Last decade's advances and modern aspects of near infrared spectroscopy are critically
examined and reviewed. Innovative instrumentation, highlighted by portable and imaging …

Near infrared (NIR) spectroscopy represents an emerging analytical technique, which is
enjoying increasing popularity in the food processing industry due to its low running costs …

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 …

Today virgin and extra-virgin olive oil (VOO and EVOO) are food with a large number of
analytical tests planned to ensure its quality and genuineness. Almost all official methods …

Now it is time to move from the general principles to the practice. The efforts made by the
analytical chemistry and chemistry community opinion during the 2011 International Year of …

Coriander oil is a vegetable oil extracted from coriander seed that has about 70% of
petroselinic acid, apart from anti-inflammatory and anti-aging properties, thus gaining the …

Machine learning (ML) and deep learning (DL) have achieved great success in different
tasks. These include computer vision, image segmentation, natural language processing …

Lignocellulosic biomass has been proposed as an option for reducing global dependence
on nonrenewable energy sources, such as oil. Selection and development of biomass …

Near-infrared spectroscopy (NIRS) is a key non-destructive technique for rapid assessment
of the chemical properties of food materials. However, a major challenge with NIRS is the …

In Lebanon, olive oil is an integral part of its history and culinary traditions. However, the
quality of this product, originating from different growing regions of the country, is rarely …