Using sensor and spectral analysis to classify botanical origin and determine adulteration of raw honey

Theory and application of near infrared reflectance spectroscopy in determination of food quality

Haiyan Cen, Yong He · Trends in Food Science & Technology · 2006 · 999 citations

Natural Sciences, Chemistry, Food Science +14

NIR Spectroscopy Applications for Internal and External Quality Analysis of Citrus Fruit—A Review

Lembe Samukelo Magwaza, Umezuruike Linus Opara, H.H. Nieuwoudt et al. · Food and Bioprocess Technology · 2011 · 455 citations

Agriculture, Food Science, Horticultural Sciences +16

Multivariate Correlation between Color and Mineral Composition of Honeys and by Their Botanical Origin

M. Lourdes González-Miret, Anass Terrab, Dolores Hernánz et al. · Journal of Agricultural and Food Chemistry · 2005 · 283 citations

Agriculture, Food Science, Food Analysis +15

Melamine detection by mid- and near-infrared (MIR/NIR) spectroscopy: A quick and sensitive method for dairy products analysis including liquid milk, infant formula, and milk powder

Roman M. Balabin · Talanta · 2011 · 232 citations

Agriculture, Food Science, Pharmaceutical Analysis +11

HPLC sugar profiles of Algerian honeys

Salim Ouchemoukh, Paul Schweitzer, Mostapha Bachir‐bey et al. · Food Chemistry · 2010 · 185 citations

Agriculture, Food Science, Food Analysis +6