Sahar Barzegari Banadkoki
Pharmaceutical Sciences Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
[ 1 ] - Identification and Quantification of Texture Soy Protein in A Mixture with Beef Meat Using ATR-FTIR Spectroscopy in Combination with Chemometric Methods
Meat, as an important source of protein, is one of the main parts of many people’s diet. Due toeconomic interests and thereupon adulteration, there are special concerns on its accurate labeling.In this study Fourier transform infrared (ATR-FTIR) spectroscopy combined with chemometrictechniques (principal component analysis (PCA), artificial neural networks (ANNs), and partial<...
[ 2 ] - Identification and Quantification of Texture Soy Protein in A Mixture with Beef Meat Using ATR-FTIR Spectroscopy in Combination with Chemometric Methods
Meat, as an important source of protein, is one of the main parts of many people’s diet. Due toeconomic interests and thereupon adulteration, there are special concerns on its accurate labeling.In this study Fourier transform infrared (ATR-FTIR) spectroscopy combined with chemometrictechniques (principal component analysis (PCA), artificial neural networks (ANNs), and partial<...
Co-Authors