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。Real or fake yellow in the vibrant colour craze: Rapid detection of lead chromate in turmeric
Sara W. Erasmus et al.
FOOD CONTROL (2021)
The application of spectroscopic techniques in combination with chemometrics for detection adulteration of some herbs and spices
Kamila Kucharska-Ambrozej et al.
MICROCHEMICAL JOURNAL (2020)
Identification of synthetic dyes magenta III (new fuchsin) and rhodamine B as common adulterants in commercial saffron
Varadharajan Bhooma et al.
FOOD CHEMISTRY (2020)
Fast quantitative detection of black pepper and cumin adulterations by near-infrared spectroscopy and multivariate modeling
Amanda Beatriz Sales de Lima et al.
FOOD CONTROL (2020)
A Rapid Non-Targeted Method for Detecting the Adulteration of Black Pepper with a Broad Range of Endogenous and Exogenous Material at Economically Motivating Levels Using Micro-ATR-FT-MIR Imaging
Jean-Louis Lafeuille et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Validation of multispectral imaging for the detection of selected adulterants in turmeric samples
Wele Gedara Chaminda Bandara et al.
JOURNAL OF FOOD ENGINEERING (2020)
A robust RP-HPLC method for determination of turmeric adulteration
Prafulla Kumar Sahu et al.
JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES (2020)
Low-cost analytic method for the identification of Cinnamon adulteration
Miguel A. Cantarelli et al.
MICROCHEMICAL JOURNAL (2020)
Chemometrics based GC-MS aroma profiling for revealing freshness, origin and roasting indices in saffron spice and its adulteration
Mohamed A. Farag et al.
FOOD CHEMISTRY (2020)
Discrimination of Chili Powder Origin Using Inductively Coupled Plasma-Mass Spectrometry (ICP-MS), Inductively Coupled Plasma-Optical Emission Spectroscopy (ICP-OES), and Near Infrared (NIR) Spectroscopy
In Min Hwang et al.
ANALYTICAL LETTERS (2019)
Non-destructive Raman spectroscopy as a tool for measuring ASTA color values and Sudan I content in paprika powder
Olga Monago-Marana et al.
FOOD CHEMISTRY (2019)
Study on Commercial Spice and Herb Products Using Next-Generation Sequencing (NGS)
Cristina Barbosa et al.
JOURNAL OF AOAC INTERNATIONAL (2019)
Overview of Analytical Tools for the Identification of Adulterants in Commonly Traded Herbs and Spices
Ahmed Galal Osman et al.
JOURNAL OF AOAC INTERNATIONAL (2019)
Hyperspectral imaging as a novel system for the authentication of spices: A nutmeg case study
Sajad Kiani et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
The feasibility of applying NIR and FT-IR fingerprinting to detect adulteration in black pepper
Amelie S. Wilde et al.
FOOD CONTROL (2019)
Random forest as one-class classifier and infrared spectroscopy for food adulteration detection
Felipe Bachion de Santana et al.
FOOD CHEMISTRY (2019)
Sensitive detection of Piper nigrum L. adulterants by a novel screening approach based on qPCR
Ana I. Sousa et al.
FOOD CHEMISTRY (2019)
An efficient DNA barcoding based method for the authentication and adulteration detection of the powdered natural spices
Mengting Zhang et al.
FOOD CONTROL (2019)
Determination of seven illegal dyes in Egyptian spices by HPLC with gel permeation chromatography clean up
Ahmed Salem Sebaei et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2019)
Application of Near-Infrared Spectroscopy for the Detection of Metanil Yellow in Turmeric Powder
Saumita Kar et al.
FOOD ANALYTICAL METHODS (2018)
Development of a comprehensive analytical platform for the detection and quantitation of food fraud using a biomarker approach. The oregano adulteration case study
Ewa Wielogorska et al.
FOOD CHEMISTRY (2018)
An image analysis of TLC patterns for quality control of saffron based on soil salinity effect: A strategy for data (pre)-processing
Hassan Sereshti et al.
FOOD CHEMISTRY (2018)
DNA-based techniques for authentication of processed food and food supplements
Yat-Tung Lo et al.
FOOD CHEMISTRY (2018)
Non-targeted detection of paprika adulteration using mid-infrared spectroscopy and one-class classification - Is it data preprocessing that makes the performance?
Bettina Horn et al.
FOOD CHEMISTRY (2018)
Authenticity determination of honeys with non-extractable proteins by means of elemental analyzer (EA) and liquid chromatography (LC) coupled to isotope ratio mass spectroscopy (IRMS)
Hao Dong et al.
FOOD CHEMISTRY (2018)
DNA barcoding for specific and sensitive detection of Cuminum cyminum adulteration in Bunium persicum
Sangita Bansal et al.
PHYTOMEDICINE (2018)
Microscopic, phytochemical, HPTLC, GC-MS and NIRS methods to differentiate herbal adulterants: Pepper and papaya seeds
Vellingiri Vadivel et al.
JOURNAL OF HERBAL MEDICINE (2018)
Raman Imaging for the Detection of Adulterants in Paprika Powder: A Comparison of Data Analysis Methods
Santosh Lohumi et al.
APPLIED SCIENCES-BASEL (2018)
Determination of starch content in adulterated fresh cheese using hyperspectral imaging
Abel Barreto et al.
FOOD BIOSCIENCE (2018)
Food adulteration: Sources, health risks, and detection methods
Sangita Bansal et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Sudan dyes in adulterated saffron (Crocus sativus L.): Identification and quantification by 1H NMR
Eleftherios A. Petrakis et al.
FOOD CHEMISTRY (2017)
Geographical identification of saffron (Crocus sativus L.) by linear discriminant analysis applied to the UV-visible spectra of aqueous extracts
Angelo Antonio D'Archivio et al.
FOOD CHEMISTRY (2017)
Assessment of food fraud vulnerability in the spices chain: An explorative study
I. C. J. Silvis et al.
FOOD CONTROL (2017)
Detection of adulteration in Iranian saffron samples by 1H NMR spectroscopy and multivariate data analysis techniques
Reza Dowlatabadi et al.
METABOLOMICS (2017)
Assessing saffron (Crocus sativus L.) adulteration with plant-derived adulterants by diffuse reflectance infrared Fourier transform spectroscopy coupled with chemometrics
Eleftherios A. Petrakis et al.
TALANTA (2017)
Evaluation of a DNA-based method for spice/herb authentication, so you do not have to worry about what is in your curry, buon appetito!
Maslin Osathanunkul et al.
PLOS ONE (2017)
Geographical classification and Adulteration detection of cumin by using electronic sensing coupled to multivariate analysis
Khalid Tahri et al.
BIOSENSORS 2016 (2017)
Integration of computer vision and electronic nose as non-destructive systems for saffron adulteration detection
Sajad Kiani et al.
COMPUTERS AND ELECTRONICS IN AGRICULTURE (2017)
Fatty acid composition and δ13C isotopic ratio characterisation of pumpkin seed oil
Tanja Potocnik et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2016)
Explanation of Surface-Enhanced Raman Scattering Intensities of p-Aminobenzenethiol by Density Functional Computations
Vit Novak et al.
JOURNAL OF PHYSICAL CHEMISTRY C (2016)
Food authentication: Techniques, trends & emerging approaches
Georgios P. Danezis et al.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2016)
The current and potential applications of Ambient Mass Spectrometry in detecting food fraud
Connor Black et al.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2016)
Rapid authentication of the precious herb saffron by loop-mediated isothermal amplification (LAMP) based on internal transcribed spacer 2 (ITS2) sequence
Mingming Zhao et al.
SCIENTIFIC REPORTS (2016)
Towards SERS based applications in food analytics: Lipophilic sensor layers for the detection of Sudan III in food matrices
Martin Jahn et al.
ANALYTICA CHIMICA ACTA (2015)
Bioanalytical applications of isothermal nucleic acid amplification techniques
Huimin Deng et al.
ANALYTICA CHIMICA ACTA (2015)
Point-and-shoot: rapid quantitative detection methods for on-site food fraud analysis - moving out of the laboratory and into the food supply chain
David I. Ellis et al.
ANALYTICAL METHODS (2015)
Evaluation of saffron (Crocus sativus L.) adulteration with plant adulterants by 1H NMR metabolite fingerprinting
Eleftherios A. Petrakis et al.
FOOD CHEMISTRY (2015)
1H NMR-based metabolomics of saffron reveals markers for its quality deterioration
Stella A. Ordoudi et al.
FOOD RESEARCH INTERNATIONAL (2015)
Detection of plant-based adulterants in turmeric powder using DNA barcoding
V. A. Parvathy et al.
PHARMACEUTICAL BIOLOGY (2015)
Determination of Sudan I in paprika powder by molecularly imprinted polymers-thin layer chromatography-surface enhanced Raman spectroscopic biosensor
Fang Gao et al.
TALANTA (2015)
HPTLC-MS based method development and validation for the detection of adulterants in spices
Roopa Rani et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2015)
Authentication of true cinnamon (Cinnamon verum) utilising direct analysis in real time (DART)-QToF-MS
Bharathi Avula et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2015)
Detection of Adulteration in Saffron Samples Using Electronic Nose
Kobra Heidarbeigi et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2015)
The application of SNIF-NMR and IRMS combined with C, H and O isotopes for detecting the geographical origin of Chinese wines
Wei Jiang et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)
Advanced Pattern Recognition Techniques for Fast and Reliable E-nose Response Analysis in NDTs Scenarios
S. De Vito et al.
SENSORS (2015)
UV-Visible Spectroscopy and Multivariate Classification as a Screening Tool to Identify Adulteration of Culinary Spices with Sudan I and Blends of Sudan I plus IV Dyes
Carolina Di Anibal et al.
FOOD ANALYTICAL METHODS (2014)
DNA Barcoding to Detect Chilli Adulteration in Traded Black Pepper Powder
V. A. Parvathy et al.
FOOD BIOTECHNOLOGY (2014)
DNA Barcoding for Discriminating the Economically Important Cinnamomum verum from Its Adulterants
V. P. Swetha et al.
FOOD BIOTECHNOLOGY (2014)
Authentication of saffron (Crocus sativus L.) in different processed, retail products by means of SCAR markers
Anna Torelli et al.
FOOD CONTROL (2014)
Developing an SCAR and ITS reliable multiplex PCR-based assay for safflower adulterant detection in saffron samples
Saeid Babaei et al.
FOOD CONTROL (2014)
Detection of Chemlali Extra-Virgin Olive Oil Adulteration Mixed with Soybean Oil, Corn Oil, and Sunflower Oil by Using GC and HPLC
Hazem Jabeur et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Barcoding Melting Curve Analysis for Rapid, Sensitive, and Discriminating Authentication of Saffron (Crocus sativus L.) from Its Adulterants
Chao Jiang et al.
BIOMED RESEARCH INTERNATIONAL (2014)
DNA barcoding detects contamination and substitution in North American herbal products
Steven G. Newmaster et al.
BMC MEDICINE (2013)
Hyperspectral imaging in the quality control of herbal medicines - The case of neurotoxic Japanese star anise
Ilze Vermaak et al.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2013)
Aptamer-Based Analysis: A Promising Alternative for Food Safety Control
Sonia Amaya-Gonzalez et al.
SENSORS (2013)
Figures of merit of a SERS method for Sudan I determination at traces levels
M. Isabel Lopez et al.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2013)
APPLICATIONS OF NEXT-GENERATION SEQUENCING IN PLANT BIOLOGY
Ashley N. Egan et al.
AMERICAN JOURNAL OF BOTANY (2012)
Paper spray: a simple and efficient means of analysis of different contaminants in foodstuffs
Zhiping Zhang et al.
ANALYST (2012)
Current state-of-art of sequencing technologies for plant genomics research
Mahendar Thudi et al.
BRIEFINGS IN FUNCTIONAL GENOMICS (2012)
Recent Trends and Developments in Infrared Heating in Food Processing
Navin K. Rastogi
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2012)
Quality Control of Saffron (Crocus sativus L.): Development of SCAR Markers for the Detection of Plant Adulterants Used as Bulking Agents
Matteo Marieschi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Rapid control of Chinese star anise fruits and teas for neurotoxic anisatin by Direct Analysis in Real Time high resolution mass spectrometry
Yao Shen et al.
JOURNAL OF CHROMATOGRAPHY A (2012)
Bioinformatic challenges for DNA metabarcoding of plants and animals
Eric Coissac et al.
MOLECULAR ECOLOGY (2012)
Multi-element and multi-isotope-ratio analysis to determine the geographical origin of foods in the European Union
Spiros A. Drivelos et al.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2012)
Aptamer-based colorimetric biosensing of Ochratoxin A using unmodified gold nanoparticles indicator
Cheng Yang et al.
BIOSENSORS & BIOELECTRONICS (2011)
SCAR markers for adulterant detection in ground chilli
K. Dhanya et al.
BRITISH FOOD JOURNAL (2011)
1H NMR and UV-visible data fusion for determining Sudan dyes in culinary spices
Carolina V. Di Anibal et al.
TALANTA (2011)
NIR and UV-vis spectroscopy, artificial nose and tongue: Comparison of four fingerprinting techniques for the characterisation of Italian red wines
M. Casale et al.
ANALYTICA CHIMICA ACTA (2010)
A Comprehensive Approach to Identifying and Authenticating Botanical Products
T. J. Smillie et al.
CLINICAL PHARMACOLOGY & THERAPEUTICS (2010)
Improved rapid authentication of vanillin using δ13C and δ2H values
Markus Greule et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2010)
Quantitative Analysis of the Banned Food Dye Sudan-1 Using Surface Enhanced Raman Scattering with Multivariate Chemometrics
William Cheung et al.
JOURNAL OF PHYSICAL CHEMISTRY C (2010)
Quantitative detection of poultry meat adulteration with pork by a duplex PCR assay
Sonia Soares et al.
MEAT SCIENCE (2010)
1H NMR metabolic fingerprinting of saffron extracts
Ali Yilmaz et al.
METABOLOMICS (2010)
An assessment of atmospheric-pressure solids-analysis probes for the detection of chemicals in food
Richard J. Fussell et al.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2010)
Development and Application of SCAR Marker for the Detection of Papaya Seed Adulteration in Traded Black Pepper Powder
K. Dhanya et al.
FOOD BIOTECHNOLOGY (2009)
RAPD-Based Method for the Quality Control of Mediterranean Oregano and Its Contribution to Pharmacognostic Techniques
Matteo Marieschi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Determining the adulteration of spices with Sudan I-II-II-IV dyes by UV-visible spectroscopy and multivariate classification techniques
Carolina V. Di Anibal et al.
TALANTA (2009)
Development of SCAR (sequence-characterized amplified region) markers as a complementary took for identification of ginger (Zingiber officinale Roscoe) from crude drugs and multicomponent formulations
Preeti Chavan et al.
BIOTECHNOLOGY AND APPLIED BIOCHEMISTRY (2008)
Trace elemental composition of curry by inductively coupled plasma optical emission spectrometry (ICP-OES)
A. Gonzalvez et al.
FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE (2008)
An overview of analytical methods for determining the geographical origin of food products
Dion M. A. M. Luykx et al.
FOOD CHEMISTRY (2008)
Detection of celery (Apium graveolens), mustard (Sinapis alba, Brassica juncea, Brassica nigra) and sesame (Sesamum indicum) in food by real-time PCR
S. Mustorp et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)
Rapid identification of Curcuma longa and C-aromatica by LAMP
Yohei Sasaki et al.
BIOLOGICAL & PHARMACEUTICAL BULLETIN (2007)
Analysis of solids, liquids, and biological tissues using solids probe introduction at atmospheric pressure on commercial LC/MS instruments
CN McEwen et al.
ANALYTICAL CHEMISTRY (2005)
Use of non-aqueous capillary electrophoresis for the quality control of commercial saffron samples
M Zougagh et al.
JOURNAL OF CHROMATOGRAPHY A (2005)
A DNA microarray for the authentication of toxic traditional Chinese medicinal plants
M Carles et al.
PLANTA MEDICA (2005)
Mass spectrometry sampling under ambient conditions with desorption electrospray ionization
Z Takáts et al.
SCIENCE (2004)
Genetic identification of cinnamon (Cinnamomum spp.) based on the trnL-trnF chloroplast DNA
M Kojoma et al.
PLANTA MEDICA (2002)
Formation of monoclonal antibody against a major ginseng component, ginsenoside Rg1 and its characterization. Monoclonal antibody for a ginseng saponin
N Fukuda et al.
CYTOTECHNOLOGY (2000)
DNA-based methods for food authentication
AK Lockley et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2000)