Comparison of near-infrared (NIR) and mid-infrared (MIR) spectroscopy based on chemometrics for saffron authentication and adulteration detection

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Nutrition, Food Bioactive Compound, Biochemistry +13

Present and Future Challenges in Food Analysis: Foodomics

Virginia García‐Cañas, Carolina Simó, Miguel Herrero et al. · Analytical Chemistry · 2012 · 262 citations · Full text

Food Chemistry, Nutrition, Food Forensics +13

Evaluation of saffron (Crocus sativus L.) adulteration with plant adulterants by 1H NMR metabolite fingerprinting

Eleftherios A. Petrakis, Laura Ruth Cagliani, Moschos G. Polissiou et al. · Food Chemistry · 2014 · 201 citations

Biology, Plant Analysis, Botany +8

Random forest as one-class classifier and infrared spectroscopy for food adulteration detection

Felipe Bachion de Santana, Waldomiro Borges Neto, Ronei J. Poppi · Food Chemistry · 2019 · 190 citations

Hyperspectral Imaging, Precision Agriculture, Engineering +13

Assessing saffron (Crocus sativus L.) adulteration with plant-derived adulterants by diffuse reflectance infrared Fourier transform spectroscopy coupled with chemometrics

Eleftherios A. Petrakis, Moschos G. Polissiou · Talanta · 2016 · 161 citations

Plant Analysis, Botany, Natural Sciences +4