Assessing the temperature influence on the soluble solids content of watermelon juice as measured by visible and near-infrared spectroscopy and chemometrics-Reference-Cited by-同舟云学术

Assessing the temperature influence on the soluble solids content of watermelon juice as measured by visible and near-infrared spectroscopy and chemometrics

Published:2013-11 Issue:1 Volume:119 Page:22-27
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Yao Yang,Chen Huarui,Xie Lijuan,Rao Xiuqin

Funder

‘Twelfth Five-Year-Plan’

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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3. Rapid determination of the attenuation limit of beer using middle-infrared (MIR) spectroscopy and a multivariate model;Castritius;Journal of Agricultural and Food Chemistry,2012

4. Correction of the temperature effect on near infrared calibration – application to soluble solid content prediction;Chauchard;Journal of Near Infrared Spectroscopy,2004

5. Effect of temperature variation on the visible and near infrared spectra of wine and the consequences on the partial least square calibrations developed to measure chemical composition;Cozzolino;Analytica Chimica Acta,2007

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