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Journal articles on the topic 'Spectroscopic analysis of food'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Shahidi, Fereidoon. "Spectroscopic techniques for food analysis." Food Research International 29, no. 7 (1996): 694–95. http://dx.doi.org/10.1016/s0963-9969(97)89648-2.

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2

Mooren, Margret M. W. "Spectroscopic techniques for food analysis." Trends in Food Science & Technology 6, no. 4 (1995): 141–42. http://dx.doi.org/10.1016/s0924-2244(00)89020-2.

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3

Rutledge, D. N. "Spectroscopic Techniques for Food Analysis." Analytica Chimica Acta 312, no. 3 (1995): 351–52. http://dx.doi.org/10.1016/0003-2670(95)90435-2.

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4

Huayhongthong, Sirichayaporn, Piyatip Khuntayaporn, Krit Thirapanmethee, Pagakrong Wanapaisan, and Mullika T. Chomnawang. "Raman spectroscopic analysis of food-borne microorganisms." LWT 114 (November 2019): 108419. http://dx.doi.org/10.1016/j.lwt.2019.108419.

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5

Iravani, Siavash, and Ghazaleh Jamalipour Soufi. "Electron paramagnetic resonance (EPR) spectroscopy: Food, biomedical and pharmaceutical analysis." Biomedical Spectroscopy and Imaging 9, no. 3-4 (2020): 165–82. http://dx.doi.org/10.3233/bsi-200206.

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Electron paramagnetic resonance (EPR) spectroscopy can be applied as an effective and non-invasive spectroscopic method for analyzing samples with unpaired electrons. EPR is suitable for the quantification of radical species, assessment of redox chemical reaction mechanisms in foods, evaluation of the antioxidant capacity of food, as well as for the analysis of food quality, stability, and shelf life. It can be employed for evaluating and monitoring the drug release processes, in vitro and in vivo. EPR can be employed for the direct detection of free radical metabolites, and the evaluation of

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6

Hrušková, M., I. Švec, and H. Sekerová. "Colour analysis and discrimination of laboratory prepared pasta by means of spectroscopic methods." Czech Journal of Food Sciences 29, No. 4 (2011): 346–23. http://dx.doi.org/10.17221/25/2011-cjfs.

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For the CIE Lab colour profile determination of laboratory prepared pasta, two sample granulations and two spectral methods were tested. Pasta was manufactured progressively from semolina, common wheat, and corn flour. Sufficient colour spectra ranges were ensured by means of fortification with 9 non-traditional cereals in the first case, 8 natural colorants in the second one, and with 12 gluten-free pasta recipes in the last case. Both factors (i.e. granulation and spectral method) were proved as statistically significant by the cluster, variance and principal component analyses. In the compa

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7

Casale, Monica, Lucia Bagnasco, Chiara Casolino, Silvia Lanteri, and Riccardo Leardi. "Spectroscopic fingerprinting techniques for food characterisation." ACTA IMEKO 5, no. 1 (2016): 32. http://dx.doi.org/10.21014/acta_imeko.v5i1.285.

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<p>The analysis of samples by using spectroscopic fingerprinting techniques is more and more common and widespread. Such approaches are very convenient, since they are usually fast, cheap and non-destructive. In many applications no sample pretreatment is required, the acquisition of the spectrum can be performed in about one minute and no solvents are required. As a consequence, the return on investment of the related technology is very high.<br />The "disadvantage" of these techniques is that, being the signal non-selective, simple mathematical approaches (e.g., Lambert-Beer law)

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Monakhova, Yu B., T. Kuballa, and D. W. Lachenmeier. "Chemometric methods in NMR spectroscopic analysis of food products." Journal of Analytical Chemistry 68, no. 9 (2013): 755–66. http://dx.doi.org/10.1134/s1061934813090098.

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9

Boyaci, Ismail Hakki, Havva Tümay Temiz, Hüseyin Efe Geniş, et al. "Dispersive and FT-Raman spectroscopic methods in food analysis." RSC Advances 5, no. 70 (2015): 56606–24. http://dx.doi.org/10.1039/c4ra12463d.

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10

Rohman, Abdul, and Anjar Windarsih. "The Application of Molecular Spectroscopy in Combination with Chemometrics for Halal Authentication Analysis: A Review." International Journal of Molecular Sciences 21, no. 14 (2020): 5155. http://dx.doi.org/10.3390/ijms21145155.

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Halal is an Arabic term used to describe any components allowed to be used in any products by Muslim communities. Halal food and halal pharmaceuticals are any food and pharmaceuticals which are safe and allowed to be consumed according to Islamic law (Shariah). Currently, in line with halal awareness, some Muslim countries such as Indonesia, Malaysia, and Middle East regions have developed some standards and regulations on halal products and halal certification. Among non-halal components, the presence of pig derivatives (lard, pork, and porcine gelatin) along with other non-halal meats (rat m

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11

Snehalatha, M., C. Ravikumar, I. Hubert Joe, N. Sekar, and V. S. Jayakumar. "Spectroscopic analysis and DFT calculations of a food additive Carmoisine." Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 72, no. 3 (2009): 654–62. http://dx.doi.org/10.1016/j.saa.2008.11.017.

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12

Kanou, Mikihito, Kenichi Nakanishi, Atsushi Hashimoto, and Takaharu Kameoka. "Infrared Spectroscopic Analysis of Disaccharides in Aqueous Solutions." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 50, no. 2 (2003): 57–62. http://dx.doi.org/10.3136/nskkk.50.57.

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13

Durazzo, Alessandra, Johannes Kiefer, Massimo Lucarini, et al. "Qualitative Analysis of Traditional Italian Dishes: FTIR Approach." Sustainability 10, no. 11 (2018): 4112. http://dx.doi.org/10.3390/su10114112.

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Italian cuisine and its traditional recipes experience an ever-increasing popularity around the world. The “Integrated Approach” is the key to modern food research and the innovative challenge for analyzing and modeling agro-food systems in their totality. The present study aims at applying and evaluating Fourier Transformed Infrared (FTIR) spectroscopy for the analysis of complex food matrices and food preparations. Nine traditional Italian recipes, including First courses, One-dish meals, Side courses, and Desserts, were selected and experimentally prepared. Prior to their analysis via FTIR

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14

Windarsih, Anjar, Abdul Rohman, Irnawati, and Sugeng Riyanto. "The Combination of Vibrational Spectroscopy and Chemometrics for Analysis of Milk Products Adulteration." International Journal of Food Science 2021 (June 29, 2021): 1–15. http://dx.doi.org/10.1155/2021/8853358.

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Milk products obtained from cow, goat, buffalo, sheep, and camel as well as fermented forms such as cheese, yogurt, kefir, and butter are in a category of the most nutritious foods due to their high contents of high protein contributing to total daily energy intake. For certain reasons, high price milk products may be adulterated with low-quality ones or with foreign substances such as melamine and formalin which are added into them; therefore, a comprehensive review on analytical methods capable of detecting milk adulteration is needed. The objective of this narrative review is to highlight t

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15

Jung, Young Sung, Chan-Su Rha, Moo-Yeol Baik, Nam-In Baek, and Dae-Ok Kim. "A brief history and spectroscopic analysis of soy isoflavones." Food Science and Biotechnology 29, no. 12 (2020): 1605–17. http://dx.doi.org/10.1007/s10068-020-00815-6.

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AbstractThe production of soybean continues to increase worldwide. People are showing more interest in the beneficial health effects of soybeans than before. However, the origin and history of soybeans are still being discussed among many researchers. Chromatographic methods enable the desirable separation of a variety of isoflavones from soybeans. The structures of isolated soy isoflavones have been successfully identified in tandem with spectroscopic analytical instruments and technologies such as liquid chromatography, mass spectrometry, and nuclear magnetic resonance spectroscopy. The theo

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16

Yu, Huiwen, Lili Guo, Mourad Kharbach, and Wenjie Han. "Multi-Way Analysis Coupled with Near-Infrared Spectroscopy in Food Industry: Models and Applications." Foods 10, no. 4 (2021): 802. http://dx.doi.org/10.3390/foods10040802.

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Near-infrared spectroscopy (NIRS) is a fast and powerful analytical tool in the food industry. As an advanced chemometrics tool, multi-way analysis shows great potential for solving a wide range of food problems and analyzing complex spectroscopic data. This paper describes the representative multi-way models which were used for analyzing NIRS data, as well as the advances, advantages and limitations of different multi-way models. The applications of multi-way analysis in NIRS for the food industry in terms of food process control, quality evaluation and fraud, identification and classificatio

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17

Suehara, Ken-ichiro, Takaharu Kameoka, and Atsushi Hashimoto. "Evaluation of Salt Influence on Sugar Consumption by Suspension Cells Based on Spectroscopic Analysis." Journal of Analytical Methods in Chemistry 2013 (2013): 1–11. http://dx.doi.org/10.1155/2013/401718.

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The influence of metal salt on sugar consumption by suspension cells in food models constructed by a sugar and salt aqueous solution was investigated based on mid-infrared spectroscopic analysis. The contaminated suspension cells in the food model could be detected using the spectral feature change that measured the present spectrum subtracted in the initial spectrum. The cells were prepared for growth and although the cell did not grow under the induction period, the cell activation (start of sugar metabolism) was detected on the subtracted spectral behavior before the cell growth. The rough

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Hassoun, Abdo, Ingrid Måge, Walter F. Schmidt, et al. "Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years." Foods 9, no. 8 (2020): 1069. http://dx.doi.org/10.3390/foods9081069.

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Animal origin food products, including fish and seafood, meat and poultry, milk and dairy foods, and other related products play significant roles in human nutrition. However, fraud in this food sector frequently occurs, leading to negative economic impacts on consumers and potential risks to public health and the environment. Therefore, the development of analytical techniques that can rapidly detect fraud and verify the authenticity of such products is of paramount importance. Traditionally, a wide variety of targeted approaches, such as chemical, chromatographic, molecular, and protein-base

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19

Puc, Uroš, Andreja Abina, Anton Jeglič, et al. "Spectroscopic Analysis of Melatonin in the Terahertz Frequency Range." Sensors 18, no. 12 (2018): 4098. http://dx.doi.org/10.3390/s18124098.

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There is a need for fast and reliable quality and authenticity control tools of pharmaceutical ingredients. Among others, hormone containing drugs and foods are subject to scrutiny. In this study, terahertz (THz) spectroscopy and THz imaging are applied for the first time to analyze melatonin and its pharmaceutical product Circadin. Melatonin is a hormone found naturally in the human body, which is responsible for the regulation of sleep-wake cycles. In the THz frequency region between 1.5 THz and 4.5 THz, characteristic melatonin spectral features at 3.21 THz, and a weaker one at 4.20 THz, ar

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Hassoun, Abdo. "Exploring the Potential of Fluorescence Spectroscopy for the Discrimination between Fresh and Frozen-Thawed Muscle Foods." Photochem 1, no. 2 (2021): 247–63. http://dx.doi.org/10.3390/photochem1020015.

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Substitution of frozen-thawed food products for fresh ones is a significant authenticity issue being extensively investigated over the past few years by various conventional methods, but little success has been achieved. Fluorescence spectroscopy is a sensitive and selective spectroscopic technique that has been widely applied recently to deal with various food quality and authenticity issues. The technique is based on the excitation of certain photosensitive components (known as fluorophores) to fluoresce in the UV and visible spectral ranges. Fluorescence spectroscopy can be performed to obt

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21

Bwambok, David K., Noureen Siraj, Samantha Macchi, et al. "QCM Sensor Arrays, Electroanalytical Techniques and NIR Spectroscopy Coupled to Multivariate Analysis for Quality Assessment of Food Products, Raw Materials, Ingredients and Foodborne Pathogen Detection: Challenges and Breakthroughs." Sensors 20, no. 23 (2020): 6982. http://dx.doi.org/10.3390/s20236982.

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Quality checks, assessments, and the assurance of food products, raw materials, and food ingredients is critically important to ensure the safeguard of foods of high quality for safety and public health. Nevertheless, quality checks, assessments, and the assurance of food products along distribution and supply chains is impacted by various challenges. For instance, the development of portable, sensitive, low-cost, and robust instrumentation that is capable of real-time, accurate, and sensitive analysis, quality checks, assessments, and the assurance of food products in the field and/or in the

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22

Jankovská, R., and K. Šustová. "Analysis of cow milk by near-infrared spectroscopy." Czech Journal of Food Sciences 21, No. 4 (2011): 123–28. http://dx.doi.org/10.17221/3488-cjfs.

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In this work, the major components (total solids, fat, protein, casein, urea nitrogen, lactose, and somatic cells) were determined in cow milk by near-infrared spectroscopy. Fifty calibration samples of milk were analysed by reference methods and by FT NIR spectroscopy in reflectance mode at wavelengths ranging from 4000 to 10&nbsp;000&nbsp;cm<sup>&ndash;1 </sup>with 100 scan. Each sample was analysed three times and the average spectrum was used for calibration. Partial least squares (PLS) regression was used to develop calibration models for the milk components examin

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23

Chapman, James, Sheeana Gangadoo, Vi Khanh Truong, and Daniel Cozzolino. "Spectroscopic approaches for rapid beer and wine analysis." Current Opinion in Food Science 28 (August 2019): 67–73. http://dx.doi.org/10.1016/j.cofs.2019.09.001.

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24

Biancolillo, Alessandra, Federico Marini, Cyril Ruckebusch, and Raffaele Vitale. "Chemometric Strategies for Spectroscopy-Based Food Authentication." Applied Sciences 10, no. 18 (2020): 6544. http://dx.doi.org/10.3390/app10186544.

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In the last decades, spectroscopic techniques have played an increasingly crucial role in analytical chemistry, due to the numerous advantages they offer. Several of these techniques (e.g., Near-InfraRed—NIR—or Fourier Transform InfraRed—FT-IR—spectroscopy) are considered particularly valuable because, by means of suitable equipment, they enable a fast and non-destructive sample characterization. This aspect, together with the possibility of easily developing devices for on- and in-line applications, has recently favored the diffusion of such approaches especially in the context of foodstuff q

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25

Mburu, Monica, Clement Komu, Olivier Paquet-Durand, Bernd Hitzmann, and Viktoria Zettel. "Chia Oil Adulteration Detection Based on Spectroscopic Measurements." Foods 10, no. 8 (2021): 1798. http://dx.doi.org/10.3390/foods10081798.

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Chia oil is a valuable source of omega-3-fatty acids and other nutritional components. However, it is expensive to produce and can therefore be easily adulterated with cheaper oils to improve the profit margins. Spectroscopic methods are becoming more and more common in food fraud detection. The aim of this study was to answer following questions: Is it possible to detect chia oil adulteration by spectroscopic analysis of the oils? Is it possible to identify the adulteration oil? Is it possible to determine the amount of adulteration? Two chia oils from local markets were adulterated with thre

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26

Uncu, O., B. Ozen, and F. Tokatli. "Mid-infrared spectroscopic detection of sunflower oil adulteration with safflower oil." Grasas y Aceites 70, no. 1 (2019): 290. http://dx.doi.org/10.3989/gya.0579181.

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The oil industry is in need of rapid analysis techniques to differentiate mixtures of safflower-sunflower oils from pure oils. The current adulteration detection methods are generally cumbersome and detection limits are questionable. The aim of this study was to test the capability of a mid-infrared spectroscopic method to detect the adulteration of sunflower oil with safflower oil compared to fatty acid analysis. Mid-infrared spectra of pure oils and their mixtures at the 10–60% range were obtained at 4000–650 cm-1 wavenumber and fatty acid profiles were determined. Data were analyzed by mult

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27

Hong, Jin-hwan, and Kyoden Yasumoto. "Near-Infrared Spectroscopic Analysis of Heme and Nonheme Iron in Raw Meats." Journal of Food Composition and Analysis 9, no. 2 (1996): 127–34. http://dx.doi.org/10.1006/jfca.1996.0020.

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28

EGAN, Timothy J., Jill M. COMBRINCK, Joanne EGAN, et al. "Fate of haem iron in the malaria parasite Plasmodium falciparum." Biochemical Journal 365, no. 2 (2002): 343–47. http://dx.doi.org/10.1042/bj20020793.

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Chemical analysis has shown that Plasmodium falciparum trophozoites contain 61±2% of the iron within parasitized erythrocytes, of which 92±6% is located within the food vacuole. Of this, 88±9% is in the form of haemozoin. 57Fe-Mössbauer spectroscopy shows that haemozoin is the only detectable iron species in trophozoites. Electron spectroscopic imaging confirms this conclusion.

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Barton, F. E., D. S. Himmelsbach, A. M. McClung, and E. T. Champagne. "Rice Quality by Spectroscopic Analysis: Precision of Three Spectral Regions." Cereal Chemistry Journal 77, no. 5 (2000): 669–72. http://dx.doi.org/10.1094/cchem.2000.77.5.669.

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30

Kroll, J. "Spectroscopic Technique for Food Analysis. Herausgegeben von R. H. Wilson. 246 Seiten. zahlr. Abb. und Tab. VCH Verlagsgesellschaft mbH, Weinheim 1994. Preis 165.– DM." Food / Nahrung 39, no. 3 (1995): 249. http://dx.doi.org/10.1002/food.19950390318.

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31

Dzurendová, Simona, Volha Shapaval, Valeria Tafintseva, et al. "Assessment of Biotechnologically Important Filamentous Fungal Biomass by Fourier Transform Raman Spectroscopy." International Journal of Molecular Sciences 22, no. 13 (2021): 6710. http://dx.doi.org/10.3390/ijms22136710.

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Oleaginous filamentous fungi can accumulate large amount of cellular lipids and biopolymers and pigments and potentially serve as a major source of biochemicals for food, feed, chemical, pharmaceutical, and transport industries. We assessed suitability of Fourier transform (FT) Raman spectroscopy for screening and process monitoring of filamentous fungi in biotechnology. Six Mucoromycota strains were cultivated in microbioreactors under six growth conditions (three phosphate concentrations in the presence and absence of calcium). FT-Raman and FT-infrared (FTIR) spectroscopic data was assessed

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32

Power, Aoife C., Caoimhe Ní Néill, Sive Geoghegan, Sinéad Currivan, Mary Deasy, and Daniel Cozzolino. "A Brief History of Whiskey Adulteration and the Role of Spectroscopy Combined with Chemometrics in the Detection of Modern Whiskey Fraud." Beverages 6, no. 3 (2020): 49. http://dx.doi.org/10.3390/beverages6030049.

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Food fraud and adulteration is a major concern in terms of economic and public health. Multivariate methods combined with spectroscopic techniques have shown promise as a novel analytical strategy for addressing issues related to food fraud that cannot be solved by the analysis of one variable, particularly in complex matrices such distilled beverages. This review describes and discusses different aspects of whisky production, and recent developments of laboratory, in field and high throughput analysis. In particular, recent applications detailing the use of vibrational spectroscopy techniques

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33

Pachla, Lawrence A., Donald L. Reynolds, and Peter T. Kissinger. "Analytical Methods for Determining Ascorbic Acid in Biological Samples, Food Products, and Pharmaceuticals." Journal of AOAC INTERNATIONAL 68, no. 1 (1985): 1–12. http://dx.doi.org/10.1093/jaoac/68.1.1.

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Abstract Over the last decade, numerous publications have appeared describing \ analyses for ascorbic acid in food products, pharmaceuticals, and biological samples. This review focuses on the chemistry associated with many of these procedures. The papers discussed have historical importance, are important to understanding the method, or have significantly advanced ascorbic acid analysis. The review has 4 major, sections: spectroscopic, electrochemical, enzymatic, and chromatographic methods of analysis.

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34

Spyros, A., and P. Dais. "31P NMR spectroscopy in food analysis." Progress in Nuclear Magnetic Resonance Spectroscopy 54, no. 3-4 (2009): 195–207. http://dx.doi.org/10.1016/j.pnmrs.2008.09.002.

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35

Wang, Chen, Ruiyun Zhou, Yuxin Huang, Lijuan Xie, and Yibin Ying. "Terahertz spectroscopic imaging with discriminant analysis for detecting foreign materials among sausages." Food Control 97 (March 2019): 100–104. http://dx.doi.org/10.1016/j.foodcont.2018.10.024.

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36

Qin, C. G., Y. Li, W. N. Niu, Y. Ding, X. Y. Shang, and C. L. Xu. "Composition analysis and structural identification of anthocyanins in fruit of waxberry." Czech Journal of Food Sciences 29, No. 2 (2011): 171–80. http://dx.doi.org/10.17221/177/2010-cjfs.

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Anthocyanin pigments in the fruit of waxberry (Myrica rubra Sieb. et Zucc.), were extracted with 0.1% HCl in ethanol, and the crude anthocyanin extract was purified by C18 Sep-Pak cartridge open-column chromatography. High-performance liquid chromatography (HPLC) with photodiode array detection (PAD) and matrix-assisted laser desorption/ionisation-time of flight-mass spectrometry (MALDI-TOF-MS) was applied for the separation and identification of anthocyanins in the fruit of waxberry and their aglycones resulting from acid hydrolysis. Three anthocyanins were found in the fruit of waxberry and

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37

Pachla, Lawrence A., Donald L. Reynolds, D. Scott Wright, and Peter T. Kissinger. "Analytical Methods for Measuring Uric Acid in Biological Samples and Food Products." Journal of AOAC INTERNATIONAL 70, no. 1 (1987): 01–14. http://dx.doi.org/10.1093/jaoac/70.1.1.

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Abstract Daring the last 7 decades, uric acid methodology has kept pace with the introduction of state-of-the-art technology (e.g., spectroscopy, electrochemistry, chromatography) or the discovery of unique chemical processes (e.g., redox, enzymatic). We envision this practice will continue in the future. There never will be a single analytical method applicable for biofluids or foodstuffs. Therefore, it is imperative that the analyst not only understand the advantages and disadvantages of a procedure, but also thoroughly understand its underlying chemical and technological principles. Since m

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Attaelmannan, M. A., A. A. Dahl, and R. S. Reid. "Analysis of volatile fatty acids in rumen fluid by proton NMR spectroscopy." Canadian Journal of Animal Science 79, no. 3 (1999): 401–4. http://dx.doi.org/10.4141/a99-013.

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A study was conducted to quantify the volatile fatty acid (VFA) concentrations in aqueous and rumen fluid samples using a standard additions based quantitative proton nuclear magnetic resonance (NMR) spectroscopic method. Standard plots for acetic, propionic and butyric acids were all found to be linear (R2 > 0.99). Results obtained by NMR were compared with those obtained using the conventional gas chromatographic method. No significant differences were found between the means and precisions of the two techniques (P < 0.05). The method is well-suited for the routine quantification of th

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Bilge, D., N. Civelek, and Z. Özçelik Çetinel. "Investigations of Interactions Between Altretamine and Model Membranes: Spectroscopic and Calorimetric Analysis." Biophysical Reviews and Letters 14, no. 04 (2019): 197–215. http://dx.doi.org/10.1142/s1793048019400022.

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Altretamine (ALT) is a Food and Drug Administration (FDA) approved antineoplastic drug particularly used for ovarian cancer. This study examined, at a molecular level, the interactions of the drug with model membranes composed of phospholipids with different acyl chain lengths and head group charges at varied ALT concentrations based on temperature. For this purpose, spectroscopic studies of the liposomes in multilamellar vesicles form were conducted by Fourier transform-infrared spectroscopy (FTIR) and their calorimetric studies were carried out by differential scanning calorimetry (DSC) tech

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40

Pezzotti, Giuseppe, Wenliang Zhu, Haruna Chikaguchi, et al. "Raman spectroscopic analysis of polysaccharides in popular Japanese rice cultivars." Food Chemistry 354 (August 2021): 129434. http://dx.doi.org/10.1016/j.foodchem.2021.129434.

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41

Muñoz, Raybel, Eva M. Santos, Carlos A. Galan-Vidal, Jose M. Miranda, Aroa Lopez-Santamarina, and Jose A. Rodriguez. "Ternary Quantum Dots in Chemical Analysis. Synthesis and Detection Mechanisms." Molecules 26, no. 9 (2021): 2764. http://dx.doi.org/10.3390/molecules26092764.

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Ternary quantum dots (QDs) are novel nanomaterials that can be used in chemical analysis due their unique physicochemical and spectroscopic properties. These properties are size-dependent and can be adjusted in the synthetic protocol modifying the reaction medium, time, source of heat, and the ligand used for stabilization. In the last decade, several spectroscopic methods have been developed for the analysis of organic and inorganic analytes in biological, drug, environmental, and food samples, in which different sensing schemes have been applied using ternary quantum dots. This review addres

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42

Worsfold, P. J. "Immunoassays in food analysis." Analytica Chimica Acta 193 (1987): 406. http://dx.doi.org/10.1016/s0003-2670(00)86194-2.

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43

Sádecká, J., and J. Tóthová. "Fluorescence spectroscopy and chemometrics in the food classification − a review." Czech Journal of Food Sciences 25, No. 4 (2008): 159–74. http://dx.doi.org/10.17221/687-cjfs.

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This review deals with the last few years’ articles on various fluorescence techniques (conventional, excitation-emission matrix, and synchronous fluorescence spectroscopy) as a tool for the classification of food samples. Chemometric methods as principal component analysis, hierarchical cluster analysis, parallel factor analysis, and factorial discriminate analysis are briefly reminded. The respective publications are then listed according to the food samples: dairy products, eggs, meat, fish, edible oils, and others.

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44

Rocco, Anna, Zeineb Aturki, and Salvatore Fanali. "Chiral separations in food analysis." TrAC Trends in Analytical Chemistry 52 (December 2013): 206–25. http://dx.doi.org/10.1016/j.trac.2013.05.022.

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45

Dzantiev, Boris B., Nadezhda A. Byzova, Alexandr E. Urusov, and Anatoly V. Zherdev. "Immunochromatographic methods in food analysis." TrAC Trends in Analytical Chemistry 55 (March 2014): 81–93. http://dx.doi.org/10.1016/j.trac.2013.11.007.

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D'Orazio, Giovanni, Chiara Fanali, María Asensio-Ramos, and Salvatore Fanali. "Chiral separations in food analysis." TrAC Trends in Analytical Chemistry 96 (November 2017): 151–71. http://dx.doi.org/10.1016/j.trac.2017.05.013.

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Alvarez-Rivera, Gerardo, Mónica Bueno, Diego Ballesteros-Vivas, and Alejandro Cifuentes. "Chiral analysis in food science." TrAC Trends in Analytical Chemistry 123 (February 2020): 115761. http://dx.doi.org/10.1016/j.trac.2019.115761.

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UOZUMI, JUN. "Special issue on precision technology in Tsukuba science city. Nondestructive spectroscopic analysis in food engineering." Journal of the Japan Society of Precision Engineering 51, no. 2 (1985): 302–6. http://dx.doi.org/10.2493/jjspe1933.51.302.

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Esteki, M., Z. Shahsavari, and J. Simal-Gandara. "Use of spectroscopic methods in combination with linear discriminant analysis for authentication of food products." Food Control 91 (September 2018): 100–112. http://dx.doi.org/10.1016/j.foodcont.2018.03.031.

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Son, Hong-Seok, Geum-Sook Hwang, Hyuk-Jin Ahn, Won-Mok Park, Cherl-Ho Lee, and Young-Shick Hong. "Characterization of wines from grape varieties through multivariate statistical analysis of 1H NMR spectroscopic data." Food Research International 42, no. 10 (2009): 1483–91. http://dx.doi.org/10.1016/j.foodres.2009.08.006.

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