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Two innovative non-conventional optical techniques were used to measure a collection of 70 commercial beers. Two beer types were considered, depending on the yeast used and temperature of fermentation: the top-fermented and bottom fermented, respectively. Top-fermented beers were produced with saccharomyces cerevisiae yeast between 15°-20°C. Bottom-fermented beers were produced with saccharomyces...
A selection of top-quality extra virgin olive oils with excellent nutraceutic properties was artificially adulterated by means of lower-grade olive oils commonly used in commercial counterfeits. The oil sample set was analyzed by means of diffuse-light absorption spectroscopy performed in the wide 400-1700 nm spectral range. A setup based on optical fiber technology was experimented, which made use...
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