Publikationen in Zusammenarbeit mit Forschern von University of Zanjan (18)

2024

  1. Machine learning for authentication of black tea from narrow-geographic origins: Combination of PCA and PLS with LDA and SVM classifiers

    LWT, Vol. 203

2023

  1. Classification and authentication of tea according to their harvest season based on FT-IR fingerprinting using pattern recognition methods

    Journal of Food Composition and Analysis, Vol. 115

2022

  1. Classification and authentication of tea according to their geographical origin based on FT-IR fingerprinting using pattern recognition methods

    Journal of Food Composition and Analysis, Vol. 106

2021

  1. Chitosan-phenylalanine nanoparticles (Cs-Phe Nps) extend the postharvest life of persimmon (diospyros kaki) fruits under chilling stress

    Coatings, Vol. 11, Núm. 7

  2. Discrimination of pistachio cultivars based on multi-elemental fingerprinting by pattern recognition methods

    Food Control, Vol. 124

  3. Editorial: Re-valorization of Food Losses and Food Co-products

    Frontiers in Sustainable Food Systems

  4. Exogenous application of proline and L-cysteine alleviates internal browning and maintains eating quality of cold stored flat ‘maleki’ peach fruits

    Horticulturae, Vol. 7, Núm. 11

  5. Improving the berry quality and antioxidant potential of flame seedless grapes by foliar application of chitosan–phenylalanine nanocomposites (Cs–phe ncs)

    Nanomaterials, Vol. 11, Núm. 9

2020

  1. Application of rank annihilation factor analysis for antibacterial drugs determination by means of ph gradual change-uv spectral data

    Antibiotics, Vol. 9, Núm. 7, pp. 1-18

  2. Gas Chromatographic Fingerprinting Coupled to Chemometrics for Food Authentication

    Food Reviews International, Vol. 36, Núm. 4, pp. 384-427

  3. Innovations in analytical methods for food authenticity

    Innovative Food Analysis (Elsevier), pp. 181-248

2019

  1. A critical review on the use of artificial neural networks in olive oil production, characterization and authentication

    Critical Reviews in Food Science and Nutrition, Vol. 59, Núm. 12, pp. 1913-1926

  2. Fatty acids-based quality index to differentiate worldwide commercial pistachio cultivars

    Molecules, Vol. 24, Núm. 1

  3. Food identification by high performance liquid chromatography fingerprinting and mathematical processing

    Food Research International, Vol. 122, pp. 303-317

  4. Tackling Fraudsters with Global Strategies to Expose Fraud in the Food Chain

    Comprehensive Reviews in Food Science and Food Safety, Vol. 18, Núm. 2, pp. 425-440

2018

  1. A review on the application of chromatographic methods, coupled to chemometrics, for food authentication

    Food Control, Vol. 93, pp. 165-182

  2. Use of spectroscopic methods in combination with linear discriminant analysis for authentication of food products

    Food Control, Vol. 91, pp. 100-112

2017

  1. Chromatographic Fingerprinting with Multivariate Data Analysis for Detection and Quantification of Apricot Kernel in Almond Powder

    Food Analytical Methods, Vol. 10, Núm. 10, pp. 3312-3320