Background Quality control (QC) of nutraceuticals has always been a challenging task due
to their complex nature and wide sources of variability. As a green, fast, and nondestructive …

Herbal drinks are generally produced from the natural ingredients of different morphological
plant parts, namely leaves, stems, roots, fruits, buds, and flowers which have long been …

Adulteration of spices has been a major threat in the past decades as it decreases the
quality and causes illness to humans. Testing of species is essential for evaluating the …

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

Based on near-infrared spectrum and interval random forest, a fast quantitative analysis
method for the content of sunset yellow content was established. The spectra of 132 cream …

The present study aims to develop an agar/maltodextrin-beeswax (A/M-BW) pseudo-bilayer
film with high surface hydrophobicity by adjusting drying temperatures and homogenization …

Artificial pigment is a common food additive in cream products. If added in excess, it will do
harm to human body. At present, there is no research on the detection of cream pigment by …

Mints are valued for their specific essential oil used in food, pharmaceutical and cosmetic
industry. Chemical compounds differing between species, cause changes in medicinal …

Aroma properties of spices are related to the volatile organic compounds (VOCs) present,
which can provide distinct analytical signatures. The aim of the study was to examine …

A novel method based on GC–MS, near-infrared (NIR) and mid-infrared (MIR) spectroscopy
combined with chemometrics was established to simultaneously analyze differential volatile …