Honey exposed to laser-induced breakdown spectroscopy for chaos-based botanical classification and fraud assessment-Reference-Cited by-同舟云学术

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Honey exposed to laser-induced breakdown spectroscopy for chaos-based botanical classification and fraud assessment

Published:2020-04 Issue: Volume:199 Page:103939
ISSN:0169-7439
Container-title:Chemometrics and Intelligent Laboratory Systems
language:en
Short-container-title:Chemometrics and Intelligent Laboratory Systems

Author:

Lastra-Mejías Miguel,Izquierdo Manuel,González-Flores Ester,Cancilla John C.,Izquierdo Jesús G.,Torrecilla José S.

Funder

FEI

Complutense University of Madrid

Publisher

Elsevier BV

Subject

Spectroscopy,Process Chemistry and Technology,Computer Science Applications,Software,Analytical Chemistry

Reference43 articles.

1. Application of analytical methods in authentication and adulteration of honey;Siddiqui;Food Chem.,2017

2. Recent advancements in detecting sugar-based adulterants in honey e A challenge;Wu;Trends Anal. Chem.,2017

3. Preliminary survey of the nutritional and palynological traits of honey bee-foraged pollen from Liguria (Italy);Conti;J. Apicult. Res.,2018

4. Chemical composition, stability and authenticity;da Silva;Food Chem.,2016

5. Development and application of a database of food ingredient fraud and economically motivated adulteration from 1980 to 2010;Moore;J. Food Sci.,2012

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1. Safety Assessment of Honeys from Northern and Southern Algerian Regions;Agriculture;2024-09-02

2. Handheld portable analytics for food fraud detection, the evolution of next-generation smartphone-based food sensors: The journey, the milestones, the challenges debarring the destination;TrAC Trends in Analytical Chemistry;2024-02

3. Detection of barley malt syrup as an adulterant in honey by 1H NMR profile;Food Chemistry;2023-12

4. Assessment of adulteration in honey by artificial sweeteners using dynamic laser speckle technique;Optik;2023-10

5. Chicanery in the food supply chain! Food fraud, mitigation, and research needs in low-income countries;Trends in Food Science & Technology;2023-06

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