A5047337419- Spectroscopy and Chemometric Analyses
- Meat and Animal Product Quality
- Advanced Chemical Sensor Technologies
- Spectroscopy Techniques in Biomedical and Chemical Research
- Identification and Quantification in Food
- Bee Products Chemical Analysis
- Phytochemicals and Antioxidant Activities
- Essential Oils and Antimicrobial Activity
- Edible Oils Quality and Analysis
- Water Quality Monitoring and Analysis
- Insect and Pesticide Research
- Food composition and properties
- Animal Nutrition and Physiology
- Fermentation and Sensory Analysis
- Listeria monocytogenes in Food Safety
- Consumer Attitudes and Food Labeling
- Isotope Analysis in Ecology
- Sensory Analysis and Statistical Methods
- Engineering Education and Curriculum Development
- Food Safety and Hygiene
- Ruminant Nutrition and Digestive Physiology
- Proteins in Food Systems
- Food Drying and Modeling
- Genetic and phenotypic traits in livestock
- Probiotics and Fermented Foods
Teagasc - The Irish Agriculture and Food Development Authority
2011-2020
University College Dublin
2010-2020
Gembloux Agro-Bio Tech
2010
University of Liège
2010
University College Cork
2007
Virginia Tech
2001-2006
Consejo Superior de Investigaciones Científicas
2006
Leibniz Institute for Analytical Sciences - ISAS
2006
National Academy of Engineering
2006
University of Córdoba
2004
Abstract Selection of the number latent variables (LVs) to include in a partial least squares (PLS) model is an important step data analysis. Inclusion too few or many LVs may lead to, respectively, under over‐fitting and subsequently result poor future performance. One well‐known sign appearance noise regression coefficients; this often takes form reduction apparent structure presence sharp peaks with high degree directional oscillation, features which are usually estimated subjectively. In...
Abstract Hyperspectral imaging (HSI) combines conventional and spectroscopy to simultaneously acquire both spatial spectral information from an object. This technology has recently emerged as a powerful process analytical tool for rapid, non‐contact non‐destructive food analysis. In this study, the potential application of HSI damage detection on caps white mushrooms ( Agaricus bisporus ) was investigated. Mushrooms were damaged by controlled vibration simulate caused transportation. images...
Non-destructive food testing is becoming increasingly important due to expanding automation and the incorporation of new more efficient processes in industry. The quality safety are main points interest. It have a technology which will allow for high throughput short response time increase process efficiency reduce waste. In order this equipment be integrated with existing infrastructure, it should robust capable functioning varying environments. Near infrared (NIR) spectroscopy provides...
One hundred and thirty-eight oil samples have been analyzed by visible near-infrared transflectance spectroscopy. These comprised 46 pure extra virgin olive oils the same adulterated with 1% (w/w) 5% sunflower oil. A number of multivariate mathematical approaches were investigated to detect quantify adulterant. included hierarchical cluster analysis, soft independent modeling class analogy (SIMCA method), partial least squares regression (PLS). wavelength ranges data pretreatments explored....
Near- and mid-infrared spectra of a set 56 lyophilized coffee samples were collected. The sample comprised 29 Arabica 27 Robusta coffees was prepared in the laboratory. Each spectral collection used separately to develop mathematical models for varietal authentication using factorial discriminant analysis partial least squares techniques. Subsequently, data from both regions combined chemometric approaches repeated. relative success separate is discussed, as basis observed discriminations....
Food authenticity is an issue of concern to food processors, retailers, regulatory authorities and consumers alike. Near infrared (NIR) spectroscopy has many potential advantages as testing tool already been applied a number authentication problems using range sample presentation chemometric techniques. This review outlines the principles statistical procedures used so far, summarises work reported to-date on foods ingredients.
Fourier transform infrared (FTIR) spectroscopy and attenuated total reflection (ATR) sampling have been used to detect adulteration of honey samples. The sample set comprised 320 spectra authentic (n = 99) adulterated 221) honeys. Adulterants were solutions containing both d-fructose d-glucose prepared in the following respective weight ratios: 0.7:1.0, 1.2:1.0 (typical composition), 2.3:1.0. Each adulterant solution was added individual honeys at levels 7, 14, 21% w/w. Spectral data...