The present review gives an overview of the use of fluorescence spectroscopy (ie,
conventional, excitation–emission matrix, and synchronous fluorescence) for determining …

Fish and meat are highly perishable food products, requiring both proper technologies for
quality preservation and rapid methods for analysis. From a technological point of view …

Food is a complex matrix of proteins, fats, minerals, vitamins, and other components. Various
analytical methods are currently used for food testing. However, most of the used methods …

Objectives Tibetan pork inhabit plateau regions and engage in extensive exercise. Their
meat is firm and less palatable, but appropriate cooking conditions can improve the flavor of …

Fluorescence spectroscopy studies fluorescent components directly in a food matrix.
Hyperspectral fluorescence imaging additionally reveals spatial distribution of fluorescent …

The understanding of fouling behavior and mechanism is critical for fouling control in
membrane processes. This study adopted a novel fluorescence front-face excitation …

This study established back-propagation neural networks (BPNNs) and radial basis function
neural networks (RBFNNs) models for evaluating the freshness of bighead carp head …

Muscle food products play a vital role in human nutrition due to their sensory quality and
high nutritional value. One well-known challenge of such products is the high perishability …

Thermal treatments are often applied during processing or preparation of muscle foods
aiming to both improve the palatability and organoleptic properties and to ensure the safety …

The purpose of this study was to construct a fusion model using probe-based and non-probe-
based fluorescence spectroscopy and low-field nuclear magnetic resonance spectroscopy …