Vibrational spectroscopy in studies of food origin-Reference-Cited by-同舟云学术

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Vibrational spectroscopy in studies of food origin

Published:2013 Issue: Volume: Page:94-116
ISSN:
Container-title:New Analytical Approaches for Verifying the Origin of Food
language:
Short-container-title:

Author:

Downey G.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/G2990357H6022331.pdf

Reference106 articles.

1. Assessment of the discrimination of animal fat by FT-Raman spectroscopy;Abbas;Journal of Molecular Structure,2009

2. Spectroscopic technique: Fourier transform near-infrared (FT-NIR) spectroscopy;Baeten,2008

3. Near infra-red absorption technology for analysing food composition;Benson,2003

4. Supervised pattern recognition in food analysis;Berrueta;Journal of Chromatography A,2007

5. NIR spectroscopy: a rapid-response analytical tool;Blanco;Trends in Analytical Chemistry,2002

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1. First report on quality and purity assessment of sweet almond oil in Brazilian body oils by gas chromatography and mass spectrometry;Journal of Mass Spectrometry;2023-01

2. The physical stability of plant-based drinks and the analysis methods thereof;Food Hydrocolloids;2021-09

3. Vibrational Spectroscopy Coupled to a Multivariate Analysis Tiered Approach for Argentinean Honey Provenance Confirmation;Foods;2020-10-13

4. Application of vibrational spectroscopy for classification, authentication and quality analysis of mushroom: A concise review;Food Chemistry;2019-08

5. A new flow cell and chemometric protocol for implementing in‐line Raman spectroscopy in chromatography;Biotechnology Progress;2019-05-28

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