Background The development of statistical software has enabled food scientists to perform a
wide variety of mathematical/statistical analyses and solve problems. Therefore, not only …

In the last decade, the use of multivariate statistical techniques developed for analytical
chemistry has been adopted widely in food science and technology. Usually, chemometrics …

The goal of this research is to use the technology of Data Mining in a dataset for a ranking of
three diets on the respondents and investigate such tools advantages and limitations such …

Background Much research has been conducted to attest that different food and herbal
extracts display functional properties in humans when consumed regularly as part of a …

Aiming to standardize the experimental protocols to assess the ability to chelate Fe 2+ and
Cu 2+ using 96-well microplates, we analyzed Brazilian coffees (n= 20) as a study-case in …

Background Food sensory science and flavour analysis are key processes in new product
development, and is essential in understanding consumers by bridging the gap between …

Emerging extraction techniques, including pulsed electric field (PEF) and ultrasound (US),
are attracting considerable interest in the recovery of bioactives. Though, limited work has …

Folin‐Ciocalteu colorimetric assay (FC) is the most widely used assay to estimate the total
phenolic content in foods, beverages, herbs and other plant extracts, but many chemical …

Forty-nine honey samples from five monofloral (eucalyptus, mastic, wildflower, Japanese
grape and quitoco) and six polyfloral honeys were analyzed for their physicochemical and …

Infrared spectroscopy coupled with multivariate analyses such as linear regressions was
applied to assess the main cell wall components of a huge diversity of fruits and vegetables …