Quality assessment of pork and Turkey hams using FT-IR spectroscopy, colorimetric, and image analysis

Citation:

Sinanoglou, V. J. ; Cavouras, D. ; Xenogiannopoulos, D. ; Proestos, C. ; Zoumpoulakis, P. Foods 2018, 7. Copy at http://www.tinyurl.com/yxduarxw

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National and Kapodistrian University of Athens
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harpro@chem.uoa.gr

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Trace elements, polycyclic aromatic hydrocarbons, mineral composition, and FT-IR characterization of unrefined sea and rock salts: environmental interactions
Phenolic acids of plant origin-a review on their antioxidant activity in vitro (O/W emulsion systems) along with their in vivo health biochemical properties
Editorial: Artificial Intelligence in Chemistry

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