Background Food adulteration, commonplace throughout human history, remains a concern
today, with several notable instances involving the agro-food industry. Scope and approach …

The increasing concerns toward the quality and health of food products have necessitated
accurate and precise analytical methods in order to guarantee the quality of food. It is …

A staple food for thousands of years in the Mediterranean region, olive oil is now becoming
popular all over the world. Olive oil has several unique characteristics that set it apart from …

Over the past 30 years, on/in-line near infrared (NIR) spectroscopy has proved to be one of
the most efficient and advanced tools for continuous monitoring and controlling of process …

Public interest in food quality and methods of production has increased significantly in
recent decades, due in part to changes in eating habits, consumer behavior, and the …

Background Extra virgin olive oil (EVOO) is acknowledged as a liquid gold. It is cherished for
its unique aroma, flavour and health benefits. Due to its high demand and high cost …

The present review gives an overview of the use of fluorescence spectroscopy (ie,
conventional, excitation–emission matrix, and synchronous fluorescence) for determining …

d-Carvone or (4S)-(+)-carvone has a caraway/dill odour and is the main constituent of
caraway (Carum carvi) and dill (Anethum graveolens) seed oils whilst l-Carvone or (4R)-(−) …

Fourier-transform infrared spectroscopy (FTIR), followed by multivariate treatment of the
spectral data, was used to classify vegetable oils according to their botanical origin, and also …

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 …