Identification of peanut oil origins based on Raman spectroscopy combined with multivariate data analysis methods1

Extraction and classification of origin characteristic peaks from rice Raman spectra by principal component analysis

(2021) Yaxuan Wang et al.   VIBRATIONAL SPECTROSCOPY

Sub-regional identification of peanuts from Shandong Province of China based on Fourier transform infrared (FT-IR) spectroscopy

(2021) Lei Wang et al.   FOOD CONTROL

Application of Raman Spectroscopic Methods in Food Safety: A Review

(2021) Marlen Petersen et al.   Biosensors-Basel

Rapid detection of Chinese-specific peony seed oil by using confocal Raman spectroscopy and chemometrics

(2021) Hongpeng Wang et al.   FOOD CHEMISTRY

Hyperspectral detection of salted sea cucumber adulteration using different spectral preprocessing techniques and SVM method

(2021) Xu Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Foodomics Revealed the Effects of Extract Methods on the Composition and Nutrition of Peanut Oil

(2020) Fan Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

An rapid nondestructive testing method for distinguishing rice producing areas based on Raman spectroscopy and support vector machine

(2020) Fangming Tian et al.   VIBRATIONAL SPECTROSCOPY

Origin traceability of peanut kernels based on multi‐element fingerprinting combined with multivariate data analysis

(2020) Haiyan Zhao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Raman spectroscopy and machine-learning for edible oils evaluation

(2020) Camelia Berghian-Grosan et al.   TALANTA

Raman spectroscopy coupled with chemometrics for food authentication: A review

(2020) Yi Xu et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Using Raman spectroscopy and an exponential equation approach to detect adulteration of olive oil with rapeseed and corn oil

(2020) Thaís Karine de Lima et al.   FOOD CHEMISTRY

Determination of milk fat authenticity in ultra-filtered white cheese by using Raman spectroscopy with multivariate data analysis

(2020) Duygu Ozer Genis et al.   FOOD CHEMISTRY

Application of Raman spectroscopy and Machine Learning algorithms for fruit distillates discrimination

(2020) Camelia Berghian-Grosan et al.   Scientific Reports

Pulses for Healthy and Sustainable Food Systems: The Effect of Origin on Market Price

(2020) Claudio Acciani et al.   Sustainability

Challenges and a step forward in honey classification based on Raman spectroscopy

(2020) Dana Alina Magdas et al.   FOOD CONTROL

Food monitoring: Screening of the geographical origin of white asparagus using FT-NIR and machine learning

(2019) Bernadette Richter et al.   FOOD CONTROL

Identification of rice varieties and determination of their geographical origin in China using Raman spectroscopy

(2018) Ling Zhu et al.   JOURNAL OF CEREAL SCIENCE

Effects of geographical origin, variety, season and their interactions on minerals in tea for traceability

(2017) Haiyan Zhao et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Raman imaging for food quality and safety evaluation: Fundamentals and applications

(2017) Tehseen Yaseen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Sustainable Traceability in the Food Supply Chain: The Impact of Consumer Willingness to Pay

(2017) Shengnan Sun et al.   Sustainability

Botanical authentication of honeys based on Raman spectra

(2017) Mircea Oroian et al.   Journal of Food Measurement and Characterization

Controlling protected designation of origin of wine by Raman spectroscopy

(2016) Luisa Mandrile et al.   FOOD CHEMISTRY

Chemometric study of Andalusian extra virgin olive oils Raman spectra: Qualitative and quantitative information

(2016) E. Sánchez-López et al.   TALANTA

Discrimination of the Coptis chinensis geographic origins with surface enhanced Raman scattering spectroscopy

(2015) Shixuan He et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

The discrimination of honey origin using melissopalynology and Raman spectroscopy techniques coupled with multivariate analysis

(2015) Francesca Corvucci et al.   FOOD CHEMISTRY

Discrimination of Chinese Teas with Different Fermentation Degrees by Stepwise Linear Discriminant Analysis (S-LDA) of the Chemical Compounds

(2014) Quan-Jin Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Near infrared reflectance spectroscopy for determination of the geographical origin of wheat

(2012) Haiyan Zhao et al.   FOOD CHEMISTRY

Oleic acid and peanut oil high in oleic acid reverse the inhibitory effect of insulin production of the inflammatory cytokine TNF-α both in vitro and in vivo systems

(2009) Evros K Vassiliou et al.   Lipids in Health and Disease