRY

Comparison of Rapid Reversed Phase High-Performance Liquid Chromatography (RP-HPLC) Method with Rapid Reversed Phase Thin Layer Chromatography Method for Detecting Vegetable Oils in Ghee (Clarified Milk Fat)

(2015) Anupama Rani et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Development of a method employing reversed-phase thin-layer chromatography for establishing milk fat purity with respect to adulteration with vegetable oils

(2014) Neelam Upadhyay et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Food Analysis Using Artificial Senses

(2014) Magdalena Śliwińska et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Detection of possible adulteration in commercial ghee samples using low-resolution gas chromatography triglyceride profiles

(2013) A. L. Amrutha Kala   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

A rapid reversed-phase thin layer chromatographic protocol for detection of adulteration in ghee (clarified milk fat) with vegetable oils

(2013) Anupama Rani et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Changes in Maillard reaction products in ghee during storage

(2012) P. Andrewes   FOOD CHEMISTRY

The role of the Maillard reaction in the formation of flavour compounds in dairy products – not only a deleterious reaction but also a rich source of flavour compounds

(2012) Angela E. Newton et al.   Food & Function