Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Judith Müller-Maatsch"'
Autor:
Rosa A. Safitri, Esther D. van Asselt, Judith Müller-Maatsch, Susanne Vogelgsang, Tamara Dapcevic-Hadnadev, Monique de Nijs
Publikováno v:
Journal of Food Protection, Vol 87, Iss 11, Pp 100371- (2024)
Food safety is a shared responsibility of all actors along the food supply chain. Changes in the primary production system can affect food safety hazards along the supply chain. This highlights the need for a framework that enables primary producers
Externí odkaz:
https://doaj.org/article/5fc01678a03f41a18069a51b5f1f31e1
Autor:
Abolfazl Dashti, Judith Müller-Maatsch, Emma Roetgerink, Michiel Wijtten, Yannick Weesepoel, Hadi Parastar, Hassan Yazdanpanah
Publikováno v:
Food Chemistry: X, Vol 18, Iss , Pp 100667- (2023)
The performance of visible-near infrared hyperspectral imaging (Vis-NIR-HSI) (400–1000 nm) and shortwave infrared hyperspectral imaging (SWIR-HSI) (1116–1670 nm) combined with different classification and regression (linear and non-linear) multiv
Externí odkaz:
https://doaj.org/article/d63d355559834f6d8eb22062011cec99
Publikováno v:
Food Chemistry: Molecular Sciences, Vol 4, Iss , Pp 100097- (2022)
Anthocyanin-rich strawberry model solutions were co-pigmented with rooibos phenolics to enhance color and heat stability. The addition of green and fermented rooibos extracts at pigment-to-co-pigment molar ratios of 1:10, 1:50, and 1:100 pelargonidin
Externí odkaz:
https://doaj.org/article/3f47a8c527874dc699e06886c15ebe81
Autor:
Abolfazl Dashti, Judith Müller-Maatsch, Yannick Weesepoel, Hadi Parastar, Farzad Kobarfard, Bahram Daraei, Mohammad Hossein Shojaee AliAbadi, Hassan Yazdanpanah
Publikováno v:
Foods, Vol 11, Iss 1, p 71 (2021)
Handheld visible-near-infrared (Vis-NIR) and near-infrared (NIR) spectroscopy can be cost-effective, rapid, non-destructive and transportable techniques for identifying meat species and may be valuable for enforcement authorities, retail and consumer
Externí odkaz:
https://doaj.org/article/a90ff300235c4b7ca15fc2c375a45237
Publikováno v:
Foods, Vol 10, Iss 12, p 2901 (2021)
This review summarises miniaturised technologies, commercially available devices, and device applications for food authentication or measurement of features that could potentially be used for authentication. We first focus on the handheld technologie
Externí odkaz:
https://doaj.org/article/ac618dccd0964112b923f654bbb5b8f5
Autor:
Martin Alewijn, Vasiliki Akridopoulou, Tjerk Venderink, Judith Müller-Maatsch, Erika Silletti
Publikováno v:
Food Control, 145
Food Control 145 (2023)
Food Control 145 (2023)
Black pepper is a commercially important commodity, which is susceptible for fraudulent additions. Analytical tools are capable of detection of specific additions, but in most published cases these tools and associated mathematical models are suitabl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3e1ff6f326db408977b6acf0cb1560b
https://research.wur.nl/en/publications/fusing-one-class-and-two-class-classification-a-case-study-on-the
https://research.wur.nl/en/publications/fusing-one-class-and-two-class-classification-a-case-study-on-the
Autor:
Sevcan Ersṃan, Judith Müller-Maatsch
Publikováno v:
Gac Fruit ISBN: 9781789247299
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72ff050b27ba0732c2152cd255194f54
https://doi.org/10.1079/9781789247329.0003
https://doi.org/10.1079/9781789247329.0003
Publikováno v:
Journal of AOAC International 104 (2021) 1
Journal of AOAC International, 104(1), 7-15
Journal of AOAC International
Journal of AOAC International, 104(1), 7-15
Journal of AOAC International
Background Current developments in portable photonic devices for fast authentication of extra virgin olive oil (EVOO) or EVOO with non-EVOO additions steer towards hyphenation of different optic technologies. The multiple spectra or so-called “fing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::84f0352ef39cd812c327c18f3cccdbe7
https://doi.org/10.1093/jaoacint/qsaa099
https://doi.org/10.1093/jaoacint/qsaa099
Publikováno v:
Food Chemistry. 278:406-414
The aim of the present article was an in-depth characterization of cyanidine-rich red cabbage extracts and the identification of challenges emerging during the purification of their pigments. Two extraction procedures using either hot acidified or te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c006188162e07e5c12e5dab79a56f5f
https://doi.org/10.1016/j.foodchem.2018.10.126
https://doi.org/10.1016/j.foodchem.2018.10.126
Publikováno v:
Foods, Vol 10, Iss 2901, p 2901 (2021)
Foods, 10(12)
Foods
Foods 10 (2021) 12
Foods, 10(12)
Foods
Foods 10 (2021) 12
This review summarises miniaturised technologies, commercially available devices, and device applications for food authentication or measurement of features that could potentially be used for authentication. We first focus on the handheld technologie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::365bb0892698684fdba39759c062a35d
https://doi.org/10.3390/foods10122901
https://doi.org/10.3390/foods10122901