Integrating near-infrared hyperspectral imaging with machine learning and feature selection: Detecting adulteration of extra-virgin olive oil with lower-grade olive oils and hazelnut oil.

Autor: Malavi D; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium.; Center for Food Biotechnology and Microbiology, Ghent University Global Campus, 119, Songdomunhwa-Ro, Yeonsu-Gu, Incheon, 21985, South Korea., Raes K; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium., Van Haute S; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium.; Center for Food Biotechnology and Microbiology, Ghent University Global Campus, 119, Songdomunhwa-Ro, Yeonsu-Gu, Incheon, 21985, South Korea.

Publikováno v: Current research in food science [Curr Res Food Sci] 2024 Oct 29; Vol. 9, pp. 100913. Date of Electronic Publication: 2024 Oct 29 (Print Publication: 2024).

Author Correction: Prediction of essential oil content in spearmint (Mentha spicata) via near-infrared hyperspectral imaging and chemometrics.

Autor: Van Haute S; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium. sam.vanhaute@ghent.ac.kr.; Department of Molecular Biotechnology, Environmental Technology, and Food Technology, Ghent University Global Campus, 119, Songdomunhwa-Ro, Yeonsu-Gu, Incheon, 21985, South Korea. sam.vanhaute@ghent.ac.kr., Nikkhah A; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium.; Department of Molecular Biotechnology, Environmental Technology, and Food Technology, Ghent University Global Campus, 119, Songdomunhwa-Ro, Yeonsu-Gu, Incheon, 21985, South Korea.; Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, USA., Malavi D; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium.; Department of Molecular Biotechnology, Environmental Technology, and Food Technology, Ghent University Global Campus, 119, Songdomunhwa-Ro, Yeonsu-Gu, Incheon, 21985, South Korea., Kiani S; Biosystems Engineering Department, Sari Agricultural Sciences and Natural Resources University, Sari, Iran. s.kiani@sanru.ac.ir.

Publikováno v: Scientific reports [Sci Rep] 2023 Jun 09; Vol. 13 (1), pp. 9395. Date of Electronic Publication: 2023 Jun 09.

Hyperspectral Imaging and Chemometrics for Authentication of Extra Virgin Olive Oil: A Comparative Approach with FTIR, UV-VIS, Raman, and GC-MS.

Autor: Malavi D; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.; Center for Food Chemistry and Technology, Ghent University Global Campus, Incheon 21985, Republic of Korea., Nikkhah A; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.; Center for Food Chemistry and Technology, Ghent University Global Campus, Incheon 21985, Republic of Korea.; Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA 02111, USA., Raes K; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium., Van Haute S; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.; Center for Food Chemistry and Technology, Ghent University Global Campus, Incheon 21985, Republic of Korea.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2023 Jan 17; Vol. 12 (3). Date of Electronic Publication: 2023 Jan 17.

Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread.

Autor: Malavi D; Food and Nutritional Evaluation Laboratory (FANEL), International Potato Center (CIP), Nairobi 25171-00603, Kenya.; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.; Food Chemistry and Technology Research Centre, Department of Food Technology, Ghent University Global Campus, 119-5, Songdomunhwa-ro, Yeonsu-gu, Incheon 21985, Korea., Mbogo D; Food and Nutritional Evaluation Laboratory (FANEL), International Potato Center (CIP), Nairobi 25171-00603, Kenya.; Natural Resources Institute (NRI), Medway Campus, University of Greenwich, Central Avenue, Chatham ME4 4TB, UK., Moyo M; Food and Nutritional Evaluation Laboratory (FANEL), International Potato Center (CIP), Nairobi 25171-00603, Kenya., Mwaura L; Food and Nutritional Evaluation Laboratory (FANEL), International Potato Center (CIP), Nairobi 25171-00603, Kenya., Low J; Food and Nutritional Evaluation Laboratory (FANEL), International Potato Center (CIP), Nairobi 25171-00603, Kenya., Muzhingi T; Food and Nutritional Evaluation Laboratory (FANEL), International Potato Center (CIP), Nairobi 25171-00603, Kenya.; Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2022 Apr 06; Vol. 11 (7). Date of Electronic Publication: 2022 Apr 06.

Processing methods affect phytochemical contents in products prepared from orange-fleshed sweetpotato leaves and roots.

Autor: Abong' GO; Department of Food Science, Nutrition and Technology University of Nairobi Nairobi Kenya.; Biosciences Eastern and Central Africa International Livestock Research Institute Nairobi Kenya., Muzhingi T; Food and Nutritional Evaluation Laboratory International Potato Centre Nairobi Kenya., Okoth MW; Department of Food Science, Nutrition and Technology University of Nairobi Nairobi Kenya., Ng'ang'a F; Biosciences Eastern and Central Africa International Livestock Research Institute Nairobi Kenya., Emelda Ochieng P; Biosciences Eastern and Central Africa International Livestock Research Institute Nairobi Kenya., Mbogo DM; Food and Nutritional Evaluation Laboratory International Potato Centre Nairobi Kenya., Malavi D; Food and Nutritional Evaluation Laboratory International Potato Centre Nairobi Kenya., Akhwale M; Kenya Agricultural & Livestock Research Organization (KALRO) Kakamega Centre-Root and Tuber Crops Program Kakamega Kenya., Ghimire S; Biosciences Eastern and Central Africa International Livestock Research Institute Nairobi Kenya.

Publikováno v: Food science & nutrition [Food Sci Nutr] 2020 Dec 25; Vol. 9 (2), pp. 1070-1078. Date of Electronic Publication: 2020 Dec 25 (Print Publication: 2021).