4.7 Review

Quality analysis, classification, and authentication of liquid foods by near-infrared spectroscopy: A review of recent research developments

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Discrimination of Chinese rice wines of different geographical origins by UV-vis spectroscopy and chemometrics

Zhengzong Wu et al.

JOURNAL OF THE INSTITUTE OF BREWING (2015)

Article Food Science & Technology

Prediction of various chemical parameters of olive oils with Fourier transform infrared spectroscopy

Oguz Uncu et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

Review Food Science & Technology

Gas Chromatography-Combustion-Isotope Ratio Mass Spectrometry for Traceability and Authenticity in Foods and Beverages

Katryna A. van Leeuwen et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)

Article Agriculture, Multidisciplinary

NIR spectroscopy coupled with multivariate computational tools for qualitative characterization of the aging of beer

Mandi Ghasemi-Varnamkhasti et al.

COMPUTERS AND ELECTRONICS IN AGRICULTURE (2014)

Review Food Science & Technology

Recent Advances in Wavelength Selection Techniques for Hyperspectral Image Processing in the Food Industry

Dan Liu et al.

FOOD AND BIOPROCESS TECHNOLOGY (2014)

Article Food Science & Technology

Rapid Determination of Degradation of Frying Oil Using Near-Infrared Spectroscopy

Jinkui Ma et al.

FOOD SCIENCE AND TECHNOLOGY RESEARCH (2014)

Article Agricultural Engineering

Application of near-infrared spectroscopy to characterize binary blends of palm and canola oils

Ogan Mba et al.

INDUSTRIAL CROPS AND PRODUCTS (2014)

Article Spectroscopy

Discrimination between authentic and adulterated liquors by near-infrared spectroscopy and ensemble classification

Hui Chen et al.

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2014)

Article Food Science & Technology

Rapid assessment of the quality of deep frying oils used by street vendors with Fourier transform infrared spectroscopy

Yungang Shen et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2014)

Review Instruments & Instrumentation

NIR Spectroscopy and Imaging Techniques for Evaluation of Fish Quality-A Review

Dan Liu et al.

APPLIED SPECTROSCOPY REVIEWS (2013)

Article Food Science & Technology

Prediction of the goat milk fatty acids by near infrared reflectance spectroscopy

Donato Andueza et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2013)

Review Food Science & Technology

Colour measurements by computer vision for food quality control - A review

Di Wu et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)

Review Food Science & Technology

Meat Quality Evaluation by Hyperspectral Imaging Technique: An Overview

Gamal Elmasry et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2012)

Review Food Science & Technology

Application of Hyperspectral Imaging in Food Safety Inspection and Control: A Review

Yao-Ze Feng et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2012)

Review Food Science & Technology

Principles and Applications of Hyperspectral Imaging in Quality Evaluation of Agro-Food Products: A Review

Gamal Elmasry et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2012)

Article Food Science & Technology

Varietal Differentiation of Grape Juice Based on the Analysis of Near- and Mid-infrared Spectral Data

Daniel Cozzolino et al.

FOOD ANALYTICAL METHODS (2012)

Article Food Science & Technology

Discrimination Between Shaoxing Wines and Other Chinese Rice Wines by Near-Infrared Spectroscopy and Chemometrics

Fei Shen et al.

FOOD AND BIOPROCESS TECHNOLOGY (2012)

Review Food Science & Technology

NIR Spectroscopy Applications for Internal and External Quality Analysis of Citrus Fruit-A Review

Lembe S. Magwaza et al.

FOOD AND BIOPROCESS TECHNOLOGY (2012)

Review Food Science & Technology

Recent Advances and Applications of Hyperspectral Imaging for Fruit and Vegetable Quality Assessment

D. Lorente et al.

FOOD AND BIOPROCESS TECHNOLOGY (2012)

Article Food Science & Technology

Non-destructive prediction and visualization of chemical composition in lamb meat using NIR hyperspectral imaging and multivariate regression

Mohammed Kamruzzaman et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)

Article Agriculture, Dairy & Animal Science

Comparison between mechanical and near-infrared methods for assessing coagulation properties of bovine milk

C. Cipolat-Gotet et al.

JOURNAL OF DAIRY SCIENCE (2012)

Article Food Science & Technology

Near-infrared hyperspectral imaging for grading and classification of pork

Douglas Barbin et al.

MEAT SCIENCE (2012)

Article Food Science & Technology

Ultrasound assisted nucleation of some liquid and solid model foods during freezing

Hossein Kiani et al.

FOOD RESEARCH INTERNATIONAL (2011)

Review Chemistry, Applied

A review of near infrared spectroscopy in muscle food analysis: 2005-2010

Jittima Weeranantanaphan et al.

JOURNAL OF NEAR INFRARED SPECTROSCOPY (2011)

Article Food Science & Technology

NIR and MIR spectroscopy as rapid methods to monitor red wine fermentation

Valentina Di Egidio et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2010)

Article Food Science & Technology

Prediction of milk fatty acid composition by near infrared reflectance spectroscopy

Mauro Coppa et al.

INTERNATIONAL DAIRY JOURNAL (2010)

Article Chemistry, Applied

Determination of In-Shell Peanut Oil and Fatty Acid Composition Using Near-Infrared Reflectance Spectroscopy

Jaya Sundaram et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2010)

Review Chemistry, Analytical

Characterization of wines using compositional profiles and chemometrics

Javier Saurina

TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2010)

Article Chemistry, Applied

Quantification of glucose, fructose and sucrose in bayberry juice by NIR and PLS

Lijuan Xie et al.

FOOD CHEMISTRY (2009)

Review Biotechnology & Applied Microbiology

Genetic variability of milk fatty acids

V. M. -R. Arnould et al.

JOURNAL OF APPLIED GENETICS (2009)

Article Agriculture, Dairy & Animal Science

Validation of a curd-syneresis sensor over a range of milk composition and process parameters

M. J. Mateo et al.

JOURNAL OF DAIRY SCIENCE (2009)

Article Engineering, Chemical

Quantitative and qualitative determination of acid value of peanut oil using near-infrared spectrometry

Yulan Rao et al.

JOURNAL OF FOOD ENGINEERING (2009)

Article Chemistry, Applied

被撤回的出版物: Investigation of Frying Oil Quality Using VIS/NIR Hyperspectral Analysis (Retracted article. See vol. 90, pg. 163, 2013)

Alireza Ashkmehr Yavari et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2009)

Article Food Science & Technology

Automatic segmentation of beef longissimus dorsi muscle and marbling by an adaptable algorithm

Patrick Jackman et al.

MEAT SCIENCE (2009)

Article Veterinary Sciences

Analysis of goat milk by near-infrared spectroscopy

M. Drackova et al.

ACTA VETERINARIA BRNO (2008)

Article Chemistry, Analytical

Near infrared spectroscopy: An analytical tool to predict coffee roasting degree

Laura Alessandrini et al.

ANALYTICA CHIMICA ACTA (2008)

Article Biochemical Research Methods

Relationship between wine scores and visible-near-infrared spectra of Australian red wines

D. Cozzolino et al.

ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2008)

Article Biochemical Research Methods

Near infrared spectroscopy as a rapid tool to measure volatile aroma compounds in Riesling wine: possibilities and limits

H. E. Smyth et al.

ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2008)

Article Agriculture, Multidisciplinary

Near-infrared spectroscopic sensing system for on-line milk quality assessment in a milking robot

Masataka Kawasaki et al.

COMPUTERS AND ELECTRONICS IN AGRICULTURE (2008)

Article Chemistry, Applied

Comparison of two HPLC systems and an enzymatic method for quantification of soybean sugars

Enzo Giannoccaro et al.

FOOD CHEMISTRY (2008)

Review Food Science & Technology

NIR spectrometric determination of quality parameters in vegetable oils using iPLS and variable selection

Alessandra Felix Costa Pereira et al.

FOOD RESEARCH INTERNATIONAL (2008)

Review Engineering, Chemical

Near infrared spectroscopy for on/in-line monitoring of quality in foods and beverages: A review

Haibo Huang et al.

JOURNAL OF FOOD ENGINEERING (2008)

Article Engineering, Chemical

Preparation of dry honey by microwave-vacuum drying

Zheng-Wei Cui et al.

JOURNAL OF FOOD ENGINEERING (2008)

Review Chemistry, Applied

Better quality food and beverages: the role of near infrared spectroscopy

Tony Woodcock et al.

JOURNAL OF NEAR INFRARED SPECTROSCOPY (2008)

Article Chemistry, Applied

Characterisation and classification of Italian virgin olive oils by near- and mid-infrared spectroscopy

Nicolett Sinelli et al.

JOURNAL OF NEAR INFRARED SPECTROSCOPY (2008)

Article Engineering, Chemical

Visible and near infrared spectroscopy for rapid detection of citric and tartaric acids in orange juice

Haiyan Cen et al.

JOURNAL OF FOOD ENGINEERING (2007)

Review Food Science & Technology

Diet, rumen biohydrogenation and nutritional quality of cow and goat milk fat

Yves Chilliard et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2007)

Article Chemistry, Analytical

Determination of edible oil parameters by near infrared spectrometry

S. Armenta et al.

ANALYTICA CHIMICA ACTA (2007)

Article Food Science & Technology

Discrimination between Chinese rice wines of different geographical origins by NIRS and AAS

Haiyan Yu et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2007)

Article Engineering, Chemical

Non-destructive discrimination of Chinese bayberry varieties using Vis/NIR spectroscopy

Xiaoli Li et al.

JOURNAL OF FOOD ENGINEERING (2007)

Article Food Science & Technology

Vintage year determination of bottled Chinese rice wine by VIS-NIR spectroscopy

H. Y. Yu et al.

JOURNAL OF FOOD SCIENCE (2007)

Article Engineering, Chemical

Nondestructive measurement of the internal quality of bayberry juice using Vis/NIR spectroscopy

Yongni Shao et al.

JOURNAL OF FOOD ENGINEERING (2007)

Article Chemistry, Multidisciplinary

Determination of total sugar in raw coffee using near infrared spectroscopy and PLS regression

Marcelo A. Morgano et al.

QUIMICA NOVA (2007)

Article Agriculture, Multidisciplinary

Method for determining frying oil degradation by near-infrared spectroscopy

Choo Lum Ng et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Chemistry, Analytical

Coffee varietal differentiation based on near infrared spectroscopy

I. Esteban-Diez et al.

TALANTA (2007)

Article Chemistry, Applied

HPLC-DAD-ESIMS analysis of phenolic compounds in bayberries (Myrica rubra Sieb. et Zucc.)

Zhongxiang Fang et al.

FOOD CHEMISTRY (2007)

Article Food Science & Technology

Fast measurement of sugar content of yogurt using Vis/NIR-spectroscopy

Yong He et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2007)

Article Food Science & Technology

Measurement of yogurt internal quality through using Vis/NIR spectroscopy

Yongni Shao et al.

FOOD RESEARCH INTERNATIONAL (2007)

Article Biotechnology & Applied Microbiology

Chemometrics and visible-near infrared spectroscopic monitoring of red wine fermentation in a pilot scale

Daniel Cozzolino et al.

BIOTECHNOLOGY AND BIOENGINEERING (2006)

Article Agriculture, Dairy & Animal Science

Goat's alpha-s1 casein genotype influences its milk fatty acid composition and delta-9 desaturation ratios

Y. Chilliard et al.

ANIMAL FEED SCIENCE AND TECHNOLOGY (2006)

Article Agriculture, Multidisciplinary

Measurement of soluble solids contents and pH in orange juice using chemometrics and vis-NIRS

Haiyan Cen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Article Food Science & Technology

Non-destructive measurement of acidity of Chinese bayberry using Vis/NIRS techniques

Xiaoli Li et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)

Article Agriculture, Dairy & Animal Science

Estimating fatty acid content in cow milk using mid-infrared spectrometry

H. Soyeurt et al.

JOURNAL OF DAIRY SCIENCE (2006)

Article Food Science & Technology

Classification of Chinese rice wine with different marked ages based on near infrared spectroscopy

Haiyan Yu et al.

JOURNAL OF FOOD QUALITY (2006)

Article Chemistry, Applied

Correlation between cup quality and chemical attributes of Brazilian coffee

A Farah et al.

FOOD CHEMISTRY (2006)

Article Chemistry, Applied

Quality determination of Chinese rice wine based on Fourier transform near infrared spectroscopy

HY Yu et al.

JOURNAL OF NEAR INFRARED SPECTROSCOPY (2006)

Article Chemistry, Applied

Near infrared spectra of cows' milk for milk quality evaluation: disease diagnosis and pathogen identification

Roumiana Tsenkova et al.

JOURNAL OF NEAR INFRARED SPECTROSCOPY (2006)

Review Food Science & Technology

Recent technological advances for the determination of food authenticity

Linda M. Reid et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)

Article Food Science & Technology

Classification of distilled alcoholic beverages and verification of adulteration by near infrared spectrometry

MJC Pontes et al.

FOOD RESEARCH INTERNATIONAL (2006)

Article Agriculture, Multidisciplinary

NIR spectroscopy and partial least-squares regression for determination of natural α-tocopherol in vegetable oils

E Szlyk et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Article Engineering, Chemical

Application of wavelet transforms to improve prediction precision of near infrared spectra

XG Fu et al.

JOURNAL OF FOOD ENGINEERING (2005)

Article Chemistry, Analytical

Using optical NIR sensor for on-line virgin olive oils characterization

AJ Marquez et al.

SENSORS AND ACTUATORS B-CHEMICAL (2005)

Article Biochemical Research Methods

Analysis of organic acids in wines by Fourier-transform infrared spectroscopy

JL Moreira et al.

ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2005)

Review Food Science & Technology

Analysis of grape and wine tannins: Methods, applications and challenges

MJ Herderich et al.

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2005)

Article Food Science & Technology

Composition of green and roasted coffees of different cup qualities

AS Franca et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2005)

Article Agriculture, Multidisciplinary

On-line multisensor monitoring of yogurt and Filmjolk fermentations on production scale

M Navrátil et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

Article Engineering, Chemical

Effect of operating conditions of a vacuum cooler on cooling performance for large cooked meat joints

LJ Wang et al.

JOURNAL OF FOOD ENGINEERING (2004)

Article Chemistry, Applied

Rapid evaluation of olive oil quality by NIR reflectance spectroscopy

RJ Mailer

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2004)

Review Developmental Biology

Dietary lipids and forages interactions on cow and goat milk fatty acid composition and sensory properties

Y Chilliard et al.

REPRODUCTION NUTRITION DEVELOPMENT (2004)

Article Agriculture, Multidisciplinary

Phloroglucinol from phlorin hydrolysis for testing quality of commercial orange juices and beverages

M Scordino et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

Article Food Science & Technology

Vacuum cooling for the food industry - a review of recent research advances

LY Zheng et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)

Article Biotechnology & Applied Microbiology

Analytical monitoring of alcoholic fermentation using NIR spectroscopy

M Blanco et al.

BIOTECHNOLOGY AND BIOENGINEERING (2004)

Article Chemistry, Analytical

Prediction of sensory properties of espresso from roasted coffee samples by near-infrared spectroscopy

I Esteban-Díez et al.

ANALYTICA CHIMICA ACTA (2004)

Article Chemistry, Analytical

Prediction of phenolic compounds in red wine fermentations by visible and near infrared spectroscopy

D Cozzolino et al.

ANALYTICA CHIMICA ACTA (2004)

Review Food Science & Technology

The relative effect of milk base, starter, and process on yogurt texture: A review

I Sodini et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2004)

Article Chemistry, Analytical

Monitoring large scale wine fermentations with infrared spectroscopy

A Urtubia et al.

TALANTA (2004)

Article Automation & Control Systems

Application of a wavelet-based algorithm on HS-SPME/GC signals for the classification of balsamic vinegars

M Cocchi et al.

CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS (2004)

Article Agriculture, Multidisciplinary

Classification of German white wines with certified brand of origin by multielement quantitation and pattern recognition techniques

MDM Gómez et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

Article Food Science & Technology

The determination of frying oil quality using Fourier transform infrared attenuated total reflectance

B Innawong et al.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2004)

Article Biochemical Research Methods

Determination of oil and water content in olive pomace using near infrared and Raman spectrometry.: A comparative study

B Muik et al.

ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2004)

Article Engineering, Chemical

Effect of evacuation rate on the vacuum cooling process of a cooked beef product

K Mc Donald et al.

JOURNAL OF FOOD ENGINEERING (2001)