Characterization and geographical discrimination of commercial Citrus spp. honeys produced in different Mediterranean countries based on minerals, volatile …
IK Karabagias, AP Louppis, S Karabournioti… - Food Chemistry, 2017 - Elsevier
The objective of the present study was: i) to characterize Mediterranean citrus honeys based
on conventional physicochemical parameter values, volatile compounds, and mineral …
on conventional physicochemical parameter values, volatile compounds, and mineral …
Classification of commercial apple juices based on multivariate analysis of their chemical profiles
K Włodarska, K Pawlak-Lemańska… - … Journal of Food …, 2017 - Taylor & Francis
Currently, a wide range of differently processed apple juices is available on the market. In
this study the quality of commercial apple juices from four product categories was evaluated …
this study the quality of commercial apple juices from four product categories was evaluated …
Fluorescence spectroscopy and principal component analysis of soy protein hydrolysate fractions and the potential to assess their antioxidant capacity characteristics
SA Ranamukhaarachchi, RH Peiris, C Moresoli - Food chemistry, 2017 - Elsevier
The potential of intrinsic fluorescence and principal component analysis (PCA) to
characterize the antioxidant capacity of soy protein hydrolysates (SPH) during sequential …
characterize the antioxidant capacity of soy protein hydrolysates (SPH) during sequential …
Effects of Spray‐Drying Parameters on In Vitro Functional Properties of Camu‐Camu (Myrciaria dubia Mc. Vaugh): A Typical Amazonian Fruit
Camu‐camu (Myrciaria dubia) fruit is a rich source of bioactive compounds but its shelf life is
rather short. Therefore, this study was aimed to evaluate the effect of inlet air temperature (T) …
rather short. Therefore, this study was aimed to evaluate the effect of inlet air temperature (T) …
Characterization and classification of commercial thyme honeys produced in specific Mediterranean countries according to geographical origin, using …
IK Karabagias, AP Louppis, S Karabournioti… - … Food Research and …, 2017 - Springer
The aim of the present study was to provide information on physicochemical (pH, free,
lactonic, and total acidity, electrical conductivity, moisture, ash, lactonic/free acidity), colour …
lactonic, and total acidity, electrical conductivity, moisture, ash, lactonic/free acidity), colour …
Terahertz spectroscopy and chemometric tools for rapid identification of adulterated dairy product
J Liu - Optical and Quantum Electronics, 2017 - Springer
Terahertz spectroscopy has been investigated as a quick and non-destructive evaluation
method to identify adulterated dairy products. Compared with the traditional identification …
method to identify adulterated dairy products. Compared with the traditional identification …
Monitoring of the phenolic compounds and in vitro antioxidant activity of apple beverages according to geographical origin and their type: A chemometric study
Abstract Apple juices (n= 48) were analyzed and classified according to their phenolic
composition and in vitro antioxidant activity (DPPH, ABTS, and FRAP), as well as their …
composition and in vitro antioxidant activity (DPPH, ABTS, and FRAP), as well as their …
Near infra red (NIR)-based classification of orange juice
M Alfouzan, B Al-Otaibi, K Issa… - … on Electrical and …, 2017 - ieeexplore.ieee.org
In this paper, we measure and evaluate the NIR absorption of bio-fluids; in particular, the
homemade and different commercial brands of orange juice. The purpose is to study the NIR …
homemade and different commercial brands of orange juice. The purpose is to study the NIR …