Near-infrared Spectroscopy in the Brewing Industry-Reference-Cited by-同舟云学术

Near-infrared Spectroscopy in the Brewing Industry

Published:2012-10-19 Issue:12 Volume:55 Page:1771-1791
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Sileoni Valeria,Marconi Ombretta,Perretti Giuseppe

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408398.2012.726659

Reference120 articles.

1. AREAS OF ABSORPTION RELATING TO MALT EXTRACT VALUE IN MODIFIED NEAR INFRA-RED SPECTRA OF BARLEY FLOUR

2. THE USE OF INFRA RED REFLECTANCE FOR THE RAPID ESTIMATION OF THE SOLUBLE β-GLUCAN CONTENT OF BARLEY

3. Characterisation of Barley Transformation into Malt by Three-Way Factor Analysis of near Infrared Spectra

4. The American Society for Testing and Materials (ASTM) Practice E1655-00. (2001).In: ASTM Annual Book of Standards,03.06(Ed., Erin McElrone), pp. 573–600, West Conshohocken, PA USA.

5. Variable selection in regression-a tutorial

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