Evaluation of NMR-based strategies to differentiate fresh from frozen-thawed fish supported by multivariate data analysis

Nontargeted Analysis of Lipid Extracts Using 1H NMR Spectroscopy Combined with Multivariate Statistical Analysis to Discriminate between the Animal Species of Raw and Processed Meat

(2022) Christina Decker et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Food inauthenticity: Authority activities, guidance for food operators, and mitigation tools

(2022) Bert Popping et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Differentiation of meat species of raw and processed meat based on polar metabolites using 1H NMR spectroscopy combined with multivariate data analysis

(2022) Christina Decker et al.   Frontiers in Nutrition

Phosphorus-31 nuclear magnetic resonance (31P NMR) for quantitative measurements of phospholipids derived from natural products: Effect of analysis conditions

(2021) Mirja Kaizer Ahmmed et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Differentiation of fresh and thawed Atlantic salmon using NMR metabolomics

(2020) Elena Shumilina et al.   FOOD CHEMISTRY

Emerging Techniques for Differentiation of Fresh and Frozen–Thawed Seafoods: Highlighting the Potential of Spectroscopic Techniques

(2020) Abdo Hassoun et al.   MOLECULES

NMR-based differentiation of conventionally from organically produced chicken eggs in Germany

(2019) Svenja M. Ackermann et al.   MAGNETIC RESONANCE IN CHEMISTRY

31P NMR-Based Phospholipid Fingerprinting of Powdered Infant Formula

(2019) Dan Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Histological discrimination of fresh and frozen/thawed fish meat: European hake ( Merluccius merluccius ) as a possible model for white meat fish species

(2018) Lara Tinacci et al.   FOOD CONTROL

Recommended strategies for spectral processing and post-processing of 1D 1H-NMR data of biofluids with a particular focus on urine

(2018) Abdul-Hamid Emwas et al.   Metabolomics

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

(2018) Emmanuel Hatzakis   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Non-invasive differentiation between fresh and frozen/thawed tuna fillets using near infrared spectroscopy (Vis-NIRS)

(2017) M.M. Reis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

NMR screening in the quality control of food and nutraceuticals

(2014) Anna Paola Minoja et al.   FOOD RESEARCH INTERNATIONAL

Foodstuff authentication from spectral data: Toward a species-independent discrimination between fresh and frozen–thawed fish samples

(2013) Matteo Ottavian et al.   JOURNAL OF FOOD ENGINEERING

VIS/NIR spectroscopy for non-destructive freshness assessment of Atlantic salmon (Salmo salar L.) fillets

(2013) Takashi Kimiya et al.   JOURNAL OF FOOD ENGINEERING

Comparison of Visible and Near-Infrared Reflectance Spectroscopy to Authenticate Fresh and Frozen-Thawed Swordfish (Xiphias gladiusL)

(2012) Luca Fasolato et al.   Journal of Aquatic Food Product Technology

Histology as a Valid and Reliable Tool To Differentiate Fresh from Frozen-Thawed Fish

(2012) E. BOZZETTA et al.   JOURNAL OF FOOD PROTECTION

High resolution NMR characterization of olive oils in terms of quality, authenticity and geographical origin

(2012) Luisa Mannina et al.   MAGNETIC RESONANCE IN CHEMISTRY

Use of NMR in fish processing optimization: a review of recent progress

(2012) Ulf Erikson et al.   MAGNETIC RESONANCE IN CHEMISTRY

13C NMR as a tool for authentication of different gadoid fish species with emphasis on phospholipid profiles

(2010) Inger B. Standal et al.   FOOD CHEMISTRY

13C NMR Pattern Recognition Techniques for the Classification of Atlantic Salmon (Salmo salar L.) According to Their Wild, Farmed, and Geographical Origin

(2009) Marit Aursand et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Geographical Characterization of Greek Virgin Olive Oils (Cv. Koroneiki) Using1H and31P NMR Fingerprinting with Canonical Discriminant Analysis and Classification Binary Trees

(2008) Panos V. Petrakis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY