ArticleCurrent research in food science2021
Nitrogen/protein and one-step moisture and ash examination in foodstuffs: Validation case analysis using automated combustion and thermogravimetry determination under ISO/IEC 17025 guidelines.
Article in Current research in food science, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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4 citing papers in PubMed, 11 citations in OpenAlex.
- Recent applications of DSC and TGA in food quality control and authenticity verification: Current progress and future directions.Food chemistry: X · 2026Review
- Integrating Fermentation and Extrusion to Enhance Texture, Stability, and Nutritional Quality of Pigeon Pea (Foods (Basel, Switzerland) · 2026Article
- Multiparametric Evaluation ofMicroorganisms · 2025Article
- Influence ofFoods (Basel, Switzerland) · 2024Article
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Authors and funding
7 authors at 1 institution in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
Method validation within food science is a not only paramount to assess method certainty and ensure the quality of the results, but a pennant in analytical chemistry. Proximate analysis is an indispensable requirement for food characterization. To improve proximate analysis, automated protein and thermogravimetric methods were validated according to international guidelines (including ISO 17025) and acceptance criteria of results based on certified reference materials and participation within international recognized proficiency schemes. Common food groups (e.g., meat, dairy, and grain products) were included and at the end of validation, we obtained three rugged and accurate methods with adequate
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