The classification analysis and firmness prediction of sweet corn subjected to different
treatments were investigated to develop the potential application of low field nuclear …

In this study the possibility to discriminate authentic honeys from adulterated honeys based
on the FTIR spectra was investigated. Three types of authentic honeys (tilia, sunflower and …

Crystallization of glucose is a natural process that could occur in honey due to several
reasons and glucose is one of them. In this study, a non-conventional TD-NMR pulse …

Water characteristics and prediction of unfrozen water in sweet corn treated with different
blanching temperatures (20, 40, 50, 60, 70, 80, 90, and 100° C/10 min) were investigated by …

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

Honey adulterations can be carried out by addition of inexpensive sugar syrups, such as
high fructose corn syrup (HFCS) and inverted syrup (IS). Carbohydrate composition of 20 …

Near-infrared (NIR) spectroscopy combined with chemometrics methods has been used to
detect adulteration of honey samples. The sample set contained 135 spectra of authentic (n …

Fourier transform infrared (FTIR) spectroscopy and attenuated total reflection (ATR)
sampling have been used to detect adulteration of honey samples. The sample set …

The combination of 1 H NMR spectroscopy and multivariate statistical analysis has become
a promising method for the discrimination of food origins. In this paper, this method has been …

Fried starchy food is rich in oil that may pose a risk to health. For controlling of the oil uptake,
a rapid and accurate method for the determination of oil content in the fried starchy food is …