In recent years, the variety and volume of data acquired by modern analytical instruments in
order to conduct a better authentication of food has dramatically increased. Several pattern …

Background Rapid and non-destructive infrared spectroscopy has been applied to both
internal and external quality evaluations of food and agro-products. Various linear and …

Green tea adulterated with sugar and glutinous rice flour has an increased sensitivity to
water, which affects the safety of the tea. A total of 475 samples of pure tea, sugar …

Hyperspectral imaging (HSI) is an emergent, rapid, cost-effective and non-destructive
technique in which the spectral data are obtained for each pixel location in a sample's …

This study demonstrates a novel approach to develop global calibration models for
predicting intramuscular fat (IMF) and pH across various red meat species and muscle types …

Brown sugar is a natural sweetener obtained by thermal processing, with interesting
nutritional characteristics. However, it has significant sensory variability, which directly …

Near Infrared (NIR) spectroscopy is an analytical technology widely used for the non-
destructive characterisation of organic samples, considering both qualitative and …

Food analysis is a challenging analytical problem, often addressed using sophisticated
laboratory methods that produce large data sets. Linear and non-linear multivariate methods …

Tokaj wines (Hungaricum) are botrytized wines acknowledged for the unique organoleptic
properties bestowed by botrytized grape berries during production. Excluding these berries …

This work aimed to evaluate the performance of a handheld NIR spectrometer in developing
calibration models to quantify brix and pol at various stages of an industrial sugar production …