Researchers at Henan Agricultural University have developed a multi-channel magnetic flow device combined with surface-enhanced Raman spectroscopy (SERS) for the rapid and precise isolation, identification, and quantification of lactic acid bacteria and yeast, revolutionizing quality control in fermented food production.
A recent study examined using surface-enhanced Raman spectroscopy (SERS) imaging in pesticide residue detection.
This new study examined food contact materials (FCMs) and how mass spectrometric techniques have been used to measure harmful substances from FCMs that end up in food.
A recent study examined the use of surface-enhanced Raman spectroscopy (SERS) in detecting pollutants and pesticide residues in fruits and vegetables.
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A recent study looked at how near-infrared (NIR) spectroscopy can evaluate the chemical composition of pet food and safeguard pet health.
A recent review article explored the Brazilian coffee industry and how spectroscopic- and chemometrics-based approaches are helping to ensure the authenticity and quality of Brazilian coffee.
This study uses hyperspectral imaging (HSI) technology, in synergy with machine learning and deep learning algorithms, to innovate a non-destructive method for the assessment of chicken freshness.
A recent study demonstrated how to use mid-infrared (MIR) spectral data to predict body condition score (BCS) changes in dairy cows.
A recent study from Japan explored how to improve rice processing and other agricultural products using Raman scattering spectroscopy.
A recent study from Jiangsu University highlighted the challenges associated with the real-time application of microfluidic technology. We summarize their research here.
A recent study recently examined how proton nuclear magnetic resonance (NMR) spectroscopy can characterize debranched waxy rice starches in ice cream.
Top articles published this week include a review article on the latest research in agriculture analysis, a peer-reviewed article on near-infrared (NIR) spectroscopy, and an interview about using fluorescence spectroscopy in cheese ripening.
A joint French-Canadian study examined the ripening process of commercially popular Comté and cheddar cheeses, which are widely consumed in those countries, utilizing mid-infrared (mid-IR) and synchronous fluorescence spectroscopy (SFS) in their analysis.
Researchers from the University of Minnesota and Nanjing Agricultural University have highlighted the potential of deep learning to significantly improve the accuracy and robustness of fruit quality assessments using visible-near-infrared spectroscopy.
In the second part of this article, we dive into the methodology conducted by researchers from Yunnan Agricultural University in China that successfully used near-infrared (NIR) to analyze the protein content in chickens.
In this article, we continue our exploration of food analysis by providing an overview of how scientists are using near-infrared (NIR) spectroscopy to analyze the protein content in chickens.
Food authentication is becoming increasingly important. In this article, the editors of Spectroscopy outline the methodology used in a recent study used to analyze paprika.
Food authentication is becoming increasingly important to ensure safety and quality. In the first part of this two part article, the editors of Spectroscopy provide an overview of the paprika industry and a study using Fourier transform near-infrared (FT-NIR) spectroscopy to validate the authenticity of paprika.
A recent study looked at the use of Fourier-transform infrared (FT-IR) spectroscopy in ensuring the safety and efficacy of dairy products.
A recent study examined the challenges facing the food analysis industry, highlighting the current advanced methods being used in the field.
Top articles published this week include a review article on food and beverage analysis, handheld X-ray technology, and chaos theory.
A recent study from Sichuan, China, leveraged a few spectroscopic techniques with chemometrics to analyze key components of the beer brewing process.
Spectroscopic analytical techniques are crucial for the analysis of processed foods and beverages. This review article emphasizes the latest advancements in several key spectroscopic methods, including atomic, vibrational, molecular, electronic, and X-ray techniques. The applications of these analytical methods in detecting quality, contaminants, and adulteration applications are thoroughly discussed.
A recent study examined using Fourier-transform infrared (FT-IR) spectroscopy and machine learning to identify compounds in nine Chinese beers.
