Partial least squares-discriminant analysis (PLS-DA) for classification of high-dimensional (HD) data: a review of contemporary practice strategies and knowledge …
Partial least squares-discriminant analysis (PLS-DA) is a versatile algorithm that can be
used for predictive and descriptive modelling as well as for discriminative variable selection …
used for predictive and descriptive modelling as well as for discriminative variable selection …
The chemical variability, nutraceutical value, and food-industry and cosmetic applications of citrus plants: A critical review
A Ben Hsouna, C Sadaka, I Generalić Mekinić… - Antioxidants, 2023 - mdpi.com
Citrus fruits occupy an important position in the context of the fruit trade, considering that
both fresh fruits and processed products are produced on a large scale. Citrus fruits are …
both fresh fruits and processed products are produced on a large scale. Citrus fruits are …
Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS
J Chen, L Tao, T Zhang, J Zhang, T Wu, D Luan, L Ni… - Lwt, 2021 - Elsevier
Volatile organic compounds (VOCs) significantly impact food aroma. In this work, Electron
nose (E-nose), headspace solid phase microextraction-gas chromatography-mass …
nose (E-nose), headspace solid phase microextraction-gas chromatography-mass …
Volatile organic compounds gas sensor based on quartz crystal microbalance for fruit freshness detection: A review
K Liu, C Zhang - Food Chemistry, 2021 - Elsevier
In this review article, the state of the art of gas sensors based on quartz crystal microbalance
(QCM) for fruit freshness detection is overviewed from the aspects of development history …
(QCM) for fruit freshness detection is overviewed from the aspects of development history …
Nanodelivery systems for d-limonene; techniques and applications
S Akhavan-Mahdavi, R Sadeghi, AF Esfanjani… - Food Chemistry, 2022 - Elsevier
Abstract The d-limonene (DL), a bioactive ingredient in citrus peels, is a monoterpene,
volatile, and aromatic flavor which has antioxidant, anti-inflammatory, and anti-cancer …
volatile, and aromatic flavor which has antioxidant, anti-inflammatory, and anti-cancer …
Impact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppers
Aroma, phenolic compounds and sensory properties of fresh and powdered organic and
conventional sweet red peppers dried by three methods (hot air, intermittent microwave and …
conventional sweet red peppers dried by three methods (hot air, intermittent microwave and …
Factors affecting aroma compounds in orange juice and their sensory perception: A review
X Pan, S Bi, F Lao, J Wu - Food Research International, 2023 - Elsevier
Orange juice is the most widely consumed fruit juice globally because of its pleasant aromas
and high nutritional value. Aromas, contributed by free and bound aroma compounds, are …
and high nutritional value. Aromas, contributed by free and bound aroma compounds, are …
[HTML][HTML] Authentication and quality evaluation of not from concentrate and from concentrate orange juice by HS-SPME-GC-MS coupled with chemometrics
R Sun, R Xing, J Zhang, L Wei, Y Ge, T Deng, W Zhang… - LWT, 2022 - Elsevier
Substituting of not from concentrate (NFC) orange juice with from concentrate (FC) orange
juice is a novel adulteration problem. This study used headspace solid-phase …
juice is a novel adulteration problem. This study used headspace solid-phase …
Assessment of premium organic orange juices authenticity using HPLC-HR-MS and HS-SPME-GC-MS combining data fusion and chemometrics
This study aims to develop a robust chemometric approach to make it possible to
authenticate European premium organic orange juices. The metabolomic fingerprinting and …
authenticate European premium organic orange juices. The metabolomic fingerprinting and …
Discrimination of geographical origin of oranges (Citrus sinensis L. Osbeck) by mass spectrometry-based electronic nose and characterization of volatile compounds
V Centonze, V Lippolis, S Cervellieri, A Damascelli… - Food chemistry, 2019 - Elsevier
An untargeted method using headspace solid-phase microextraction coupled to electronic
nose based on mass spectrometry (HS-SPME/MS-eNose) in combination with chemometrics …
nose based on mass spectrometry (HS-SPME/MS-eNose) in combination with chemometrics …