Food and Beverage Analysis

A recent study published in Analytical Chemistry developed a new optical emission spectroscopy (OES) method to analyze food for aromatic molecules.

A group of scientists led by Zozan Guleken of the Gaziantep University of Science and Technology in Gaziantep, Turkey looked into the blood serum composition of childhood obesity (CO) tissues using Fourier transform infrared (FT-IR) spectroscopy.

Here are the top five articles that the editors of Spectroscopy published this week.

A recent study examined the nutritional parameters in cookies using Fourier transform near-infrared spectroscopy (FT-NIR).

In a recent journal article, scientists wrote about on the impact machine learning algorithms have in measuring water quality, and how this technology can be evolved further.

A study from Brazil explored how to use hyperspectral imaging and machine learning to determine the severity of Asian soybean rust.

Webinar Date/Time: Tue, Apr 23, 2024 11:00 AM EDT

Here are the top five articles that the editors of Spectroscopy published this week.

Here are the top five articles that the editors of Spectroscopy published this week.

In a recent study from the Autonomous University of Puebla (BUAP), scientists studied how excited-state proton transfer based fluorescence works with Kaempferol powder and different solutions.

Scientists from Hirosaki University Graduate School of Science and Technology in Japan evaluated the eating quality of white rice samples using Raman spectroscopy.

Scientists from Gazi University recently created a new analysis system for detecting melamine, a toxic chemical, in milk samples.

Miri Park of the Fraunhofer Institute for Environmental, Safety, and Energy Technologies is examining how Raman spectroscopy could aid non-destructive sensing in agricultural science. Recently, Park sat down with Spectroscopy to discuss micro-Raman spectroscopy's role in assessing crop quality, particularly secondary metabolites, across different contexts (in vitro, in vivo, and in situ), while suggesting future research for broader application possibilities.

While this technology has been frequently deployed in recent years to evaluate fruit quality, relatively few studies have examined such parameters as variation, damage time, and damage degree.

Researchers from the University of Szczecin and other Polish institutions have applied the power of machine learning, employing various models, to forecast optimal microbial strains for mitigating drought impacts on crops, marking a leap toward sustainable agriculture to ensure global food security.

Exploring the transformative capabilities of handheld Fourier transform infrared (FT-IR) spectrometers, Luis Rodriguez-Saona of The Ohio State University emphasizes their pivotal role in ensuring food integrity and safety across the entire supply chain.

Researchers at the University of Kentucky employ non-destructive hyperspectral imaging and machine learning to predict and manage the physicochemical quality attributes of apples during storage, addressing the impact of codling moth infestation and revolutionizing apple quality assurance.

Dmitry Kurouski of Texas A&M University speaks to Spectroscopy Editor Patrick Lavery about Raman spectroscopy's role in determining crop yield of key food items as the world population continues to increase.

Webinar Date/Time: Tue, Jan 23, 2024 11:00 AM EST

Webinar Date/Time: Wed, Dec 13, 2023 11:00 AM EST

Award recipient John McLean of Vanderbilt University said hybrid techniques do not exist purely as combinations of letters, slashes, and hyphens—they have been built on the shoulders of decades’ worth of analysis intended to refine and simplify workflow.

Webinar Date/Time: Thu, Nov 16, 2023 11:00 AM EST

On Tuesday October 10th from 1:30–3:10 pm, an oral session focusing on chemometrics in food and agriculture will take place. We preview this session here.

Webinar Date/Time: Tue, Oct 17, 2023 11:00 AM EDT

A group of researchers from Beijing Technology and Business University developed a couple extraction algorithms and classification methods that could contribute toward ensuring the quality of wheat flour.