Targeted and untargeted determinations are being currently applied to different classes of
natural phenolics to develop an integrated approach aimed at ensuring compliance to …

According to the Food and Agriculture Organization of the United Nations, food safety is
defined as “assurance that food will not cause harm to the consumer which is prepared …

The aim of this review is to describe the chromatographic, spectrometric, and spectroscopic
techniques applied to honey for the determination of botanical and geographical origin and …

The ever-growing use of mass spectrometry (MS) methodologies in food authentication and
traceability originates from their unrivalled specificity, accuracy and sensitivity. Such features …

Liquid foods play important roles in the development of human culture due to their own
peculiarities. Mid-infrared (MIR) spectroscopy combines several advantages such as non …

Elemental profiles are frequently applied to identify the geographical origin and authenticity
of food products, to guarantee quality. The concentrations of fifteen major, minor, and trace …

Oxygen is an important factor for the quality of wine aged in barrels. The development of a
tool to classify wood by its oxygen transmission rate (OTR) has made it possible to use the …

The present study was aimed at the identification, differentiation and characterization of red
and white Cretan wines, which are described with Protected Geographical Indication (PGI) …

Fourier transform infrared spectroscopy (FT-IR) has gained popularity in the wine sector due
to its simplicity and ability to provide a wine's fingerprint. For this reason, it is often used for …

One of the most important issues in chemometrics is how to design a robust classifier for
spectra data with high classification accuracy. Extreme learning machine (ELM) has proved …