Data analysis has become a fundamental task in analytical chemistry due to the great
quantity of analytical information provided by modern analytical instruments. Supervised …

The increase of food adulteration, inducing losing a large amount of money as well as of the
confidence of consumers, has become an urgent issue for producers, researchers …

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

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

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 …

Public interest in food quality and production has increased in recent decades. This increase
is related to changes in eating habits, consumer behavior, and the industrialization of the …

This review covers developments in non-invasive techniques for quality analysis and
inspection of specialty crops, mainly fresh fruits and vegetables, over the past decade up to …

This review covers developments in the field of noninvasive techniques for quality analysis
of fresh fruit and vegetables over the past decade up to the year 2005. A chapter on the …

This review deals with the last few years' articles on various fluorescence techniques
(conventional, excitation-emission matrix, and synchronous fluorescence spectroscopy) as a …

Publisher Summary This chapter provides a general overview of flaxseed research
completed over the past 50 years, with the major focus being on data from 1990–2006. It …