Classification of beer by thermogravimetric and chemometric techniques-Reference-Cited by-同舟云学术

Classification of beer by thermogravimetric and chemometric techniques

Published:2021-03-26 Issue:4 Volume:147 Page:3063-3069
ISSN:1388-6150
Container-title:Journal of Thermal Analysis and Calorimetry
language:en
Short-container-title:J Therm Anal Calorim

Author:

Fernandes Richard Perosa^ORCID,Ekawa Bruno,Ferreira Laura Teófilo,Carvalho Ana Carina Sobral,Freire Rafael Teixeira,Caires Flávio Junior

Funder

FAPESP

CNPq

CAPES

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s10973-021-10729-y.pdf

Reference28 articles.

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2. Bettenhausen HM, Barr L, Broeckling CD, Chaparro JM, Holbrook C, Sedin D, Heuberger AL. Influence of malt source on beer chemistry, flavor, and flavor stability. Food Res Int. 2018. https://doi.org/10.1016/j.foodres.2018.07.024.

3. Weeranantanaphan J, Downey G. Identity confirmation of a branded, fermented cereal product by UV spectroscopy: a feasibility study involving a trappist beer. J Inst Brew. 2010. https://doi.org/10.1002/j.2050-0416.2010.tb00398.x.

4. Di Egidio V, Oliveri P, Woodcock T, Downey G. Confirmation of brand identity in foods by near infrared transflectance spectroscopy using classification and class-modelling chemometric techniques: the example of a Belgian beer. Food Res Int. 2011. https://doi.org/10.1016/j.foodres.2010.11.021.

5. Ghasemi-Varnamkhasti M, Mohtasebi SS, Rodriguez-Mendez ML, Gomes AA, Araújo MCU, Galvão RKH. Screening analysis of beer ageing using near infrared spectroscopy and the Successive Projections Algorithm for variable selection. Talanta. 2012. https://doi.org/10.1016/j.talanta.2011.12.030.