Add to ORKGFood safety, interpreting spectroscopic data, and predicting physical, chemical, functional, and sensory properties of various food products are the fundamental concerns in the field of food science
The determination of food authenticity and the detection of adulteration are major issues in the foo...
Fourier transform infrared (FTIR) spectroscopy combined with chemometrics was utilised to discrimina...
Listeria monocytogenes is a well-known human pathogen, and especially the young, the elderly, otherw...
Abstract Over the years, technology has changed the way we produce and have access to our food throu...
Over the years, technology has changed how we produce and find our food through applications, roboti...
The presence of lard in food products is prohibited (haram) for Muslim and a few other religions i.e...
Adulteration of meat products is a delicate issue for people around the globe. The mixing of lard in...
Freshness and safety of muscle foods are generally considered as the most important parameters for t...
In food industry, safety and quality are considered important issues worldwide that are directly rel...
In halal authentication, there is a necessity for vigorous, rapid, faultless, easy, and cost-worthwh...
To address the rapid and non-destructive detection of meat spoilage microorganisms during aerobic st...
In food industry, safety and quality are considered important issues worldwide that are directly rel...
Recently, lard adulteration has highlighted the importance of checking raw materials and food produc...
Adulteration of butter with cheaper animal fats, such as lard, has become an issue in recent years. ...
Visible-near-infrared (VIS-NIR) spectroscopy is a fast and non-destructive method for analyzing mate...
The determination of food authenticity and the detection of adulteration are major issues in the foo...
Fourier transform infrared (FTIR) spectroscopy combined with chemometrics was utilised to discrimina...
Listeria monocytogenes is a well-known human pathogen, and especially the young, the elderly, otherw...
Abstract Over the years, technology has changed the way we produce and have access to our food throu...
Over the years, technology has changed how we produce and find our food through applications, roboti...
The presence of lard in food products is prohibited (haram) for Muslim and a few other religions i.e...
Adulteration of meat products is a delicate issue for people around the globe. The mixing of lard in...
Freshness and safety of muscle foods are generally considered as the most important parameters for t...
In food industry, safety and quality are considered important issues worldwide that are directly rel...
In halal authentication, there is a necessity for vigorous, rapid, faultless, easy, and cost-worthwh...
To address the rapid and non-destructive detection of meat spoilage microorganisms during aerobic st...
In food industry, safety and quality are considered important issues worldwide that are directly rel...
Recently, lard adulteration has highlighted the importance of checking raw materials and food produc...
Adulteration of butter with cheaper animal fats, such as lard, has become an issue in recent years. ...
Visible-near-infrared (VIS-NIR) spectroscopy is a fast and non-destructive method for analyzing mate...
The determination of food authenticity and the detection of adulteration are major issues in the foo...
Fourier transform infrared (FTIR) spectroscopy combined with chemometrics was utilised to discrimina...
Listeria monocytogenes is a well-known human pathogen, and especially the young, the elderly, otherw...