Direct authentication and composition quantitation of red wines based on Tri-step infrared spectroscopy and multivariate data fusion

Direct qualitative and quantitative determination methodology for massive screening of DON in wheat flour based on multi-molecular infrared spectroscopy (MM-IR) with 2T-2DCOS

(2021) Fei-Li Li et al.   TALANTA

Micro-nano particle formation and transformation mechanisms of broth in meat braised processing

(2020) Hui Yao et al.   FOOD CHEMISTRY

A novel method based on infrared spectroscopic inception-resnet networks for the detection of the major fish allergen parvalbumin

(2020) Xiaopeng Zhang et al.   FOOD CHEMISTRY

Prediction of wine sensory properties using mid-infrared spectra of Cabernet Sauvignon and Chardonnay grape berries and wines

(2020) Jun Niimi et al.   FOOD CHEMISTRY

Data fusion strategy in quantitative analysis of spectroscopy relevant to olive oil adulteration

(2019) Yang Li et al.   VIBRATIONAL SPECTROSCOPY

A Prototype to Detect the Alcohol Content of Beers Based on an Electronic Nose

(2019) Henike Guilherme Jordan Voss et al.   SENSORS

Authentication of Tokaj Wine (Hungaricum) with the Electronic Tongue and Near Infrared Spectroscopy

(2019) John‐Lewis Z. Zaukuu et al.   JOURNAL OF FOOD SCIENCE

Applications of FT-NIRS combined with PLS multivariate methods for the detection & quantification of saccharin adulteration in commercial fruit juices

(2018) Fazal Mabood et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

New PLS analysis approach to wine volatile compounds characterization by near infrared spectroscopy (NIR)

(2018) Z. Genisheva et al.   FOOD CHEMISTRY

Determination of fat content in chicken hamburgers using NIR spectroscopy and the Successive Projections Algorithm for interval selection in PLS regression ( i SPA-PLS)

(2018) Gabriela Krepper et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Authenticity and traceability in beverages

(2018) Senem Kamiloglu   FOOD CHEMISTRY

Combining mid infrared spectroscopy and paper spray mass spectrometry in a data fusion model to predict the composition of coffee blends

(2018) Camila Assis et al.   FOOD CHEMISTRY

Accelerated chemotaxonomic discrimination of marine fish surimi based on Tri-step FT-IR spectroscopy and electronic sensory

(2017) Xianyi Zhang et al.   FOOD CONTROL

Prediction of egg freshness during storage using electronic nose

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

Fusion of artificial senses as a robust approach to food quality assessment

(2016) Sajad Kiani et al.   JOURNAL OF FOOD ENGINEERING

Application of Fourier-transform infrared spectroscopy for the determination of chloride and sulfate in wines

(2016) Cláudia A. Teixeira dos Santos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Data fusion methodologies for food and beverage authentication and quality assessment – A review

(2015) Eva Borràs et al.   ANALYTICA CHIMICA ACTA

Evaluation of oxygen exposure levels and polyphenolic content of red wines using an electronic panel formed by an electronic nose and an electronic tongue

(2014) M.L. Rodriguez-Mendez et al.   FOOD CHEMISTRY

Food Analysis Using Artificial Senses

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

Unveiling Ontogenesis of Herbal Medicine in Plant Chemical Profiles by Infrared Macro-Fingerprinting

(2013) Chang-Hua Xu et al.   PLANTA MEDICA

Rapid discrimination of Herba Cistanches by multi-step infrared macro-fingerprinting combined with soft independent modeling of class analogy (SIMCA)

(2013) Changhua Xu et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Comparison of near infrared and mid infrared spectroscopy to discriminate between wines produced by different Oenococcus Oeni strains after malolactic fermentation: A feasibility study

(2012) D. Cozzolino et al.   FOOD CONTROL

Feasibility study on the use of attenuated total reflectance mid-infrared for analysis of compositional parameters in wine

(2010) D. Cozzolino et al.   FOOD RESEARCH INTERNATIONAL

Rapid Determination of Lignin Content of Straw Using Fourier Transform Mid-Infrared Spectroscopy

(2010) Yukihiro Tamaki et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Discrimination of different red wine by Fourier-transform infrared and two-dimensional infrared correlation spectroscopy

(2010) Yan-ling Zhang et al.   JOURNAL OF MOLECULAR STRUCTURE

Quality grade identification of green tea using E-nose by CA and ANN

(2007) Huichun Yu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY