Publication:

Assessing food by-products macrocomposition by FTIR microspectroscopy

Date

2025-JUL 2
Journal article
https://doi.org/10.1007/s00216-025-05984-z
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dc.contributor.authorPerez, Paula Varas
dc.contributor.authorFagot, Alexis
dc.contributor.authorHeleven, Martijn
dc.contributor.authorSmeets, Karen
dc.contributor.authorSamyn, Pieter
dc.contributor.authorAdriaensens, Peter
dc.contributor.authorMarchal, Wouter
dc.contributor.authorVandamme, Dries
dc.date.accessioned2025-07-08T04:01:47Z
dc.date.available2025-07-08T04:01:47Z
dc.date.issued2025-JUL 2
dc.description.wosFundingTextThe authors would like to acknowledge Baptiste Vanleenhove, Ben Van den Wouwer, Elien de Laet, and Chenxu Guo for providing the samples utilized in this project. The authors would like to acknowledge Martine Vanhamel for technical support with FTIR analysis.
dc.identifier.doi10.1007/s00216-025-05984-z
dc.identifier.issn1618-2642
dc.identifier.pmidMEDLINE:40601017
dc.identifier.urihttps://imec-publications.be/handle/20.500.12860/45884
dc.publisherSPRINGER HEIDELBERG
dc.source.journalANALYTICAL AND BIOANALYTICAL CHEMISTRY
dc.source.numberofpages17
dc.subject.keywordsCARROT POMACE
dc.subject.keywordsSPECTROSCOPY
dc.subject.keywordsOPTIMIZATION
dc.subject.keywordsPECTIN
dc.subject.keywordsTISSUE
dc.subject.keywordsGRAIN
dc.subject.keywordsRAMAN
dc.title

Assessing food by-products macrocomposition by FTIR microspectroscopy

dc.typeJournal article
dspace.entity.typePublication
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