Authentication of food quality is a global concern. In recent years, multiple-level information
fusion technologies have been widely studied and applied to make further improvement for …

Background The consumption of alcoholic beverages is an integral part of many socio-
cultural traditions. The existing methods of compositional analysis and quality control of …

Aging is an essential operation to perfect the flavor quality of Hungjiu. In this study, formation
mechanism of flavor compounds responsible for the characteristic flavor of aged Huangjiu …

Fourier transform infrared with attenuated total reflectance (FTIR-ATR) and Raman
spectroscopy combined with partial least square regression (PLSR) were applied for the …

Mixed fermentation using saccharomyces cerevisiae and non-saccharomyces cerevisiae
has become one of the main research strategies to improve wine aroma. Hence, this study …

To investigate the effects of inoculating with three strains of lactic acid bacteria on prune
wine quality during malolactic fermentation, this study determined its antioxidant activity …

The visible/near-infrared (VIS/NIR) spectroscopy technique has been extensively employed
for the non-destructive detection of soluble solids content (SSC) in fruit. However, some …

Benchtop near-infrared (NIR) spectroscopy coupled with multivariate analysis was used for
the classification and prediction of antioxidant properties of walnut. Total phenolic content …

Phenolics are an important group of wine compounds which have been linked with key
sensory attributes, including the color and astringency of wines. For winemakers, accurate …

Food analysis is a challenging analytical problem, often addressed using sophisticated
laboratory methods that produce large data sets. Linear and non-linear multivariate methods …