Journal of environmental science and health. Part. B, Pesticides, food contaminants, and agricultural wastes
Dec 26, 2017
This paper reports a sensitive and cost effective method of analysis for aflatoxins B1, B2, G1 and G2. The sample preparation method was primarily optimised in peanuts, followed by its validation in a range of peanut-processed products and cereal (ri...
A simple, low-cost, and sensitive liposome-based colorimetric aptasensor has been developed to detect ochratoxin A (OTA). Specifically, a dumbbell-shaped probe was designed, including magnetic beads (MBs), double-stranded DNA (dsDNA), and enzyme-enca...
Food research international (Ottawa, Ont.)
Oct 13, 2017
In order to develop products that would be preferred by consumers, the effects of the chemical compositions of ready-to-drink green tea beverages on consumer liking were studied through regression analyses. Green tea model systems were prepared by do...
Journal of the science of food and agriculture
Aug 8, 2017
BACKGROUND: Beer quality is mainly defined by its colour, foamability and foam stability, which are influenced by the chemical composition of the product such as proteins, carbohydrates, pH and alcohol. Traditional methods to assess specific chemical...
The generalization ability of hyperspectral imaging combined with neural networks (NN) in estimating pH and anthocyanin content during ripening was evaluated for vintages and varieties not employed in the NN creation. A NN, from a previously publishe...
In this work, we assessed the use of confocal Raman microscopy and artificial neural network as a practical method to assess and quantify adulteration of fluid milk by addition of whey. Milk samples with added whey (from 0 to 100%) were prepared, sim...
Despite the considerable number of in vivo and in vitro studies on the digestive fate of lipophilic nutrients, micronutrients, and bioactives, the effects of the structure and composition of foods on the physicochemical mechanisms of luminal digestio...
Accurately estimating the chemical composition of dietary intake is essential for health and nutrition management, especially in regions with complex culinary diversity like China. This study introduces a novel AI-driven solution using a Structure fr...
Food research international (Ottawa, Ont.)
Aug 1, 2025
Spectroscopy is a rapidly advancing analytical technique, which is increasingly employed in the food industry as a non-destructive and rapid quality control tool. Based on spectral analysis and developed multivariate predictive models this technique ...
Food research international (Ottawa, Ont.)
Aug 1, 2025
The production process of sauce-flavor baijiu (SFB) involves seven distillations, yielding base baijiu of 7 rounds (RSFB), which are then blended to form the final product. Therefore, the quality of the base baijiu is closely related to the quality o...
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