NIR-based Sudan I to IV and Para-Red food adulterants screening-Reference-Cited by-同舟云学术

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NIR-based Sudan I to IV and Para-Red food adulterants screening

Published:2019-06-10 Issue:8 Volume:36 Page:1163-1172
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Trentanni Hansen Gimena J.¹,Almonacid Johnatan²,Albertengo Liliana¹,Rodriguez María Susana¹,Di Anibal Carolina¹,Delrieux Claudio³

Affiliation:

1. INQUISUR, Departamento de Química, Universidad Nacional del Sur (UNS)-CONICET, Bahía Blanca, Argentina

2. CESIMAR-CONICET, Puerto Madryn, Argentina

3. Departamento de Ing. Eléctrica y Computadoras, Universidad Nacional del Sur (UNS) – CONICET, Bahía Blanca, Argentina

Funder

Universidad Nacional del Sur

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19440049.2019.1619940

Reference42 articles.

1. Alternative k-nearest neighbour rules in supervised pattern recognition

2. The role of vibrational spectroscopy as a tool to assess economically motivated fraud and counterfeit issues in agricultural products and foods

3. Near Infrared Spectroscopy and Food Authenticity

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

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

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