Food authentication and origin traceability are popular research topics, especially as
concerns about food quality continue to increase. Mass spectrometry (MS) plays an …

Compound-specific stable isotope analysis (CSIA) of food products is a relatively new and
novel technique used to authenticate food and detect adulteration. This paper provides a …

Aroma is an important quality indicator for apples and has a great influence on the overall
flavour and consumer acceptance. However, the information of the aroma volatile …

The present study aims at develo** a low-temperature energy-efficient sequential drying
approach, using radiofrequency (RF) waves and low humidity air (LHA) for heat-sensitive …

Food fraud has serious consequences including reputational damage to businesses, health
and safety risks and lack of consumer confidence. New technologies targeted at ensuring …

The postharvest ripening stage is necessary for Torreya grandis (T. grandis) nuts to
complete aromatic synthesis, which requires appropriate temperature and relative humidity …

The volatile profiles in the pulp of 85 apple cultivars was evaluated based upon headspace
solid–phase microextraction (HS–SPME) combined with gas chromatography–mass …

Fraud in food commodities is very common around the world and today occurs at different
places of the supply chain: the demand for rapid and confirmatory analytical methods has …

A reliable routine method based on headspace solid-phase micro-extraction coupled with
chromatography–mass spectrometry for quantification of volatile organic compounds (VOCs) …

The variety of the raw fruit is important for the quality and authenticity of fruit juice. To classify
the apple juice according to apple variety and geographical origin, fluorescent spectroscopy …