Study on hyperspectral monitoring model of β-glucan content in oat grains-Reference-Cited by-同舟云学术

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Study on hyperspectral monitoring model of β-glucan content in oat grains

Published:2023-06-27 Issue:5 Volume:17 Page:5134-5143
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Yang Chenbo,Song Lifang,Wang Danli,Hao Shuangnan,Feng Meichen,Zhang Meijun,Wang Chao,Xiao Lujie,Yang Wude,Song Xiaoyan^ORCID

Funder

National Natural Science Foundation of China

Shanxi Modern Agricultural Industry Technology System

Scientific and Technological Innovation Fund of Shanxi Agricultural University

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-023-02021-4.pdf

Reference40 articles.

1. R. Restelatto, L. Menezes, W. Paris, L. Sartor, T. Martin, W.F. Bejarano Herrera, P. Pavinato, Sorghum and black oat forage production and its nutritive value under phosphate levels. Semina: Ciências Agrárias, 2017. 38(1), 429–442(2017)

2. M.J. Lee, J.S. Yoo, Y.K. Kim, J.C. Park, T.S. Kim, J.S. Choi, K.J. Kim, H.S. Kim, Varietal and annual variations of β-glucan contents in Korean barley (Hordeum vulgare L.) and oat (Avena sativa L.) cultivars. Korean Journal of Crop Science, 2011. 56(3), 284–291(2011)

3. A. Whitehead, E. Beck, S. Tosh, T. Wolever, Cholesterol-lowering effects of oat β-glucan: A meta-analysis of randomized controlled trials1. The American journal of clinical nutrition, 2014. 100, 1413–1421(2014)

4. J. Zhang, X. Du, Y. Rao, Measurement of beta-glucan form oats by congo red. Journal of Anhui Agricultural University, 2007. 34(1), 23–26(2007)

5. M. Schmitt, A. Budde, Calcofluor fluorescence assay for wort β-glucan in a microplate format. Cereal chemistry, 2009. 86(1), 33–36(2009)

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1. A hyperspectral imaging technique for rapid non-destructive detection of soluble solid content and firmness of wolfberry;Journal of Food Measurement and Characterization;2024-08-07

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