Honey, recognized for its diverse flavors and nutritional benefits, confronts challenges in
maintaining authenticity and quality due to factors like adulteration and mislabelling. This …

During food quality control, NIR technology enables the rapid and non-destructive
determination of the typical quality characteristics of food categories, their origin, and the …

Fruits and vegetables are an important part of our daily diet and contain low-content
components that are crucial for our health. Detecting these components accurately is of …

Abstract A Fourier Transform Infrared Spectroscopy and attenuated total reflectance (FTIR-
ATR)-based chemometric model was evaluated for the rapid identification and estimation of …

This study summarized the physicochemical analysis of 609 honey samples originating from
the Republic of Serbia. Variations among honey samples from different botanical origins …

The concentration of 5-hydroxymethylfurfural (HMF) has become one of the most useful
parameters for the quality evaluation of honey− a crucial focus within the honey industry. In …

Honey differentiation based on the botanical origin is crucial to guarantee product
authenticity, especially considering the increasing number of fraud cases. This study …

This review paper, titled “Greening the waves: experimental and chemometric approaches in
spectroscopic methods for organic pollutant determination in natural waters,” provides a …

How dynamically changing amylase, protease, and cellulase affect the progression of the
Maillard reaction (MR) during malt storage necessitates further investigation. The malt was …

Microbiomes significantly impact food flavor, food quality and human health. The
development of omics technologies has revolutionized our understanding of the …