Spectroscopic methods are efficient tools for food authentication due to the advantages of
high sensitivity, rapidness, simplicity and their convenience. The combined used of …

Gelatin is a protein substance that is widely used in food and pharmaceutical industries.
Gelatin is mainly derived from bovine and porcine sources. Fish gelatin is becoming …

This study examined the potential of Fourier transform infrared spectroscopy (FTIR) in
combination with chemometric methods to discriminate among butters of different regions …

Semen is most frequently encountered body fluid in forensic cases apart from blood
especially in sexual assault cases. The presence and absence of semen can help in …

The authentication and traceability of hazelnuts is very important for both the consumer and
the food industry, to safeguard the protected varieties and the food quality. This study …

A combination of electronic nose (EN) and electronic tongue (ET) was used to trace apples
according to apple variety and geographical origin by detecting the squeezed juices. A total …

In this research, multispectral and depth images were utilized for tea moisture content
detection, the problems on leaf surface orientation and detection height were studied …

BACKGROUND The aim of this study was to discriminate between commercial apple, rice,
balsamic, red‐wine, rose, white‐wine, grape, and pomegranate vinegars according to their …

Chemometric discrimination of extra virgin olive oils (EVOO) from whole and stoned olive
pastes was carried out by using Fourier transform infrared (FTIR) data and partial least …

FTIR spectroscopy combined with principal component analysis and discriminant analysis
were used for identification and authentication of jahe merah from its related species namely …