| 1 |
Assessment of tomato soluble solids content and pH by spatially-resolved and conventional Vis/NIR spectroscopy
Huang YP, Lu RF, Chen KJ
Journal of Food Engineering, 236, 19, 2018 |
| 2 |
Application of Vis/NIR spectroscopy for predicting sweetness and flavour parameters of'Valencia' orange (Citrus sinensis) and'Star Ruby' grapefruit (Citrus x paradisi Macfad)
Ncama K, Opara UL, Tesfay SZ, Fawole OA, Magwaza LS
Journal of Food Engineering, 193, 86, 2017 |
| 3 |
Simple linear correlation between concentration and electrical properties of apple juice
Zywica R, Banach JK
Journal of Food Engineering, 158, 8, 2015 |
| 4 |
Grading of apples based on firmness and soluble solids content using Vis/SWNIR spectroscopy and spectral scattering techniques
Mendoza F, Lu RF, Cen HY
Journal of Food Engineering, 125, 59, 2014 |
| 5 |
Comparison of detection modes in terms of the necessity of visible region (VIS) and influence of the peel on soluble solids content (SSC) determination of navel orange using VIS-SWNIR spectroscopy
Wang AC, Hu D, Xie LJ
Journal of Food Engineering, 126, 126, 2014 |
| 6 |
The potential use of visible/near infrared spectroscopy and hyperspectral imaging to predict processing-related constituents of potatoes
Rady AM, Guyer DE, Kirk W, Donis-Gonzalez IR
Journal of Food Engineering, 135, 11, 2014 |
| 7 |
Technology using near infrared spectroscopic and multivariate analysis to determine the soluble solids content of citrus fruit
Wang AC, Xie LJ
Journal of Food Engineering, 143, 17, 2014 |
| 8 |
Prediction of firmness and soluble solids content of blueberries using hyperspectral reflectance imaging
Leiva-Valenzuela GA, Lu RF, Aguilera JM
Journal of Food Engineering, 115(1), 91, 2013 |
| 9 |
A comparative study for the quantitative determination of soluble solids content, pH and firmness of pears by Vis/NIR spectroscopy
Li JB, Huang WQ, Zhao CJ, Zhang BH
Journal of Food Engineering, 116(2), 324, 2013 |
| 10 |
Sugar and water contents of honey with dielectric property sensing
Guo WC, Zhu XH, Liu Y, Zhuang H
Journal of Food Engineering, 97(2), 275, 2010 |
