封面
声明
致谢
英文摘要
中文摘要
目录
List of abbreviations
Dedication
Chapter 1 General introduction and project aims
1.1. Introduction
1.2. Objectives of the study
1.3. Organization of dissertation
Chapter 2 Literature review
2.1. Honey
2.2. Chemical composition of honey
2.3. Reference methods
2.4. Model development
2.5. Evaluation of models performance
2.6. Spectroscopic analysis
2.7. Artificial olfactory technique
2.8. Chemometrics
Chapter 3 Determination of antioxidant activities, phytochemical, and volatile compounds using conventional methods
3.1. Introduction
3.2. Materials and methods
3.3. Results and discussions
Chapter 4 Discrimination of honeys using colorimetric sensor arrays, sensory analysis and gas chromatography techniques
4.1. Introduction
4.2. Materials and methods
4.3. Results and discussions
Chapter 5 Rapid measurement of antioxidant properties and discrimination of honey using near infrared spectroscopy
5.1. Introduction
5.2. Materials and methods
5.3. Results and discussions
Chapter 6 Raman and Fourier transform infrared \(FT-IR\) spectroscopy for rapid prediction of phenolic compounds and antioxidant activity of honey
6.1. Introduction
6.2. Material and methods
6.3. Results and discussions
Chapter 7 Conclusions, the main innovative points,future work, and list of publications
7.1. Conclusions
7.2. The main innovative points
7.3. Future work
7.4. List of publications
参考文献