The Detection of Substitution Adulteration of Paprika with Spent Paprika by the Application of Molecular Spectroscopy Tools

Portable near-infrared spectroscopy for rapid authentication of adulterated paprika powder

(2020) M.M. Oliveira et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Authentication of paprika using HPLC-UV fingerprints

(2020) Xavier Cetó et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The feasibility of applying NIR and FT-IR fingerprinting to detect adulteration in black pepper

(2019) Amelie S. Wilde et al.   FOOD CONTROL

A Rapid Non-Targeted Method for Detecting the Adulteration of Black Pepper with a Broad Range of Endogenous and Exogenous Material at Economically Motivating Levels Using Micro-ATR-FT-MIR Imaging

(2019) Jean-Louis Lafeuille et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Non-targeted detection of paprika adulteration using mid-infrared spectroscopy and one-class classification – Is it data preprocessing that makes the performance?

(2018) Bettina Horn et al.   FOOD CHEMISTRY

Herb and spice fraud; the drivers, challenges and detection

(2018) Pamela Galvin-King et al.   FOOD CONTROL

Establishing time stability for multivariate qualitative methods. Case study: Sudan I and IV adulteration in food spices

(2018) Dainis N. Vera et al.   FOOD CONTROL

Calibration and testing of a Raman hyperspectral imaging system to reveal powdered food adulteration

(2018) Santosh Lohumi et al.   PLoS One

Characterization and classification of Spanish paprika (Capsicum annuum L. ) by liquid chromatography coupled to electrochemical detection with screen-printed carbon-based nanomaterials electrodes

(2018) Núria Serrano et al.   TALANTA

What are the scientific challenges in moving from targeted to non-targeted methods for food fraud testing and how can they be addressed? – Spectroscopy case study

(2018) Terry F. McGrath et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Qualitative and quantitative multivariate strategies for determining paprika adulteration with SUDAN I and II dyes

(2018) Cristina Márquez et al.   MICROCHEMICAL JOURNAL

Non-destructive Raman spectroscopy as a tool for measuring ASTA color values and Sudan I content in paprika powder

(2018) Olga Monago-Maraña et al.   FOOD CHEMISTRY

Quantitative analysis of Sudan dye adulteration in paprika powder using FTIR spectroscopy

(2017) Santosh Lohumi et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Application of nuclear magnetic resonance spectroscopy in food adulteration determination: the example of Sudan dye I in paprika powder

(2017) Yaxi Hu et al.   Scientific Reports

A comprehensive strategy to detect the fraudulent adulteration of herbs: The oregano approach

(2016) Connor Black et al.   FOOD CHEMISTRY

Differentiation of Spanish paprika from Protected Designation of Origin based on color measurements and pattern recognition

(2016) A. Palacios-Morillo et al.   FOOD CONTROL

Presence of Undeclared Food Allergens in Cumin: The Need for Multiplex Methods

(2016) Eric A. E. Garber et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Review of validation and reporting of non-targeted fingerprinting approaches for food authentication

(2015) Janet Riedl et al.   ANALYTICA CHIMICA ACTA

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

Distinguishing Foeniculum vulgare fruit from two adulterants by combination of microscopy and GC-MS analysis

(2015) Xiao-Dong Ma et al.   MICROSCOPY RESEARCH AND TECHNIQUE

Determination of Sudan I in paprika powder by molecularly imprinted polymers–thin layer chromatography–surface enhanced Raman spectroscopic biosensor

(2015) Fang Gao et al.   TALANTA

Geographical characterization of Spanish PDO paprika by multivariate analysis of multielemental content

(2014) Ana Palacios-Morillo et al.   TALANTA

UV-Visible Spectroscopy and Multivariate Classification as a Screening Tool to Identify Adulteration of Culinary Spices with Sudan I and Blends of Sudan I + IV Dyes

(2013) Carolina Di Anibal et al.   Food Analytical Methods

Surface Enhanced Raman Spectroscopy (SERS) and multivariate analysis as a screening tool for detecting Sudan I dye in culinary spices

(2011) Carolina V. Di Anibal et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Determination of the geographical origin of processed spice using multielement and isotopic pattern on the example of Szegedi paprika

(2010) Marion Brunner et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

High-resolution 1H Nuclear Magnetic Resonance spectrometry combined with chemometric treatment to identify adulteration of culinary spices with Sudan dyes

(2010) Carolina V. Di Anibal et al.   FOOD CHEMISTRY

Efficiency of DNA Typing Methods for Detection of Smoked Paprika “Pimenton de la Vera” Adulteration Used in the Elaboration of Dry-Cured Iberian Pork Sausages

(2010) Alejandro Hernández et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determining the adulteration of spices with Sudan I-II-II-IV dyes by UV–visible spectroscopy and multivariate classification techniques

(2009) Carolina V. Di Anibal et al.   TALANTA

Review of the most common pre-processing techniques for near-infrared spectra

(2009) Åsmund Rinnan et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY