Spectral analysis of food materials-Reference-Cited by-同舟云学术

Spectral analysis of food materials

Published:2022 Issue: Volume: Page:119-147
ISSN:
Container-title:Current Developments in Biotechnology and Bioengineering
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Author:

Rodrigues Cristine,Herrmann Leonardo Wedderhoff,Pedro Alessandra Cristina,Teixeira Natascha Amalio,Fernandes Isabela de Andrade Arruda,Iwamoto Hissashi,Haminiuk Charles Windson Isidoro,de Carvalho Júlio Cesar,Soccol Carlos Ricardo

Publisher

Elsevier

Reference119 articles.

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2. Simultaneous determination of Ba, Co, Fe, and Ni in nuts by high-resolution continuum source atomic absorption spectrometry after extraction induced by solid-oil-water emulsion breaking;Adolfo;Food Chem.,2021

3. Heavy metals risks in plant foods —need to step up precautionary measures;Afonne;Current Opinion Toxicol.,2020

4. Comparative analysis of dry ashing and wet digestion methods for the determination of trace and heavy metals in food samples;Akinyele;Food Chem.,2015

5. Detection of minced beef adulteration with turkey meat by UV-vis, NIR and MIR spectroscopy;Alamprese;LWT—Food Science Technol.,2013

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1. Caracterización de huella espectral de biopolímeros y matrices biopolímericas asociadas con alimentos y productos agrícolas mediante "functionally-enhanced derivative spectroscopy (feds)";Journal of Science with Technological Applications;2022-08