FIA–HRMS fingerprinting subjected to chemometrics as a valuable tool to address food classification and authentication: Application to red wine, paprika, and vegetable oil samples-Reference-Cited by-同舟云学术

FIA–HRMS fingerprinting subjected to chemometrics as a valuable tool to address food classification and authentication: Application to red wine, paprika, and vegetable oil samples

Published:2022-03 Issue: Volume:373 Page:131491
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Campmajó Guillem,Saurina Javier,Núñez Oscar

Funder

Generalitat de Catalunya Agencia de Gestio d'Ajuts Universitaris i de Recerca

Gobierno de España Ministerio de Ciencia e Innovación

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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3. Data fusion methodologies for food and beverage authentication and quality assessment - A review;Borràs;Analytica Chimica Acta,2015

4. Determination of HPLC-UV fingerprints of spanish paprika (Capsicum annuum L.) for its classification by linear discriminant analysis;Cetó;Sensors,2018

5. Chen, P., Sun, J., & Ford, P. (2014). Differentiation of the four major species of cinnamons (C. burmannii, C. verum, C. cassia, and C. loureiroi) using a flow injection mass spectrometric (FIMS) fingerprinting method. Journal of Agricultural and Food Chemistry, 62(12), 2516–2521. https://doi.org/10.1021/jf405580c.

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