Fingerprinting Green Curry: An Electrochemical Approach to Food Quality Control
Author:
Affiliation:
1. School of Chemistry, Physics and Mechanical Engineering, Queensland University of Technology, Brisbane, Queensland 4001, Australia
Funder
Thailand Research Fund
KMUTT 55th Anniversary Commemorative Fund, King Mongkut's University of Technology
Publisher
American Chemical Society (ACS)
Subject
Fluid Flow and Transfer Processes,Process Chemistry and Technology,Instrumentation,Bioengineering
Link
https://pubs.acs.org/doi/pdf/10.1021/acssensors.8b00176
Reference37 articles.
1. Mid-Infrared Spectroscopy Coupled with Chemometrics: A Tool for the Analysis of Intact Food Systems and the Exploration of Their Molecular Structure−Quality Relationships − A Review
2. Instrumental Methods (Spectroscopy, Electronic Nose, and Tongue) As Tools To Predict Taste and Aroma in Beverages: Advantages and Limitations
3. Comprehensive Liquid Chromatography and Other Liquid-Based Comprehensive Techniques Coupled to Mass Spectrometry in Food Analysis
4. Recent Advances in NMR-Based Metabolomics
5. Fourier Transform Infrared and Raman and Hyperspectral Imaging Techniques for Quality Determinations of Powdery Foods: A Review
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