Contribution of pyrolysis-mass spectrometry (Py-MS) to authenticity testing of honey
- 1 June 2001
- journal article
- Published by Elsevier in Journal of Analytical and Applied Pyrolysis
- Vol. 60 (1) , 79-87
- https://doi.org/10.1016/s0165-2370(00)00163-7
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- Characterisation of vinegar by pyrolysis-mass spectrometryFood Control, 1998
- A review of the analytical methods to determine the geographical and botanical origin of honeyFood Chemistry, 1998
- Characterisation of Italian vinegar by pyrolysis–mass spectrometry and a sensor device (‘electronic nose’)Food Chemistry, 1998
- Use of Pyrolysis Mass Spectrometry with Supervised Learning for the Assessment of the Adulteration of Milk of Different SpeciesApplied Spectroscopy, 1997
- Determination of the geographical origin of Italian extra virgin olive oil using pyrolysis mass spectrometry and artificial neural networksJournal of Analytical and Applied Pyrolysis, 1997
- Quantitative analysis of the adulteration of orange juice with sucrose using pyrolysis mass spectrometry and chemometricsJournal of Analytical and Applied Pyrolysis, 1997
- Analytical strategies to confirm Scotch whisky authenticityThe Analyst, 1994
- Rapid assessment of the adulteration of virgin olive oils by other seed oils using pyrolysis mass spectrometry and artificial neural networksJournal of the Science of Food and Agriculture, 1993
- Neural networks and olive oilNature, 1992
- Rapid Characterization of Orange Juice by Pyrolysis Mass SpectrometryJournal of Food Science, 1986