Identification and Evaluation of Composition in Food Powder Using Point-Scan Raman Spectral Imaging-Reference-Cited by-同舟云学术

Identification and Evaluation of Composition in Food Powder Using Point-Scan Raman Spectral Imaging

Published:2016-12-22 Issue:1 Volume:7 Page:1
ISSN:2076-3417
Container-title:Applied Sciences
language:en
Short-container-title:Applied Sciences

Author:

Dhakal Sagar,Chao Kuanglin,Qin Jianwei,Kim Moon,Peng Yankun,Chan Diane

Publisher

MDPI AG

Subject

Fluid Flow and Transfer Processes,Computer Science Applications,Process Chemistry and Technology,General Engineering,Instrumentation,General Materials Science

Link

http://www.mdpi.com/2076-3417/7/1/1/pdf

Reference40 articles.

1. DNA-based methods for food authentication

2. Food authentication by PCR-based methods

3. Application of strontium isotope abundance ratios measured by MC-ICP-MS for food authentication

4. A review of the analytical methods coupled with chemometric tools for the determination of the quality and identity of dairy products

5. Prediction of Egg's Freshness Using Backward Propagation Neural Network

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