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References from 2D-COS-guided ATR-FTIR chemometric approach for the detection and semi-quantitative assessment of pistachio powder adulteration. Local targets link to admitted publications; unresolved targets remain external evidence.
Pistachio nuts: composition and potential health benefits
10.1111/j.1753-4887.2011.00467.x · 2012 · External reference
A review on pistachio: its composition and benefits regarding the prevention or treatment of diseases
2015 · External reference
Some chemical characteristics of Pistacia vera varieties produced in Turkey
10.1007/s00217-003-0763-7 · 2003 · External reference
Mineral contents and proximate composition of Pistacia vera kernels
10.1007/s10661-014-3692-y · 2014 · External reference
Detection of Pistacia vera adulteration by using laser induced breakdown spectroscopy
10.1002/jsfa.9418 · 2019 · External reference
Recent developments in food characterization and adulteration detection: technique-oriented perspectives
10.1021/jf011096z · 2002 · External reference
Rapid and simultaneous quantification of four components in Radix Scutellariae by near-infrared spectroscopy combined with chemometrics
2025 · External reference
Modern analytical methods for the detection of food fraud and adulteration by food category
10.1002/jsfa.8364 · 2017 · External reference
A review of vibrational spectroscopic techniques for the detection of food authenticity and adulteration
10.1016/j.tifs.2015.08.003 · 2015 · External reference
A review of Fourier transform infrared (FTIR) spectroscopy used in food adulteration and authenticity investigations
10.1080/19440049.2019.1675909 · 2020 · External reference
Validation of fluorescence spectroscopy to detect adulteration of edible oil in extra virgin olive oil (EVOO) by applying chemometrics
10.1177/0003702818768485 · 2018 · External reference
Rapid quantitative determination of walnut oil adulteration with sunflower oil using fluorescence spectroscopy
10.1007/s12161-013-9610-z · 2014 · External reference
Authentication and adulteration detection of peanut oils of three flavor types using synchronous fluorescence spectroscopy
10.1039/c8ay00837j · 2018 · External reference
A comparative study of mid-infrared, UV–visible and fluorescence spectroscopy in combination with chemometrics for the detection of adulteration of fresh olive oils with old olive oils
10.1016/j.foodcont.2019.06.013 · 2019 · External reference
Rapid identification and quantification of cheaper vegetable oil adulteration in camellia oil by using excitation-emission matrix fluorescence spectroscopy combined with chemometrics
10.1016/j.foodchem.2019.04.109 · 2019 · External reference
Rapid detection of the authenticity and adulteration of sesame oil using excitation-emission matrix fluorescence and chemometric methods
10.1016/j.foodcont.2020.107145 · 2020 · External reference
Generalized Two-Dimensional Correlation Spectroscopy
2009 · External reference
Smoothing and differentiation of data by simplified least squares procedures
10.1021/ac60214a047 · 1964 · External reference
Cross-validation of regression models
10.1080/01621459.1984.10478083 · 1984 · External reference