Food Science Commons^™

Use Of X-Ray Imaging To Elucidate Impacts Of Drying Approach On Rice Seed Health, Samuel Olayiwola Olaoni

Graduate Theses and Dissertations

Improper drying, which causes fissuring of rice kernels, may influence the overall seed health. This study evaluated the impacts of various drying conditions on rice fissures, seed germination and vigor. A long – grain rice cultivar with a moisture content (MC) of 15.5% w.b. (wet basis) was used during the experiments. Samples were dried as thin layers at temperatures of 30 ℃, 40 ℃ and 50 ℃ with a constant relative humidity (RH) of 50% and air velocities (AV) of 0.66 m/s and 1.65 m/s. X – ray imaging was used for fissure detection before and after drying the samples …

Radiofrequency And Gaseous Technologies For Enhancing The Microbiological Safety Of Low Moisture Food Ingredients, Surabhi Wason

Graduate Theses and Dissertations

High heat resistance and long survival of Salmonella in low moisture food ingredients (LMFIs) such as spices and seeds are concerning as they are typically consumed without cooking. Therefore, it is challenging to effectively inactivate pathogenic bacteria without negatively impacting the quality of the treated product. This dissertation aimed to develop and evaluate novel intervention technologies: in-package radiofrequency steaming and non-thermal gaseous technologies to improve the microbial safety of LMFIs. The dissertation can be divided into three parts. The first part of this dissertation on the thermal inactivation kinetics of Salmonella and a surrogate, Enterococcus faecium NRRL B-2354on black pepper …

Effect Of Pre-Growth Conditions On Foodborne Pathogen Survival Kinetics In Fresh Produce, Avninder Kaur

Theses and Dissertations

World-wide consumption of fresh-cut produce has seen a dramatic increase over the past few decades. However, fresh-cut produce has been implicated in several illness outbreaks due to contamination with foodborne bacterial pathogens. Post-harvest contamination during handling and processing is considered rare but several influencing factors are often overlooked. Specifically, studies have reported the growth, survival, and death kinetics of foodborne bacterial pathogens such as E. coli O157: H7, Salmonella and Listeria monocytogenes in different fresh and fresh-cut produce. The effect of various factors such as storage temperature, time, and relative humidity are widely explored. It is increasingly evident that microbial …

An Investigation Of The Impact Of Entrepreneurship Programs On Student Interest In Entrepreneurship Competitions, Toni Sharp

All Theses

According to a survey by ACNielsen International Research, over half of Americans want to start their own business to build wealth and achieve independence (Bygrave & Zacharakis, 2011). In the research community, most entrepreneurship education research happens in business schools (Matlay, 2006). As a result of continually researching one form of entrepreneurship, less attention has been paid to other forms contributing to the “definitional obscurity with important consequences for the direction of the field” of entrepreneurship (Baker & Welter, 2017). This has created a need for research on entrepreneurship at the college level in fields outside of business.

Clemson University …

B. R. Wells Arkansas Rice Research Studies 2022, J. Hardke, X. Sha, N. Bateman

Arkansas Agricultural Experiment Station Research Series

Arkansas is the leading rice producer in the United States. The state represents 50.1% of total U.S. rice production and 49.8% of the total acres planted to rice in 2022. Rice cultural practices vary across the state and across the U.S. However, these practices are also dynamic and continue to evolve in response to changing political, environmental, and economic times. This survey was initiated in 2002 to monitor and record changes in the way Arkansas rice producers approach their livelihood. The survey was conducted by polling county extension agents in each of the counties in Arkansas that produce rice. Questions …

The Effect Of Package Types On Fresh Peaches In The Direct-To-Consumer Distribution Environment, Brennan Lytle

All Theses

The direct-to-consumer (DTC) shipping mode presents new opportunity for fresh peach sales in North America where demand over the past four decades has steadily declined. The hazards in this distribution mode are severe, and fresh peaches are fragile emphasizing the need for proper protection. A full analysis that not only encompasses the effects of the direct-to-consumer distribution environment, but also incorporates analyses of the environmental and economic impact of the packages utilized for transit of peaches is necessary. In this study, we use the metrics of peach grade, firmness, soluble solids concentration, and percent softness before and after the distribution …

Use Of Microorganisms For The Enrichment Of Zn And Se By Using Solid-State Fermentation, Rashmi Rangaswamaiah

Graduate Theses and Dissertations

Zinc (Zn) and selenium (Se) are essential minerals for human health and naturally found in many food sources. However, the risk of Zn and Se deficiency has been recognized in several countries. As most people throughout the world consume rice, grains, and cereals as staple foods in their daily diet, which contain a certain amount of phytic acid (antinutrients), the phytic acid content inhibits mineral absorption (Zn and Se) by the human body. Moreover, the low levels of Zn and Se content found in the crop's soil also reduce the amount of minerals in the food sources. Therefore, it is …

Generating Health-Promoting Bioactive Compounds And Nanoporous Materials From Rice Processing Byproducts Via Supercritical Carbon Dioxide Technology, Sumanjot Kaur

Graduate Theses and Dissertations

Rice husk and bran, byproducts of rice processing, are generated in large quantities (~30-40% of the total rice weight) and are discarded as waste or burned in an open field, creating a major disposal problem for the rice industry. However, these byproducts contain high-value compounds, including phytochemicals, fiber, and proteins. Therefore, the goal of this study was to generate high-value food ingredients from rice processing byproducts using a green, innovative approach based on supercritical carbon dioxide (SC-CO2) technology. Specific objectives were to (i) extract health-promoting phytochemicals from rice husk and (ii) convert rice bran into nanoporous materials using SC-CO2. First, …

Effect Of Authentic Kefir And Nigella Sativa On Broilers Challenged By Coccidia And Clostridium Perfringens, Julian E. Nixon

All Dissertations

Black seed oil concentrations of 0%, 0.1%, 1% and 5% were added to milk inoculated with kefir grains and incubated at 25°C for 22 h. The pH and microbial count indicated 1% black seed oil caused low inhibition (P > 0.05) of fermentation, but 5% black seed oil caused significant inhibition of the kefir microorganisms (P < 0.05).

Cobb 500 male chicks (n = 256) were distributed in a randomized block design and received one of four treatments: CTRL1 (Non-medicated, no kefir, no Clostridium perfringens), CTRL2 (Non-medicated, no kefir, C. perfringens inoculated), CTRL3 (BMD medicated, no kefir, C. perfringens inoculated), KTRT (Non-medicated, …

Dry-Aged Beef Flavor Development, And The Effect Of High Levels Of Vitamin-E On Beef Color Stability, Nicolas Herrera

Department of Animal Science: Dissertations, Theses, and Student Research

Palatability and consumer purchasing are essential factors of fresh meat. To meet consumer expectations during purchasing and consumption, fresh beef must maintain desirable cherry-red color at retail and achieve desirable cooked flavor. Dry-aged beef popularity has grown, and identifying methods to ensure quality dry-aged meat is necessary to maintain demand. To understand dry-aged palatability, this dissertation addressed effects of moisture loss and aging time, fundamental factors of dry-aged beef, using bone-in and boneless strip loins. Study two investigated flavor development using cookery methods and internal temperatures in boneless and bone-in dry-aged beef. In study one, increased dry-aging time (creation effect) …

Investigating Mitochondrial Influence On The Rate Of Anaerobic Glycolysis In An In Vitro Model, Mackenzie Jenna' Taylor

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The rate at which the muscle acidifies after an animal is harvested has a profound effect on the quality of the resulting pork. When acidification increases gradually, desirable pork quality characteristics are developed. In contrast, rapid acidification deteriorates pork quality, exemplified by the pale, soft, and exudative (PSE) pork defect. The rate of acidification is determined by the rate of anaerobic metabolism in postmortem muscle. Yet the processes controlling postmortem anaerobic metabolism are not well understood. Recent research suggests that mitochondria, the powerhouse of the cell, may influence this process by competing for substrate (pyruvate) with anaerobic metabolism, thereby reducing …

Estudio Termoquímico Asistido Por Computadora De Los Polifenoles Presentes En La Fresa [Thermochemical Computer Assisted Study Of Polyphenols Presented In Strawberry], Federico Lopez, Jeimmy Rocio Bonilla Méndez, Luis Ricárdez Sandoval, Hiram Moya, Daniela Mainardi, Arturo González Quiroga, Jeffrey Leon-Pulido

Manufacturing & Industrial Engineering Faculty Publications

Las fresas son un alimento importante en Latinoamérica debido a sus componentes químicos, puesto que son una considerable fuente de calorías y polifenoles. Estos elementos son útiles por su capacidad antioxidante y otras propiedades beneficiosas para la salud. Sin embargo, la presión y la temperatura pueden llegar a afectar la integridad molecular de estos componentes, por lo tanto, en el proceso de producción de diferentes productos basados en fresas, se requiere estudiar las propiedades termoquímicas de los diferentes polifenoles presentes en esta fruta. Para ello, se extrajeron datos de las principales familias de polifenoles, antocianinas, flavanoles, flavonoles, ácidos hidroxibenzoicos y …

Nutritional Characteristics, Microbial Loads And Consumer Acceptability Of Cookies Enriched With Insect (Ruspolia Differens) Meal, Brian O. Ochieng, Joseph O. Anyango, Fathiya M. Khamis, Sunday Ekesi, James Peter Egonyu, Sevgan Subramanian, John M. Nduko, Dorothy Nakimbugwe, Xavier Cheseto, Chrysantus M. Tanga

All Peer-Reviewed Publications

Utilization of Ruspolia differens Serville as functional food ingredient is rapidly gaining popularity. This study evaluated the nutrient quality, microbial safety and consumers’ acceptability of cereal-based cookies fortified with various processed products of R. differens meals. Cookies fortified with blanched, boiled, and toasted R. differens meals had higher protein, fat and energy levels, respectively, than the control cookies. Enrichment of cookies with differentially processed R. differens meals had elevated levels of isoleucine and leucine. Omega-3 fatty acid, methyl (9Z,12Z,15Z)-octadecatrienoate, was detected only in cookies prepared from wheat-insect meals blends. Blanched and boiled R. differens meal significantly (p < 0.05) boosted iron (1.70-folds) and zinc (1.12–1.16-folds) contents of the cookies. The cookie products had reduced Enterobacteriaceae, S. aureus, yeast and mould with permissible exposure limits for human consumption. The overall acceptability of insect-enriched cookie product by male and female respondents ranged between 57 and 80%. The survey revealed that the flavour, colour, mouthfeels and texture of the cookie products were important motivation for consumers to accept grasshoppers as a food source. Further research on the flavour of cookie products enriched with grasshopper meal would be required to increase acceptability to market-driven consumer appealing food products.

Lonnie Burt, Lonnie Burt

Oral History Project (all interviews)

Lonnie Burt recently retired as the Senior Food & Child Nutrition Services Director for the Hartford Public Schools where she oversaw the school meal program, including Breakfast, Lunch, Afterschool Snacks, At-Risk Supper, Summer Feeding and the Fresh Fruit and Vegetable Program Grant. She has worked in Child Nutrition for the nearly 35 years and has been in Hartford since 2004. Lonnie also works as an Adjunct Professor for Manchester Community College where she teaches classes in Nutrition, Human Resources, and Food Service Safety and Sanitation for the Hospitality Program. Lonnie is a Registered Dietitian who earned a Bachelor’s Degree in …

Evaluating Salmonella Cross Contamination In Raw Chicken Thighs In Simulated Post-Chill Tanks, Raziya Sadat

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Salmonella contamination poses a significant risk to food safety, particularly in poultry products and public health. This study aims to investigate the effectiveness of peracetic acid (PAA) treatment in mitigating Salmonella cross-contamination in chicken thighs within simulated post-chill tanks, considering different inoculum concentrations and organic matter (OM) levels.

The experiment involved the use of five distinct Salmonella serovars to inoculate chicken thighs, which were categorized into two groups: higher inoculation level (ca. 7 log CFU/mL) and lower inoculation level (ca, 4 log CFU/mL). These groups underwent treatment with four different solutions, including 540 ppm PAA with 1.5% OM, 540 ppm …

Hydrolysis Of Chlorogenic Acid In Sunflower Flour Increases Consumer Acceptability Of Sunflower Flour Cookies By Improving Cookie Color, Christine Lo Verde, Criselda Toto Pacioles, Natalie Paterson, Jamie Chin, Cedric P. Owens, Lilian W. Senger

Food Science Faculty Articles and Research

Sunflower meal, a byproduct of sunflower oil pressing, is not commonly used in alkaline baking applications. This is because chlorogenic acid, the main phenolic antioxidant in sunflower seeds, reacts with protein, giving the baked product a green discoloration. Our group previously demonstrated that a chlorogenic acid esterase from Lactobacillus helveticus hydrolyzes chlorogenic acid in sunflower dough cookie formulations, resulting in cookies that were brown instead of green. This study presents a sensory analysis to determine the acceptability of enzymatically upcycled sunflower meal as an alternative protein source for those allergic to meals from legumes or tree nuts. We hypothesized that …

Development, Analysis, And Sensory Evaluation Of Improved Bread Fortified With A Plant-Based Fermented Food Product, Miriam Cabello-Olmo, Padmanaban G. Krishnan, Miriam Arana, Maria Oneca, Jesus V. Diaz, Miguel Barajas, Maristela Rovai

Dairy Science and Food Science Faculty Publications: 2022 to Present

In response to the demand for healthier foods in the current market, this study aimed to develop a new bread product using a fermented food product (FFP), a plant-based product composed of soya flour, alfalfa meal, barley sprouts, and viable microorganisms that showed beneficial effects in previous studies. White bread products prepared with three different substitution levels (5, 10, and 15%) of FFP were evaluated for physical characteristics (loaf peak height, length, width), color indices (lightness, redness/greenness, yellowness/blueness), quality properties (loaf mass, volume, specific volume), protein content, crumb digital image analysis, and sensory characteristics. The results revealed that FFP significantly …

Growing South Dakota (Summer 2023), College Of Agriculture, Food And Environmental Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

3 SDSU Little International Celebrates 100 years of Tradition
7 2023 CAFES Celebration of Faculty Excellence
11 South Dakota Agricultural Experiment Station Locations and Research Initiatives
15 Every Acre Counts
16 Undergraduate Research
19 Tanner Sloan: South Dakota State Wrestler & Animal Science Student Takes Home NCAA Division I & U23 World Silver Medals
21 2023 CAFES Outstanding Seniors
23 Robert Streeter: International Advocate for Wildlife Conservation
25 Collegiate Cattlemen's Club
27 Jim and Melody Mielke: Lifelong Donors Contribute to Agriculture in More Ways than One
29 Jackrabbits Now and Then

Cellulosome-Forming Modules In Gut Microbiome And Virome, Jerry Akresi

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Cellulosomes are large multi-enzyme complexes encoded in the genomes of some microorganisms. Cellulosomes can degrade plant cell wall celluloses, commonly found in compost soils, forest floors and dietary fibers of farm animals. The hallmarks of cellulosome complexes are cohesins that form a large scaffoldin protein and dockerins that interact with cohesin to dock enzymes onto the scaffoldin. The dockerin-containing proteins often contain Carbohydrate Active Enzymes (CAZyme) domains, predominantly the cellulases (e.g., GH48 and GH9 enzymes), which enable them to break down celluloses. A fascinating question is, has Nature also evolved other similar protein complexes that target other types of complex …

Linking The Metabolic And Ecological Fate Of Caribbean Ciguatoxins And Related Neurotoxins In Reef Herbivores, Jessica K. Gwinn

Graduate Theses and Dissertations (2019 - present)

Ciguatera poisoning (CP) is one of the most prominent seafood-borne illnesses worldwide, affecting between 25,000–500,000 people annually. Ciguatera is caused by the ingestion of seafood contaminated with algal-derived ciguatoxins (CTX), the precursors of which are produced by benthic and toxigenic dinoflagellates in the genera Gambierdiscus and Fukuyoa. These compounds enter marine food webs through herbivory and are subsequently transferred to higher trophic levels, undergoing complex metabolic biotransformations, which produce structurally related CTX derivatives. Consumption of CTX induces a variety of severe neurological, gastrointestinal, and/or cardiovascular symptoms beginning within hours and lasting for weeks to months following exposure. Despite the impact …

Reducing The Production Of Acrylamide During The Roasting Of Balloon Flower Roots In Consumer Appliances And Industrial Equipment, Min Gyu Lee, Hyebin Han, Seung Hwan Ham, Suyoon Lee, Young Jin Choi, Jungwoo Hahn

Faculty, Staff and Student Publications

This study aimed to determine what conditions were needed to reduce the production of acrylamide when balloon flower roots [Platycodon grandiflorum (Jacq. A. DC.)] were heated. The conditions of temperature, time, and the type of equipment (i.e., consumer appliance or industrial equipment) were the important variables in the experiment. The official criterion for a recommended standard of acrylamide in tea product is less than 1000 µg/kg as determined by the Ministry of Food and Drug Safety in South Korea. A response surface methodology was used to determine whether the heated samples met the safety requirements. The most significant condition …

Characteristics Of Yogurt And Culture Bacteria As Affected By Ingredients That Help Treat Leaky Gut, Ricardo Jose Santos Aleman

LSU Doctoral Dissertations

At least 100 million people have leaky gut syndrome. This syndrome is associated with multiple health problems such as diabetes, celiac disease, asthma, multiple sclerosis, and inflammatory bowel disease, costing more than $3 billion per year to treat. L-Glutamine, quercetin, slippery elm bark, marshmallow root, N-acetyl-d-glucosamine (NAG), licorice root, maitake mushrooms, and zinc orotate have been reported to help treat leaky gut.

The objectives were to explore the characteristics of yogurt and culture bacteria as affected by ingredients that help treat leaky gut. In yogurt, the pH, titratable acidity, syneresis, viscosity, color, Streptococcus thermophilus, Lactobacillus bulgaricus, yeast and mold and …

Thermal Performance Of A Mechanical Thermostat For Charging An Energy Storage System, Swaleh Tusiime, Karidewa Nyeinga, Denis Okello, Ole J. Nydal

Tanzania Journal of Science

Thermal energy storage (TES) systems enhance the use of solar energy for cooking by matching the energy demand to its supply. Useful energy is extracted from TES systems that are thermally stratified and this is enhanced when charged at an averagely constant-temperature. This paper presents an experimental analysis of a mechanical-thermostat used to control the charging of an oil based TES system. The thermostat consisted of a slider-valve, an expansion-system acting both as a thermal-sensor and actuator, and an adjusting-knob for setting the charging temperature. Oil from a cold-oil reservoir flows by gravity into a heating-chamber when a manual valve …

Plant-Based Ice Cream: Processing, Composition And Meltdown Properties Analysis, Victor Vicent Matabura

Tanzania Journal of Science

Abstract Plant-based foods have become a popular option for consumers due to their positive impacts on health and resulting changes in lifestyle. To preserve the quality of non-dairy ice cream during distribution and consumption, it is essential to understand its proximate composition and meltdown properties. In this study, cashews, coconut, and bananas were used as raw materials. Cashew milk and coconut cream were prepared separately and mixed at different ratios to make non-dairy ice cream. The proximate composition of the formulated ice cream was measured using the official standard methods. The meltdown properties, including drip-through (%), height (mm), and temperature …

Enhancing Lovastatin Biosynthesis In Oyster Mushrooms (Pleurotus Ostreatus) Using Phytohormones, Fransisca Astrid Mustafa, Mamat Kandar, I Nyoman Pugeg Aryantha

Makara Journal of Science

The biosynthesis of lovastatin, the anti-cholesterol compound, in oyster mushrooms (Pleurotus ostreatus), has the potential to be enhanced by utilizing phytohormones, which activate the expression of certain genes. This research aimed to determine the best type and concentration of phytohormone among auxin, gibberellin, and cytokinin, as well as the best mycelial colonization percentage in F2 medium to realize the greatest increase in lovastatin biosynthesis in oyster mushrooms. Lovastatin was extracted from the fruiting bodies and mycelia and analyzed by spectrophotometry. The analysis of CYP450 linked to lovastatin biosynthesis was conducted by quantitative polymerase chain reaction (qPCR) using samples containing …

Physicochemical Changes And Role Of Analytical Chemistry In Black Garlic (Allium Sativum L.) Processing, Surjani Wonorahardjo, Dian Puspita Sari, Arini Salsabila, Estiyawati Estiyawati, Dewi Yuliani, Anugrah Ricky Wijaya, Suharti Suharti, Irma Kartika Kusumaningrum, Chariztya Anggita Maharani, Thjiong Angelina Noviyanti

Makara Journal of Science

Black garlic is a traditional spice having potential of herbal medicine; however, continuous heating darkens its color and changes its taste due to chemical processes and new equilibrium in the system. In this study, fresh garlic was processed into black garlic at 60 °C for 24 days. Changes in physical and chemical parameters, such as browning and protein content, reducing sugar content, and antioxidative components were recorded. Protein content was measured by Kjeldahl method, brown color development was analyzed using a color reader, reducing sugar was examined using a dinitro salicylic DNS reagent, and antioxidative activities were studied with a …

Using Lanthanide Ions As Magnetic And Sensing Probes For The Detection Of Tetracycline From Complex Samples, Yan-Cen Zhan, Chin-Poa Chiu, Yu-Chie Chen

Journal of Food and Drug Analysis

Tetracycline (TC) is a broad-spectrum antibiotic and has been added to animal feeds to grow livestock under healthy conditions, making it important to have effective methods for rapidly detecting TC in complex samples. In this study, a novel method that uses lanthanide ions (i.e. Eu³⁺ and Gd³⁺) as magnetic and sensing probes for the detection of TC from aqueous samples is explored. When dissolving Gd³⁺ in tris(hydroxymethyl)aminomethane (Tris) buffer at pH 9, magnetic Gd³⁺-Tris conjugates can be readily generated. The magnetic Gd³⁺-Tris conjugates possess trapping capacity toward TC from sample solutions via …

Urolithin A Exhibits A Neuroprotective Effect Against Alzheimer’S Disease By Inhibiting Dyrk1a Activity, Huang-Ju Tu, Chih-Jou Su, Chao-Shiang Peng, Tony Eight Lin, Wei-Chun Huang Fu, Kai-Cheng Hsu, Tsong-Long Hwang, Shiow-Lin Pan

Journal of Food and Drug Analysis

Alzheimer’s disease (AD) is a devastating neurodegenerative disease with more than 50 million people suffer from it. Unfortunately, none of the currently available drugs is able to improve cognitive impairment in AD patients. Urolithin A (UA) is a metabolite obtained from ellagic acid and ellagitannin through the intestinal flora, and it has antioxidant and anti-inflammatory properties. Previous reports found that UA had neuroprotective effects in an AD animal model, but the detailed mechanism still needs to be elucidated. In this study, we performed kinase-profiling to show that dual-specific tyrosine phosphorylation-regulated kinase 1A (DYRK1A) is the main target of UA. Studies …

Chemometrics-Assisted Spectroscopic Methods For Rapid Analysis Of Combined Anti-Malarial Tablets, Panawan Pruksapha, Putthiporn Khongkaew, Chaweewan Suwanvecho, Nantana Nuchtavorn, Chutima Phechkrajang, Leena Suntornsuk

Journal of Food and Drug Analysis

Combination of piperaquine (PQ) (320 mg) and dihydroartemisinin (DHA) (40 mg) is an anti-malarial formulation, which is recommended by World Health Organization (WHO). Simultaneous analysis of PQ and DHA can be problematic due to the lack of chromophores or fluorophores in DHA molecule. Whereas PQ possesses strong UV absorption and it presents in 8 times of DHA contents in the formulation. In this study, two spectroscopic methods, Fourier transform infrared (FTIR) and Raman spectroscopy, were developed for the determination of both drugs in combined tablets. The FTIR and Raman spectra were recorded in the attenuate total reflectance (ATR) and scattering …

Three-Dimensional Strategies In The Quantitative Resolution Of Kinetic Uv Absorbance Measurements For Monitoring The Oxidation Of Quercetin By Oxidant Agents And Analyzing Dietary Supplement Product, Erdal Di̇nç, Asiye Üçer, Nazangül Ünal

Journal of Food and Drug Analysis

Three-dimensional strategies involving the application of parallel factor analysis (PARAFAC) to the kinetic UV absorbance measurements were elaborated to monitor the oxidation of quercetin with oxidant agents (K₂Cr₂O₇ and KIO₃) and to quantify analyte in a dietary supplement product. Loadings (spectral, kinetic and concentration profiles) were obtained by the PARAFAC deconvolution. Spectral identification, kinetics and quantification of the relevant analyte in the presence of interferent(s) were performed. The elaborated chemometric strategies were carefully validated to demonstrate the capability of the method. Assay results of the PARAFAC strategies were statistically compared to that of …