European and global food policies require that food put on the market is authentic, which
means that the label declaration matches the composition and provenance of the food item …

Nowadays, near-infrared spectroscopy (NIR) has become one of the most efficient and
advanced techniques for analysis of food products. Many relevant researches have been …

The assessment of wine traceability and authenticity is a critical issue that has gained a lot of
interest internationally. Specific quality control programs are mandatory in many countries …

Honey is a natural sweetening agent widely used in food products and as a daily diet
ingredient, but it also has medicinal properties. An increase in the demand for honey has …

The investigation of the so-called food fingerprints provides high potential with regard to the
characterization and identity verification of food. Therefore, this kind of non-targeted analysis …

Background The consumption of alcoholic beverages is an integral part of many socio-
cultural traditions. The existing methods of compositional analysis and quality control of …

This work aims to explore the potential of near infrared (NIR) spectroscopy to quantify
volatile compounds in Vinho Verde wines, commonly determined by gas chromatography …

In recent years, due to the increasing consciousness of food safety and human health, much
progress has been made in developing rapid and nondestructive techniques for the …

This review discusses strategies for characterizing wines based on compositional profiles as
sources of information. Contents of low molecular organic acids, volatile species …

The use of fibre optic diffuse reflectance near infrared spectroscopy (NIR) in combination
with chemometric techniques has been investigated to discriminate authenticity of honey …