Milk adulteration is a current fraudulent practice to mask the quality parameters (eg protein
and fat content) and increase the product shelf life. Milk adulteration includes addition of …

Forensic chemistry is the application of analytical chemistry to forensic analysis and is today
one of the hot topics in the scientific literature as it can provide valuable information …

A method for detecting vegetable oil adulteration in raw milk was established using a flash
gas chromatography electronic nose (FGC E-nose) method combined with four machine …

Milk fat content is an important parameter for milk quality assessment in the dairy industry.
This study reports the development of a hand-held, highly sensitive fiber optic milk fat sensor …

The concept of emulating a constant phase element by an active scheme is presented in this
work. Starting from a novel setup where the characteristics of the element could be easily …

In this paper, a colorimetric method for the detection of milk adulterants using smartphone
image analysis is reported. This is based on the reactions to detect hydrogen peroxide …

One of the common concerns in quality assurance of raw milk is the use of antimicrobial
agents for reducing the microbial population. For this purpose, different kinds of agents may …

An artificial (electronic) nose based on eight metal oxide semiconductor (MOS) sensors was
developed and its capability to detect formalin, hydrogen peroxide and sodium hypochlorite …

Milk adulteration is one of the most dishonest food preparation, which not only reduces the
nutritional value but also causes various diseases to human. Some of the common …

Fractional‐order blocks, including differentiators, lossy and lossless integrators as well as
filters of order 1+ a (0< a< 1), are presented in this paper. The proposed topologies offer the …