“…For example, fluorescence properties of aromatic amino acids of proteins (Dufour et al, 1994;Lakowicz et al, 1983), heterocyclic aromatic amines (Sahar et al, 2010) and retinol (Dufour et al, 1990) have been reported. Recently quality of cereal & cereal products (Zekovic et al, 2012), milk (Yazdi and Corredig, 2012), eggs, olive oil (Tena et al, 2012), fish (Olsen et al, 2006;Hassoun and Karoui, 2015), fruit spirits (Tomkova et al, 2015), cheese (Dankowska et al, 2015) and meat (Sahar et al, 2009a,b;Sahar and Dufour, 2015) has been assessed using fluorescence spectroscopy. Similarly this techniques has been used to detect the adulteration in extra virgin olive oil (Guzman et al, 2015), authentication of walnut oil (Li et al, 2015), classification of honey (Lenhardt et al, 2015) screening of fruits and vegetable and identification of microbes (Yoshimura et al, 2014) to ensure food safety.…”