ArticleFoods (Basel, Switzerland)2020
Rapid Authentication of 100% Italian Durum Wheat Pasta by FT-NIR Spectroscopy Combined with Chemometric Tools.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- The Role of Near-Infrared Spectroscopy in Food Quality Assurance: A Review of the Past Two Decades.Foods (Basel, Switzerland) · 2024Review
- Research Progress of Applying Infrared Spectroscopy Technology for Detection of Toxic and Harmful Substances in Food.Foods (Basel, Switzerland) · 2022Review
- Geographic Origin Discrimination of Millet Using Vis-NIR Spectroscopy Combined with Machine Learning Techniques.Foods (Basel, Switzerland) · 2021Article
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Authors and funding
6 authors.
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Abstract
Italy is the country with the largest durum wheat pasta production and consumption. The mandatory labelling for pasta indicating the country of origin of wheat has made consumers more aware about the consumed pasta products and is influencing their choice towards 100% Italian wheat pasta. This aspect highlights the need to promote the use of domestic wheat as well as to develop rapid methodologies for the authentication of pasta. A rapid, inexpensive, and easy-to-use method based on infrared spectroscopy was developed and validated for authenticating pasta made with 100% Italian durum wheat. The study was conducted on pasta marketed in Italy and made with durum wheat cultivated in Italy (
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