{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,23]],"date-time":"2026-06-23T10:36:46Z","timestamp":1782211006044,"version":"3.54.5"},"reference-count":54,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2021,12,1]],"date-time":"2021-12-01T00:00:00Z","timestamp":1638316800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2021,12,1]],"date-time":"2021-12-01T00:00:00Z","timestamp":1638316800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2021,12,1]],"date-time":"2021-12-01T00:00:00Z","timestamp":1638316800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2021,12,1]],"date-time":"2021-12-01T00:00:00Z","timestamp":1638316800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2021,12,1]],"date-time":"2021-12-01T00:00:00Z","timestamp":1638316800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2021,12,1]],"date-time":"2021-12-01T00:00:00Z","timestamp":1638316800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2021,12,1]],"date-time":"2021-12-01T00:00:00Z","timestamp":1638316800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"funder":[{"DOI":"10.13039\/501100006595","name":"Unitatea Executiva pentru Finantarea Invatamantului Superior, a Cercetarii, Dezvoltarii si Inovarii","doi-asserted-by":"publisher","award":["PN-III-P1-1.1-TE-2019-0583"],"award-info":[{"award-number":["PN-III-P1-1.1-TE-2019-0583"]}],"id":[{"id":"10.13039\/501100006595","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100006730","name":"Ministry of Education and Research, Romania","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100006730","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100005186","name":"Corporation for National and Community Service","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100005186","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Control"],"published-print":{"date-parts":[[2021,12]]},"DOI":"10.1016\/j.foodcont.2021.108266","type":"journal-article","created":{"date-parts":[[2021,6,5]],"date-time":"2021-06-05T12:11:00Z","timestamp":1622895060000},"page":"108266","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":62,"special_numbering":"C","title":["Detection of honey adulterated with agave, corn, inverted sugar, maple and rice syrups using FTIR analysis"],"prefix":"10.1016","volume":"130","author":[{"given":"Paula","family":"Ciurs\u0103","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Daniela","family":"Pauliuc","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Florina","family":"Dranca","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sorina","family":"Ropciuc","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mircea","family":"Oroian","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"4","key":"10.1016\/j.foodcont.2021.108266_bib1","doi-asserted-by":"crossref","first-page":"1207","DOI":"10.1016\/j.jfoodeng.2006.04.048","article-title":"Physico-chemical, rheological, calorimetric and dielectric behavior of selected Indian honey","volume":"79","author":"Ahmed","year":"2007","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.foodcont.2021.108266_bib2","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2014.07.138","article-title":"Application of FTIR-ATR spectroscopy to the quantification of sugar in honey","author":"Anjos","year":"2015","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodcont.2021.108266_bib3","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfca.2015.09.010","article-title":"Recognition of organic rice samples based on trace elements and support vector machines","volume":"45","author":"Barbosa","year":"2016","journal-title":"Journal of Food Composition and Analysis"},{"issue":"15","key":"10.1016\/j.foodcont.2021.108266_bib4","doi-asserted-by":"crossref","DOI":"10.1002\/jsfa.9105","article-title":"Determination of honey adulteration with beet sugar and corn syrup using infrared spectroscopy and genetic-algorithm-based multivariate calibration","volume":"98","author":"Ba\u015far","year":"2018","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"10.1016\/j.foodcont.2021.108266_bib5","article-title":"Characterization of physicochemical and antioxidant properties of Bayburt honey from the North-east part of Turkey","author":"Bayram","year":"2020","journal-title":"Journal of Apicultural Research"},{"issue":"1","key":"10.1016\/j.foodcont.2021.108266_bib6","doi-asserted-by":"crossref","first-page":"296","DOI":"10.1016\/j.foodchem.2011.01.003","article-title":"LC-DAD-ESI\/MS analysis of flavonoids and abscisic acid with chemometric approach for the classification of Slovenian honey","volume":"127","author":"Bertoncelj","year":"2011","journal-title":"Food Chemistry"},{"issue":"17","key":"10.1016\/j.foodcont.2021.108266_bib7","doi-asserted-by":"crossref","DOI":"10.3390\/s20174845","article-title":"Sensory and physicochemical evaluation of acacia and linden honey adulterated with sugar syrup","volume":"20","author":"Bodor","year":"2020","journal-title":"Sensors"},{"key":"10.1016\/j.foodcont.2021.108266_bib8","series-title":"Harmonised methods of the international honey commission","author":"Bogdanov","year":"2002"},{"key":"10.1016\/j.foodcont.2021.108266_bib9","first-page":"198","article-title":"Bestimmung von Honigzucker mit HPLC","volume":"79","author":"Bogdanov","year":"1988","journal-title":"Mitt. Geb. Lebensm. Hyg."},{"issue":"9","key":"10.1016\/j.foodcont.2021.108266_bib10","doi-asserted-by":"crossref","first-page":"2541","DOI":"10.1021\/bi030149y","article-title":"A distinct utility of the amide III infrared band for secondary structure estimation of aqueous protein solutions using partial least squares methods","volume":"43","author":"Cai","year":"2004","journal-title":"Biochemistry"},{"issue":"1","key":"10.1016\/j.foodcont.2021.108266_bib11","doi-asserted-by":"crossref","DOI":"10.1038\/s41598-020-77685-9","article-title":"Characterization and classification of Romanian acacia honey based on its physicochemical parameters and chemometrics","volume":"10","author":"Cr\u0103ciun","year":"2020","journal-title":"Scientific Reports"},{"key":"10.1016\/j.foodcont.2021.108266_bib12","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2015.09.051","article-title":"Honey: Chemical composition, stability and authenticity","author":"Da Silva","year":"2016","journal-title":"Food Chemistry"},{"issue":"3","key":"10.1016\/j.foodcont.2021.108266_bib13","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2008.11.010","article-title":"Application of FTIR-HATR spectroscopy and multivariate analysis to the quantification of adulterants in Mexican honeys","volume":"42","author":"Gallardo-Vel\u00e1zquez","year":"2009","journal-title":"Food Research International"},{"key":"10.1016\/j.foodcont.2021.108266_bib14","doi-asserted-by":"crossref","first-page":"125595","DOI":"10.1016\/j.foodchem.2019.125595","article-title":"Establishing authenticity of honey via comprehensive Romanian honey analysis","volume":"306","author":"Geana","year":"2020","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodcont.2021.108266_bib15","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2014.08.040","article-title":"Differentiation of Anatolian honey samples from different botanical origins by ATR-FTIR spectroscopy using multivariate analysis","volume":"170","author":"Gok","year":"2015","journal-title":"Food Chemistry"},{"issue":"3","key":"10.1016\/j.foodcont.2021.108266_bib16","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2007.02.024","article-title":"Determination of important biochemical properties of honey to discriminate pure and adulterated honey with sucrose (Saccharum officinarum L.) syrup","volume":"105","author":"Guler","year":"2007","journal-title":"Food Chemistry"},{"issue":"1","key":"10.1016\/j.foodcont.2021.108266_bib17","doi-asserted-by":"crossref","first-page":"37","DOI":"10.5513\/JCEA01\/21.1.2741","article-title":"Infrared (FTIR) spectral features of honey bee (apis mellifera L.) hemolymph","volume":"21","author":"Horvatinec","year":"2020","journal-title":"Journal of Central European Agriculture"},{"key":"10.1016\/j.foodcont.2021.108266_bib18","doi-asserted-by":"crossref","first-page":"118297","DOI":"10.1016\/j.saa.2020.118297","article-title":"Detection of adulteration in Chinese honey using NIR and ATR-FTIR spectral data fusion","volume":"235","author":"Huang","year":"2020","journal-title":"Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy"},{"issue":"6","key":"10.1016\/j.foodcont.2021.108266_bib19","doi-asserted-by":"crossref","DOI":"10.1111\/j.1365-2621.2003.tb07015.x","article-title":"Rapid determination of invert cane sugar adulteration in honey using FTIR spectroscopy and multivariate analysis","volume":"68","author":"Irudayaraj","year":"2003","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.foodcont.2021.108266_bib20","doi-asserted-by":"crossref","first-page":"86","DOI":"10.1016\/j.foodres.2013.11.045","article-title":"Effect of country origin on physicochemical, sugar and volatile composition of acacia, sunflower and tilia honeys","volume":"60","author":"Juan-Borr\u00e1s","year":"2014","journal-title":"Food Research International"},{"issue":"1","key":"10.1016\/j.foodcont.2021.108266_bib21","doi-asserted-by":"crossref","DOI":"10.1021\/jf034985q","article-title":"Initial study of honey adulteration by sugar solutions using midinfrared (MIR) spectroscopy and chemometrics","volume":"52","author":"Kelly","year":"2004","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"17","key":"10.1016\/j.foodcont.2021.108266_bib22","doi-asserted-by":"crossref","DOI":"10.1021\/jf0613785","article-title":"Application of Fourier transform midinfrared spectroscopy to the discrimination between Irish artisanal honey and such honey adulterated with various sugar syrups","volume":"54","author":"Kelly","year":"2006","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.foodcont.2021.108266_bib23","author":"Khalil"},{"issue":"1","key":"10.1016\/j.foodcont.2021.108266_bib24","doi-asserted-by":"crossref","DOI":"10.1590\/1678-457x.07916","article-title":"Characterization of Turkish honeys regarding of physicochemical properties, and their adulteration analysis","volume":"37","author":"Kivrak","year":"2017","journal-title":"Food Science and Technology"},{"issue":"1","key":"10.1016\/j.foodcont.2021.108266_bib25","doi-asserted-by":"crossref","first-page":"16269","DOI":"10.1038\/s41598-020-73306-7","article-title":"Identification of sugars and phenolic compounds in honey powders with the use of GC\u2013MS, FTIR spectroscopy, and X-ray diffraction","volume":"10","author":"Koz\u0142owicz","year":"2020","journal-title":"Scientific Reports"},{"issue":"4","key":"10.1016\/j.foodcont.2021.108266_bib26","doi-asserted-by":"crossref","DOI":"10.1007\/s12161-020-01711-9","article-title":"Determining honey adulteration by seeding method: An initial study with sunflower honey","volume":"13","author":"Kurt","year":"2020","journal-title":"Food Analytical Methods"},{"key":"10.1016\/j.foodcont.2021.108266_bib27","series-title":"Applications of vibrational spectroscopy in food science","author":"Li-Chan","year":"2011"},{"key":"10.1016\/j.foodcont.2021.108266_bib28","series-title":"Honey analysis - new advances and challenges","article-title":"A review on analytical methods for honey classification, identification and authentication","author":"Ling Chin","year":"2020"},{"key":"10.1016\/j.foodcont.2021.108266_bib29","doi-asserted-by":"crossref","first-page":"127356","DOI":"10.1016\/j.foodchem.2020.127356","article-title":"Low risk of category misdiagnosis of rice syrup adulteration in three botanical origin honey by ATR-FTIR and general model","volume":"332","author":"Li","year":"2020","journal-title":"Food Chemistry"},{"issue":"3","key":"10.1016\/j.foodcont.2021.108266_bib30","doi-asserted-by":"crossref","DOI":"10.1016\/j.jpba.2004.06.023","article-title":"The effect of preprocessing methods in reducing interfering variability from near-infrared measurements of creams","volume":"36","author":"Luypaert","year":"2004","journal-title":"Journal of Pharmaceutical and Biomedical Analysis"},{"key":"10.1016\/j.foodcont.2021.108266_bib31","doi-asserted-by":"crossref","DOI":"10.1016\/j.trac.2009.12.012","article-title":"Vibrational spectroscopy provides a green tool for multi-component analysis","volume":"29","author":"Moros","year":"2010","journal-title":"TRAC Trends in Analytical Chemistry"},{"key":"10.1016\/j.foodcont.2021.108266_bib32","series-title":"Computers and electronics in agriculture","article-title":"Honey authentication based on physicochemical parameters and phenolic compounds","author":"Oroian","year":"2017"},{"key":"10.1016\/j.foodcont.2021.108266_bib33","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2017.02.084","article-title":"HMF and diastase activity in honeys: A fully validated approach and a chemometric analysis for identification of honey freshness and adulteration","volume":"229","author":"Pasias","year":"2017","journal-title":"Food Chemistry"},{"issue":"5","key":"10.1016\/j.foodcont.2021.108266_bib34","doi-asserted-by":"crossref","DOI":"10.1016\/j.talanta.2006.08.028","article-title":"Determination of apparent reducing sugars, moisture and acidity in honey by attenuated total reflectance-Fourier transform infrared spectrometry","volume":"71","author":"Pataca","year":"2007","journal-title":"Talanta"},{"issue":"Suppl. 1","key":"10.1016\/j.foodcont.2021.108266_bib35","doi-asserted-by":"crossref","first-page":"S2","DOI":"10.1051\/apido:2004044","article-title":"Determination of honey botanical origin: Problems and issues","volume":"35","author":"Persano Oddo","year":"2004","journal-title":"Apidologie"},{"key":"10.1016\/j.foodcont.2021.108266_bib36","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfoodeng.2014.03.009","article-title":"Detection of honey adulteration of high fructose corn syrup by Low Field Nuclear Magnetic Resonance (LF 1H NMR)","volume":"135","author":"Ribeiro","year":"2014","journal-title":"Journal of Food Engineering"},{"issue":"2","key":"10.1016\/j.foodcont.2021.108266_bib37","doi-asserted-by":"crossref","DOI":"10.1080\/19476337.2011.596576","article-title":"Analysis of adulteration in honey with standard sugar solutions and syrups using attenuated total reflectance-Fourier transform infrared spectroscopy and multivariate methods","volume":"10","author":"Rios-Corripio","year":"2012","journal-title":"CyTA - Journal of Food"},{"key":"10.1016\/j.foodcont.2021.108266_bib38","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2018.09.149","article-title":"Physicochemical properties and mineral content of honey samples from Vojvodina (Republic of Serbia)","author":"Saka\u010d","year":"2019","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodcont.2021.108266_bib39","doi-asserted-by":"crossref","first-page":"453","DOI":"10.1016\/j.foodres.2017.11.012","article-title":"A simple approach for rapid detection and quantification of adulterants in stingless bees (Heterotrigona itama) honey","volume":"105","author":"Se","year":"2018","journal-title":"Food Research International"},{"key":"10.1016\/j.foodcont.2021.108266_bib40","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfca.2019.04.001","article-title":"Detection techniques for adulterants in honey: Challenges and recent trends","volume":"80","author":"Se","year":"2019","journal-title":"Journal of Food Composition and Analysis"},{"key":"10.1016\/j.foodcont.2021.108266_bib41","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodcont.2017.06.015","article-title":"Comparison of grating-based near-infrared (NIR) and Fourier transform mid-infrared (ATR-FT\/MIR) spectroscopy based on spectral preprocessing and wavelength selection for the determination of crude protein and moisture content in wheat","volume":"82","author":"Shi","year":"2017","journal-title":"Food Control"},{"key":"10.1016\/j.foodcont.2021.108266_bib42","doi-asserted-by":"crossref","first-page":"687","DOI":"10.1016\/j.foodchem.2016.09.001","article-title":"Application of analytical methods in authentication and adulteration of honey","volume":"217","author":"Siddiqui","year":"2017","journal-title":"Food Chemistry"},{"issue":"1","key":"10.1016\/j.foodcont.2021.108266_bib43","doi-asserted-by":"crossref","DOI":"10.1016\/j.microc.2009.05.005","article-title":"Honey from Luso region (Portugal): Physicochemical characteristics and mineral contents","volume":"93","author":"Silva","year":"2009","journal-title":"Microchemical Journal"},{"issue":"6","key":"10.1016\/j.foodcont.2021.108266_bib44","doi-asserted-by":"crossref","DOI":"10.1111\/j.1365-2621.2001.tb15173.x","article-title":"A rapid spectroscopic technique for determining honey adulteration with corn syrup","volume":"66","author":"Sivakesava","year":"2001","journal-title":"Journal of Food Science"},{"issue":"8","key":"10.1016\/j.foodcont.2021.108266_bib45","doi-asserted-by":"crossref","DOI":"10.1002\/jsfa.858","article-title":"Detection of inverted beet sugar adulteration of honey by FTIR spectroscopy","volume":"81","author":"Sivakesava","year":"2001","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"10.1016\/j.foodcont.2021.108266_bib46","doi-asserted-by":"crossref","DOI":"10.1016\/j.talanta.2019.05.092","article-title":"Determination of trace amounts with ATR FTIR spectroscopy and chemometrics: 5-(hydroxymethyl)furfural in honey","volume":"204","author":"St\u00f6bener","year":"2019","journal-title":"Talanta"},{"issue":"10","key":"10.1016\/j.foodcont.2021.108266_bib47","doi-asserted-by":"crossref","first-page":"14022","DOI":"10.3390\/s121014022","article-title":"A hybrid sensing approach for pure and adulterated honey classification","volume":"12","author":"Subari","year":"2012","journal-title":"Sensors"},{"issue":"1","key":"10.1016\/j.foodcont.2021.108266_bib48","article-title":"Introduction to data mining instructor \u2019 s solution manual","volume":"28","author":"Tan","year":"2006","journal-title":"Names: A Journal of Onomastics"},{"key":"10.1016\/j.foodcont.2021.108266_bib49","author":"Tewari"},{"key":"10.1016\/j.foodcont.2021.108266_bib50","doi-asserted-by":"crossref","first-page":"284","DOI":"10.1016\/j.foodchem.2013.08.032","article-title":"Color evaluation of seventeen European unifloral honey types by means of spectrophotometrically determined CIE L \u00e2^ - cab \u00e2^ - hab \u00e2^\u0303 chromaticity coordinates","volume":"145","author":"Tuberoso","year":"2014","journal-title":"Food Chemistry"},{"issue":"1","key":"10.1016\/j.foodcont.2021.108266_bib51","article-title":"Physicochemical properties of honey from Serbia in the period 2014-2016","volume":"85","author":"Vrani\u0107","year":"2017","journal-title":"IOP Conference Series: Earth and Environmental Science"},{"issue":"2","key":"10.1016\/j.foodcont.2021.108266_bib52","doi-asserted-by":"crossref","DOI":"10.1111\/j.1750-3841.2009.01504.x","article-title":"Rapid analysis of glucose, fructose, sucrose, and maltose in honeys from different geographic regions using fourier transform infrared spectroscopy and multivariate analysis","volume":"75","author":"Wang","year":"2010","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.foodcont.2021.108266_bib53","article-title":"Spectrophotometric method for hydroxymethylfurfural in honey","author":"White","year":"1979","journal-title":"Journal of the Association of Official Analytical Chemists"},{"issue":"2","key":"10.1016\/j.foodcont.2021.108266_bib54","doi-asserted-by":"crossref","DOI":"10.1016\/S0169-7439(01)00156-3","article-title":"Some recent developments in PLS modeling","volume":"58","author":"Wold","year":"2001","journal-title":"Chemometrics and Intelligent Laboratory Systems"}],"container-title":["Food Control"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0956713521004047?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0956713521004047?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,10,17]],"date-time":"2025-10-17T02:16:06Z","timestamp":1760667366000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0956713521004047"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,12]]},"references-count":54,"alternative-id":["S0956713521004047"],"URL":"https:\/\/doi.org\/10.1016\/j.foodcont.2021.108266","relation":{},"ISSN":["0956-7135"],"issn-type":[{"value":"0956-7135","type":"print"}],"subject":[],"published":{"date-parts":[[2021,12]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Detection of honey adulterated with agave, corn, inverted sugar, maple and rice syrups using FTIR analysis","name":"articletitle","label":"Article Title"},{"value":"Food Control","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.foodcont.2021.108266","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2021 Elsevier Ltd. All rights reserved.","name":"copyright","label":"Copyright"}],"article-number":"108266"}}