Food fingerprinting approaches are expected to become a very potent tool in authentication
processes aiming at a comprehensive characterization of complex food matrices. By non …

Over the years mainly three unconventional fluorescence techniques, Excitation–emission
matrix fluorescence (EEMF), synchronous fluorescence spectroscopy (SFS), and total …

The investigation of the so-called food fingerprints provides high potential with regard to the
characterization and identity verification of food. Therefore, this kind of non-targeted analysis …

Turmeric powder is valued both for its medicinal properties and for its popular culinary use,
such as being a component of curry powder. Due to its high demand in international trade …

In the present work sparse-based methods are applied to the analysis of hyperspectral
images with the aim at studying their capability of being adequate methods for variable …

Synchronous front-face fluorescence spectroscopy has been developed for the
discrimination of used frying oil (UFO) from edible vegetable oil (EVO), the estimation of the …

The detection of adulteration in extra virgin olive oils is of great interest in food industry. This
article presents the first use of a voltammetric e-tongue for the detection of the adulteration of …

The viability of determining the total phenolic content in olive oil samples by chemometric
analysis of UV–vis spectral data was studied. As a result, a novel spectrophotometric …

Turmeric powder is a widely consumed spice, making it an attractive target for adulteration,
which is not easily detected. The study examined the simultaneous use of IR spectroscopy in …

Two multivariate screening strategies (untargeted and targeted modelling) have been
developed to compare their ability to detect food fraud. As a case study, possible …