Nowadays, progresses in data processing software have promoted the application of
infrared (eg, FT-IR, NIR, MIR), Raman, and hyperspectral imaging (HSI) techniques for …

Adulteration in most food products is a rising challenge and a matter of concern in front of
the authorities of countries, especially the developing ones. Even though the problem with …

O-Caffeoylquinic acid (5-CQA, chlorogenic acid) is one of the major chlorogenic acids
present in many fruits, vegetables and herbs. Because of its high biological importance and …

Global population forecasts dictate a rapid adoption of multifaceted approaches to fulfill
increasing food requirements, ameliorate food dietary value and security using sustainable …

Characterization and discrimination of phenolic compounds using Fourier transform Raman
spectroscopy and chemometric tools | Université de Liège FRENNLES ulg 1780-4507 BASE …

Flavonoids and hydroxycinnamic acids are the main responsible of the antioxidant activity of
chamomile (Matricaria recutita L.). Traditional methods for the analysis of the phenolic …

The chlorogenic acid isomer profile and antioxidant activity of both green and roasted coffee
beans are reported herein using ATR-FTIR spectroscopy combined with chemometric …

Quantitative analysis of the quality constituents of Lonicera japonica (Jinyinhua [JYH]) using
a feasible method provides important information on its evaluation and applications …

Raman spectroscopy was used to identify chemical changes associated sensory quality of
coffee beans, for natural and pulped natural coffee stored in different packaging. The green …

We report for the first time a green, simple, and low-cost synthesis of silver nanoparticles
(AgNPs) by mixing AgNO 3 solution with the aqueous leaf extract of Belgian endive, a …