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Major food components are generally complex molecules resulting from the polymerization of monomers such as amino acids or carbohydrates. These monomers exhibit specific chemical groups such as… (More)
The objective of this study was to evaluate the potential of fluorescence spectroscopy to identify different muscles and to predict some physicochemical and rheological parameters. Samples were taken… (More)
As demonstrated by physicists in the past centuries, light interacting with matter contains information that may reveal the concentration or/and the structure of components of the investigated… (More)
Full: HTML / PDF (124K) Select Citation Colorimetric Sensor Arrays for the Analysis of Beers: A Feasibility Study Chen Zhang, Daniel P. Bailey, and Kenneth S. Suslick pp 4925 4931; (Article) DOI:… (More)
Dynamic oscillatory experiments and front-face synchronous fluorescence spectroscopy and mid-infrared (mid-IR) spectroscopy have been used to investigate structure evolution, at the macroscopic and… (More)