Geographical origin identification of propolis using GC–MS and electronic nose combined with principal component analysis
- 1 May 2013
- journal article
- Published by Elsevier BV in Food Research International
- Vol. 51 (2), 813-822
- https://doi.org/10.1016/j.foodres.2013.01.053
Abstract
No abstract availableFunding Information
- National High-tech Research and Development (863) Program of Chinese Ministry of Science and Technology (2011AA1008047)
This publication has 50 references indexed in Scilit:
- Identification of Aroma-Active Compounds in Jiashi Muskmelon Juice by GC-O-MS and OAV CalculationJournal of Agricultural and Food Chemistry, 2012
- Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compoundsFood Chemistry, 2011
- Geographical traceability of propolis by high-performance liquid-chromatography fingerprintsFood Chemistry, 2008
- Vinegar classification based on feature extraction and selection from headspace solid-phase microextraction/gas chromatography volatile analyses: A feasibility studyAnalytica Chimica Acta, 2008
- Discrimination between defective and non-defective Brazilian coffee beans by their volatile profileFood Chemistry, 2008
- Three-way principal component analysis of the volatile fraction by HS-SPME/GC of aceto balsamico tradizionale of modenaTalanta, 2008
- A review of volatile analytical methods for determining the botanical origin of honeyFood Chemistry, 2007
- Evaluation of the antioxidant power of honey, propolis and royal jelly by amperometric flow injection analysisTalanta, 2007
- Multivariate analysis for the classification and differentiation of Madeira wines according to main grape varietiesTalanta, 2006
- Antibacterial activity of essential oils from Brazilian propolisFitoterapia, 1999