ReviewMolecules (Basel, Switzerland)2023
Rapid Sensing: Hand-Held and Portable FTIR Applications for On-Site Food Quality Control from Farm to Fork.
Review in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Enhancing spectral analysis of ghee adulteration via a deep learning-based multimodal attention mechanism.Scientific reports · 2026Article
- Laboratory strategies for the identification of Burkholderia species: From classical phenotyping to advanced genomic and proteomic approaches.Antonie van Leeuwenhoek · 2026Review
- Quality attributes, antioxidant activity and color profile of orange-fleshed sweet potato grown in Vietnam.Food chemistry: X · 2024Article
- Nondestructive Metabolomic Fingerprinting: FTIR, NIR and Raman Spectroscopy in Food Screening.Molecules (Basel, Switzerland) · 2023Review
- Hybrid Raman and Laser-Induced Breakdown Spectroscopy for Food Authentication Applications.Molecules (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Today, one of the world's biggest problems is the assurance of food integrity from farm to fork. Economically motivated food adulteration and food authenticity problems are increasing daily with considerable health and economic effects. Early detection and prevention of food integrity-related problems could be provided by the application of effective on-site food analysis technologies. FTIR spectroscopy coupled with chemometrics can be used for the rapid quality control of a wide variety of food products with fast, high-throughput, accurate and nondestructive analysis advantages. In particular, hand-held and portable FTIR instruments have the potential to surveil food quality and food safety in various critical segments of the food supply chain. In this review, we explore the abilities of hand-held and portable FTIR spectrometers combined with multivariate statistics to conduct a quality evaluation of various food products in terms of food adulteration and authenticity issues. An examination of the literature showed that comparable results were obtained based on detection limits, correlation coefficient (R
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Registered trials
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