Detection of the adulteration of fresh coconut water via NMR spectroscopy and chemometrics

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A flavour of omics approaches for the detection of food fraud

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NMR spectroscopy and chemometrics to evaluate different processing of coconut water

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Rapid quantification of the adulteration of fresh coconut water by dilution and sugars using Raman spectroscopy and chemometrics

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Improved Detection of Added Water in Orange Juice by Simultaneous Determination of the Oxygen-18/Oxygen-16 Isotope Ratios of Water and Ethanol Derived from Sugars

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INTRAVENOUS INFUSION OF COCONUT WATER

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Detection of adulteration in food based on nondestructive analysis techniques: a review

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Ozone and plasma processing effect on green coconut water

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Portable system to detect starch adulteration in turmeric using NIR spectroscopy

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Authenticity and the Potability of Coconut Water - a Critical Review

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A systematic account of food adulteration and recent trends in the non-destructive analysis of food fraud detection

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Selected Instrumental Techniques Applied in Food and Feed: Quality, Safety and Adulteration Analysis

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Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut (Cocos nucifera L.)

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A review of the emerging technologies and systems to mitigate food fraud in supply chains

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ATR-FTIR spectroscopy and machine/deep learning models for detecting adulteration in coconut water with sugars, sugar alcohols, and artificial sweeteners

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Are the elemental fingerprints of organic and conventional food different? ED-XRF as screening technique

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Chemical Profiling and Quality Assessment of Food Products Employing Magnetic Resonance Technologies

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Feasibility study for the analysis of coconut water using fluorescence spectroscopy coupled with PARAFAC and SVM methods

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Minor metabolites as chemical marker for the differentiation of cane, beet and coconut blossom sugar. From profiling towards identification of adulterations

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Understanding the maturity of coconut water through 1H NMR profiling and MPAES analyses

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Comparison between isotope ratio mass spectrometry (IRMS) and cavity ring‐down spectroscopy (CRDS) for analysing the carbon isotope ratio and detection of adulteration in coconut water

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Food Quality Standards and Importance of Authentication of Coconut Products

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A Comprehensive Review on Applications of Magnetic Resonance in Various Aspects of Food Processing

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Contamination and Adulteration of Coconut Water

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Differentiation of water samples based on sensor array of silver nanoparticles

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Recent advances in adulteration detection of coconut beverages

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Mit Metabolic Profiling gegen Betrug

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Coconut Water Reduced Silver-Gold Bimetallic Core-Shell Nanoparticles (Ag@Au Nps) for Selective Colorimetric Detection of L-Cysteine, L-Methionine, Taurine, L-Glutathione and BsaPreprint

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Data analysis for analytical applications of nuclear magnetic resonance

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1 H NMR spectroscopy with one-class and discriminant chemometric models for detecting sugar adulteration in coconut water

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Nuclear magnetic resonance spectroscopy for the analysis of Beer

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Chemometric Raman Spectroscopy for Sugar Profiling in Fresh and Commercially Packaged Tender Coconut WaterPreprint

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1 H NMR spectroscopy with one-class and discriminant chemometric models for detecting sugar adulteration in coconut water

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Detection of coconut oil adulteration with palm oil through NMR spectroscopic method

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การตรวจสอบการปลอมปนของนำในนำกะทดวยเทคนคเนยรอนฟราเรดสเปกโทรสโกป

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Rapid detection of adulteration in desiccated coconut powder: vis-NIR spectroscopy and chemometric approach

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Attenuated Total Reflectance-Fourier transform infrared spectroscopy coupled with chemometrics for the rapid detection of coconut water adulteration

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