Raman spectroscopy methods in honey characterization, authentication and adulteration

Author:

Shaikh Ayaz Mukarram,Panda Lipsa Rani,Suthaar Tejas,Wandhekar Sangram S.,Kovacs Bela,Boruah Tridip,Uddin Jalal,Nayik Gulzar Ahmad,Ramniwas Seema,Singh Rattan

Publisher

Elsevier

Reference42 articles.

1. Methods for determining the botanical origin of honey;Adamchuk;Potravinarstvo Slovak Journal of Food Sciences,2020

2. Raman spectroscopy and chemometric modeling to predict physical-chemical honey p-roperties from Campeche, Mexico;Anguebes-Franseschi;Molecules,2019

3. Physicochemical characterization of Lavandula spp. honey with FT-Raman spectroscopy;Anjos;Talanta,2018

4. Authentication of commercial honeys based on Raman fingerprinting and pattern recognition analysis;Aykas;Food Control,2020

5. Raman spectroscopy – Basic principle, instrumentation and selected applications for the characterization of drugs of abuse;Bumbrah;Egyptian Journal of Forensic Sciences,2015

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