Prediction of Physicochemical Properties in Honeys with Portable Near-Infrared (microNIR) Spectroscopy Combined with Multivariate Data Processing

Classification of honey applying high performance liquid chromatography, near-infrared spectroscopy and chemometrics

(2020) Shima Ghanavati Nasab et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Modern Methods for Assessing the Quality of Bee Honey and Botanical Origin Identification

(2020) Anna Puścion-Jakubik et al.   Foods

Chemometric Strategies for Spectroscopy-Based Food Authentication

(2020) Alessandra Biancolillo et al.   Applied Sciences-Basel

Classification of Bee Pollen and Prediction of Sensory and Colorimetric Attributes—A Sensometric Fusion Approach by e-Nose, e-Tongue and NIR

(2020) László Sipos et al.   SENSORS

Polymer Type Identification of Marine Plastic Litter Using a Miniature Near-Infrared Spectrometer (MicroNIR)

(2020) Svetlana Pakhomova et al.   Applied Sciences-Basel

Nondestructive Determination of Diastase Activity of Honey Based on Visible and Near-Infrared Spectroscopy

(2019) Zhenxiong Huang et al.   MOLECULES

Contribution to the Chromatic Characterization of Unifloral Honeys from Galicia (NW Spain)

(2019) Olga Escuredo et al.   Foods

Physicochemical Properties and Pollen Profile of Oak Honeydew and Evergreen Oak Honeydew Honeys from Spain: A Comparative Study

(2019) María Carmen Seijo et al.   Foods

Differentiation of oak honeydew and chestnut honeys from the same geographical origin using chemometric methods

(2019) M. Shantal Rodríguez-Flores et al.   FOOD CHEMISTRY

Determination of trace amounts with ATR FTIR spectroscopy and chemometrics: 5-(hydroxymethyl)furfural in honey

(2019) Anne Stöbener et al.   TALANTA

Near infrared spectroscopy: A mature analytical technique with new perspectives – A review

(2018) Celio Pasquini   ANALYTICA CHIMICA ACTA

Relation Between Near-Infrared Spectroscopy and Physicochemical Parameters for Discrimination of Honey Samples from Jatai weyrauchi and Jatai angustula Bees

(2018) Luiza Mariano Leme et al.   Food Analytical Methods

Chemical profiling and multivariate data fusion methods for the identification of the botanical origin of honey

(2018) Davide Ballabio et al.   FOOD CHEMISTRY

Rapid quantification of honey adulteration by visible-near infrared spectroscopy combined with chemometrics

(2018) Marta Ferreiro-González et al.   TALANTA

Spanish honeys with quality brand: a multivariate approach to physicochemical parameters, microbiological quality, and floral origin

(2018) Patricia Combarros-Fuertes et al.   JOURNAL OF APICULTURAL RESEARCH

5-Hydroxymethyl furfural determination in Italian honeys by a fast near infrared spectroscopy

(2018) Azzurra Apriceno et al.   MICROCHEMICAL JOURNAL

Characterization and geographical discrimination of commercial Citrus spp. honeys produced in different Mediterranean countries based on minerals, volatile compounds and physicochemical parameters, using chemometrics

(2017) Ioannis K. Karabagias et al.   FOOD CHEMISTRY

Temperature compensation for determination of moisture and reducing sugar of longan honey by near infrared spectroscopy

(2017) Chalermpun Thamasopinkul et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY

Characterization of honeys by their botanical and geographical origins based on physico-chemical properties and chemo-metrics analysis

(2017) Nuru Adgaba et al.   Journal of Food Measurement and Characterization

Near infrared spectroscopy applied to the rapid prediction of the floral origin and mineral content of honeys

(2015) Olga Escuredo et al.   FOOD CHEMISTRY

On-line application of near infrared (NIR) spectroscopy in food production

(2015) Jan U. Porep et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Near infrared spectroscopy for prediction of antioxidant compounds in the honey

(2013) Olga Escuredo et al.   FOOD CHEMISTRY

Characterisation and classification of Greek pine honeys according to their geographical origin based on volatiles, physicochemical parameters and chemometrics

(2013) Ioannis K. Karabagias et al.   FOOD CHEMISTRY

Contribution of botanical origin and sugar composition of honeys on the crystallization phenomenon

(2013) Olga Escuredo et al.   FOOD CHEMISTRY

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

(2012) Pankaj B. Pathare et al.   Food and Bioprocess Technology

Classification of Chinese honeys according to their floral origin by near infrared spectroscopy

(2012) Lanzhen Chen et al.   FOOD CHEMISTRY