The similar appearance and composition of pungent spices frequently give rise to adulteration, which not only causes market confusion but also results in inconsistent product quality. This study employed terahertz time-domain spectra and absorption s...
Food research international (Ottawa, Ont.)
Jan 2, 2025
Saffron (Crocus sativus L.), the dried stigma, is an extremely valuable spice and medicinal herb, whose economic value is affected by geographical origin, age and grade. In this study, we proposed a method to identify saffron from different Chinese o...
Coriander is a widely used spice, valued for its flavor, aroma, and nutritional benefits in various cuisines and food products. However, adulteration, such as the addition of sawdust, poses significant risks to food safety and authenticity. This stud...
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