The increasing concerns toward the quality and health of food products have necessitated
accurate and precise analytical methods in order to guarantee the quality of food. It is …

Background Extra virgin olive oil (EVOO) is acknowledged as a liquid gold. It is cherished for
its unique aroma, flavour and health benefits. Due to its high demand and high cost …

Quinoa flour is prone to economically motivated adulteration due to its high nutritional value
and growing demand worldwide. In this study, portable near-infrared spectroscopy (NIRS) …

The growing demand for extra virgin olive oil (EVOO), appreciated for its unique
organoleptic properties and health benefits, has led to various fraudulent practices to …

We evaluated the potential application of Fourier-Transformed Infrared spectroscopy using
Attenuated Total Reflectance (FTIR-ATR) to characterize and detect adulteration of whey …

Background Edible oils play a vital role in our daily life, which provide human beings with
energy, essential fatty acids and nutrients. The quality of edible oils can be dependent on …

Food authentication and origin traceability are popular research topics, especially as
concerns about food quality continue to increase. Mass spectrometry (MS) plays an …

This review summarizes the use of spectroscopic processes-based analytical tools coupled
with chemometric techniques for the identification of adulterants in edible oil. Investigational …

At present, the geographical origin of extra virgin olive oils can be ensured by documented
traceability, although chemical analysis may add information that is useful for possible …

In this study, near infrared (NIR) spectroscopy combined with chemometrics was used for the
quantitative analysis of corn oil in binary to hexanary edible blend oil. Sesame oil, soybean …