Establishment of authenticity and typicality of sugarcane honey based on volatile profile and multivariate analysis-Reference-Cited by-同舟云学术

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Establishment of authenticity and typicality of sugarcane honey based on volatile profile and multivariate analysis

Published:2017-03 Issue: Volume:73 Page:1176-1188
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Silva Pedro,Freitas Jorge,Silva Catarina L.,Perestrelo Rosa,Nunes Fernando M.,Câmara José S.^ORCID

Funder

Fábrica Mel-de-Cana Ribeiro Sêco

Agência Regional para o Desenvolvimento da Investigação, Tecnologia e Inovação (ARDITI)

Fundação para a Ciência e Tecnologia (FCT)

MS Portuguese Networks

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference45 articles.

1. Studies on the“ sugary flavor” of raw cane sugar. I;Abe;Proceedings of the Japan Academy. Ser. B: Physical and Biological Sciences,1978

2. Quality criteria of treacle (black honey);Amin;Food Chemistry,1999

3. Key aspects of analytical method validation and linearity evaluation;Araujo;Journal of Chromatography B,2009

4. Changes in the physicochemical characteristics, including flavour components and Maillard reaction products, of non-centrifugal cane brown sugar during storage;Asikin;Food Chemistry,2014

5. Monitoring the oxidation of almond oils by HS-SPME–GC–MS and ATR-FTIR: Application of volatile compounds determination to cultivar authenticity;Beltrán;Food Chemistry,2011

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