The potential of handheld near infrared spectroscopy to detect food adulteration: Results of a global, multi-instrument inter-laboratory study

Assessing the economy‐wide impact of food fraud: A SAM‐based counterfactual approach

(2020) Benedetto Rocchi et al.   Agribusiness

Chemometric tools for food fraud detection: The role of target class in non-targeted analysis

(2020) O.Ye. Rodionova et al.   FOOD CHEMISTRY

Investigation of Direct Model Transferability Using Miniature Near-Infrared Spectrometers

(2019) Lan Sun et al.   MOLECULES

How to tackle food fraud in official food control authorities in Germany

(2019) Aline Wisniewski et al.   Journal fur Verbraucherschutz und Lebensmittelsicherheit-Journal of Consumer Protection and Food Safety

A new calibration model transferring strategy maintaining the predictive abilities of NIR multivariate calibration model applied in different batches process of extraction

(2019) Andong Wang et al.   INFRARED PHYSICS & TECHNOLOGY

Food fraud: economic insights into the dark side of incentives

(2019) Mariah Dolsen Ehmke et al.   AUSTRALIAN JOURNAL OF AGRICULTURAL AND RESOURCE ECONOMICS

The method of calibration model transfer by optimizing wavelength combinations based on consistent and stable spectral signals

(2019) Liguo Zhang et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Development of a comprehensive analytical platform for the detection and quantitation of food fraud using a biomarker approach. The oregano adulteration case study

(2018) Ewa Wielogorska et al.   FOOD CHEMISTRY

Herb and spice fraud; the drivers, challenges and detection

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

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

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

(2016) Connor Black et al.   FOOD CHEMISTRY