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Classification of chocolate according to its cocoa percentage by using Terahertz time-domain spectroscopy
Food Science and Technology,
2023
DOI:10.1590/fst.89222
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Characterization of Different Types of Crystallization from Cocoa Butter by Using Terahertz Spectroscopy
Applied Sciences,
2023
DOI:10.3390/app14010035
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Recent Advances in Terahertz Time-Domain Spectroscopy and Imaging Techniques for Automation in Agriculture and Food Sector
Food Analytical Methods,
2022
DOI:10.1007/s12161-021-02132-y
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[4]
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CHOCOLATE SAMPLE CLASSIFICATION BY PRINCIPAL COMPONENT ANALYSIS OF PREPROCESSED TERAHERTZ TRANSMISSION SPECTRA
Journal of Applied Spectroscopy,
2022
DOI:10.47612/0514-7506-2022-89-2-198-203
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Chocolate Sample Classification by Principal Component Analysis of Preprocessed Terahertz Transmission Spectra
Journal of Applied Spectroscopy,
2022
DOI:10.1007/s10812-022-01351-3
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Identification of Fatty Acids in Virgin Coconut Oil (VCO), Cocoa Beans, Crude Palm Oil (CPO), and Palm Kernel Beans Using Gas Chromatography
IOP Conference Series: Earth and Environmental Science,
2022
DOI:10.1088/1755-1315/1083/1/012036
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Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods
Comprehensive Reviews in Food Science and Food Safety,
2020
DOI:10.1111/1541-4337.12522
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Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods
Comprehensive Reviews in Food Science and Food Safety,
2020
DOI:10.1111/1541-4337.12522
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