Rapid determination of flavonoids in green tea by synchronous fluorescence spectra coupled with chemometrics

Label-free surface-enhanced Raman scattering strategy for rapid detection of penicilloic acid in milk products

(2016) Meihui Qi et al.   FOOD CHEMISTRY

Monitoring of thermal changes in meat by synchronous fluorescence spectroscopy

(2016) Amna Sahar et al.   JOURNAL OF FOOD ENGINEERING

Ultra-high performance liquid chromatographic determination of antioxidants in teas using inkjet-printed graphene–polyaniline electrode

(2016) Chayanee Bardpho et al.   TALANTA

Flavonoids electrochemical detection in fruit extracts and total antioxidant capacity evaluation

(2016) Sara M.C. Gomes et al.   TALANTA

Ultrastructural Characterization of the Lower Motor System in a Mouse Model of Krabbe Disease

(2016) Valentina Cappello et al.   Scientific Reports

Synchronous fluorescence and multivariate classification analysis as a screening tool for determining Sudan I dye in culinary spices

(2015) Carolina V. Di Anibal et al.   FOOD CONTROL

Rapid and nondestructive detection of multiple adulterants in kudzu starch by near infrared (NIR) spectroscopy and chemometrics

(2015) Lu Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Thermal oxidation process accelerates degradation of the olive oil mixed with sunflower oil and enables its discrimination using synchronous fluorescence spectroscopy and chemometric analysis

(2015) Fazal Mabood et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Synchronous Fluorescence Spectroscopy for Rapid Classification of Fruit Spirits

(2014) Michaela Tomková et al.   Food Analytical Methods

Measurement of total anthocyanins content in flowering tea using near infrared spectroscopy combined with ant colony optimization models

(2014) Huang Xiaowei et al.   FOOD CHEMISTRY

A solution spectroscopy study of tea polyphenol and cellulose: effect of surfactants

(2014) Deboleena Sarkar et al.   RSC Advances

Simultaneous Determination of Phenolic Acids and Scopoletin in Brandies Using Synchronous Fluorescence Spectrometry Coupled with Partial Least Squares

(2013) Ľudovít Žiak et al.   Food Analytical Methods

Voltammetric e-tongue for the quantification of total polyphenol content in olive oils

(2013) Irina Mirela Apetrei et al.   FOOD RESEARCH INTERNATIONAL

Assessment of Individual Polyphenol Content in Beer by Means of a Voltammetric BioElectronic Tongue

(2012) Xavier Cetó et al.   ELECTROANALYSIS

Flavonoids, total phenolics and antioxidant capacity: comparison between commercial green tea preparations

(2011) Débora Harumi Kodama et al.   Food Science and Technology

A Novel Synchronous Fluorescence Spectroscopic Approach for the Rapid Determination of Three Polycyclic Aromatic Hydrocarbons in Tea with Simple Microwave-Assisted Pretreatment of Sample

(2011) Xiu-Ying Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

High throughput qualitative analysis of polyphenols in tea samples by ultra-high pressure liquid chromatography coupled to UV and mass spectrometry detectors

(2010) Davy Guillarme et al.   JOURNAL OF CHROMATOGRAPHY A