Artificial intelligence (AI) has embodied the recent technology in the food industry over the
past few decades due to the rising of food demands in line with the increasing of the world …

The analysis of infrared spectroscopy of substances is a non-invasive measurement
technique that can be used in analytics. Although the main objective of this study is to …

Artificial Intelligence (AI) technologies have been powerful solutions used to improve food
yield, quality, and nutrition, increase safety and traceability while decreasing resource …

Meat is one of the most consumed agro‐products because it contains proteins, minerals,
and essential vitamins, all of which play critical roles in the human diet and health. Meat is a …

Quinoa flour is prone to economically motivated adulteration due to its high nutritional value
and growing demand worldwide. In this study, portable near-infrared spectroscopy (NIRS) …

Industry 4.0 recommends a paradigm shift from traditional manufacturing to automated
industrial practices, especially in different parts of supply chain management. Besides, the …

Infrared (IR) spectroscopy remains an important tool for chemical characterization and
identification. Chemprop-IR has been developed as a software package for the prediction of …

State-of-the-art identification of the functional groups present in an unknown chemical entity
requires the expertise of a skilled spectroscopist to analyse and interpret Fourier transform …

With the continuous development of economy and the change in consumption concept, the
demand for meat, a nutritious food, has been dramatically increasing. Meat quality is tightly …

In the meat industry, it is essential to monitor and identify meat freshness grades due to its
impact on the safety of human diets. This study aimed to identify premium, sub-fresh, and …