Enhancing food authentication through E-nose and E-tongue technologies: Current trends and future directions

Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

Antimicrobial capacity of ultrasound and ozone for enhancing bacterial safety on inoculated shredded green cabbage (Brassica oleracea var. capitata)

Using sensor and spectral analysis to classify botanical origin and determine adulteration of raw honey