相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。A review of Fourier Transform Infrared (FTIR) spectroscopy used in food adulteration and authenticity investigations
Reema Valand et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2020)
Lipidomics analysis for identifying the geographical origin and lactation stage of goat milk
Hongyan Liu et al.
FOOD CHEMISTRY (2020)
In situ and real-time authentication of Thunnus species by iKnife rapid evaporative ionization mass spectrometry based lipidomics without sample pretreatment
Gongshuai Song et al.
FOOD CHEMISTRY (2020)
Rapid detection of pure coconut oil adulteration with fried coconut oil using ATR-FTIR spectroscopy coupled with multivariate regression modelling
Amit et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Raman and IR spectroscopic modality for authentication of turmeric powder
Kuanglin Chao et al.
FOOD CHEMISTRY (2020)
High-performance liquid chromatography with fluorescence detection fingerprinting combined with chemometrics for nut classification and the detection and quantitation of almond-based product adulterations
Guillem Campmajo et al.
FOOD CONTROL (2020)
Detection of adulteration in Chinese honey using NIR and ATR-FTIR spectral data fusion
Furong Huang et al.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2020)
A novel FTIR discrimination based on genomic DNA for species-specific analysis of meat and bone meal
Yahong Han et al.
FOOD CHEMISTRY (2019)
Evaluation of near-infrared (NIR) and Fourier transform mid-infrared (ATR-FT/MIR) spectroscopy techniques combined with chemometrics for the determination of crude protein and intestinal protein digestibility of wheat
Haitao Shi et al.
FOOD CHEMISTRY (2019)
Safety analysis of edible oil products via Raman spectroscopy
Rui Hu et al.
TALANTA (2019)
Analytical Raman spectroscopic study for discriminant analysis of different animal-derived feedstuff: Understanding the high correlation between Raman spectroscopy and lipid characteristics
Fei Gao et al.
FOOD CHEMISTRY (2018)
Herb and spice fraud; the drivers, challenges and detection
Pamela Galvin-King et al.
FOOD CONTROL (2018)
An overview of multivariate qualitative methods for food fraud detection
M. Pilar Callao et al.
FOOD CONTROL (2018)
Economically Motivated Food Fraud and Adulteration in Brazil: Incidents and Alternatives to Minimize Occurrence
Casiane Salete Tibola et al.
JOURNAL OF FOOD SCIENCE (2018)
Analytical methods combined with multivariate analysis for authentication of animal and vegetable food products with high fat content
Arantzazu Valdes et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Green analytical chemistry applied in food analysis: alternative techniques
Juliana Azevedo Lima Pallone et al.
CURRENT OPINION IN FOOD SCIENCE (2018)
The seafood supply chain from a fraudulent perspective
Michaela Fox et al.
FOOD SECURITY (2018)
FT-MIR and NIR spectral data fusion: a synergetic strategy for the geographical traceability of Panax notoginseng
Yun Li et al.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2018)
A novel FT-IR spectroscopic method based on lipid characteristics for qualitative and quantitative analysis of animal-derived feedstuff adulterated with ruminant ingredients
Fei Gao et al.
FOOD CHEMISTRY (2017)
Development of a fast screening method for the direct determination of chlorinated persistent organic pollutants in fish oil by high-resolution continuum source graphite furnace molecular absorption spectrometry
Ederson R. Pereira et al.
FOOD CONTROL (2017)
Study on the Characteristic Spectral Properties for Species Identification of Animal-Derived Feedstuff Using Fourier Transform Infrared Spectroscopy
Fei Gao et al.
APPLIED SPECTROSCOPY (2017)
Authentication of canned fish packing oils by means of Fourier transform infrared spectroscopy
Ana Dominguez-Vidal et al.
FOOD CHEMISTRY (2016)
Review of validation and reporting of non-targeted fingerprinting approaches for food authentication
Janet Riedl et al.
ANALYTICA CHIMICA ACTA (2015)
Vibrational spectroscopy and chemometrics to assess authenticity, adulteration and intrinsic quality parameters of edible oils and fats
Cleiton A. Nunes
FOOD RESEARCH INTERNATIONAL (2014)
Application of Fourier transform infrared (FT-IR) spectroscopy combined with chemometrics for authentication of cod-liver oil
Abdul Rohman et al.
VIBRATIONAL SPECTROSCOPY (2011)
Near infrared spectroscopy calibrations for quantifying the animal species in processed animal proteins
Maria Jose De la Haba et al.
JOURNAL OF NEAR INFRARED SPECTROSCOPY (2009)
分享论文
