The ever increasing interest of consumers for safety, authenticity and quality of food
commodities has driven the attention towards the analytical techniques used for analyzing …

The growing demand for wholesome and nutritious food leads to intensification of
production, which in turn can have a detrimental effect on quality and well-being of …

Electronic-nose (e-nose) instruments, derived from numerous types of aroma-sensor
technologies, have been developed for a diversity of applications in the broad fields of …

Devices known as electronic noses (ENs), electronic tongues (ETs), and electronic eyes
(EEs) have been developed in recent years in the in situ study of real matrices with little or …

This study examined the potential of hyperspectral imaging (HSI) for rapid prediction of 2-
thiobarbituric acid reactive substances (TBARS) content in chicken meat during refrigerated …

Today virgin and extra-virgin olive oil (VOO and EVOO) are food with a large number of
analytical tests planned to ensure its quality and genuineness. Almost all official methods …

Authentication of food quality is a global concern. In recent years, multiple-level information
fusion technologies have been widely studied and applied to make further improvement for …

Blackspot is a subsurface potato damage resulting from impacts during harvesting. This type
of bruising represents substantial economic losses every year. As the tubers do not show …

An electronic panel has been used to characterise the organoleptic characteristics of twenty-
five extra virgin olive oils from varieties Hojiblanca, Picual and Arbequina, with different …

Geographical origin assessment of extra virgin olive oil (EVOO) is recognised worldwide as
raising consumers' awareness of product authenticity and the need to protect top-quality …