Vol 29 No 2 Spectroscopy February 2014 Regular Issue PDF

A recent paper published in Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy argued that near-infrared (NIR) spectroscopy technology is the most sustainable choice for food production.

A team of researchers from Nankai University has developed an advanced method to classify tea types using near-infrared spectroscopy (NIRS) and artificial intelligence (AI). Their approach, involves a fine-tuned 1DResNet model, outperforms traditional methods, and offers an accurate, non-destructive, and efficient classification solution for the tea industry.

A recent study from Texas Tech University explored using attenuated total reflectance Fourier transform infrared (ATR FT-IR) spectroscopy in age determination as part of forensic investigations.

Analysis of drinking water in compliance with the U.S. EPA Method 200.8, Revision 5.4 using the Thermo Scientific iCAP MSX ICP-MS