ANOVA-Simultaneous Component analysis modelling of low-level-fused spectroscopic data: A food chemistry case-study.

Ripening is a crucial step to guarantee the high commercial value of cheddar cheese, one of the dairy products the European Union exports the most. Although several methods have lately been proposed to assess its ageing process from a chemical point of view, the majority of them is not particularly time-efficient and implies destructive analytical tests, thus, exhibiting limitations for, e.g.

Multi-block classification of Italian semolina based on Near Infrared Spectroscopy (NIR) analysis and alveographic indices.

Durum wheat (Triticum turgidum ssp. durum) is widely grown in the Mediterranean area. The semolina obtained by this grain is used to prepare pasta, couscous, and baked products all over the world.